I create a supportive environment that enables you to articulate and achieve your goals
Welcome! I’m Margaret Auger.
I’m so glad you stopped by!
My background: Certified Holistic Health Coach (AADP), former IDEA certified fitness instructor, wife, mother of three, avid cook, runner, workout junkie, yogi, foodie, and health enthusiast with a deep passion for wellness and cooking delicious, nutrient-dense food. I am extremely dedicated to helping others create their best life from the inside out.
My Story. As the 3rd of six children growing up in Connecticut, I was very active and fit enjoying sports like running, swimming, and tennis. My own personal wake up call to a healthy lifestyle and its implications occurred when I was a senior in college. My father died suddenly from a heart attack at the age of 58. After suffering this great loss at a young age, I vowed that living a healthy lifestyle would be a priority in my life.
GhandhiFitness: I first ventured into the health field during graduate school in Washington, DC. As an IDEA certified fitness instructor I taught classes for 12 years at a local gym with clients ages 18-80. During this experience I discovered my passion for teaching, helping, and challenging my students.
Foodie/Avid Cook: I have always had a love for cooking and baking. Growing up, my mother, three sisters and I were always baking some new creation – cakes, cookies, breads, etc. on Sunday afternoons to the delight of my two brothers & father. Later in my life as a young mother of three, I tried to prepare and cook wholesome meals and snacks. My kitchen was my sanctuary where I could unwind and have fun creating dishes and trying recipes, and it was also the hub where family & friends gathered on holidays and special occasions. My interest in honing my cooking skills led me to take cooking courses beginning locally in the Washington area at L’Academie De Cuisine & Peter Kump’s NY Cooking School.
My husband’s family was in the restaurant business and in the 90’s we hired a French chef who revamped our 40-year beef/steak house menu to one that included delicious and fresh appetizers, salads, fish, grains, seasonal vegetables and fruits and wonderful desserts. Chef Claude taught me many cooking tips, techniques, and tricks for some of his favorite dishes that he learned from Roger Verge, his mentor in Nimes, France who was the father of Provencal cooking. My husband & I had the good fortune to attend a week of classes at his cooking school in Mougins, France. It was a wonderful learning and magical experience.
Let food be thy medicine and medicine be thy food.
In the summer of 2005 my oldest sister was diagnosed with Stage IV lung cancer. During the next 3 months of her life, I cooked two meals a day for her, hoping to nourish her with healing and nutritious food. During this time I was training for my first marathon (Marine Corps Marathon in DC). I believe that this training (during her treatments) & running the race (shortly after her passing) helped me get through this difficult time. This experience was proof again to me of the immediate and long-term physical and mental benefits of exercise. Running was my solace.