Lynn Rossy, Ph.D. is a health psychologist specializing in mindful eating, moving, and living. She developed a ten-week, empirically validated Eat for Life class that teaches people to eat mindfully and intuitively, love their bodies, and find deeper meaning in their lives. Her book, The Mindfulness-Based Eating Solution, is based on the concepts in Eat for Life. Lynn is a long-time practitioner of mindfulness meditation and yoga–certifed in Kripalu and EMYoga. She is the President of the Center for Mindful Eating.
I am the Executive Director of Tasting Mindfulness, LLC, a company centered on offering mindful eating and yoga to people around the world. My discovery of mindfulness practice back in 1998 not only changed my life but quickly blossomed into a professional career path. My training and focus from that time on has been to offer yoga and mindfulness-based interventions to groups and individuals in the service of helping people create more joyous, healthy and meaningful lives.
After living in California during my 20s in order to “find myself,” I returned to my hometown of Columbia, Missouri, to pursue my doctorate in psychology. After receiving my training as a health psychologist, I developed the Mindfulness Practice Center on the University of Missouri campus in 2002 for faculty, staff, and students. Trained through the Center for Mindfulness in Healthcare, Medicine, and Society in Boston to offer Mindfulness-Based Stress Reduction and as a Community Dharma Leader through Spirit Rock Meditation Center in California, these programs formed the basis of my early work. Along the way, I have been teaching, developing, and researching mindfulness-based interventions and yoga targeting stress, pain, cancer, depression, and eating.
In 2007, I developed a ten-week program called Eat for Life that helps people have a better relationship with food and their bodies. A study on the program was published in the American Journal of Health Promotion in 2014. I wrote The Mindfulness-Based Eating Solution (published by New Harbinger in 2016) in order to offer the scientifically validated practices in Eat for Life to a wider audience. I teach live online Eat for Life Classes to the general public over Zoom and train professionals around the world to teach Eat for Life to others.
In 2015 I was invited to serve on the Board of The Center for Mindful Eating, a non-profit organization whose mission is to teach and serve professionals who work in the field of mindful eating and became President in 2018. In my role on the board, I am interested in furthering the research in the area of mindful eating, teaching professionals how to offer this practice to their patients, teaching the general public about how to savor their food and love their bodies, and helping organizations bring mindful eating to the workplace.
I teach yoga at alleyCat yoga center in Columbia, MO, as well as lead yoga and mindfulness retreats to Pura Vida Retreat and Spa in Costa Rica. My teaching combines the wisdom and clarity of mindfulness with the heart-centered, meditative aspects of Kripalu Yoga. My favorite mottos are: “If you can breathe, you can do yoga” and “Yoga should feel delicious!” I love teaching yoga and meditation to all levels of students, no matter what their experience or physical ability. My 200-hour yoga certification is through the Kripalu Center in Massachusetts and my EMYoga training certification is with Lauren Walker. I am currently working on my 500 level training at Kripalu Center in Lenox, Massachusetts.
As a lover of food and an aspiring food activist, I was a member of the Slow Food Katy Trail Chapter of the International Slow Food Movement for many years and more recently became a member of the St. Louis Chapter of Les Dames d’Escoffier International, an organization of professional women with high achievement in the fields of food, fine beverage and hospitality.
Joy is a big part of my spiritual practice in the Yogic and Buddhist Traditions. I taste mindfulness in my own life by meditating daily, doing yoga poses whenever possible (even in the grocery store), taking long walks and biking on the Katy Trail, playing the piano, singing, seeking out diverse food experiences, watching documentary films, and breaking out in spontaneous dance and laughter at any moment.