Hi I’m Gabrielle


My Name is Gabrielle and I’m the founder & creator of LABELESS Nutrition. I established this website in 2012 to share my experience and knowledge as I pursue a career as an MS Clinical Nutritionist in New York City. I currently hold a BS from NYU and an MS from Brooklyn College in Clinical Nutrition, completed countless culinary courses/workshops, and have a 400hr yoga certification from YogaWorks. 

While in the midst of producing my first cookbook, I work in recipe development, food photography, and offer in home cooking demos along with personalized nutrition counseling.

LABELESS evolved to become a space to share cutting edge plant based concepts, product reviews, current nutrition information, and all things wellness under a single domain. 

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  1. I’ve called the NYC my home for the past 9+ years, but I’m currently in DC!
  2. I could ice skate when I was only 18 months while still wearing a pacifier (skills) 
  3. I live in skinny jeans yoga pants Onepiece‘s Boyfriend Jeans  Food pun shirts, Rails flannels, Whatever is clean lol (mom life)
  4. I’ve lived in Miami 
  5. I danced with a Russian ballet when I was 5
  6. I’m Lithuanian + Polish
  7. My right foot is a half size bigger than my left, so is my sons lol (genetics)
  8. I’m left handed 
  9. I was diagnosed with a rare congenital disorder called Situs Inversus where all my organs are on opposite sides. (hello Opposite Day)
  10. I love anything lemon, all things avocado, heirloom tomatoes, fennel, rhubarb, tarragon, celery root, and using fresh herbs in any dish!

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My Favorite Baking Products

White chocolate

Chocolate candy
Espresso powder

Cake Flour

I’ve been a vegetarian/vegan on and off for 18 years. I was vegan for 4 years, and was a strict raw vegan for 2 years. Today I’ve arrived at a place where I feel at ease, healthy, balanced, and just, LABELESS.

My diet is very plant strong, colorful, and seasonal. I drink lots of green juice (obsessed with my juicer), limit packaged foods, and cook at home 5 to 6 days a week. However, you’ll still find me enjoying everything from cakes to cookies, and even using white flour and sugar! (gasps) Food is rich with history, its meant to be enjoyed, explored, and once I embraced that.. everything just clicked.

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