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  • Two Quinoa Tips ✌🏼 ☝🏻Tip #1: Rinse out your quinoa before cooking it to wash away the saponins, which are a natural coating that will otherwise make it bitter. (Rinse until sudds disappears). From there, cook in a 2:1 liquid to quinoa ratio using your favourite recipe. ✌🏼 Tip #2: Do not let your toddler pour the water over quinoa unsupervised. 😂  #500mlwater #everywhereExceptThePot #RealLife
  • 1-2-3 Mix-and-match meal prep 👋🏻 Meal prep can feel overwhelming when you first start. Especially since many jump into it head first with a full menu of brand new recipes and wind up spending countless hours in the kitchen (not how you want to spend your weekend, I know!) If you’re a newbie to meal prep, warm-up to it. Truth is, any amount of prep you do...will help! So start small, and build the skill gradually. Just stay CONSISTENT! You can do it 🙌🏼 Here’s a simple structure I recommend starting with: 🥔 Prep 1x starch-rich food (black rice, quinoa, sweet potato, baby potatoes)
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🍗 Prep 2x protein-rich foods (HB eggs, shredded chicken, baked tofu cubes)
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🥗 Prep 3X veggies (roasted broccoli, grilled veggies, chopped crudité) . 🍳 Breakfasts (optional): overnight oats, frittata muffins, parfaits 🥕 Snacks (optional): energy bites, hummus

Once this is done, you can mix and match components to create quick meals, or shave time off your recipes.  For instance, my dinner tonight was a a black rice and salmon bowl, with an Asian dressing and chopped veggies. All the prep work was done (rice, chopped veggies), all that I needed to do was bake fish, add some thawed frozen mango and drizzle the dressing...done in 15 minutes! ‘ 💁🏻‍♀️. Share below what your 3-2-1 mix and match menu will be this weekend👇🏼
  • Slow roasted grape tomatoes 🍅 
Tomato season is in FULL swing. Which means you can find me eating tomatoes every day, every way from now until October.  Picked up these beautiful grape tomatoes at the market today and decided to slow roast them. Simple and delicious!  They make the perfect accompaniment for just about anything.

How-to:
Place them on a rimmed baking sheet with a good drizzle of olive oil, salt, pepper and some fresh garlic. Give the pan a nice shake to coat the tomatoes.

Bake low and slow in a 200F degree for about 2 hours. Remove from the oven and let cool to room temperature before touching them (so the juices settle inside!) Enjoy with grilled fish, alongside some pesto-scrambled eggs or with some tangy goats cheese.
  • I’ve gotten into the habit of saving a little bit of dough whenever I bake. I now have a small stash of golf-ball size portions in the freezer that I whip out for my daughter to play with whenever I need to keep her busy while I cook. Play dough is great but real dough is extra fun. She shapes it, bakes it fresh and waits by the oven just like this 💕
  • Market lunches are the best💕
See my stories for a quick how-to! Happy Sunday.