My story

When people ask me how I got started in my career, I simply tell them that many years ago, I won the food culture lottery. Because when you’re born into an Italian family, there’s no other way of putting it.

I grew up learning to pick perfect produce, spending Sunday afternoons shelling beans, eating fresh and in season, gardening, curing, canning and tip-to-tail cooking so no crumb would go to waste. Today these sound like trends, but to me, they were routine. A routine I now feel pretty grateful for since it fostered in me a deep appreciation for wholesome ingredients and great food at an early age. Needless to say, my passion for food began long before my professional career. Food, cooking and the family table, this trio is where my heart was.

My brain on the other hand has always been wired for science, fact and reasoning. So nutrition, the study of nutrients, body, diet and disease, became a natural academic choice.

After two degrees in human nutrition, nearly a decade of clinical experience, a business and baby,
I have never been more convinced of the NEED to spread word about nutrition’s preventative potential and the importance of cultivating a positive relationship with food at an early age. In a world where lifestyle-related diseases top mortality charts and where diet culture and body dissatisfaction take root as early as childhood, I count my blessings for having won that lottery many years ago and feel it my duty to share that fortune with you.

Motive Nutrition began as a blog and has evolved into a business I am proud to say allows me to join my two passions, food and nutrition, in order to achieve my purpose; to help people like you eat well, feel their best and make peace with their plate.

My hope is that someone along the way, whether through MN counselling, our blog, or our online programs, you feel inspired and motivated to take charge of your health and create a positive food culture in your home and for the generations to come.

Thank you for being here.
Salute,

Vanessa

As seen in
Elle Canada
Global Montreal
Huffington Post Canada
Canadian Living
Coup de Pouce
CREDENTIALS

Member of l’Ordre Professionnel des Diététistes du Québec

EDUCATIONS

B.Sc. in nutrition at the University of Montreal
Masters of Science in nutrition

Our philosophy

LIFE IS SHORT. LET’S EAT WELL AND FEEL GREAT.
Click to download my guide to Ditch the Diet & Love Your Lifestyle

Want some tips to get started on your journey?

Click here to download my guide to Ditch the Diet & Love Your Lifestyle.

  • MINDFUL PRODUCE CARE
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This morning was our first trip to the market. 💕 We headed out early to avoid any crowds and boy did it feel good to get some beautiful local produce.
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When I got back, I spent  some time caring for my finds. This is SUCH an essential step. .
When I’m in a rush and just put my grocery haul in the fridge I always regret it. For one, the produce doesn’t last half as long and second, it’s hard to keep track of what you have when it isn’t properly stored.
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Here’s what I did:
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🍓 Packed berries (unwashed) into clear containers. .
🥒 Wrapped and stored cucumbers/scallions/fennel that will use in salads during week
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🥔 Washed and trimmed radish .
🥬 Washed and stored lettuce and cooked some greens.
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🌸 Placed asparagus in some shallow water for use early this week.
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🍅 Gave tomatoes breathing room (they like space and to be at room temp 😎)
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Doing this takes some time but it just shows a certain RESPECT for the food you brought home and have had the PRIVILEGE to have access to. .
The mindful eating experience starts HERE you know? It’s not just about chewing your food. It’s about creating an enriched eating experience that helps yield MAX satisfaction.
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And trust me, when you spend 20 minutes washing and storing your produce, it starts to earn your respect 😅
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Have you headed to the market yet?! 🍓
  • I’ve been busy cooking... a baby! Surprise! 😊
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We’re all SO excited for our new addition, although Camila didn’t seem too fond of the balloon pop 🙈
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Already more than halfway through this pandemic pregnancy, which has been a surreal experience and made me more grateful than ever for family.  I can’t wait to share more in the coming months 💙 .
Anyone else expecting in 2020?! #partyof4
  • Listen. Learn. Educate. Do better.
#blackouttuesday #amplifymelanatedvoices
  • Berry Crumble Bars 🍓 Perfect rainy day recipe!
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Got frozen berries in the freezer? Then I’m pretty sure you have everything else you need to put these together. 💕
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INGREDIENTS
3 cups mixed berries of choice, fresh or frozen (thawed)
1/3 cup organic cane sugar
1 tablespoon cornstarch
CRUMBLE
1 cup rolled oats
1 cup whole spelt flour
2 tablespoons ground flax
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup organic cane sugar
1/2 cup melted unsalted butter or melted coconut oil
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8x8" pan with parchment paper.
In a bowl, combine the berries, sugar, cornstarch and set aside.
In a large bowl, place the oats, flour, chia, cinnamon, baking powder, salt and sugar and stir to combine.
Add the melted butter and mix until the mixture comes together. It should stick between your fingers when pinched.
Divide the crumble mixture in half.
Pour half of the crumble into the bottom of the prepared pan. Press very firmly to form one even layer.
Pour the fruit mixture on top and spread evenly.
Top the fruit with the remaining crumble, patting it gently to form an even layer.
Place into the preheated oven and bake for 50-55 minutes, until golden brown.
Let cool completely before cutting into bars. Serve warm with a dollop of yogurt.
  • Eat Your Veggies 🌶 .
You’ve heard it before, but are you doing it? .
At @motivenutrition we tell our clients to build 3x3 meals, and one of the components in this framework is colour 🌈 . This means eating 3 different coloured plant foods in every meal.
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Might sound tough at first, but when you bring humble vegetables into the mix...it’s not that hard!
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Sure, when we talk vegetables you may think of kale and cabbage and other all-stars, but don’t forget about the humble guys 😊.
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My current 3 colour combo: Bell peppers, onions and mushrooms. (Red, yellow and white). Toss in some fresh herbs at the end and you’ve got a DELICIOUS veggie combo that’s amazing in wraps, omelets, or as a side. 😍
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What’s YOUR fave veggie combo? 👇🏼