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.

  • 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? 👇🏼
  • Being a mom is the most rewarding job there is. But now more than ever, I can feel the pressure of all the hats I need to wear for my little one. That's why I do my best to carve out small moments of time for myself, that'll help me show up at my best. .
Every week, I’ve been treating myself to @GarnierCan Whole Blends castor oil remedy hair mask. I start with a double shampoo using the Whole Blends castor oil remedy, then apply the mask through my hair and let it sit for a few minutes before rinsing it out and conditioning my hair. The combination of vitamin E and maple sap smells divine and leaves my hair feeling deeply nourished and silky soft. A 10 minute routine is all it takes to make this mom feel great 🧖🏻‍♀️. #WholeBlends #adventure
  • Who loves a good shak?! 🔥 .
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Shakshuka night is always a hit at our house. Full of flavour, quick to prepare and relies on a crusty form of bread to mop up all the leftover deliciousness. Recipe below!
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🔥 Shakshuka 🔥 .
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Ingredients:
2 tbsp Olive oil
2 onions, very thinly sliced (about 2 cups)
3 garlic cloves, minced
1 large red bell pepper, thinly sliced
1 tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon Chili flakes 
1 can (398ml) diced tomatoes
1 1/2 cups jarred tomato purée 
Salt to taste
8 large eggs
1/4 cup parsley, chopped
1/4 cup coriander, chopped .
🌱 Tahini drizzle 🌱 
1/4 cup tahini paste
2 tablespoons lemon juice
2 tablespoons water
Salt .
🌟 Method 🌟 .
1. In a large cast iron skillet, add enough olive oil to coat the bottom of the pan and heat over medium-low.
2. Add the onions, garlic and bell pepper and allow to cook slowly until softened, 15 minutes. To avoid too much browning, you may add a few tablespoons of water during the cooking if necessary.
3. Add the paprika, cumin and chili flakes and sauté a few minutes to cook the spices until fragrant.
4. Add the diced tomatoes and tomato purée. Add a generous pinch of salt. Turn up the heat to medium-high and cook 5 minutes.
5. Create small craters in the sauce with a spoon and crack the eggs into the sauce. Cover with a lid and cook 5 minutes for runny poached eggs. 
6. Meanwhile, make the tahini drizzle by blending together: tahini, lemon juice, water and pinch of salt.
7. Serve the eggs with the sauce, a sprinkle of the chopped fresh herbs and a drizzle of the tahini sauce. Serve with crusty bread.
  • Starting to feel like spring and Camila and I are loving our afternoon strawberry snack 🍓 Also, hello tiktok 👋🏻 I’m trying 👵🏼