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Nourish yourself to flourish

  • Mar 3
  • 2 min read

Geneviève Lavoie, nutritionist
Geneviève Lavoie, nutritionist

Nutrition Month begins under the theme “Nourish yourself to flourish”.


My name is Geneviève, and I’ve been a nutritionist at the Mieux-Être Anjou clinic since summer 2025. Today, I’m sharing a short piece on healthy eating.


It’s great to “eat well,” but if we no longer find any pleasure in food and feel we must give up the foods we love, those that hold cultural, emotional, or social meaning, then we’ve missed the point.


Here’s the good news: a balanced diet includes a wide variety of foods and excludes none.


Many patients come into my office worried that I’ll ask them to eliminate rice, arepas, bradj, manakish, dates, tortillas, cheese… and the list goes on!


In reality, nutritionists tailor their recommendations to each person’s history, values, beliefs, religion, and food practices. The goal is simple: to suggest changes that are meaningful and sustainable in the long term.


When the time comes to adjust your eating habits, whether to improve your overall health or address a specific health concern, I encourage you to ask yourself a few questions:


  • Could I maintain this change until I’m 80 years old?

  • Does this change make sense to me beyond improving my health? Does it still allow me to enjoy foods I love?

  • Does it allow me to continue celebrating and sharing the cultural richness of my diet?


If the answer is no to any of these, it may be better to focus on a different change.


Temporary and extreme changes bring only temporary benefits. They often create feelings of deprivation and, ultimately, a sense of failure when they become impossible to maintain.


Healthy eating begins with an approach that supports our overall well-being — both physical and mental.


There’s nothing better than sharing delicious moments with family and friends in the summer. Ricardo’s mango squares are fresh, fruity, and colorful, perfect for gatherings and for adding a touch of elegance and indulgence to any table.



🧑‍🍳 Ricardo recipe: Mango squares

Ingredients

  • Crust

    • 150 g (1 cup) unbleached all-purpose flour

    • 55 g (1/4 cup) sugar

    • 2.5 ml (1/2 tsp) baking powder

    • 1 ml (1/4 tsp) salt

    • 75 g (1/3 cup) unsalted butter, melted

  • Filling

    • 105 g (1/2 cup) sugar

    • 15 ml (1 tbsp) cornstarch

    • 3 eggs

    • 250 ml (1 cup) mango purée (see note)

    • 60 ml (1/4 cup) lemon juice


Preparation

  1. Preheat oven to 180°C (350°F). Butter and line a 20 cm (8-inch) square pan with parchment paper.

  2. Mix crust ingredients.

  3. Press into the bottom of the pan.

  4. Bake for 15 minutes. Let cool slightly.

  5. Mix sugar, cornstarch, and eggs. Add mango purée and lemon juice.

  6. Pour over crust and bake for 20 minutes. Let cool.

  7. Cover and refrigerate for 2 hours.

  8. Unmold and cut into squares.



 
 
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