Robin Glance Nutrition

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Pointe-Claire, QC
Robin Glance Nutrition

Anti-Diet Dietitian for nutritional advice/counseling & speaking events. www.robinglancenutrition.com

As an anti-diet dietitian, I help clients not only build healthy food habits, but healthy relationships with food.

04/23/2026

Final instalment of «Shoppin’ with Robin » : the «quickie» edition 😉 … because sometimes we just don’t have time for homemade.

I always keep a stock of «ready-to-go» items to make life easy on busy/ stressful days.

Would love to hear any of your favourites to add to the repertoire!

04/20/2026

It’s always fun hanging out with my dear friend and having her throw random nutrition questions my way. Enjoy this edition of « What’s better? Winner moves on ».
Disclaimer: I am still a proud cat owner 🐈❤️. This is not my dog. He is my furry nephew.

04/16/2026

Made these 🍯🫚 «Honey Ginger Tofu Bowls with Minted Cucumber Salad» 🫚🍯for the amazing group yesterday.
They were the perfect combo of warm and cool, kinda like this spring weather we are getting. Enjoy!

Ingredients:

- 1 lb (450g) tofu, cubed
- 2 Tbsp corn starch
- 2 Tbsp vegetable oil
- 3 Tbsp ginger, minced
- 3 cloves garlic, minced
- 2 Cups cooked rice, for serving
- Sesame seeds, for serving (if desired)

Sauce:
- 3 Tbsp honey
- 4 Tbsp soy sauce
- 3 Tbsp rice vinegar
- 1 tsp siracha
- 2 tsp sesame oil
- 1 Tbsp cornstarch
- ¼ Cup water

Minted Cucumber Salad:

- 1 English cucumber, thinly sliced
- 1.5 Cup shredded carrot
- ¼ Cup mint, roughly chopped

Dressing:
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp honey

Directions:
1) Mix ingredients of sauce. Set aside.
2) Prepare salad. Set aside.
3) Place cornstarch in Ziploc bag/ bowl with lid, add tofu and toss until covered
4) Heat oil in large wok. Fry tofu in batches until golden. Remove from oil with
slotted spoon and place on paper towel.
5) In same wok, fry garlic and ginger for 1-2 minutes. Add sauce. Bring to boil until
thickened
6) Add fried tofu and toss to coat. Serve in bowl over rice with minted cucumber
salad and top with sesame seeds if desired.

*Makes 4 servings

04/15/2026

Apparently it’s National Banana Day… who knew?! 🍌

Bananas tend to get a bad reputation in diet culture, but let’s set the record straight: they’re packed with nutrients like potassium and soluble fibre, incredibly versatile, and so satisfying.

Blend them into smoothies, slice onto toast, bake into muffins, or just grab one on the go—bananas show up for you in all the best ways 🙌

No food should be off-limits when it’s nourishing and enjoyable. Bananas included 💛

So here’s your reminder to stop fearing the fruit… and maybe go enjoy one today 😉

04/10/2026

April is . Don’t let food be a source of unnecessary stress in your life.

04/08/2026

For the next edition of «Shoppin’ with Robin», here are some of my standard go-to’s, the staples that make it on my weekly shopping list. Again, totally not brand-specific, just some ideas that can possibly help inspire & simplify! What is one of your regular additions to your shopping cart that I missed?

04/03/2026

Please feel free to share these DaddEaster jokes with your family. I’m sure they will appreciate them just as much as the chocolate goodies. Happy Easter weekend!

03/31/2026

Let’s talk sugar 🍭

Is sugar addiction real? Is fruit sugar a problem? Are we better off having honey 🍯?

All these questions and more answered in this coffee break chat with my dear friend. Have a listen and drop any additional questions you may have in the comments!

03/27/2026

Join me for a grocery store shopping spree: SNACK edition

Anyone who’s worked with me probably knows how important I feel snacks are. Not only can they be a delicious break to our day, but if we leave long gaps of time between meals or between supper and bed, they become quite essential to keeping us energized & focused.

I generally say that a satisfying snack should ideally:

- Have a source of protein to satisfy hunger 💪
- Contain some carbs or sweetness to bring up energy levels 🥨
- Be something we truly enjoy 😋

These are some of my go-to’s, totally not brand-specific. Maybe they can help inspire some ideas for that mid-afternoon slump.

Would love to hear your favourite snacks. Drop them on the comments!

03/24/2026

What an honor to be asked back to speak to Physical Therapy Masters students on the important topic of weight stigma.

It gives me a lot of hope to see students so open to having meaningful conversations on how to recognize, prevent and call out harmful bias based on body size.

Now more than ever, we need health professionals treating patients in a respectful, meaningful way that takes into account the whole person and their lived experience, not just the number on the scale.

03/22/2026

Made these (crispy cheese-wrapped dill pickle spears) with dill ranch dipping sauce to bring along to a party last night. They brought together my favorite things in life 🤣

For chickles:

Place slices of sharp cheddar cheese on hot pan. Once edges get bubbly and browned, place pickle spear in centre and use spatula to wrap. Repeat.

For dill ranch dipping sauce:

Mix 1/3 cup plain Greek yogurt with 2 Tbsp mayo, 1 Tbsp pickle brine, 1/2 tsp garlic powder, 1/2 tsp dried dill, few sprigs chopped fresh dill, salt and pepper.

Enjoy!

03/18/2026

Decided to mix things up from the usual type of meals I prepare for the amazing bunch and prepare one of my favourite make-ahead breakfast recipes.

While a lot of egg bites on the market do a super job of offering convenience and protein on the go, they miss the mark on the carb side. Anyone who has worked with me knows how important it is to not only focus on protein at a meal, but to be sure to have a complex carb as well for energy.

I used defrosted .farms hash browns and pressed them into the muffin tins for an easy, delicious crust that provides the carb energy, making these egg muffins a complete meal. Feel free to add/ replace/ mix up with any filling of your choosing.

Great to make a batch for the week or freeze!

Ingredients:

– 12 hashbrown patties, thawed
– 6 eggs, beaten
– Salt & pepper, to taste
– Vegetable oil

Fillings (of choice):

– Diced bell pepper & mushrooms, shredded cheddar
– Chopped spinach, sliced sundried tomatoes, feta

Directions:
• Preheat oven to 400°F. Grease 12-cup muffin tin with oil/ oil spray. Press
defrosted hashbrowns into muffin tin using small cup/ bottom of jar. Bake for 15
minutes or until edges are golden.
• Remove hashbrown cups from oven. Fill evenly with fillings of choice to midway point. Cover with even amounts beaten eggs. Return to oven for 15
minutes.
• Enjoy straight from oven, store in fridge for 3-5 days or freeze.

*Makes 12 egg muffin cups

Address

Pointe-Claire, QC
H9R5M7

Website

http://www.robinglancenutrition.com/

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