Gina Monk

Funny enough, I originally thought I would become a medical examiner! I first planned to study microbiology, but after taking biochemistry, I became fascinated by how the body works. When a professor casually mentioned that tocopherol was Vitamin E, something clicked.

Around that time, my own health also started pointing me toward nutrition. After trying a short fast based on something I had learned in class, I noticed my body did not respond the way I expected. About a year later, I was diagnosed with Celiac disease. At the time, gluten-free options were pretty limited — think one sad frozen loaf of crumbly rice bread — so I had to learn how to cook and bake from scratch. Learning how to feed myself well is what really opened the door to nutrition.

A nutritional biochemistry course confirmed that this was the right path, and I went on to complete my Master’s in Human Nutrition and dietetic training at McGill. I still love thinking about food, making food, and talking about food — maybe a little more than the average person!

For me, one of the best parts of being a Dietitian is helping people feel less overwhelmed by food. When I can explain something in a way that finally makes sense and takes some stress off someone’s plate, that is a very good day.

Honestly, it mostly comes down to convenience: it is much easier to make one dinner that everyone at home can eat. I do most of the cooking, and while I may occasionally make chicken for myself or fish for my very fancy son and me, most of our meals are built around tofu, beans, eggs, or plant-based proteins like Beyond Meat.

I love cooking and experimenting, so over the years I have picked up plenty of tricks for making tofu taste great and sneaking beans into just about anything. My kids do not really know any different, they will eat tofu just as easily as chicken drumsticks.

Even if my husband were not vegetarian, I think we would probably still eat this way most of the time. Groceries are expensive, and foods like tofu and beans are affordable, filling, and nourishing. With the right recipes and techniques, they can be just as satisfying as meat, sometimes even better. A lot of families are feeling that grocery-store sticker shock right now, and plant-based meals can be a really practical way to make the budget stretch further.

Clients would probably describe my approach as personable, relatable, educational, and focused on finding solutions. When I notice a problem, my instinct is to figure it out. If I do not know the answer right away, I am not going to just leave it there — I will look into it, find the most evidence-based approach available, and share what I learn. And when needed, I am always happy to ask for help.

For the past 12 years, most of my work has centred on food safety and education. As a health inspector, I did not just point out what was wrong, unsanitary, or not up to code — I made a point of explaining the science behind it. People tend to respond much better when they understand the “why,” rather than just being told what they are doing wrong.

I use the same approach when I teach food handling courses. I explain the rules, but also the reasoning behind them, in a way that feels clear and practical for most people.

That same teaching style also inspired me to write and self-publish a book called Digestible Nutrition around 2015. It explained how the body uses food, where nutrients go, why fibre matters, why hydration matters, and other basics of nutrition. I think I only sold about 8 copies, but those 8 reviews were very positive!