Justine Doiron, a 30-year-old recipe developer and author, shares her transformative journey from restrictive dieting to intuitive eating. Once caught in the cycle of New Year’s resolutions focused on strict food regimens, Doiron struggled with an eating disorder during her teenage years. Over time, she discovered the liberating power of listening to her body and trusting her instincts. This shift led her to create a platform that celebrates plant-forward recipes and a healthier relationship with food. Her popular social media presence and cookbook have inspired many to embrace a more balanced approach to eating.

Breaking Free from Restrictive Habits

Doiron’s early attempts at dieting were marked by rigid plans and unrealistic expectations. Each year, she would set ambitious goals involving intense workouts and calorie-restricted diets, only to find them unsustainable. The perceived control over her eating habits provided temporary relief but ultimately left her feeling defeated. However, as she began exploring intuitive eating, she found freedom in letting go of these constraints. By focusing on what her body truly needed, rather than adhering to external rules, Doiron gradually regained control over her life and well-being.

Intuitive eating, an anti-diet concept developed by registered dietitians Elyse Resch and Evelyn Tribole, emphasizes rejecting diet culture and challenging societal norms around food. For Doiron, this meant embracing a more flexible and compassionate approach to meals. She started by exposing herself to a wider variety of foods, including those she once feared. Through consistent practice, she learned to trust her hunger cues and enjoy eating without guilt. This newfound relationship with food allowed her to develop creative and nourishing recipes that resonated deeply with her audience.

Cultivating a Healthier Relationship with Food

Today, Doiron focuses on prioritizing meals that often get overlooked, such as breakfast or dinner. She realized that taking time for these meals could significantly improve her energy levels and creativity. Additionally, she encourages trying new vegetables each week to make fresh produce exciting and enjoyable. This approach not only diversifies her diet but also fosters a positive attitude towards healthy eating. By creating a menu capsule wardrobe, Doiron simplifies meal planning and reduces stress, ensuring that she always has satisfying and comforting dishes at hand.

One of Doiron’s signature recipes, Gochujang Beans with Melty Escarole and Black Vinegar, exemplifies her philosophy of cooking with intention and joy. This dish combines hearty butter beans with a rich, flavorful sauce made from gochujang, rice vinegar, and black vinegar. The escarole wilts into the sauce, creating a delightful texture that complements the beans perfectly. This recipe is both satisfying and nourishing, embodying Doiron’s commitment to intuitive eating and culinary innovation. Through her work, Doiron continues to inspire others to cultivate a healthier, more joyful relationship with food.