Laura Nguyen, RD

Laura Nguyen, RD Registered Dietitian/DiΓ©tΓ©tiste
πŸ“ Montreal, QC
πŸ–₯️ I help you reach your nutrition-related goals! https://calendly.com/colourmypalate

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πŸ“· Instagram: https://www.instagram.com/colourmypalate
πŸ“½οΈ Tik Tok: https://www.tiktok.com/
πŸ“± Twitter https://twitter.com/colourmypalate

06/04/2026

Ready to heal our gut health guys? The secrets are not in this article.

turned my salad leftovers into banh mi’s !! πŸ‡»πŸ‡³
06/02/2026

turned my salad leftovers into banh mi’s !! πŸ‡»πŸ‡³

06/01/2026

A week of eating πŸ₯—βœ¨πŸŒˆ β€” and for me, the easiest way to eat more fruits & veggies without getting bored! Which salad would you try making at home?
β€’
Salad Recipes:
[ πŸ“ Spinach Avocado ]
- Spinach
- Strawberries, halved
- Cucumber, sliced
- Feta cheese, crumbled
- Red onions, sliced
- Walnuts, roasted
- Chicken breast
- Dressing & chicken marinade: https://www.missallieskitchen.com/chicken-and-strawberry-salad/
β€’
[ 🍜 Vietnamese Chicken Rice Noodle Salad ]
- Rice noodles, cooked
- Marinade chicken: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/
- Pickled radish & carrot: https://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/
- Veggies of choice: lettuce, cucumber, edamame
- (optional) Peanuts, roasted
- Fish sauce dressing (nuoc mam): https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/
β€’
[ 🍝 Greek Chickpea Pasta Salad ]
- Chickpeas, rinsed
- Tomatoes, cut in bite-sized pieces
- Cucumber, cut in bite-sized pieces
- Feta cheese, crumbled
- Pasta of choice
- Vinaigrette: https://www.themediterraneandish.com/ladolemono-greek-salad-dressing/

set the mood for tonight. πŸ”΅βšͺοΈπŸ”΄
05/27/2026

set the mood for tonight. πŸ”΅βšͺοΈπŸ”΄

the BEST mid week meal 🐟 🌈
05/27/2026

the BEST mid week meal 🐟 🌈

A recipe for this week: 🫐🍫 Oat Berry Chocolate Cups πŸ₯£ 🌾 β€” a great snack/on-the-go breakfast option that is rich in fib...
05/25/2026

A recipe for this week: 🫐🍫 Oat Berry Chocolate Cups πŸ₯£ 🌾 β€” a great snack/on-the-go breakfast option that is rich in fibre, healthy fats and helps give your pantry a little spruce ✨!
β€’
[ Ingredients ]
πŸ₯£ For the oatmeal base:
- 3/4 cup oats
- 1/4 cup ground flaxseed
- 1/3 cup natural peanut butter
- 1.5 tbsp maple syrup

πŸ“ For the berry filling:
- 1 cup frozen berries
- 2 tbsp chia seeds
- 1 tbsp maple syrup

🍫 For the chocolate topping:
- 1/2 cup dark/semi-sweet chocolate chips
- 1/2 tbsp coconut oil

[ Instructions ]
1. Preheat the oven to 350 F. Line muffin tin with liners.
2. In a bowl combine the ingredients for the oat base. Take about 1-2 tablespoons of the mixture, transfer to the muffin cups, and use a spoon to create a well.οΏ½3. Bake for 10-12 minutes. Allow the cups to cool completely.
4. In a separate bowl, prepare the berry mixture by microwaving the frozen berries for 30-45 secs and then adding in the chia and maple syrup. Combine and mash, then fill the cooled oatmeal cup base with the berry mixture.
5. For the chocolate topping, add the chocolate and coconut oil to a bowl and microwave at 25 secs increments. Stir occasionally and allow the chocolate to melt without burning.
6. Top the oat berry cups with the melted chocolate. Sprinkle salt if desired. Let the cups cool in the fridge for about 30 minutes until the chocolate has set.
7. Enjoy!

05/19/2026

A dietitian review of food scoring, additives, and how it interprets nutrition research

there were soooo many to choose from, but here are just a few that I hear far too often πŸ«£β€ΌοΈ
05/14/2026

there were soooo many to choose from, but here are just a few that I hear far too often πŸ«£β€ΌοΈ

05/11/2026

A nutritious treat for mommy dearest on her special day πŸ’–πŸ«πŸŒΌ β€” if you’re looking for a snack to meal prep, try my recipe for these Dark Chocolate Pistachio Bars (high protein, high fibre)!
β€’
[ Ingredients ]
To combine:
- 1/2 cup rolled oats
- 1/3 cup millet or quinoa
- 1/4 cup maple syrup
- 1/2 cup nut butter (almond or peanut)
- 1 tsp vanilla extract
- 1/3 cup ground flax seeds
- 1/3 cup pistachios

To melt:
- *1/3 cup chocolate chips (I made a mistake in the video)
- 1 tsp coconut oil

To sprinkle:
- chopped pistachios
- fleur de sel or sea salt
β€’
[ Instructions ]
1. Preheat the oven to 325 F.
2. On a parchment lined baking sheet, add the rolled oats and quinoa/millet, then toast in the oven for 10 minutes. Set aside to cool.
3. In a large bowl, combine the nut butter, the maple syrup, the vanilla extract, the toasted mix, the ground flaxseeds and pistachios. Mix well.
4. Line a baking tray, and spread the mixture evenly and press it down firmly.
5. In a small microwaveable bowl, melt the dark chocolate and coconut oil in 20-30 sec increments. Stir each time to avoid burning the chocolate.
6. Spread the chocolate mixture evenly over the bars. Sprinkle extra pistachios and salt.
7. Let it set in the fridge for at least 1hr to set before serving. Cut into squares and enjoy!

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Montreal, QC

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