“ Part of my work and accomplishments was about sharing about myself personally , so for me it was about being perceived on the receiving end of being a content creator ,” says Doiron . “ What motivated me was treating it like exposure therapy — realizing that people are just looking to connect , and the further you can establish a connection the more people will feel like they are part of a community , and that we are friends .”
Many content creators are at first scared to share , but Doiron overcame that and shares her personal life in her stories , while her curated content goes into her feed .
“ I live a very normal life and embrace that and find humor in it — so Justine Snacks is a combination of those two things ,” she says . “ I love to share what ’ s innovative and delicious — and any small step we can take that we don ’ t see as restrictive , is a step worth taking to minimize our impact .”
Doiron has mad respect for companies like Garden of Life for caring about sourcing and ingredients . Plus , she likes products that give people the ability to modify her recipes for vegan cooking .
“ Tip number one — never be intimidated by a recipe — I grew up in quasi-food desert Missouri and didn ’ t have a fresh herb until I was 23 , all frozen veggies and spaghetti ,” says Doiron . “ Sourcing the ingredients is the first step to opening up your culinary world .”
Among Doiron ’ s long-term goals are to grow her following and establish a platform for real conversations about what it means to connect with food in a world of wellness toxicity . As people become more aware of a healthy way of viewing food , creators like Doiron will only become more popular .
She completes all of the video editing of her recipes herself , a filming process that takes roughly 90-minutes to three hours to shoot every recipe . She ’ s stopping and starting to take still photos throughout the process for her blog . Every recipe post has five to seven images , while she ’ s maneuvering both cameras to be sure she has enough to illustrate the story of the dish .
“ I go to these lengths and so much effort because for me it is a huge creative form of expression ,” says Doiron . “ I want to tell a story with every piece of content I create and that ’ s the closest thing I will get to poetry .”
Viewers are often surprised that Doiron shoots on an iPhone 11 , though she edits with Final Cut Pro — the magic emerging from the angles she shoots .
“ A piece of tape is my favorite tripod for my phone ,” she says . “ I had a few recipes go viral on TikTok — my blueberry cookies among them and soon after , Good Morning America contacted me — I had no idea my ‘ Work from Home ’ lunch series would take off like it did .”
What ’ s next for Justine Snacks ? She ’ s circulating her newsletter through Substack soon , but meantime , follow the food joy on Instagram , TikTok and Pinterest @ justine _ snacks .
Serves : 8 INGREDIENTS :
• 1 can chickpeas , rinsed
• 5 cloves garlic
• ¼ cup dill
• Juice from one lemon
• 1 can beets drained
• 2 Tbsp . olive oil
• Salt and pepper to taste
Beet Hummus with Lemon & Dill
PREPARATION : Rinse the chickpeas well , remove the skins if you have sensitive digestion . Add the chickpeas , garlic , dill , beets , lemon juice and beets to the food processor . Top with a glug of olive oil and pulse until a spread forms . This is similar to hummus , but has less ingredients , so the spread will be thinner in consistency . Store in a jar in the fridge !
Extraordinary Health ™ • Vol 42 41