Olivia Peláez, Functional Nutritionist
Olivia Peláez, a Mexican-Canadian functional nutritionist, has always believed in the medicinal power of food. In fact, the connection between a nourishing, balanced meal and optimal health has been an object of fascination for the Chicago resident since childhood.
“My mom told me I used to always ask which foods were ‘good for me’ or would ‘help me grow’—it was almost as if I innately knew the power of food,” she remembers fondly.
With a lifelong passion for nutrition, Olivia has held positions at Vital Proteins, where she trains and educates fellow team members and collagen consumers on the brand’s wide array of products, as well as Tracy Anderson Method, where she shares her nutritional insights on the recipes featured in Tracy Anderson Magazine.
I met Olivia when we both worked at VP, and was so impressed with her encyclopedic knowledge of the subject matter and her passion for educating others on the long-term health benefits of following a better-for-you diet. She’s the real deal and I’m so excited for you to meet her.
Grace Gavilanes: Tell me about your journey. What inspired you to pursue a career in nutrition?
Olivia Peláez: The food nerd in me has been around since I was a kid! My mom told me I used to always ask which foods were “good for me” or would “help me grow”—it was almost as if I innately knew the power of food. When it came time to choose my career path, the answer was obvious: I would pursue a future in nutrition. However, during my undergraduate studies, I realized that the traditional nutrition career path of dietetics wasn’t for me. I won’t go down that rabbit hole but I truly felt like my beliefs around food were more rooted in functional nutrition (before I even knew this was a term) and food as medicine, not the conventional (and in my opinion, outdated) food pyramid approach. I was disappointed that there was no emphasis on the power of food to heal and nourish beyond calories and meeting Recommended Daily Allowances (RDAs). After much consideration, I ultimately ended up taking the path less traveled—which is pretty standard for me—and pursue a career in Functional Medicine & Nutrition. After completing my Bachelors Degree in Dietetics and Nutrition, I went on to get my Masters Degree in Functional Medicine & Human Nutrition as well as a coaching certification in Functional Medicine. I consider myself a life-long learner and I’m currently studying to become an Integrated and Functional Nutrition Certified Practitioner!
GG: How would you say your upbringing and cultural background contributed to your career aspirations?
OP: It probably comes as no surprise that food is very central to Mexican culture. Even beyond the food itself, I’ve always admired the love and passion that goes into preparing food and the emphasis on sharing a meal with people you love—that’s what I think about when I think about Mexican cuisine. Growing up, I loved watching my abuelita throw down in the kitchen so effortlessly to make the best enchiladas, mole, pozole, and the list goes on. There’s probably nothing more inviting than a house full of abuelita-approved, home-cooked food. As any Hispanic child knows, there is a huge emphasis on education and going to college, especially since many of our parents were never given the opportunity to do so themselves. I feel very fortunate that I had clarity very early on in my life in regards to what I wanted to study and the type of career I wanted. Who wouldn’t want to make a living out of educating people on how to eat delicious, nourishing food and feel good while doing so!? Now in my career, I am focusing on inspiring and educating the Hispanic community on how to reclaim the healthy part of our cuisine.
GG: Since you're in the nutrition space, what are your top tips for living a healthier life—especially for those who are trying to make a change?
OP: My food philosophy is pretty simple: Food shouldn’t be complicated. I think one of the most simple strategies for living a healthier life is to prioritize eating what I call a balanced plate at each meal. Ideally, in order to support optimal blood sugar regulation, which has so many downstream effects on health, I always recommend that people emphasize a plant-based plate, combined with high-quality protein, complex carbs, and anti-inflammatory fat. Ideally, your plate would be roughly 50% fiber-rich veggies, 25% complex carbs, 25% protein, and a palm-sized amount of healthy fat.
One of my philosophies is that if you’re good to your body, your body will be good to you. It can be as simple as intentionally doing something good for your body each day (beyond eating nutritiously), and that can look different day to day. One day it might be a sweat-inducing, intense workout, another day could be a long leisurely walk, and some days it will look like rest and recovery. I have so much respect for all of the amazing things my body is capable of and am always looking for ways to show it some self-care.
““I’m extremely proud of my heritage—especially of the fact that my father, who was born into poverty in Mexico, has been able to truly achieve the American dream, and has laid the groundwork for me to do the same.””
GG: Is there a wellness fad you are not a fan of? Why?
OP: Can I say all of them? [Laughs] Like I mentioned, I don’t think food should be complicated. There definitely is a time and place for therapeutic diets—like implementing an elimination diet to determine food sensitivities—but at the end of the day, I think it’s pretty simple: Eat real food that tastes good and makes you feel good. When I talk about real food I mean food that comes from nature, whether it be organic fruits and vegetables, grass-fed meats and dairy, pasture-raised eggs, wild-caught fish, etc. While I’m absolutely a proponent of plant-based eating, I’m not a fan of all the fake “plant-based” meats, eggs, and dairy emerging on the scene. In my opinion, I would rather someone focus on eating whole-food vegan options like tempeh or other minimally processed soy products as opposed to these lab-created alternatives. Ideally, food should be as close to its natural state as possible.
GG: What advice would you give to someone interested in following a similar career?
OP: One piece of advice I wish someone would’ve given me is to look outside of the traditional dietetics career path. If you want a career in nutrition, there are so many possibilities outside of a clinical career in a hospital setting. Reach out to people who are in the field to learn about their career path and get a better understanding of what options exist. Lastly, don’t be afraid to take the path less traveled!
GG: What accomplishment are you most proud of, both in your personal and professional life?
OP: This is a tough one for me as I find myself often falling victim to imposter syndrome. I would say one thing I’m most proud of is being a minority breaking into a field that is predominately white. Especially in my undergraduate studies, I never felt that there was cultural representation of other cuisines outside of the typical American diet. Through my work, I hope to bring more awareness and understanding to the health-promoting aspects of Mexican cuisine.
GG: What does being Latina mean to you?
OP: Being Latina is a huge part of my identity. Growing up in a predominately white, small town in Canada, I was known as “Olivia the Mexican girl.” While some may have found that offensive, I actually leaned into it and embraced it as I loved being able to celebrate my uniqueness through my ethnicity. When I think of being Latina I think of rich culture, deep-rooted traditions, strong values, ethnic pride, and of course, bomb ass food and music.
Many of my core values were instilled in me as a result of my cultural upbringing—strong work ethic, family-first values, ferocious loyalty, and selfless hospitality. I’m extremely proud of my heritage—especially of the fact that my father, who was born into poverty in Mexico, has been able to truly achieve the American dream, and has laid the groundwork for me to do the same.
