Véronique Morin – August 2011

Véronique Morin

Her unforgettable look has been lighting up the pages of Oxygen this year. Véronique Morin shares how she went from shy girl to cover girl.

By Kirstyn Brown; Photography by Paul Buceta

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Whether she’s smiling in a training routine or strutting across a competition stage, Véronique Morin has your attention. It’s hard to believe this fiery-haired, blue-eyed beauty was once a shy, quiet child, bullied for the way she looked. Now, with a blossoming fitness career, an Oxygen cover and a Canadian national Bikini title, Véronique Morin has never been more confident.

How it Began

Her natural red hair, which had once made her an outcast on the playground, landed her a gig as a model for a hair-styling convention. Soon, she caught the attention of a fashion-modeling agency. “Becoming a model had always been my childhood dream,” she says. “And so, I pursued this career internationally.”

Goodbye to Shy

By the time she was 14, the shy girl she’d once been had nearly faded away. She was traveling worldwide, pursuing modeling, gaining independence and improving her grasp on the English language. When she was 17, she stepped into a gym with a friend and discovered weight training. “I started training and admiring the girls in Oxygen,” she says. “Over the years, it helped me gain more confidence.”

While her muscular physique was not well-received by the harsh fashion industry, for fitness modeling and competing, Véronique’s new look was a perfect fit.

Model Mother

It’s no surprise that her two young children, five-year-old Noa and three-year-old Mila are little athletes. When she’s not in the gym or in front of the camera, Véronique can often be found at their gymnastics and swim practices, or just playing with them outdoors. “I’m really a family girl,” she says. “Whenever I have time, I spend it with them.”

What’s in Store

Véronique was one of six Canadians invited to compete in the IFBB World Women’s Championships in Serbia in October. No matter where she competes, she has her eyes set on the big prize. “I plan on getting my Pro card and to continue competing,” she says. “It’s my passion and I love it.”

Véronique’s Secrets Revealed

Our cover girl says she rarely strays from photo shoot form. How does she do it? Here, she lets her fit secrets out.

In the Gym

She trains one to two muscle groups for about 75 minutes per day, four days a week. “I like feeling that I’ve really worked that body part as best as I could.”

Cardio

She does up to one hour of cardio twice a week. “I mix up cardio because I really don’t like it. Sometimes I’ll do boxing, sometimes CrossFit training, or just take a walk with my dog.”

Favorite Move

Walking lunges. “Because I think they make great legs and glutes!”

No Fad Diets

Véronique eats three regular meals and three snacks a day. Here are a few staples in her kitchen: eggs, salmon, broccoli, Greek yogurt and natural nut butter.

Véronique’s Perfect Summer Salad Ready in 15 minutes • Makes 1 serving
My Favorite Recipe
Véronique’s meal-sized salad is loaded with filling fiber, vitamins A and C, and high-quality healthy fats. “I really enjoy eating this salad on my terrace in the summer with a glass of water with fresh lime and fresh mint.”

Ingredients:                                 
2 cups lettuce of your choice (Véronique likes Romaine)
1 cup chopped yellow, orange and red peppers
6 grape tomatoes, halved
2 tbsp chopped shallots or green onions
1 cup cucumber slices
1 tbsp coarsely chopped walnuts
5 clementine segments
2 tsp dried raisins or cranberries
1 avocado, chopped
1 oz low-fat, quality feta cheese, sliced
2 tbsp brown rice flour, or flour of your choice
Olive oil spray
Black pepper to taste

Vinaigrette

1 tsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp 100% pure maple syrup
Sodium-free herbs and spices, to taste

Instructions:
  1. Place lettuce in a medium-sized bowl and top with the following eight ingredients.
  2. Spread the flour evenly on a small plate and dredge the sliced feta in the flour until lightly coated.
  3. Heat oil in a skillet over medium heat and cook sliced feta until golden brown. When ready, place on top of the salad.
  4. Mix vinaigrette ingredients, pour over the salad, lightly toss and enjoy!
For a high-protein version, swap the cheese for three ounces of grilled chicken or tuna.

Nutrients per serving:
Calories: 420, Total Fats: 19 g, Saturated Fat: 3.5 g, Trans Fat: 0 g, Cholesterol: 5 mg, Sodium: 400 mg, Total Carbohydrates: 53 g, Dietary Fiber: 9 g, Sugars: 25 g, Protein: 11 g, Iron: 3 mg
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