My mission is to share how simple and accessible plant-based eating can be, especially for busy people, focusing on easy recipes that can be made in 30-minutes or less with high-protein twists on classic dishes, and practical meal-prep hacks to make healthy eatingĀ way easier.
Why and how did I go vegan? Why do I care so much about a tasty, quick and easy meal?
Keep reading below šĀ
My Roots
TASTY is my priority. Growing up in a vegetarian household with a foodie mom in a small town in New Jersey, all I know is how flavorful vegetables can be!Ā
Iām proud to be a South Asian American where a lot of my childhood meals were influenced by spices like turmeric, cumin, coriander, garam masala, and other rich herbs.Ā In India, my maternal great-grandfather was a renowned Ayurvedic doctor with his own garden where he studied the power of plants and their healing properties. This influenced my mom who relied on Ayurvedic remedies for my brother and I whenever we caught common colds and more.
While my friends talked about their cherry-flavored liquid cough medicines, I talked about the turmeric and salt concoction my mom would make for me.Ā I always felt out of place until I got older and really gained an appreciation towards the power of plant medicine.
Going Vegan
Ā In 2016, I made the cross-country move to Los Angeles, California after accepting my first corporate role as a strategy consultant at one of the “big four” firms. Over the next seven years, I worked with several top global management firms while also building two e-commerce businesses. However, through it all, my true passion for plant-based food kept calling to me in various ways.
I went vegan in 2018, despite skepticism from others, even friends. For me, it was a personal challenge and a lifestyle shift inspired by the quote:Ā
āThe strongest form of discipline is what you put in your body.Ā
If you can master that, you can master anything.āĀ
Going vegan became a journey about the animals, the planet, my health, and proving discipline to myselfāit turned out to be the best decision I ever made.
My job at the time involved extensive domestic and international travel (60+ hour weeks), where I was advising C-suite executives and eating out for nearly every meal.Ā This experience was challenging and taught me a lot about maintaining a healthy diet with whatever food was available and included a lot of late night takeout.Ā I was stillĀ transitioning to a plant-based diet and although discouraged, rather than giving up, I embraced the challenge and dove deeper into learning about plant-based foods.
I remember late nights researching what protein really means, and discovering which plants provide specific amino acids, nutrients, vitamins, and minerals. I kept a notebook where I created my own nutrient-dense recipes. One of my favorites was a juice called “skin juice,” packed with fruits and veggies rich in vitamins C and E. I took the time to learn how we can get all the nutrition we need from plants, and more importantly, we can know exactlyĀ whatĀ we’re getting andĀ whereĀ it comes from (the earth!). This mind-body connection helped me truly feel “one” with my meals, which significantly improved both my physical and mental health.
Looking back, I was shocked to realize that before going plant-based, I didn’t even know the difference of ingredients in brioche vs sourdough. Do you? You should! What we put into our bodies truly matters.Ā
Our bodies are our sacred homes and vessels through life, let’s treat it with kindness.Ā
Management Consultant to Recipe + Food Creator
I remember being in the elevator with coworkers once when a partner at my firm, sipping his soda, asked me, “What’s tofu?” That question really highlighted the learning curve on plant-based eating, and how to cook and enjoy it. I knew I had to start teaching people more about this, but this elevator ride wouldn’t be enough.
With 60+ hour work weeks as a consultant, time was extremely limited. So I spent my Sundays meal-prepping. I would meal-prep high-protein, quick and tasty meals. I even had friends who weren’t vegan ask to come over and split grocery costs just to meal-prep with me. Turns out everyone wants ways to make healthy eating, quick and simple.
Sign after sign, I knew what was next for me:
Pursue recipe creation and shared my plant-based eats with all of you.
So here I am, living out my purpose. Thank you for supporting me and I hope I am supporting you (in the kitchen!) I focus my recipes on being tasty (because who wants bland food?) while still being nutritious and quick for the average busy person. Iām here to make plant-based living easy, nutritious, and enjoyable for everyone!
I hope you try these recipes and fall in love with plants the same way I have š
Your Foodie Friend,
Roma @itsromab
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