Growing up, I was fortunate enough to have a mother who valued healthy cooking. Our household wasn’t stocked with sodas or candies, and that set me up with a huge advantage when it came to nutrition. I’ve always had a positive relationship with food—enjoying it, appreciating it, and understanding its importance in living a healthy life. But my journey to find what worked best for me involved a lot of learning, experimentation, and a few kitchen disasters along the way.
In my mid-twenties, curiosity about meat substitutes started bubbling up, but honestly, I didn’t have the time—or the motivation—to explore cooking seriously. I was so absorbed in my social life that learning to cook properly wasn’t a priority. Then I had surgery, which, while unrelated to my diet, became a wake-up call. It nudged me to think more carefully about what I was putting into my body. This happened just as I was leaving Mexico, my home country, for the UK, where I realized that cooking wasn’t just a luxury—it was a skill I needed to master for myself.
Living in a shared house with 26 people from all over the world, I faced endless kitchen experiments. Picture this: a cramped kitchen with minimal storage, mismatched ingredients, and me—burning, over-salting, and turning meals into something harder than rocks. But I kept at it, because I wasn’t just cooking to eat; I was learning how to cook in a way that worked for me.
A few years later, I started experimenting with different diets: veganism, vegetarianism, flexitarianism (yes, it’s a thing!), and everything in between. The turning point came when I moved in with two fantastic vegan friends. Their lifestyle inspired me, and I made the leap into full veganism, excited by the possibilities. And while my body took a while to adjust—six months of pure bloating, thanks to a fiber overload—it eventually balanced out, and I found my rhythm.
It wasn’t just about figuring out what to eat; it was about how to keep things interesting. Pasta and salad every day wasn’t going to cut it. During the pandemic, with all the extra time at home, I turned to online cooking lessons and dabbled in everything from fermentation to baking. Not that everything was a success—let’s talk about the gnocchi disaster. I naively followed the advice of a well-meaning Italian friend and ended up with a kitchen that looked like a doughy warzone. I quickly realized that I loved cooking, but bread and gnocchi-making weren’t going to be part of my repertoire. Luckily, my partner is a phenomenal baker, so at least we don’t have to worry about that!
After two years of veganism, I transitioned back to pescetarianism. The switch felt natural, and I finally hit a balance that worked for me. Now, I enjoy a mostly plant-based diet with some fish, eggs, and cheese sprinkled in. It’s varied, it’s delicious, and most importantly, it feels right. Through all the experimentation, I’ve learned that the key to sustainable eating is finding joy in the process and listening to what my body needs. I’ve always aimed to keep food a positive, nourishing experience—never something that felt restrictive.
Top 3 Lessons from My Journey:
•Cooking is about creativity and experimentation. You’ll burn things, over-salt, and fail. But that’s all part of the process.
•Listen to your body. What works for someone else might not work for you, and that’s okay. Your body knows what it needs.
•Don’t make food a restrictive experience. Find what makes you feel nourished, energized, and happy. Flexibility is key to sustaining a healthy lifestyle.
