Photo 1 : vegn eggs benny chickn sausage and avo - UT47 Photo 2-4: Spicy moon- dan Dan noodles, chili glass beef noodle, vegan duck wrap, dumpling, wings, tofu buns, Last pic grilled impossible burgers my cousin made and strawberry lemonade 😇

Hey everyone! I’m new here! My name is Luis, I’m 33 from California, and I’ve been vegan for almost a year now (next month will be one year) I’ve been working with John as my coach and he’s been helping me on my journey to be a bodybuilder! I’ve gone from 295lbs to mh current weight of 178lbs since switching to a plant based diet. Thought I’d share my progress pics from the last 4 months

Sharing my most recent progress photo, this is the beginning of 2021 to now, so 5 years in between! I’ve been vegan for 10 years, but only started learning about nutrition and training when the first photo was taken. Since then, I’ve competed in an NPC bodybuilding competition in 2022 and placed surprisingly well! This experience helped me deepen my belief in myself and realize my potential. I just recently decided that I’m ready to compete again 😁 this time in a natural federation, the OCB. Coach @John Thomas Vegan Squad Coach and I have a show we’re aiming for, which fuels my fire even more. I’m excited to keep growing and showing others what’s possible as a vegan 💪🌱 What are some goals you’re working on right now? Fitness or otherwise! 😊

Hi! My name is Hannah. I went vegan when I was 12 years old and never turned back. Usually I am Gluten Free but have reintroduced Gluten until July to test for celiac. Currently I live in Maine! I love going to shoegaze and hardcore shows. I aspire to be a vegan powerlifter. I also love reformer and mat Pilates, cycling and boxing. I see movement as healing to my chronic illnesses and disabilities. I recently adopted a kitten named Zoey! Looking forward to feeling inspired in this group. 💚

32 G protein per plate!! Diced onion, 3 cloves minced garlic, 1 15 oz can fire roasted diced tomatoes, 4 oz Bits of Grace Say Grace Protein, 1 cup dried chickpeas (get Rancho Gordo!!), 1 cup raw organic brown rice, 5 cups water, 1 Tbl Better Than Bouillon, 1 Tbl freshly grated ginger, 1 tsp maple or date syrup, 1 tsp each of cumin, chili powder, smoked paprika, 2 tsp Tika Masala spice blend (I have access here in VT to an amazing spice shop!) Mix all & cook in Instant Pot 25 min, then after 10 min, release pressure & stir. (Option if you have time to sauté onion, garlic & spices as an extra first step, then deglaze w toms, to layer flavors & add depth before adding the rest) Serve with: (prep these while the curry cooks) 1. steamed cauliflower & steamed broccoli, 1 c of each per plate (HACK: sprinkle w mustard powder to enhance the cancer fighting properties!!), 2. Sautéed mushrooms & peppers (let mushrooms release moisture in a hot dry pan 5 min, stir, & add 2 Tbl tamari. Next add in frozen pre-chopped peppers to save time. (Fresh is also a choice) Drizzle w a little tahini & lime juice, & garnish with any green you like! (These are pea shoots)