about

I’m Alexandra, a foodie & wellness enthusiast. I’m so glad you’re here!

I genuinely believe in the transformative power of healthy food and sustainable living. Join me on a journey towards a healthier and more sustainable lifestyle.

How my story began

I’ve always been passionate about the power of food and the ways it can make us feel amazing.

Even as a child, I was all about chatting nutrition and wellness with anyone who’d listen!

So, after diving into tons of health documentaries and devouring every nutrition book in sight, I decided to make some big changes. I went vegetarian over eight years ago, and four years later, I fully embraced the vegan lifestyle. It’s been a journey filled with tasty discoveries and plenty of kitchen experiments!

But I didn’t stop there—I wanted to learn even more. In 2024, I pursued the Plant-Based Nutrition Certificate Program at the T. Colin Campbell Center for Nutrition Studies, eager to deepen my understanding and equip myself with the tools to empower others on their wellness journeys.

From nourishing bowls bursting with vibrant flavors to decadent desserts, I’m excited to share recipes, tips, and insights that celebrate the beauty and abundance of vegan cuisine.

Let’s nourish our bodies, our souls, and the planet together, one plant-based meal at a time.

xx Alexandra

Take your understanding of whole-food, plant-based nutrition to the next level – sign up for the course I completed and loved below.
Plant-Based Nutrition Program at the T. Colin Campbell Center of Nutrition Studies

Follow @urbanherbivoreblog on Instagram!

Urban Herbivore FAQ

I became a vegetarian over 8 years ago after one of my friends, who has been vegan for years, introduced me to the benefits of eating plant-based.
Four years ago, after watching a series of nutrition and sustainability documentaries – “Seaspiracy”, “What the Health” and “Cowspiracy” – I stopped eating fish and dairy that same day and never looked back.

Not at all! There are plenty of plant-based protein sources such as beans, lentils, tofu, tempeh, seitan, quinoa, nuts, and seeds that can easily meet your protein needs.

By eating a varied and balanced diet, you can easily meet your nutritional needs. Incorporate a wide range of fruits, vegetables, whole grains, nuts, and seeds to ensure you’re getting all the essential vitamins and minerals, including B12, iron, calcium, and omega-3 fatty acids.

A vegan diet can be as affordable or as luxurious as you make it. While some specialty vegan products may be pricey, staples like grains, legumes, fruits, and vegetables are often more budget-friendly than their animal-based counterparts.

I buy my usual ingredients at regular grocery stores like Publix and Sprouts (I’m in Florida) and bulk items like rice, noodles, and some fruits at our local Costco.

I am a nutrient nerd, so I always, ALWAYS look at the ingredients. If the ingredient list is too long and I see ingredients I can’t pronounce, it returns to the shelf.
I started buying only organic fruits and vegetables – they taste soo much better and are not treated with any chemicals and pesticides.

Many recipes can be easily veganized by substituting animal products with plant-based alternatives. For example, you can use flax eggs or mashed bananas as egg substitutes in baking, and coconut cream or cashew cream as substitutes for heavy cream in sauces and soups.

Trial and error! I love experimenting with the ingredients I have at home, but also get inspired from restaurants I go to or other bloggers I follow.