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 was born and raised in Moldova, where fresh, farm-sourced food was a staple in my family. Every Saturday, my dad would visit local farms to bring home fresh eggs, milk, cottage cheese, meats, and seasonal fruits and vegetables. Most of our meals were homemade, though we occasionally indulged in packaged treats like salami, cookies, and sugary drinks.

Growing up, I was always told that meat and dairy were essential for health, yet I couldn’t ignore how many people around me suffered from heart disease and other chronic illnesses. My perspective shifted when a vegan friend introduced me to the realities of animal farming, its impact on the environment, and the connection between diet and health. I started researching and was shocked by what I learned. That same week, I decided to go without meat for seven days as an experiment—my family laughed, thinking I wouldn’t last. Nearly nine years later, I’ve never looked back.

Shortly after becoming vegetarian, I moved to the U.S. and was overwhelmed by the endless food choices. My passion for nutrition grew as I read books, watched documentaries like Seaspiracy, Cowspiracy, and What the Health, and learned from doctors. Eventually, I gave up fish and dairy, fully embracing a plant-based lifestyle.

In 2024, I completed the Plant-Based Nutrition Program at the T. Colin Campbell Center for Nutrition Studies, deepening my understanding of how nutrition can prevent and even reverse chronic diseases.

Over the years, I’ve discovered countless ways to make plant-based food both nourishing and delicious, including recreating my favorite childhood recipes. Through this blog, I’m excited to share my journey, recipes, and everything I’ve learned with you!

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

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Urban Herbivore FAQ

I became a vegetarian almost 9 years ago after one of my friends, who has been vegan for years, introduced me to the benefits of eating plant-based.
Five 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 also shop at farmer’s markets when I can, I wish there were more of them!

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.