When Nerina Goff decided to go vegan, she thought she was doing her health a favor. But she quickly learned that many plant-based foods were loaded with sugar—especially the convenience items.
“It was shocking,” she says. “So many ‘healthy’ things were spiking my energy, then dropping me flat.” Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
So she made it her mission to create low-sugar, whole-food vegan meals that felt satisfying in any season.
“I didn’t want to give up dessert,” she laughs. “But I wanted food that actually sustained me.”
In the spring, she leaned on light soups with peas and leeks, paired with lentil patties. Summer brought fresh tomato salads, grilled tofu, and cold quinoa bowls with basil and lemon.
Fall meant roasted root veggies, baked tempeh, and her favorite lentil stew. Winter was all about warmth—chickpea curry, cabbage stir-fry, and cinnamon-spiced oatmeal.
Instead of chasing sweetness, she built flavor with spices, acidity, and slow-roasted textures. “You don’t need maple syrup on everything,” she says. “You just need balance.”
Now, her blood sugar stays steady, her cravings are minimal, and her energy? Solid. “I didn’t cut out sugar,” she says. “I just stopped relying on it.”
