For fitness enthusiast Dariel Skye, going vegan was a personal choice. But as someone who trains five days a week, she quickly realized she needed to be intentional about getting enough protein. “I didn’t want to rely on protein powders alone,” she explained. “I wanted real, whole foods that could fuel my workouts.”
Her weekly prep routine became the backbone of her training success. On Sundays, Dariel would spend a couple of hours preparing meals that would carry her through the week. Her fridge would be stocked with mason jars of lentil soup, containers of quinoa salad with edamame, and baked tempeh strips ready to toss into wraps or salads.
Breakfast was a protein-packed smoothie made from soy milk, frozen berries, spinach, flax seeds, and a scoop of plant-based protein powder when needed. Lunch might be a hearty chickpea and sweet potato stew, while dinner often featured black bean tacos with avocado and salsa.
Snacks were just as important. She kept roasted chickpeas, mixed nuts, and hummus with veggie sticks in her bag for quick energy boosts. Dariel found that by combining different plant proteins—like rice and beans—she could easily hit her protein targets without feeling deprived.
The results spoke for themselves. Her strength improved, recovery times shortened, and she felt more consistent energy throughout the day. “Meal prep is my secret weapon,” Dariel said. “If my food is ready, I have no excuse to skip a healthy meal.”
For her, high-protein vegan eating isn’t a diet—it’s a lifestyle that fuels her passion for fitness while staying true to her values.
