When Sirella Fayne first transitioned to a vegan lifestyle, she was excited but cautious. Like many who take the plant-based route, she worried about two things: giving up dairy and getting enough iron.
As a health coach and home cook, she knew the importance of maintaining a nutrient-dense diet. But finding meals that were both satisfying and rich in iron—without relying on animal products—took some careful planning.
Sirella began by identifying naturally iron-rich vegan foods that didn’t depend on heavily processed meat substitutes. Lentils, chickpeas, quinoa, tofu, spinach, and fortified cereals became staples. To improve absorption, she always paired these with sources of vitamin C, like bell peppers, citrus fruits, and tomatoes. “I didn’t want to just eat plants—I wanted to eat smart,” she said.
Her meal plan quickly evolved into something practical and repeatable. Breakfasts included chia pudding topped with kiwi and hemp seeds. Lunches often featured quinoa bowls tossed with roasted vegetables and lemony tahini dressing.
Dinners were hearty: lentil curries with sweet potatoes or tofu stir-fries over brown rice. She even found comfort in snacks like roasted chickpeas or almond butter on whole-grain toast.
What made her plan sustainable wasn’t just the ingredients—it was the flexibility. “I allowed room for taste and convenience,” Sirella explained. “Sometimes I needed quick options, and sometimes I wanted to experiment in the kitchen. My goal was iron support without feeling restricted.”
Over time, her energy improved and her iron levels remained steady. More importantly, she enjoyed her food. “People assume dairy-free and vegan means bland or complicated,” she said. “But it’s actually vibrant, creative, and deeply nourishing.”
