I went vegan and dropped 10 pounds—without counting a single calorie

A warm, slightly charred corn tortilla from my abuela’s comal. That’s what broke me.

I was three weeks into a calorie-counting app, obsessing over every gram of almond butter and logging cucumber slices like they were currency. I had told myself I was just “being healthy,” but honestly? I was exhausted. I missed food—not just eating, but the joy of it.

And then came that tortilla.

I was visiting my parents, and my mom handed me a plate of nopales, frijoles de olla, and that perfect tortilla. I hesitated—there was no barcode to scan, no “macros” to track—but I took a bite. It tasted like freedom. And love. And cumin. That meal changed everything.

Why I ditched the diet math and went plant-based instead

I didn’t go vegan to lose weight. I went vegan because I wanted to stop fighting with food. I wanted to feel nourished—not just full, not just skinny. I wanted to feel at peace with my plate.

But the weight loss? That part surprised me.

In the first two months, I dropped 10 pounds. Not because I was restricting or punishing myself—but because I finally stopped micromanaging every bite and started listening to my body.

Here’s what changed:

• I swapped processed snacks for real, fiber-rich plants that actually filled me up.

• I stopped eating “low-cal” foods that left me hungry an hour later.

• I started cooking again—meals I loved, flavors I craved, and textures that made me slow down and savor.

The results weren’t just on the scale. My energy soared. My skin cleared. And for the first time in years, I didn’t feel guilty after meals.

The secret wasn’t in calories—it was in plants

Let’s talk science for a sec. A 2023 study from Stanford found that people on a whole-food, plant-based diet ate about 200 fewer calories naturally each day—without being told to restrict portions or track a thing.

Why? Because fiber and water-rich foods (think lentils, leafy greens, sweet potatoes) are more filling per bite than animal products or ultra-processed foods.

So your body says, “Cool, I’m full,” before your brain even thinks to ask for seconds.

On top of that, plant-based foods tend to be less calorically dense—meaning you can eat more volume for the same or fewer calories. A giant bowl of roasted vegetables, quinoa, and chickpeas drizzled in tahini sauce is way more satisfying than a frozen meal with 300 calories and no soul.

What I ate (and how it changed everything)

Breakfast: fiber-first, always

Instead of my old 100-calorie protein bar (that left me hungry by 10 a.m.), I started my mornings with:

• Overnight oats soaked in almond milk, chia seeds, cinnamon, and berries. Sometimes I added cacao nibs or peanut butter if I wanted something decadent.

• A tofu scramble with kale, black beans, and avocado on sourdough, seasoned with smoked paprika, garlic, and turmeric.

Both took under 10 minutes and kept me full for hours. I wasn’t just eating breakfast—I was finally enjoying it again.

Lunch: bowl it up

Gone were the days of sad desk salads. I built bowls that layered flavor and texture:

• Base: quinoa, brown rice, farro, or roasted sweet potatoes

• Protein: lentils, tempeh, black beans, or grilled tofu

• Veggies: whatever was seasonal—roasted cauliflower, corn, red cabbage, shaved carrots

• Crunch: toasted pepitas, pickled onions, crushed tortilla strips

• Sauce: tahini lemon, chipotle cashew cream, salsa verde, or avocado-lime dressing

One bowl could last me through an afternoon meeting marathon without a single snack break.

Dinner: comfort with a conscience

Dinner was where I reconnected with my culture. Pozole made with jackfruit instead of pork. Enchiladas stuffed with mushrooms and black beans. A creamy vegan elote pasta that felt naughty but was really made from blended cashews and nutritional yeast.

I also leaned on warm, grounding dishes:

• Chickpea tikka masala with coconut milk and spinach over basmati rice

• Vegan chili with kidney beans, pinto beans, bulgur, and fire-roasted tomatoes

• Stuffed bell peppers with lentils, corn, and cilantro-lime rice

Was it technically low-cal? Who knows. I didn’t care. It was delicious, and I didn’t need dessert after because I was actually satisfied.

The snack shift: from mindless to mindful

I used to graze without thinking—chips here, crackers there, a spoonful of peanut butter standing over the sink.

Now? I snack with purpose. Not restriction. Just intention.

Here are a few of my go-to’s:

• Dates with almond butter and sea salt

• Roasted chickpeas tossed with chili powder and garlic

• Frozen grapes or mango slices in summer

• Hummus and cucumbers, especially after workouts

• Air-popped popcorn with nutritional yeast and smoked paprika

These snacks feel indulgent but leave me energized—not sluggish.

How to go plant-based for fullness (not frustration)

You don’t have to go full vegan overnight. But if you want to lose weight without losing your mind, here’s what worked for me:

1. Prioritize volume and fiber

Start your meals with veggies or a big salad. Not as a punishment—as a foundation. Fiber slows digestion, keeps you full, and supports your gut.

Try this: Make a simple slaw with shredded cabbage, lime juice, salt, and jalapeños. Add it to everything.

2. Replace, don’t restrict

Instead of “cutting out” cheese, I leaned into cashew crema and nutritional yeast. Instead of eliminating snacks, I swapped chips for roasted chickpeas or sweet potato wedges.

Try this: Freeze bananas and blend with cocoa and vanilla for instant ice cream.

3. Cook more, even if it’s simple

The more I cooked, the less I craved processed stuff. Even a 20-minute stir-fry or sheet pan of roasted veggies made a difference.

Try this: Toss cauliflower florets with olive oil, turmeric, and salt. Roast at 425°F for 25 minutes. Instant flavor bomb.

4. Don’t aim for perfect—aim for better

Some days I ate bread and peanut butter for dinner. Others I made a three-course plant-based feast. Both days counted.

Try this: Keep staples on hand: canned beans, frozen veg, tortillas, tahini. You’re one pantry raid away from a meal.

5. Let flavor lead the way

Vegan food doesn’t have to be bland. I used spice like a paintbrush: cumin, coriander, smoked paprika, chili flakes. A squeeze of lime and a sprinkle of salt can transform any dish.

Try this: Make a chili-lime dressing with olive oil, lime juice, garlic, and a pinch of cayenne. Drizzle on roasted veggies or use as a marinade.

Pantry MVPs: the always-on-hand heroes

No article from me would be complete without a peek into the pantry. These are the staples that kept me plant-based and satisfied:

• Canned beans: black, kidney, garbanzos

• Whole grains: brown rice, quinoa, oats

• Nuts and seeds: almonds, walnuts, chia, flax, pumpkin seeds

• Spices: cumin, turmeric, smoked paprika, oregano, garlic powder

• Condiments: tahini, soy sauce, salsa, hot sauce, Dijon mustard

• Frozen veg: peas, spinach, corn, cauliflower rice

Having these on hand meant I could always throw something together—even when I was tired or hangry.

The upshot? I fell in love with food again

Weight loss was just the bonus. The real win? I finally felt at home in my body.

No counting, no tracking, no shame spiral after a slice of vegan tres leches. Just meals that tasted like me—spicy, warm, a little extra.

I stopped chasing “thin” and started chasing flavor. I swapped anxiety for agency. I remembered how to cook with my hands, taste with my heart, and eat like someone who loves herself.

If you’re tired of the food math, here’s your permission to stop. Cook something colorful. Eat until you’re full. And maybe, just maybe, let a tortilla change your life too.