Lumi Castell never planned to go vegan. As a personal trainer with a packed gym schedule and heavy lifting goals, she once believed a meatless diet couldn’t fuel serious performance. “Protein shakes, grilled chicken, eggs—I thought those were non-negotiable,” she admits.
But after dealing with long-term digestive discomfort and inflammation, Lumi made the switch—first as an experiment, then as a lifestyle. The surprise? She didn’t lose strength. She gained clarity, stamina, and better recovery.
“The key wasn’t just going vegan,” she explains. “It was learning how to eat smart as a vegan.”
She started exploring protein sources she used to overlook: lentils, tempeh, edamame, tofu, quinoa, chickpeas, and even high-protein grains like farro. But more than that, she learned how to layer her meals with intention. A hearty grain bowl wasn’t just fuel—it was a recovery tool. A tofu scramble post-workout helped her bounce back faster than expected.
“At first, I worried my meals wouldn’t be satisfying,” she says. “Now, they’re richer, more creative—and I feel stronger than ever.”
Today, Lumi encourages her clients to think of protein not as a single food, but as a pattern. “You don’t need one perfect source,” she says. “You need a combination that works with your life, your goals, and your gut.”
