For Olyssa Kerrick, smoothie bowls started out as a social media trend—colorful, beautiful, and totally intimidating. “I thought, no way I can make that,” she laughs. But after a health scare that led her to reduce fat in her diet, she circled back to them—not as a trend, but as a solution.
“I wanted something satisfying but light, nourishing but not heavy,” she says. Traditional vegan meals often relied on nuts and oils for creaminess, but Olyssa wanted to feel energized—not weighed down.
So she began blending frozen fruits with plant-based milk, adding oats or flax for fiber, and topping with fresh fruit or a sprinkle of seeds. “The beauty was in the layering,” she explains. “Not just visually—but nutritionally.”
Her morning routine became a ritual. Each bowl, a reflection of her mood. Berry-rich on some days, tropical on others. Always refreshing, always comforting. “It was like eating a painting,” she jokes, “but one that made me feel amazing.”
What surprised her most was how easily the low-fat approach fit into her life. She didn’t miss the heavy oils or cashew creams. Her digestion improved. Her skin cleared. And her mornings felt grounded and calm.
“I wasn’t chasing a perfect diet,” she says. “I just found something that fit me—and I stuck with it.”
Vienna Green remembers the moment clearly: she stood in the middle of the grocery store, staring at a tiny bag of vegan cheese that cost nearly as much as her entire lunch budget. “I panicked a little,” she laughs. “Was this really what going vegan meant?”
