“Twelve years ago, I became a full time vegetarian for environmental and ethical reasons that I realized what a gap there is in the food industry.” You have a vegan bent and benefits the same?
Yes, I am vegan for environmental and ethical reasons. And most of my life – from my recipes (I cook all vegan and do not use/consume anything with palm oil), to what beauty products I use, my clothing, furniture, etc – is all animal free, sustainable, and ethically derived. These efforts help reverse many of the effects that humans have had on the earth.
Your professional life is almost completely unrelated to cooking, but you are always able to find a way to connect the two. How do you go about balancing your passions, personal & professional life?
Serious time management, organization, and prioritizing what is valuable to me. So, if that means missing a social event here or there or not eating out with my friends, those are the sacrifices I make to maintain the two careers.
And I am only OK doing that because I am passionate about both. Without passion, there isn’t drive.
Food lovers need to keep a track to prevent unwanted weight gain. Your personal fitness routine?
Minimal quantities. I certainly eat what I want and cook what I want, But I’ve always been a moderate and disciplined eater. I genuinely believe that you don’t savor the food if you’re stuffing your face. I also try to get a cardio and strength workouts 4-5 times a week.
With COVID it’s been very difficult, so I do HIIT cardio workouts, stretches, and strength sessions at home.
Diet routine you follow. Meals/day, foods you like to kick start your day with? Foods you keep to minimum.
- I usually eat only 2 meals a day with snacks throughout.
- I always start my day with a light coffee with a splash of oat milk (dairy-free creamer) and room temperature water mixed with chia seeds & lemon.
- I eat a ton of vegetables, fruits, nuts, seeds, but definitely love my carbs!
- I try to keep sweets and bread at a minimum – it is surely tough though!
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