Hey, I'm Nisha!
A Registered Dietitian Nutritionist. I share protein-packed longevity recipes and meal plans that help you feel great, stay active, build strong bones, and live a long, healthy life. My focus is on simple, nutritious meals that support metabolic health.
👩🏽⚕️ Credentials:
- New York State Registered Dietitian
- Master's degree in Nutrition from Columbia University
- Culinary school graduate. Completed the ACCET-accredited Chef Training Program at the Natural Gourmet Institute in New York City.
- Cookbook author: Practically Vegan: More than 100 Easy, Delicious Vegan Dinners on a Budget, published by Penguin Random House.
- Raised three girls on a plant-based diet!
🖇️ Brand Partnerships:
I've been fortunate to collaborate with the following brands:
📧 Contact
If you're interested in collaborating, feel free to drop me an email!
🔗 Plant-Based Nutrition Articles
- Is Tofu Healthy? The Truth About Soy!
- How to Sprout Mung Beans & Nutritional Benefits
- Top Strong Bone Foods
- A Nutritionist's Guide to Supplements for Vegans & Vegetarians
- Protein Coffee Recipe
- Best Proteins for Vegans with Recipes
- Advanced Glycation End-Products (AGEs)
- Vegan Food List For Beginners
- Menopause Diet: How Food Choices Impact Symptoms
- Healthy Ideas for Meal Prep (Vegan)
- Longevity Spice Mix
- How to Make Healthy Filter Coffee Without a Machine
- Longevity Powder
- Cranberry Water Recipe
- Simple Recipes for Antioxidant-Rich Meals (15 Minutes or Less)
- Protein
- How to Get Iron on a Vegan Diet
📖 Cookbooks:
Cooking for Longevity (Paperback)
Explore my top recipes, now optimized for longevity! This complete physical guide features nutrition details, carb-to-fiber ratios, 4 base meal prep templates, supplement recommendations, and research-backed references-all in one place to support your health journey.
Practically Vegan
More Than 100 Healthy, Easy, Delicious Vegan Dinners on a Budget!
Healthy Breakfast ebook
Clean and healthy breakfast, snack and treat recipes focused on longevity and increasing health span.
👩🏼🌾 My Plant-Based Journey
Transitioning to Plant-Based Is About the Journey, Not the Destination
As a Registered Dietitian and trained chef, I have made it my life's work to help others like you eat more plants! Whether you are transitioning to a vegan diet or an omnivore wanting to eat more plants, I am here to help you along your journey.
I was in my early twenties when I started my master's degree in Nutrition at Columbia University. It wasn't until I had my second child, about three years later, that I discovered how much better I feel on a plant-based diet. I have a lot more energy, remain at a healthy weight, and feel physically stronger.
I have raised three healthy girls on this same diet, and they continue to flourish.
I aim to make plant-based eating easy, fun, budget-friendly, and tasty. I believe you will find my recipes accessible and easy to follow.
📖 Easy Vegan Recipes for Protein
- High-Protein Apple Yogurt Parfait (30G Protein)
- Mediterranean Chia Pudding with Yogurt (34G Protein)
- Protein Chia Seed Oatmeal (Apple-Cinnamon)
- High-Protein Berry Chia Pudding with Yogurt
- High-Protein Vegan Cream Cheese (Nut-Free)
- High-Protein Raita
- Greek Yogurt Bowl (Chocolate Orange)
- Tofu Crumbles (Oven, Air-Fryer, and Stovetop Methods)
👩🏽🍳 More About Nisha
My childhood years consisted of a 'meat-based' diet. I was born and raised in Jamaica by Indian parents who enjoyed eating tandoori chicken, beef vindaloo, escovitch fish, ackee and salt fish, and the occasional cow cod soup (you should Google that one!). One of my most remembered moments growing up was Hurricane Gilbert, a 185 miles-per-hour storm that wiped out much of the island. After the hurricane, the only food my family had to eat for two weeks was canned corned beef.
Having come from a culture that prizes meat, transitioning to a vegan diet wasn't natural or easy for me. I had to relearn what food meant to me. I also had to learn how to make plants taste delicious. I've grown to love eating plants in their natural state and appreciate their simplicity and flavor, but this wasn't always the case. At the start of my journey, I needed to embellish them with sweet and salty sauces, deep-fried breadcrumbs, melted cheese…anything that would drown out their natural flavor.
It doesn't take long to feel the health benefits from eating more plants. In fact, for me, it was almost instantaneous. I noticed that I had much more energy almost right away. Sprinting after three kids under the age of three and a half started feeling like a walk in the park!
Plus, my bloodwork is super clean! My cholesterol levels are some of the lowest my doctor has seen in his practice.
I attended a vegetarian culinary school to learn how to make plant-based dishes taste delicious. It was there that I learned to love vegetables without embellishment. But not for the reasons you might think. The school's recipes contained so much salt and sugar that after an entire day of eating like that, I would feel sick. I started to crave just plain vegetables.
But plain vegetables would never go down well with three young kids. And so, I experimented to find a middle ground. This is how I came to create recipes that make plants taste delicious, where you can enjoy them, and at the same time consume a healthy meal. Plus, with three kids to raise (and all their laundry), my recipes also had to be practical, easy, and affordable.
🗞️As seen in:
Podcasts: Plantstrong, Moms Changing the World, The Allsorts, No-Bullsh!t Vegan, Taste, Brownble, Plant-Powered People, Plant-Centered Nutrition, Heart of the Story, and more!
Media: Samsung Unpacked Nutrition Keynote Speaker Paris 2026 & New York 2025, Eating Well - 5 Surprising Foods that Raise Cholesterol, Eating Well - Best Teas to Sleep, HuffPost, Real Simple Golden Milk, Real Simple Longevity Vegetable, Bon Appétit, Martha Stewart - woks, Martha Stewart - rice cookers, mindbodygreen, Salon, The Zoe Report, Dinner a Love Story, Cup of Jo, Medium, Plant Based News, and more!
