Vdevida Blog

For a long time, being vegan felt deeply aligned with me, ethically, emotionally, and creatively. And honestly, a lot of it still does.

But for a while now, I’ve also been learning how to listen to my body with more honesty and less rigidity. So I’ve made some changes to my diet that I never thought I would make years ago. I’m no longer fully vegan.

This wasn’t a sudden decision, nor one made lightly. It came after a lot of reflection, research, conversations, and paying attention to how I actually feel physically and mentally.

I still eat mostly plant-based. I still care deeply about wellness, conscious choices, and intentional living. But I’m also learning that health can look more nuanced than labels sometimes allow.

I wanted to share this because I know some of you have followed me through my vegan journey, and transparency matters to me.

No shame to who I used to be. No shame to anyone who is fully vegan. And no shame in evolving either 🫂

We’re allowed to grow. We’re allowed to adapt. We’re allowed to choose what feels supportive for our bodies and lives…even when it changes.

With love,
Ro 🤍

With love,
Ro 🤍

#2026

This is hands down the BEST vegan eggnog 🧊🍶

Creamy, cozy, perfectly spiced, and holiday approved ✨
Save this recipe if you’re making it this season 🤍🔖

Ingredients:
• 2 cups raw cashews, soaked in boiling water for 1 hour or overnight
• 1 can coconut milk
• 1 1/2 cup dairy free milk of preference
• 6-8 tbs maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tsp pumpkin pie spice
• 1 pinch of salt
• Optional: 2 ounces of rum

Drain the soaked cashews and rinse well. Transfer cashews into a high-speed blender and add in all the remaining ingredients. Blend on high speed until creamy and smooth. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm. Transfer remaining eggnog to a jar for storing and refrigerate. Enjoy! 😋

Flavour bomb in your mouth 💥🍠🍕 perfect for dinner, lunch or even breakfast!

To prepare this pizza you’ll need:

•1 medium-big sweet potato
•1/4 cup melted butter
•1/2 tsp salt
•1/4 tsp garlic powder
•Italian seasoning to taste
•1 cup almond flour
•2/4 cup whole wheat flour
•Store bought pizza sauce
•Cheese and toppings of your preference

Pre-heat oven to 400•F. Peel and dice the sweet potato. Boil the sweet potato until soft. Drain and transfer the boiled sweet potato to a bowl. Mash and add the seasonings, melted butter and almond flour. Mix until well combined. Then, add the whole wheat flour and mix again. Use your hands if needed to knead the dough. Use rubber spatula to spread dough or press the dough using parchment paper and a dough roller. You want the crust dough to be no more than 1/2” thick to cook evenly.

Bake for around 30-40 minutes. Remove pizza dough from the oven and add the pizza sauce, cheese and toppings. Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy! 🍠😋

This is the reason why I love artichokes 🫶🏼
The smell, the memories, the garlicky lemon dip… it always feels like home ✨

And if you don’t like artichokes… trust me, you have to try them with this dressing 🍋

• 2 tbsp olive oil
• Juice of half a lemon
• 1 clove of garlic, minced
• Salt to taste

Whisk it all together and dip each leaf. You’ll get it 😉👌🏼

Fall in love with your routines.
With your growth.
With yourself, again and again 🤍✨