My 2025 Reset-From Junk Food Vegan To Whole Foods (+ Easy Recipe)

Whole foods

…Can be treaty! A coconut yogurt parfait loaded with fruit, nuts, hemp & chia seeds is both tasty + nutrient packed.

I've Been Vegan Since 2020—But realized that I needed to Reset My Diet in 2025

I've been vegan since 2020, and the benefits have been phenomenal. But I must admit—it’s been a continuous learning process. From identifying the most satisfying vegan proteins to ensuring we get all the right nutrients while balancing carbs, it’s been a journey of discovery.

The Junk Food Vegan Trap

You may have heard the term “junk food vegan.” It refers to a vegan who primarily relies on processed foods or meat substitutes. It’s easy to fall into this pattern, especially when transitioning to a plant-based lifestyle. Processed vegan foods are now widely available in most major cities, providing convenient meat and dairy substitutes.

No meat? Cool—here’s a tasty meatless GMO stand-in.
No cheese? Great—try this processed potato starch loaded with artificial flavor.

My husband calls it “fake meat.” Unfortunately, many of these substitutes aren’t any healthier than real meat—in some cases, they might even be worse.

It’s easy to become a vegan junk foodie…

There’s nothing wrong with indulging in processed vegan food from time to time. The important thing is that we find our way back to whole foods.

How the start of 2025 Led Me to Junk Food Veganism

With all the unsettling political and global events at the start of 2025, I found myself slipping into the junk food vegan territory. I’m someone who eats their feelings, and, just like the news, my feelings weren’t great. By mid-January—just before my annual checkup—I had a choice: Continue stress-eating processed foods and feeding into the collective anxiety, while suffering the health consequences. Or, I could make a change. I decided on the latter—back to basics.

Smoothie bowls are life:

Bananas, a dash of almond milk, spinach, frozen pineapples & apples created this beauty. I topped my smoothie bowl with almonds, pistachios, and chia seeds.
*Pro-tip: Use less liquid than you would in a regular smoothie to create an ice-cream like texture.

Back to Basics: Whole Foods Veganism

When I initially went vegan, it was for a variety of reasons. I’d naturally gravitated away from meat during my pregnancies. I found out shortly after both of my kids were born that they were allergic to certain meats and eggs. I had also lost loved ones early to health-related illnesses and wanted to take control of me and my family’s health.

Eating more whole, plant-based foods helped me feel my best. This time, in 2025 my reset meant removing processed foods, sugars, and starches. Since mid-January, with the exception of family celebrations like birthdays, I’ve adopted a mostly raw vegan diet. It was easier than expected once I was focused and mentally committed. What does that look like? Here’s a sample of what I usually eat in a day:

Green juices and smoothies

Part of my daily lineup.

What I Eat in a Day (Mostly Raw Vegan Edition):

Breakfast: A fruit smoothie, smoothie bowl, or plain coconut yogurt parfait with fresh fruit.
Mid-Morning Snack: Almonds, pistachios, or dried fruit.
Lunch: A collard green wrap stuffed with lentils or chickpeas, avocado, onions, peppers, seasoning + 1 condiment (vegan mayo or mustard)
Midday Snack: Plantain chips, veggie chips with hummus, and/or popcorn.
Dinner: A large green salad loaded with colorful veggies and a vegan protein.

One of my collard lunch wraps

Stuffed with all the veggies, hummus + homemade beet chips.

The Benefits of My Vegan Reset

Shifting my vegan diet has brought immediate benefits. I’ve experienced:

Increased Focus – I’ve become more intentional with time management.
Clearer Skin – My complexion has noticeably improved.
Feeling Lighter – Both mentally and physically, I feel less weighed down.
Weight Loss – I’ve also shed some pounds. I’m closer to my ideal weight.
Easier Cycles – My cramps have significantly reduced (knock on wood!). As I navigate perimenopause, this is a game-changer.

I’ve also cut back on my news consumption, prioritizing my mental well-being while staying informed in a healthier way.

A nice cream treat

Nice cream made with frozen bananas, apples, dates, almond milk, vanilla extract, and nutmeg, sprinkled with cinnamon.

If you are thinking about making a change and are exploring raw veganism, here’s a quick meal that may help:

Chickpea Tuna Collard Wraps

A quick lunch option

One of My Favorite Go-To Raw Vegan Meals:

Chickpea "Tuna" Collard Green Wrap

Ingredients:

For the Chickpea "Tuna" Salad:

1 can (15 oz) chickpeas, drained and mashed
1 celery stalk, finely diced
red (and/or green) onion, finely diced
2 tbsp vegan mayo
1-2 tsps spicy mustard
1 tbsp sweet relish
1/2 tsp paprika
1/2 tsp Old Bay seasoning
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder

For the Wraps:

4 large collard green leaves, stems trimmed and flattened
1/2 avocado, sliced
1/2 red bell pepper, thinly sliced

A closer look

This chickpea wrap tastes similar to tuna and packs well for to-go lunches when rolled in foil.

Instructions:

Prepare the Collard Leaves:

Wash and pat dry the collard leaves.
Trim the thick part of the stem at the base and use a rolling pin or knife to flatten it slightly for easier rolling.

Make the Chickpea "Tuna":

In a mixing bowl, mash the drained chickpeas with a fork until mostly broken down but still slightly chunky.
Add diced celery, red onion, vegan mayo, spicy mustard, and relish.
Season with paprika, Old Bay, black pepper, onion powder, and garlic powder. Mix well. Adjust seasoning if needed.

Assemble the Wraps:

Lay a collard leaf flat and add a generous scoop of chickpea "tuna" in the center.
Top with avocado slices and red bell pepper strips.
Fold the sides in, then roll from the bottom up like a burrito.

Serve & Enjoy!

Cut in half and serve immediately or wrap tightly in foil for later.

Has this year affected your eating habits? Let me know how in the comments!

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