Mirelle Fox didn’t think she could ever stick to a meal plan. As a graphic designer with erratic deadlines and a household full of picky eaters, food often became whatever was quickest — even if it didn’t always feel great afterward. But after years of dealing with afternoon crashes, bloating, and skin issues, she knew something had to change.
“I wanted something anti-inflammatory and energizing,” she shares. “But I also didn’t want to live on smoothies or bland veggies.” That’s when she stumbled on the concept of a vegan-paleo approach: whole foods, no grains, no dairy, and plant-based.
She spent a few weeks researching, mapping out meals that would meet both paleo and vegan standards. The first few days were tough — she missed bread and struggled to find protein options that felt satisfying. But by week two, something shifted. Her energy was steady, her skin started clearing up, and her digestion felt calm.
Mirelle focused on nutrient-dense foods — lots of leafy greens, root vegetables, seeds, nuts, and legumes that fit her body’s needs. She prepped ahead on Sundays, cooking hearty stews with coconut milk and vegetables, roasting trays of seasoned squash and carrots, and blending creamy cashew sauces.
Her family was skeptical at first, but once they tasted her sweet potato “bowls” with avocado and tahini drizzle, they were hooked. “It’s not about being perfect,” she says. “It’s about choosing foods that make you feel alive.”
The vegan paleo way of eating might sound limiting, but for Mirelle, it offered freedom: freedom from cravings, from fatigue, and from that dreaded 3 p.m. crash. She doesn’t preach it to everyone, but she loves sharing how powerful simple, whole ingredients can be — no labels necessary.
