Removing the negative stigma of vegans in the bodybuilding industry.
Natalie Matthews is a 28 year old bikini pro and certified vegan chef on a mission to change how the fitness community views vegans. In an interview with Women’sHealthMag she said,“I thought, ‘What better way to break the stereotype of being vegan than to be a walking billboard!’” She is a three-time Naturally Fit Federation bikini pro from Houston.
“Many people believe that it is impossible to build muscle, be strong, and be healthy as a vegan. I’m here to show you that it is possible.”
Natalie has been vegetarian since her childhood dropped the dairy to support her husband whose doctor recommended giving up milk and cheese to improve congestion.
“I noticed such a difference. My acne cleared up, and I had so much energy and focus that there was no going back. I’m in the best shape of my life not despite, but because of, the vegan lifestyle. There are vegan athletes all over the world thriving and dominating in all different sports.”
Her main focus, of course, is trying to get enough quality protein. The USDA recommends that a 150-pound woman consume 54 grams of protein daily but during training season, Natalie packs in double that amount at 110 grams, and she makes sure that 80 percent of her diet consists of whole foods. Even during her off season, she eats a lot.
“One of my favorite things about being a vegan athlete is the tremendous volume of food I can eat. Plant-based foods are comparatively low in calories so you can fill up your stomach. I always feel healthy, properly fueled, and satisfied.”
Here’s a typical eating day for Natalie:
Her go-to breakfast is a bowl of oats and berries before lifting. On weekends, she makes gluten-free vegan protein waffles, which include vegan protein powder, oats, flax meal, and cacao nibs.
After her workout, she wants a mix of protein, carbs, and fats for recovery. She makes a macro bowl with lentils or tofu to a base of rice, potatoes, or pasta. Then she adds steamed green vegetables, salad greens, probiotic raw sauerkraut, and a tablespoon of nutritional yeast for a cheesy flavor.
For healthy fats, she adds avocado. “This is a great meal to pack and bring with you on the go,” says Matthews. “I try to eat every color in the rainbow in that bowl.”
For dinner, Natalie mixes up a batch of her famous vegan fried rice that’s made with tofu, rice, steamed veggies, garlic, and turmeric. And she washes everything down with probiotic kombucha.
“It feels good to know I’m helping my health and the environment and being compassionate towards animals,” says Matthews. “Now is a great time to be vegan because you can go to any grocery store or restaurant and find vegan options.”
