Food blogger and former top-tier athlete Lenna Omrani has built a thriving career sharing plant-based recipes. Yet her relationship with food wasn't always healthy: at 18, she battled an eating disorder. Today, she views that challenging time as a valuable lesson. "I've learned to manage my insecurities far better," she shares.
Like her siblings, Lenna Omrani (24) competed at the highest level of field hockey until a knee injury sidelined her. Now, she's a plant-based entrepreneur, recipe developer, and food photographer. Her debut cookbook, Every Day Vegan, launched in September 2021. Follow her recipes on Lennaomrani.com and Instagram (@lennaomrani), where she boasts nearly 44,000 followers.
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You blog about plant-based foods. What's your mission?
"My goal is to inspire with delicious plant-based recipes and raise awareness. Relying heavily on animal products feels outdated. A vegan diet has a smaller environmental footprint than meat-heavy ones—it's undeniable. I don't dictate choices or judge; I just hope my content encourages people to try plant-based eating."
Has healthy, tasty food always been intuitive for you?
"No. After years of elite hockey, a knee injury post-exams left me lost. Hockey defined me—what was I without it? Unhappy with my body, I grew deeply insecure. My sports nutrition interest turned obsessive that summer. I isolated myself, surviving on raw fruits and veggies, skipping social events, and hiding meals from family. In three months, I lost 15 kilos but could barely function beyond the couch."
What sparked your recovery?
"Friends intervened: 'Lenna, this isn't healthy.' I had zero energy. Therapy was key. In a group session, seeing others worse off was a wake-up call. I refused that path and reclaimed my fit, happy, strong self—like training in sports. With professional guidance, I gradually increased intake, hit a healthy weight, and rebuilt my self-image."
Why go plant-based?
"Studying sustainability and food's global impact—through research and documentaries—opened my eyes. I cut meat and fish cold turkey, then eggs. I'd already ditched dairy for gut and skin issues. The switch transformed me: clear skin, boundless energy, and vitality."
Why start blogging?
"I tinkered with vegan recipes, sharing on Instagram and with friends—first to support those with eating disorders. In early 2020, I professionalized it: a fresh vegan blog beyond salads and tofu bowls. Think vegan cakes, pastas, burgers, pizzas. Vegetables, fruits, herbs, and legumes unlock endless creativity. My site proves plant-based cooking is accessible, flavorful, and fun—not boring. Post-lockdown, followers surged."
Do you see yourself as an influencer?
"Influencers have massive followings; that's not me. I'm just Lenna, loving the kitchen and sharing plant-based inspiration. Feedback like 'This is delicious and simple—thanks!' or joy from those with intolerances warms my heart. Am I changing the world? I'm greening it, one recipe at a time. That fulfills me."
Text: Belinda Fallaux / Source: Santé February 2022
