Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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The Girl behind the Greens
Hi, I'm Maya aka @fitgreenmind! My plant-based recipes are all about good food and good vibes. What started as my hobby became a huge online community – check out my journey here!
I was 15 when I did a presentation at school on the impact of meat consumption on climate change. That day I decided to go plant-based.
The problem was I lived in rural Saarland, Germany, a place with zero plant-based restaurants and little to no culture around eating plants. What could I eat? And more importantly, how could I make meat-free cooking fun and delicious?
I lacked inspiration, so I started creating my own. I started posting those experiments on Instagram, under the handle @fitgreenmind
Let’s getReel
I started playing around with YouTube and TikTok. Then Instagram Reels was launched, and my life changed. My first videos went viral. My followers shot up.
That year I started working with Kristina and Jennifer, to manage the business side– I was officially a creator 🫠.
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I turned 18! Finally
The last few years had been such a rush and an adventure – all while I was still going to classes and working on finishing high school.
©Marvin Ruppert
Meet
Fitgreenmind Inc.
Jennifer, Kristina and I became business partners, and officially co-founded Fitgreenmind as a legal entity. And boy, did we take off this year– we launched live shows, hit record follow numbers, won awards and started collaborating with chefs around the world.
Thank you for following along.
Get my newCookbook
Plantiful Cooking
My latest book offers 100+ varied recipes for every occasion — from meal prep to dinner parties. 100% plant-based, practical, and full of flavor.
FAQ
Quick Answers
Only if I have three hours, perfect lighting, and no actual hunger (and if my mum helps). Otherwise, it’s flavour over form.
Yes. Add carbs. Stir well. Serve with friends.
See the shop for links.
Anywhere: restaurants, books, social media, talking to my community. I like to learn as much about the traditional way of preparing a dish and then turning it into my own (plant-based) Maya-style recipe version.
Thankfully, I was never a big cheese girl. I actually like the taste of cheese alternatives like Cashew parmesan much better. But if you are craving cheese on your pizza every once in a while, i say go for it. We want people to eat more plant-based - but without the feeling of sacrifice. None of us are perfect and we can all move in the right direction plate by plate.
I am responsible for the content, meaning I create recipes and videos and represent the brand. So, you see mostly just me. But I have two business partners, who take care of managing the company, push corporate matters, handle partnerships and finances and, for example, set up this site and keep it running.
First of all, I wanted to practice my English, but i always wanted to be able to communicate with people from all over the world to learn more about their traditional recipes and ways of cooking
I was 15 when I did a presentation at school on the impact of meat consumption on climate change. That day I decided to go plant-based.
The problem was I lived in rural Saarland, Germany, a place with zero plant-based restaurants and little to no culture around eating plants. What could I eat? And more importantly, how could I make meat-free cooking fun and delicious?
I lacked inspiration, so I started creating my own. I started posting those experiments on Instagram, under the handle @fitgreenmind
As much as I would love to show up at your house with a suitcase full of veggies and a blender, I’m not available for private chef bookings. Imagine the chaos — me in your kitchen, trying to find where you keep your spices, accidentally reorganizing your fridge by color...
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