Ronnie Penn’s path to becoming a plant-based fitness coach is anything but ordinary. It intertwines discipline forged in the Marines, culinary creativity honed in the Coast Guard, and a hard-earned appreciation for the profound impact food has on well-being. Penn’s journey reveals a fascinating interplay between military experience, personal health struggles, and an evolving understanding of nutrition.
While growing up, Penn felt a strong pull towards service beyond himself. This led him to enlist in the Marine Corps in 2004, marking the beginning of his military career. He deployed to Iraq during Operation Iraqi Freedom and later served two tours in Afghanistan from 2012 to 2014. After transitioning to the Coast Guard, Penn’s role as a chef introduced him to the power of food on a deeper level.
“The military taught me to stay calm under pressure and adapt quickly,” explains Penn. “Whether it was deployed overseas or working with my shipmates in the galley, I learned how much impact food, mindset, and discipline can have on performance and morale.” These lessons became cornerstones as he later transitioned into a plant-based lifestyle and embraced his role as a health coach.
Penn’s dedication to physical peak performance during bodybuilding competition came at a cost. A diet heavy in animal protein, supplements, and restrictive measures led to digestive issues and chronic fatigue. Switching to a whole food, plant-based approach completely reversed these symptoms.
“My digestion improved, and my energy came back,” recalls Penn. “It was eye-opening to see how quickly the body can heal when you give it the right fuel.” This experience fueled his passion for advocating for plant-based eating within high-performance settings.
The transition wasn’t always smooth. While on active duty, accessing and preparing plant-based meals proved challenging, particularly during deployments. He had to get creative, relying on staples like oatmeal, beans, rice, fruits, and vegetables. This resourcefulness carried into his time as a Coast Guard chef, where he surprised even the most skeptical shipmates with flavorful lentil stews, veggie burritos, and black bean burgers.
“At first, my shipmates were skeptical,” Penn says. “But once I started cooking hearty meals, they were surprised by how satisfying plant-based food could be.”
Penn draws inspiration from reputable sources like Dr. Greger’s work at NutritionFacts.org, research from the Physicians Committee for Responsible Medicine (PCRM), and impactful documentaries like “What the Health” and “Forks Over Knives.” He firmly believes that education is key to unlocking the potential of plant-based living.
“When people learn how to prepare whole plant foods in simple, tasty ways, it removes the intimidation factor,” he explains. Once they see the positive impact on blood pressure, energy levels, and even disease prevention, it becomes more than just a preference; it becomes a clear choice.”
Today, Penn reaches a wider audience through his online fitness coaching program and app. It provides tailored meal plans, workout routines, grocery lists, and accountability check-ins—all accessible to those who might not have access to traditional in-person coaching.
For Penn, Veterans Day is more than just a holiday; it’s a reminder of the sacrifices made and an opportunity for personal reflection. He encourages fellow veterans to prioritize their overall well-being—physical, mental, and emotional. “We served our country; now it’s time to serve ourselves by living healthy and purposeful lives.”
