Blessed with the on-court versatility that makes her one of the most complete players in the WNBA, Los Angeles Sparks forward Nneka Ogwumike has assembled a sparkling résumé over the course of her six full seasons of professional basketball: Rookie of the Year in 2012, four All-Star appearances, MVP hardware in 2016, and a championship ring that same season.

Like many WNBA athletes, though, Ogwumike plays overseas during the offseason, which allows her to enjoy far less recovery time than her NBA counterparts. In an effort to combat wear and tear on her body, Ogwumike made the drastic switch to a purely plant-based diet before her most recent EuroLeague season in Russia. It showed: She powered Dynamo Kursk to its second straight undefeated regular-season record and a EuroLeague title. Although she incorporated seafood back into her regimen before beginning the 2018 WNBA campaign, we caught up with her to discuss the challenges of adhering to such a strict trial diet while abroad—and how she ensures that her globetrotting career doesn't cause her to lose a single step.

GQ: What research went into you making the transition to a plant-based diet?Nneka Ogwumike: Anytime I switch up anything that has to do with my health, it’s always based off research. I have gone back to eating seafood now, but I was plant-based from November through March. It was a challenge, but I still adhere to most of the practices of a plant-based diet: I stay away from dairy, and I try to stick to more gluten-free options, too.

What were some of the initial challenges?It was hard to figure out the protein aspect, but I learned a lot about foods that I didn’t realize were protein-packed. I was experimenting a lot with lentils, beans, and chickpeas and trying to make things taste like the traditional dishes, but with a plant-based twist.

Was it easy or difficult to maintain that diet while playing in Russia?It was easy, because I literally made all of my food! Away games were tougher because I required some specific ingredients in this diet that can be hard to find on the road. But I was able to make it work. My teammate overseas, Epiphanny Prince, is vegan, so we both shared the same challenges. We were able to get creative with what we ate on the road.

I always tell people that instead of "dieting," you have to consider it a lifestyle. I feel like "diets" restrict people to rules. For me, I approach my diet and what I put into my body as a way of life. There are certain things that I like to eat that may not necessarily be good for me. When I have a craving, I know how I can fulfill it, or at least supplement the craving with something close to it that may not be as detrimental.

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What are some of those cravings, and what are some ways you address them?When I’m in L.A., it’s super easy. It might be easier being vegan or plant-based here than it is to eat whatever you want, because it’s such a health-conscious city. Last week, I really wanted some doughnuts, but I know my body, and gluten really affects me. So I just went to a doughnut place that has all vegan doughnuts.

With no true offseason, what do you do throughout the year to maintain your body?Overseas, an off-day usually means you’re literally just chilling the entire day. When I have these straight chill days, I make sure that I eat well, because otherwise I’m not doing anything. I take salt baths almost every day, but on an off-day, I’ll soak for about an hour as opposed to 20 minutes. Sometimes, I’ll dedicate the day to not leaving my apartment at all—I’ll go and walk outside to get some sun, maybe, but no running errands. These small habits that have really helped me along the way.

What makes preparing your food important to you?I developed a love for cooking because I love to eat! I have to be careful sometimes, though, because trying new foods is how I discovered I was highly allergic to pine nuts. A lot of times, I would just dive into something. I’m a lot more careful now.

I think food really draws people together. There are always stories behind food, and I’m very in tune with my Nigerian culture when it comes to cuisine. I think of food as like music—you can be creative, and people who have different tastes can show you different things. I also love preparing foods for others. That's probably one of the more satisfying things for me, to be able to cook food for people.

And, of course, for them to like it. You can’t just be making bad food.

What are some of your favorite dishes to make?I’m really good at breakfast, and at making omelets. We grew up eating breakfast pizza, so I’m really good at making those. I learned that from my mom. I’m learning to make African food, too.

Since I only eat seafood right now, I’m trying to learn how to cook fish a little bit better, because that’s always been my weakness. I also want to learn how to grill meat, and my dad is really good at that.

What’s your typical game-day routine in L.A. compared to over in Russia?Here, I wake up and cook a fresh breakfast for myself every day. I always make eggs, whether in a scramble or as an omelet. If it’s a quick breakfast, I do overnight oats—I soak rolled oats in almond milk and agave, and every morning, I take it out and it’s like oatmeal. I try not to use the microwave with any of my food—I reheat stuff in the oven. Sometimes, I’ll add smoked salmon or some type of vegan sausage, and a bowl of fruit.

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Once practice is over, I come home and start cooking. I get in a zone in the kitchen—it’s like playing in a basketball game. The other day, I made some seafood enchiladas, which were really good—I used almond-flour tortillas, almond-milk sour cream, and almond-milk Monterey Jack cheese. It had shrimp and salmon, and it was lactose- and gluten-free. I always make it a point to try and drink a glass of water before and after every meal, too.

I’m probably more regimented over in Russia because I don’t have control over my travel, really. We have drivers that we share, so I can’t just leave the house and go. When I do go to the grocery store, I’m stocking up so that I don’t have to go for another two weeks or so. Not to say that I’m not regimented here in L.A., but there’s a little bit more freedom of movement, so there’s a bit more variety when it comes to the ingredients I can cook with.

You're the oldest of four. Have you tried to encourage your sisters to adopt your diet because of the results you’ve seen?We’re a very basketball-orientated family. I think Erica and Olivia kind of use [Connecticut Sun forward] Chiney and I as templates, but I never wanted to act as a step-by-step model for them. When it comes to food, I do rub off on them, though. I stopped eating meat about two years ago, and all of a sudden my younger sister was like, "Oh yeah, I’m a vegetarian." I was like, "Did you do your research? Because I don’t think college students who are playing NCAA basketball should cut out protein." [laughs] I try to help them figure things out that will help them in their own ways.

This interview has been edited and condensed.

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