Maia Cross never used to think about her immune system—until she got sick three times in one winter. “I was constantly catching something,” she says. “Colds, fatigue, random aches—I just thought it was stress or bad luck.”
But after visiting a nutritionist and digging into her own research, Maia began to realize that her diet wasn’t doing her any favors. Lots of packaged meals, sugary snacks, and inconsistent eating patterns were quietly weakening her body’s defenses.
Determined to feel better, she made a choice: not to go on a diet, but to clean things up—gently and consistently.
Instead of thinking about what to cut, Maia focused on what to add: colorful fruits and vegetables, healthy fats, whole grains, and nutrient-dense staples. A handful of blueberries in her morning oats. Leafy greens blended into her soups. Citrus and garlic in nearly everything.
“I didn’t want rules,” she says. “I wanted to eat in a way that supported me, not stressed me out.”
The difference came gradually—but unmistakably. She had more energy, fewer sick days, and a new appreciation for the way food fuels resilience. “My immune system isn’t something I take for granted anymore,” Maia says. “It’s something I feed.”
