Thalia Pryce didn’t grow up thinking about sodium. Like most of us, she sprinkled salt on everything and didn’t think twice about pre-packaged meals. But when her doctor flagged rising blood pressure during a routine visit, the conversation turned serious.
“It was hard to hear,” Thalia admits. “I felt healthy, but I wasn’t paying attention to what was really in my food.” That night, she started reading labels and was shocked at how much sodium she was eating — even in ‘healthy’ meals.
Thalia didn’t want to give up flavor or resort to bland diets. That’s when she found inspiration in the Mediterranean lifestyle — full of whole grains, fresh produce, legumes, and heart-healthy fats. But she added her own spin: low-sodium swaps that didn’t compromise on taste.
Instead of salty canned broths, she started making her own vegetable stock with onion, garlic, and herbs. She leaned on lemon juice, vinegar, and spices like smoked paprika and za’atar to add boldness. Her favorite trick? Roasting vegetables until they caramelize naturally — no salt needed.
“Once you get used to it, your taste buds change,” she explains. “Now when I eat something salty, it’s overwhelming.”
Meal planning became part of her rhythm. Chickpea salads with citrus vinaigrette, grilled eggplant with tahini, and her signature olive oil-roasted red peppers now fill her fridge. She even found a local bakery that makes whole wheat pita with no added salt.
Thalia’s meals are vibrant, satisfying, and good for the heart — literally. Her blood pressure is now stable, and she says she feels lighter and clearer in both body and mind.
