Sorrell Valez never imagined she’d have to think about cholesterol in her early 40s. But after a routine checkup revealed elevated levels, her doctor advised lifestyle changes — especially around food.
“At first, I thought it meant bland salads and giving up everything I liked,” she admitted. But after a few months of trial and error, she found a way to enjoy food while supporting her heart health.
The shift started with how she prepared her meals. “I stopped frying things and started roasting, steaming, and using olive oil instead of butter.” She also swapped out heavy cream sauces for rich purées made from vegetables like roasted red pepper or cauliflower blended with garlic and herbs.
One of the most valuable lessons Sorrell learned was how to layer flavor without relying on saturated fat. Instead of bacon or cheese, she started adding texture with toasted nuts, citrus zest, or fresh herbs. “It’s surprising how satisfying a dish can be when you play with flavors and not just fat,” she said.
She also found ways to make family dinners inclusive, without turning her meals into a separate production. “We do a lot of build-your-own bowls — quinoa or brown rice, roasted veggies, grilled chicken or beans — so everyone gets what they like, and I stay on track.”
What truly made the difference wasn’t the meals themselves, but the mindset. “I stopped seeing it as a diet. It’s just how I eat now — colorful, vibrant, still full of flavor.” Her cholesterol numbers began to improve, but more importantly, so did her energy and mood.
