Aurie Sloan didn’t set out to become the person who cooked oil-free, sugar-free vegan dinners. In fact, she used to believe that healthy eating meant sacrificing taste. “I was sure that if it didn’t sizzle in oil or have a touch of sweetness, it wouldn’t feel satisfying,” she says.
That changed after a health scare nudged her to reconsider what she was putting on her plate. Her doctor’s words were simple but firm: inflammation was wreaking havoc on her energy levels, and her body needed a break.
So, she started small. At first, it was just skipping the oil while roasting vegetables. Then it became using citrus or herbs instead of added sugar in dressings. “It wasn’t about deprivation,” Aurie says. “It was about learning to cook differently—on my own terms.”
What surprised her most was how full and satisfied she felt after a bowl of lentil stew thickened with sweet potatoes, or when she tucked into a plate of oven-roasted chickpeas and quinoa with fresh lemon and parsley. “I didn’t miss the oil. I didn’t miss the sugar,” she says. “Because I wasn’t missing flavor—I was discovering it.”
Now, her kitchen is stocked with spices, citrus, garlic, and seasonal produce. Her meals are bright, filling, and—most importantly—aligned with how she wants to feel.
“It’s not about being strict. It’s about being clear with yourself about what feels good,” Aurie says. “And for me, this feels like freedom.”
