Sasha York had tried low-fat vegan eating before. But each time, she ended up raiding the fridge by 9 PM. “I’d eat a salad and feel proud for like five minutes,” she admits. “Then I’d be hangry, and it was back to peanut butter toast at midnight.”
But when her doctor encouraged her to reduce fat intake due to hereditary cholesterol issues, Sasha decided to approach it differently. “This time, I wasn’t going to just eat less. I was going to eat better.”
She focused on building meals that were naturally satisfying—rich in fiber, full of volume, and seasoned to delight. She fell in love with lentil stews, savory oats with mushrooms and greens, and spicy bean wraps. She discovered the magic of cooking with umami—miso, tamari, roasted garlic—to keep dishes from falling flat.
“I realized fullness isn’t just about fat,” Sasha explains. “It’s about texture, taste, and enough protein to carry you through.”
She also found ways to make her favorite meals work. Her creamy sauces were made from blended white beans and lemon. Burgers? Chickpea patties with loads of herbs. And her beloved stir-fries? Still on the table—just with a splash of broth instead of oil.
Within weeks, she noticed her cravings stabilize. She felt light, but not deprived. Energized, not edgy. “It was the first time I felt full and clear,” she says.
Now Sasha shares her approach with others struggling to find that sweet spot between light and satisfying. “It’s not about cutting out joy,” she says. “It’s about cooking smarter—and trusting that your body knows what full really feels like.”
