For years, Malia Green lived in a cycle of fatigue. “I was always chasing energy with coffee,” she recalls. But the caffeine would wear off by afternoon, and she’d crash—again. She was sleeping enough, exercising, and staying hydrated. Still, something felt off.
It wasn’t until she read about chronic inflammation that things started to click. “I didn’t have any major symptoms, just this background feeling of always being off,” she says.
Malia decided to try an anti-inflammatory approach—not as a cure-all, but as a way to bring more harmony to her meals. She focused on whole, plant-based foods: leafy greens, berries, healthy fats like olive oil and walnuts, and omega-3 sources like flax and chia seeds. She swapped processed snacks for simple homemade meals and added spices like turmeric and ginger wherever she could.
The change wasn’t instant, but it was steady. “Within a week, my mornings felt clearer,” she says. Her energy lasted longer. No more coffee at 3 p.m. Just balance.
“Anti-inflammatory eating isn’t a diet,” Malia says. “It’s a way of supporting your body so it can support you back.”
