Cressida Lyn never paid much attention to her blood pressure—until a routine check-up delivered an unexpected warning. “I wasn’t even thirty-five,” she recalls. “It didn’t seem fair.” Her doctor recommended medication, but Cressida wanted to try lifestyle changes first.
She kept hearing about the Mediterranean diet, so she started digging deeper. At first, she was skeptical. “I imagined complicated seafood dishes and expensive olive oil,” she laughs. But the more she learned, the more she realized it wasn’t about perfection—it was about simplicity and consistency.
Cressida started with breakfast. Instead of processed cereal, she made whole-grain toast with avocado and tomatoes. For lunch, big salads with beans, olives, and lemon vinaigrette. Dinners became slow-cooked lentils, grilled fish, or roasted vegetables over quinoa. And always—just a drizzle of good olive oil.
It wasn’t about following a rigid plan. It was about building a rhythm, one that honored flavor and health equally. Within a month, her energy returned. Her stress levels dropped. And at her next doctor visit, her blood pressure had, too.
“I didn’t expect food to make that much of a difference,” she says. “But now I see it as one of the most powerful tools I have.”
