Delyla Storm remembers what it was like at the beginning—standing in a grocery aisle, overwhelmed by labels and unsure what to cook that wouldn’t sabotage her health goals.
Like many others, she believed meal prep was only for fitness buffs or health coaches with endless time. But over the course of a year, she learned how simple it could be, especially when approached with kindness instead of pressure.
“I started small,” Delyla says. “I didn’t make seven meals for the week. I just cooked enough for the next day. That alone changed everything.”
Her turning point came when she replaced highly processed takeout dinners with two homemade meals per week. The difference in energy, digestion, and even her sleep was dramatic. As a beginner, she didn’t focus on perfection—she focused on patterns. Brown rice and baked vegetables became staples. Lean proteins—whether grilled chicken or marinated tofu—offered variety without stress.
Delyla’s most valuable discovery was that prepping food wasn’t about restriction. It was about freedom—freedom from rushed decisions, from last-minute snacks, and from relying on vending machines. She began to enjoy her food more when she wasn’t panicking about what to eat.
Now, she encourages others who are starting out to focus on consistency over complexity. “You don’t need fancy recipes. Just keep it real. Cook what you like. Prep what’s easy. The rest will follow,” she says.
