Between work deadlines and family commitments, Myra Vannor barely had time to think about healthy eating. Her doctor’s warning about high blood pressure was a wake-up call. She knew she had to cut down on sodium, but she didn’t want bland, boring meals. That’s when she discovered the power of meal prep.
Every Sunday, Myra spent two hours in the kitchen preparing five days’ worth of flavorful, low-sodium meals. Breakfast jars of overnight oats with cinnamon, bananas, and unsalted almond butter kept her mornings quick and satisfying.
Lunches were pre-packed salads with chickpeas, cherry tomatoes, cucumbers, and a homemade olive oil–lemon dressing. For dinner, she portioned out baked chicken with herbs, roasted zucchini, and brown rice.
The trick was using fresh herbs, spices, and citrus for flavor instead of salt. Garlic, rosemary, paprika, and lime zest became staples in her kitchen. Myra also avoided canned soups and processed sauces, which often hide large amounts of sodium.
Within weeks, her blood pressure dropped, and she felt lighter and more energetic. She even noticed that her taste buds adapted — foods she once thought were “too plain” now tasted vibrant and fresh.
Her advice? “Prep ahead. You’ll save time, money, and your health.” The low-sodium approach didn’t just improve her numbers at the doctor’s office — it made her weekday meals stress-free and delicious.
