For Sable Quade, a routine physical led to a wake-up call. Her doctor gently explained that her cholesterol was creeping higher than it should. “I felt fine,” she remembers. “But numbers don’t lie.”
The advice was clear: cut back on saturated fats, eat more fiber, and cook more at home. But Sable had never been much of a meal planner. “I thought meal prep was for bodybuilders or people with way more time than I had,” she says.
Still, she knew she had to try. So she gave herself a challenge: prep three meals each week with cholesterol in mind. Nothing extreme, just consistent. She focused on ingredients she already liked—beans, greens, olive oil, sweet potatoes. She roasted veggies in batches, cooked brown rice ahead of time, and kept canned lentils on hand for quick stews.
What surprised her most wasn’t the health benefits, but the freedom. “Once I had a few meals ready, I didn’t have to think about food decisions all week,” she says. “It took so much pressure off.”
Within a month, she felt more energized. Her next blood test showed improvement. But what mattered more was how empowered she felt. “I didn’t feel like I was punishing myself,” Sable says. “I was just finally taking care of myself.”
Now, meal prep is a habit—not perfect, but steady. “It’s not about being gourmet,” she says. “It’s about being ready.”
