When Selene Quinn saw her cholesterol creeping up in her mid-thirties, she felt shocked. “I was vegan. I thought that meant I was safe,” she says. But cutting out meat and dairy hadn’t been the full picture—she realized she was still relying heavily on processed vegan snacks and using oil in nearly every meal.
“It was eye-opening,” she says. “Olive oil, coconut oil—I thought they were healthy. But I was using way more than I needed.”
Determined to course-correct without sacrificing her vegan values, Selene went oil-free for one month. Instead of frying or sautéing with oil, she started dry-roasting veggies, using vegetable broth for stir-fries, and relying on whole fats like avocados, seeds, and nuts.
“It was awkward at first,” she admits. “I missed the sizzle in the pan. But I quickly discovered how much natural flavor food has when it’s not drowned in oil.”
Within weeks, her digestion improved, her skin cleared, and—most importantly—her cholesterol dropped. “The results were clear, and I didn’t feel deprived,” she says. “My meals became fresher, lighter, and honestly more exciting.”
Now, Selene’s meals are vibrant and balanced. Oil isn’t banned, but it’s no longer the base of every dish. “This approach gave me power over my health again,” she says. “I still eat delicious vegan food—just smarter.”
