For Thessaly Reed, going vegan wasn’t just an ethical decision—it was a health necessity. After a surprising cholesterol check in her early 30s, she knew she had to make a change. “It caught me off guard,” she says. “I thought I was too young to be worrying about heart health.”
At first, she feared her new lifestyle would be restrictive. But as she dug into the science behind plant-based eating, Thessaly realized that veganism wasn’t about sacrifice—it was about abundance. “Once I started focusing on fiber-rich foods, healthy fats, and whole ingredients, everything shifted,” she says.
She experimented with lentils, avocado, oats, and nuts—foods that not only tasted good but supported her heart. Her meals became creative and vibrant. A warm lentil stew with cumin and lemon became her weeknight staple. A chia pudding with almond butter and berries helped satisfy sweet cravings without any cholesterol-laden ingredients.
“The best part is that I feel full and energized,” Thessaly explains. “I’m not dieting—I’m thriving.”
After just a few months, her cholesterol dropped to a healthy range. But more importantly, she felt empowered. “Food became my medicine,” she says. “And I’ve never looked back.”
