Kaelin Frost grew up on buttery toast and bacon—classic comfort food with a Southern twist. But after a routine blood test showed her cholesterol creeping up in her early 30s, she knew it was time for a shift.
“It scared me more than I expected,” she admits. “I was young, active, and didn’t think this was something I’d deal with yet.”
She dove into research, and one pattern kept appearing: the Mediterranean diet. It wasn’t just heart-friendly; it was full of vibrant, satisfying meals.
But breakfast was where Kaelin had her doubts. “So many healthy breakfast ideas were bland or super sweet,” she says. “I wanted something savory, warm, and filling—but still good for my heart.”
Her mornings started changing with small swaps. Olive oil instead of butter. Avocado in place of eggs fried in bacon grease. Warm bowls of farro with tomatoes and spinach.
Sometimes it was a slice of whole-grain sourdough rubbed with garlic and topped with grilled zucchini and a poached egg.
What surprised her most wasn’t just the improvement in her numbers—it was how satisfied she felt. “I didn’t feel like I was dieting,” she says. “I was eating meals that reminded me of being by the sea somewhere beautiful.”
