Meadow Blake comes from a long line of women with heart conditions. Her mother had high blood pressure before 50.
Her aunt survived a minor heart attack in her early sixties. “It was a wake-up call,” Meadow admits. “I knew I had to be proactive.”
A lifelong foodie, Meadow wasn’t thrilled about the idea of bland, clinical eating. But she was determined to create dinners that were good for her heart and still felt like a treat. That’s how her journey into heart-smart vegan cooking began.
“I started with what I loved—pasta, tacos, curries—and reimagined them with better ingredients,” she says. Out went the processed oils and heavy salt. In came leafy greens, garlic, legumes, and whole grains.
She began using herbs like turmeric and oregano, known for their anti-inflammatory properties, and relied on colorful vegetables to make her plates visually inviting.
Rather than spend hours in the kitchen, she kept things simple: one-pot lentil stews, roasted sweet potatoes topped with black bean salsa, and stir-fried greens with brown rice. The key, she found, was consistency—not perfection.
“I didn’t need a gourmet menu,” she says. “I just needed meals that loved my body back.” Quest Nutrition Ultimate Variety Pack Protein Bars, High Protein, Low Carb, Gluten Free, Keto Friendly, 12 Count
After six months, her cholesterol dropped. Her energy improved. And most surprising of all? Her husband—initially skeptical of “vegan heart food”—became a fan too.
Now Meadow shares her recipes with other families trying to prevent heart disease without sacrificing taste. “You don’t have to give up joy to eat for your heart,” she smiles. “You just have to cook with intention.”
