Verity Lake avoided snack time with great horror. She was inundated with boring recommendations—celery sticks, simple rice cakes, and anything labelled “low-fat”—that nonetheless felt like cardboard after learning she needed to decrease her cholesterol.
She laughs and says, “I thought I would be stuck eating sad food forever.”
Verity, nevertheless, was not ready to abandon the pleasure of eating. Rather, she threw herself into learning how to create treat-like heart-healthy alternatives.
She had to find a better method. And there was. A Health Nutrition Book: The Complete Guide to Vitamins, Minerals, and Nutrients
She started experimenting in her kitchen, looking for combinations that felt decadent without sacrificing her health ideals.
Using foods that naturally benefited her heart—like good fats, fibre, and plant-based proteins—she found methods to give her snacks taste and texture. the outcomes? Crunchy, creamy, salted, sweet—all the snack-time adventures she liked, absent the cholesterol surges.
The realisation that snacks didn’t have to be “good” or “bad” marked Verity’s major turning point. They could well be intelligent.
“It’s about elevating what you love,” she says. “I started snacking deliberately; I didn’t stop snacking.”
