Nourishing the New Me: My Journey to Wellness, Faith, and Better Food Choices

Sometimes life gives us a wakeup call we never saw coming. For me, that moment came on February 9, 2026.

I was at work when I suddenly began feeling dizzy. I was in the storage room when the lightheadedness became so intense that I felt like I was going to pass out. My coworkers quickly came to my aid and checked my blood pressure. The reading was 167/111.

Before I knew it, I was being taken away in the back of an ambulance.

That moment changed my life.

While I was being evaluated, a nurse came into my room and asked me a question I never expected to hear: “Have you ever heard of a disease called Moyamoya?”

I had not.

I learned that Moyamoya is a rare condition affecting the blood vessels that supply the brain. The main arteries can gradually become narrowed or blocked, reducing blood flow to the brain. Suddenly, I found myself beginning a journey that would change the way I thought about my health, my body and even the food I put on my plate.

For me, this was more than a diagnosis. It was a wakeup call. I realized I could no longer take my health for granted. I needed to become more intentional about caring for myself, and one of the first places I began was with food.

I started reducing my sugar intake, including foods such as ice cream. I looked for ways to add more fiber to my meals, particularly through beans and lentils, while also reducing fried and processed foods. These changes might sound simple, but they began changing the way I felt and, more importantly, the way I thought about eating.

Food was no longer something I wanted to choose simply because it tasted good. It became part of my overall wellness journey.

Now, I find myself asking different questions. What nutrients am I getting from this meal? How does this food make me feel? What can I add to my plate that will nourish my body while still allowing me to enjoy what I eat?

That last part has been especially important because I have learned that making better food choices does not mean giving up flavor. Food can still be comforting. It can still taste like home. It can still bring people together. I simply want to be more intentional about the ingredients and choices that go into it.

As my relationship with food began to change, so did my understanding of wellness. I started realizing that taking care of myself had to go beyond what was on my plate.

One of the biggest lessons I have learned is that every part of our bodies needs care. When many of us think about exercise, we immediately think about cardio, but I began thinking more seriously about the importance of strength training and taking care of the muscles throughout my body.

That realization changed my perspective. Wellness, for me, is no longer simply about losing weight or changing my diet. It is about becoming stronger, learning about my body, moving my body, nourishing it, allowing it to rest and becoming more conscious of how I care for the temple God has given me.

My faith is at the center of my life, along with my purpose here on Earth and my family. I believe God has charged me with taking care of the temple I have been given. That responsibility has made this journey about much more than appearance or a number on a scale.

It is about mind, body and spirit.

My perspective on food and wellness has completely changed. I am becoming passionate about educating myself about nutrition, learning more about wellness, discovering different ingredients and finding healthier ways to prepare foods I genuinely enjoy. I am more intentional about what goes onto my plate because I now understand how important it is to pay attention to what I put into my body.

I am also still learning.

I do not have all the answers. I am still discovering, still growing and still making changes. This isn't about pretending I suddenly became perfect at healthy living. It is about knowing that I am moving forward and becoming more aware every day.

If there is one thing I want someone reading my story to understand, it is that you do not have to wait for the perfect moment to begin taking better care of yourself. And you do not have to change everything overnight.

Start somewhere.

Change one meal. Drink more water. Add more vegetables to your plate. Find foods that nourish you. Move your body. Learn more about your health. Take care of your temple and give yourself permission to grow along the way.

Sometimes a difficult chapter can become the beginning of a beautiful new story. February 9 was a day I never expected, but it forced me to look at my life differently. What began with fear has become a journey of learning, faith, greater awareness and a new appreciation for taking care of myself.

And now, every meal can represent something more than simply food. It can be another opportunity to nourish the life God has given me.

One meal that has become a favorite during this new chapter is my 15 Bean Collard Greens Soup with Smoked Turkey Wings. It brings together ingredients that fit naturally into the way I am learning to eat. The beans provide fiber and plant-based protein, the collard greens add a nutrient rich vegetable, and the smoked turkey brings the familiar flavor and comfort I still want from my food.

It reminds me that making different choices doesn't mean food has to become boring or disconnected from the flavors I love. Better choices can still feel like home.

15 Bean Collard Greens Soup with Smoked Turkey Wings

Ingredients

1 20-ounce bag 15 bean soup mix with the flavor packet included

1 to 2 pounds smoked turkey wings or drumsticks

1 bunch fresh collard greens, washed, trimmed, and chopped

1 large yellow onion, diced

1 green bell pepper, diced

2 ribs celery, diced

4 cloves garlic, minced

8 cups chicken broth or stock

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 tablespoon black pepper

2 tablespoons apple cider vinegar

Hot sauce to taste

Directions: Rinse and sort the beans. For a shorter cooking time, soak them overnight, or place them directly into the slow cooker and allow additional cooking time. Add the beans, smoked turkey, collard greens, onion, bell pepper, celery and garlic to the slow cooker. Add the flavor packet, onion powder, garlic powder, smoked paprika and black pepper, then pour in the chicken broth and apple cider vinegar.

Cover and cook on high for approximately 6 to 8 hours or on low for approximately 8 to 10 hours, until the beans are completely tender. Carefully remove the smoked turkey and allow it to cool enough to handle safely. Remove the meat from the skin and bones, shred it into bite sized pieces and return it to the soup. Add hot sauce to taste and allow everything to rest together for a few minutes before serving.

For me, this recipe represents exactly where I am today: learning how to make food that is comforting, flavorful and satisfying while becoming more thoughtful about what I eat.

This is my journey. This is my new relationship with food. And this is what it means for me to go Beyond the Grill