When Briony Thorne transitioned to a plant-based lifestyle, she was mainly thinking about energy. She didn’t expect that it would ease the chronic inflammation that had quietly affected her for years. “I used to wake up with stiff joints and just chalk it up to aging,” she says. “But once I shifted how I ate, things started to change.”
At first, meal prep was overwhelming. Briony, a full-time yoga instructor, didn’t have hours to spend cooking each day. But she also knew that grabbing processed vegan foods on the go wasn’t helping. So she found a middle ground—prep just enough ahead of time so meals were easy, balanced, and anti-inflammatory by design.
Instead of buying into strict rules, she focused on ingredients that made her body feel good: turmeric, ginger, leafy greens, berries, and whole grains. “I didn’t want to eat like I was healing—I wanted to eat like I was living,” she says.
She’d batch-cook a simple lentil stew with turmeric and carrots, roast trays of vegetables with olive oil and rosemary, and keep mason jars of chia pudding in the fridge. Nothing fancy—just colorful, comforting, and packed with ingredients her body responded to.
“The difference was subtle at first,” Briony says. “But over time, I noticed I wasn’t as sore after long days, and I had more clarity.”
Now, she shares her meal prep routines with clients not to push a perfect plan—but to show that nourishment can be joyful and healing, even on a busy schedule.
