For years, Zerra Myke thought breakfast was just something you rushed through—usually with toast and butter or a quick pastry. But when her family history of heart disease started weighing on her mind, she decided to take breakfast seriously.
“I wanted to give my heart a better chance,” she explains. She turned to a vegan diet rich in fiber, antioxidants, and healthy fats. It started with simple swaps—oatmeal instead of sugary cereal, nut butters instead of butter, and fresh fruit instead of processed spreads.
One of her favorites is overnight oats made with almond milk, chia seeds, blueberries, and a drizzle of maple syrup. Another is a hearty tofu scramble with peppers, onions, and turmeric. “It’s colorful, filling, and makes me feel like I’m starting the day with a win,” she says.
She also loves making avocado toast on whole-grain bread, topped with cherry tomatoes and hemp seeds. These small changes helped lower her cholesterol and keep her energy steady throughout the morning. “I don’t miss the old breakfasts at all,” Zerra says. “Now I feel like I’m actually fueling my body instead of just filling it.”
Her heart health improved not just in numbers, but in how she felt day to day—lighter, more energetic, and more in control of her wellbeing.
