12 weeks post-microdiscectomy, I wasn’t given much guidance — so here’s what my recovery actually looked like. From 25,000-step days in Europe to run-walk intervals and Level 1 Pilates, I rebuilt my strength slowly, learned to listen to my body, and found my way back to pain-free movement.

I didn’t want a plant-based diet to work. But when Eric and I gave it a try, the results in our bloodwork—and in how we felt—were undeniable. Eric’s long-high “genetic” cholesterol dropped into normal range, my inherited lipoprotein(a) cut in half, and our energy soared. We’re not fully vegan, but eating this way most of the time has transformed our health.

Our health didn’t change overnight—it improved step by step. Eric once thought high cholesterol was “genetic,” until going plant-based and cutting back on alcohol dramatically shifted his bloodwork. For me, small changes brought down cholesterol and even improved my lipoprotein(a). The lesson? Real progress comes from sustainable shifts, built over time.

Gut health isn’t about trendy probiotic shots or “miracle” superfoods—it’s about plants. Fruits, vegetables, whole grains, and legumes feed your gut microbiome with fiber and polyphenols, building lasting diversity. Yogurt and kefir help, but only because of their live cultures—and their effects are temporary. Real gut health comes from everyday plant-based foods layered into your meals, not quick fixes.