Everything changed when Monroe Vale’s father was prescribed high blood pressure medication. Family dinners evolved from decadent comfort food to discussions on long-term health, salt, and fat. 
But Monroe got to work in the kitchen since she didn’t want to lose the cohesiveness of shared meals in the name of diet.

She says, “I wanted food that made him feel good and still tasted like home.”

Her method turned to batch cooking. Monroe discovered how to make heart-healthy meals in advance that preserved taste despite a hectic work schedule and limited time.

She concentrated on foods that supported cardiovascular health—lean proteins, leafy greens, beans, olive oil—and figured out how to combine them in comforting, filling meals.

Still, it went beyond the cuisine. Making meals in batches brought her family together, according to Monroe.

Sunday evenings became a ritual whereby everyone chopped, stirred, and refrigerated meals for the next week. It was pragmatic, yes—but also shockingly happy.

Monroe is carrying on the custom now, even after her father’s condition improved. She advises, “It’s not about being perfect.” “It’s about having a plan that shows your heart—probably both literally and emotionally—is in the right place.”