Why Should I Care About Glucose Balance?

Why Should I Care About Glucose Balance? When it comes to health, glucose often flies under the radar. But here’s the truth: glucose isn’t just about diabetes—it controls every single cell in your body. And whether you’ve been diagnosed with diabetes, insulin resistance, or not, your glucose levels play a massive role in how you feel, look, and age. Why It Matters If you have type 1 or type 2 diabetes, insulin resistance, or prediabetes, maintaining balanced glucose levels can literally change the trajectory of your health. It lowers your risk of complications and helps you live longer, healthier, and with more energy. But even if you don’t have diabetes, glucose matters. Big spikes and crashes can pave the way for insulin resistance, prediabetes, and eventually type 2 diabetes. Keeping your blood sugar steady today is an investment in avoiding disease tomorrow. The Everyday Benefits of Balance Balancing glucose isn’t just about avoiding disease—it’s about living better now. When your glucose is stable, you’re less likely to experience: • Intense food cravings • Sudden energy slumps • Hormonal chaos • Mood swings • Skin flare-ups On top of that, balanced glucose helps reduce inflammation, slows down aging processes, and decreases your risk of heart disease. Pretty powerful for something you can influence every single day. Long-Term Payoff Consistently stabilizing glucose can also lower the risk of big-ticket health concerns like Alzheimer’s disease, fatty liver disease, and even some cancers. Think of it like this: glucose balance is your body’s “control panel.” Keep it steady, and the whole system works better—brain, heart, hormones, skin, and beyond. Read More

How Much Fiber Do You Actually Need?

We all know fiber is good for us — but how much do we actually need? And are we even getting close? The Daily Goalpost For most women, the recommended daily fiber intake is: • 25–35 grams per day • That’s about 7–10 grams per meal, plus a little from snacks Sounds doable, right? But here’s the kicker… The Fiber Gap The average woman is clocking in at less than 15 grams a day. That’s half of what’s recommended for optimal health — digestion, heart health, blood sugar control, and more all take a hit when fiber is low. So what gives? Life, mostly. Highly processed foods, low-veg meals, and the constant busyness of midlife don’t leave much room for lentils and leafy greens. But before you overhaul your pantry and commit to overnight chia pudding forever, there’s something important to know. More Isn’t Always Better If you’ve ever swung from zero to “super clean eating” in a day and ended up bloated, crampy, or foghorn-level gassy… fiber may have been the innocent culprit. But it’s not that fiber is bad — it’s that your gut needs time to adjust. Going from 10 grams a day to 35 overnight (especially without enough water) can make digestion sluggish, trap gas, and leave you feeling worse than when you started. The Smart Way to Up Your Fiber Here’s what works: • Add gradually: Think +5 grams a week, not +20 in a day • Hydrate well: Fiber needs water like a sponge needs soap • Mix sources: Soluble (think oats, fruit) and insoluble (like veggies and whole grains) both play important roles • Watch your gut: Gassy is okay. Painful isn’t. Ease back if you need to. Final Thoughts Fiber isn’t just about digestion — it’s a powerful ally for energy, mood, metabolism, and long-term health. Start small, stay consistent, and don’t be afraid of a little lentil love. Read More

Sunshine in a Bowl: Fresh Quinoa Salad with Lemon & Veggies

Fresh, Fast, and Full of Goodness: Our Go-To Quinoa Salad If your idea of lunch is something that tastes amazing, takes less than 15 minutes, and doesn’t leave you feeling like you need a nap afterwards—this is the one. This Fresh Quinoa Salad is the kind of dish that looks like you’ve made an effort (hello vibrant colours!) but really just requires some quick chopping and mixing. It’s a zesty, herby, crunchy combo that’s packed with fibre, plant-based protein, and healthy fats—thanks to the olive oil and olives. Let’s talk macros for a sec: 310 calories per serve 6g of protein 18g of healthy fats 31g of smart carbs It’s also naturally gluten-free, dairy-free, vegan, and meal-prep friendly. You can make a big batch on Sunday and have it on repeat all week—either as a standalone salad or a base for grilled fish, haloumi, or chicken. Hot tip: Don’t skip the lemon zest. It’s the not-so-secret ingredient that makes this salad taste fresh and bright.. Read More

Glucose Balance: The Key to Energy, Health, and Disease Prevention

Alright, let’s talk about glucose—and why you should actually care. Balancing your blood sugar isn’t just a diabetes thing. It’s a whole-body thing. When your glucose levels are on a rollercoaster, you’re more likely to deal with cravings, energy crashes, skin issues, hormonal chaos—you name it. But when you keep those levels steady? You’re reducing inflammation, slowing down aging, and protecting your brain, your heart, even your liver. Whether you’re managing a diagnosis or just trying to future-proof your health, learning how to stabilise your glucose is one of the simplest, most powerful tools you’ve got. Read More

Bolognese Stuffed Peppers

Two recipes for you this week – go us! Make enough Bolognese sauce that you can do spaghetti Bolognese with konjac noodles and a big salad on Monday night and then use the leftover sauce with stuffed peppers on Thursday – go you organised superstar you! Read More

Sugar Snap Pea & Carrot Soba Noodles

Even if you are not completely vego or vegan at least a couple of meat free days are great for the environment and your healthy bod. This recipe is fast, easy and tasty and easy enough for your tween or teen to do #delegate Tip - buy your edamame beans in a little bag in the frozen veg section - they are called 'Edamame Salad' and are pre peeled - you're welcome Read More

Chinese Eggplant with Garlic Sauce

If you love a sticky, nourishing, winter warming style of veggie dish – this one hits the spot. In case you haven’t noticed, over the past few months I have only been sharing plant based recipes , as , frankly – it’s the way of the future. For our health and the health of our beautiful planet. At my place my fifteen year old daughter Sophie has lead the way. Never being a big fan of red meat anyway, she turned completely vegetarian about a year ago and I totally understood her rationale. So being the main cook in the house, and the one who wields the spoon wields the power – we ALL became vegetarian. Short term there were some grumbles, with the big manly men of the house complaining that they needed more sustenance to run down wildebeests …I mean work in an office/study at uni – all day. But I held my ground, wore earplugs and eventually the grumbling stopped and veggies, miso, tempeh, tofu and lentils became very much the norm, and now meat seems a bit….well….weird. Anywho! I hope you like this recipe – to bring the energy down further if you are in calorie deficit replace coconut sugar with stevia or monk fruit sweetener. Read More