My Food Philosophy

Welcome to my kitchen! This is a collection of recipes that I have developed over the years and refined after being diagnosed with insulin resistance. My philosophy builds on eating foods that are enjoyable in the long term, and substituting with healthier ingredients that taste just as good or better! Nothing is strictly forbidden for me, not even refined sugar. Balance, moderation and smart substitutions pave the path of least insulin resistance. I hope you enjoy these recipes as much as I do!

Insulin Resistance and the Glycemic Framework

Insulin resistance means your cells don’t respond effectively to insulin to absorb glucose, causing glucose to build up in the blood instead (Cleveland Clinic). The glycemic index is a tool that helps determine different foods’ impact on blood sugar levels. Every recipe in this blog indicates the overall glycemic index of the dish, and of each ingredient using a simple visual system:

🟢 Low GI: Minimal blood sugar impact, eat as much as you want.
🟡 Medium GI: Moderate blood sugar impact, consume in moderation.
🔴 High GI: Large blood sugar impact, use mindfully.

Latest Recipes

Beet Arugula Salad

Chia Pudding

Chia seeds have an excellent nutritional profile for insulin resistance: the 4 tbsp in this recipe packs 16 grams of fiber, 8 grams of …

Deviled Eggs

Olive Bread

Bread normally has a high glycemic index, but we can certainly do something about it! Freezing then toasting the bread lowers its glycemic …

Tomato Egg Drop Soup

Tomato egg drop soup is a traditional Chinese soup that works as a delicious low glycemic index appetizer or side. Traditionally this soup …

Tri-blend Rice

Rice is an important foundation to Asian cuisine that I considered to be healthy for a long time. Then I discovered that the rice I enjoyed …