For years, Lunara Finch struggled to find a balance between eating clean and feeling satisfied. Like many, she was drawn to the promises of the paleo diet: eating like our ancestors, cutting out processed foods, and focusing on whole ingredients.
But every version she tried seemed drenched in fats — coconut oil, bacon, almond butter — and left her feeling heavy rather than energized.
Determined to make paleo work for her body, Lunara began crafting her own version: a low-fat paleo plan centered on real, unprocessed ingredients, stripped of unnecessary oils. It wasn’t about cutting fat entirely, but about choosing the right kind in moderation — and keeping processed additions off the plate.
Her day would begin with a protein-packed breakfast — perhaps scrambled pasture-raised eggs with spinach and a side of baked sweet potato. For lunch, grilled chicken over a colorful raw veggie salad with lemon and herbs. Dinner could be a wild-caught fish fillet with roasted squash and a drizzle of tahini.
The shift was subtle but transformative. Lunara’s digestion improved, her energy stayed steady, and the bloat she used to associate with “healthy” high-fat meals disappeared. She credits the real success to consistency and the ability to enjoy food that felt both clean and comforting — all while staying true to paleo roots.
