When Narella Truce first tried low-carb eating, she did it all wrong. “I cut out carbs completely,” she recalls. “I lived on eggs, bacon, and avocado. I had zero energy by 11 a.m.” Like many, she misunderstood what “low-carb” actually meant — assuming it was about eliminating all carbs instead of choosing smarter ones.
The turning point came when a friend introduced her to the concept of complex carbs: fiber-rich, slow-digesting foods like oats, sweet potatoes, and legumes that don’t spike blood sugar. “I didn’t have to fear carbs,” Narella says. “I just had to pick the right ones.”
She began building her breakfasts around this principle: modest portions of complex carbs paired with protein and fat. A bowl of steel-cut oats with almond butter, chia, and cinnamon. A tofu scramble with roasted sweet potatoes on the side. Yogurt bowls with flax, berries, and hemp hearts. Within days, her energy stabilized, and her cravings disappeared.
It also changed her relationship with food. “I stopped bingeing at night because I wasn’t starving all day,” she says. “Breakfast became something I looked forward to.”
Narella, now a certified wellness coach, teaches that a low-carb lifestyle doesn’t have to be restrictive. It just has to be balanced. Her approach is especially popular with people who want better focus, digestion, and blood sugar control without giving up real meals.
“You don’t need to live in fear of carbs,” she reminds her clients. “You just need to befriend the right ones.”
