Taryn Fields used to joke that her diet comprised convenience and coffee. She hardly had time to prepare, let alone consider nutrition, between consecutive meetings and emails late at night. She says, “I was always on the go and felt protein shakes and energy bars would be sufficient to keep me going.”
Everything changed, though, when a regular check-up found her blood sugar levels were slinking into unsafe range. She refers to it as a wake-up call. “I became aware I couldn’t keep running on autopilot.”
Taryn objected to a crash diet. She sought a lasting change, something reasonable that would fit her already full calendar. She then began creating a low-sugar food schedule especially for people like her, a professional.
She concentrated on constant improvement rather than severe limitations. She started with Sunday dinner prep, setting aside only two hours to batch-cook low-sugar, basic items she could divide out for the week.
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Staples were salads with lots of grains, roasted veggies, lean meats, and good fats. To keep happy without the surges, she replaced sweet snacks with almonds, fresh fruit, and full-fat yoghurt.
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Not always simple, though. There were days when her name was shouted from the workplace doughnuts and evenings when takeaway felt like the only choice. She had more energy, though, and she desired less sweets overall the more consistent she got.
She chuckles, realising she only needs five daily cups of coffee. “I now get through my afternoons without collapsing and without the guilt.”
It was more for Taryn than just what she was eating. It was about recovering control in a life often seeming to be anarchy. Food turned from a quick fix into gasoline. She also discovered a kind of tranquilly in that change that went well beyond the dinner.
