Tori Snow didn’t start eating low-glycemic to lose weight. For her, it was about energy—specifically, having enough of it to get through her busy days as a yoga teacher, part-time student, and plant-based cook.
“I’d hit this wall at 3 p.m.,” she says. “Like, total crash mode.” Thermogenic Fat Burner Brazilian Lean, Weight Loss Pills for Women, Waist Trimmer & Supplements for Bloating for Women & Men
After digging into nutrition research, she began focusing on foods that kept her blood sugar stable. That meant choosing complex carbs, plenty of fiber, and slow-digesting plant proteins.
But with so many responsibilities, Tori knew she needed a prep plan—something she could stick to without hours in the kitchen every night.
Her approach was simple: prep two to three key components on Sundays, and mix and match them through the week.
A batch of quinoa, roasted chickpeas, chopped veggies, and homemade tahini sauce made up the foundation. “It gave me flexibility without chaos,” she says.
Tori emphasizes that low-glycemic eating doesn’t mean low-carb or boring. It just means being intentional—pairing sweet potatoes with greens and tofu, or fruit with nuts instead of plain toast. “It’s about giving your body a steady burn, not a spark and crash,” she adds.
Since switching to this rhythm, Tori says her energy is smoother, her mood is more even, and her cravings are virtually gone. “Food feels like fuel again,” she smiles. “Not a rollercoaster.”
