Greer Ellis spent years riding a roller coaster she couldn’t see. “I was constantly tired, irritable, and craving sweets—even after a full meal,” she recalls. It wasn’t until a routine checkup revealed signs of insulin resistance that everything clicked. Her blood sugar was out of balance, and her body was crying out for help.
“I had never paid attention to how food affected my mood or energy,” she says. “I thought I was just bad at managing stress.” But the diagnosis led her to dig deeper, and what she found wasn’t a miracle fix, but a steady, sustainable way of eating that completely changed how she felt.
Greer didn’t overhaul her diet overnight. She started with small changes—a few substitutions here and there. The most important shift was planning ahead. “When I didn’t have a plan, I’d reach for whatever was closest, and that usually meant something starchy or sugary,” she admits.
Her weekly plan is built around steady blood sugar, not restriction. Each meal includes a source of fiber, a healthy fat, and lean or plant-based protein. Breakfast might be chia seed pudding with almond butter and blueberries, while lunch could be a veggie-packed quinoa bowl with olive oil and grilled chicken. For dinner, she enjoys meals like roasted salmon with sautéed spinach and mashed cauliflower.
Snacks are intentional, too—hard-boiled eggs, hummus with celery, or a few almonds and a square of dark chocolate. “I don’t avoid carbs entirely,” Greer says. “But I pair them wisely and keep portions in check.”
By mapping out her meals each Sunday, she eliminates guesswork and reduces the temptation of quick sugar fixes. “Meal planning gave me back control,” she says. “It made my grocery trips faster, my cooking easier, and my body happier.”
