Every morning at 9:30, Ivyra Bell would hit a wall. She described it as a fog—mental, physical, and oddly emotional. “It didn’t matter how well I slept,” she says. “By midmorning, I felt like I was dragging myself through molasses.”
She chalked it up to age or stress, until a friend asked a simple question: What are you eating for breakfast?
The truth? Usually a bagel, fruit yogurt, or sometimes even a smoothie loaded with sweetened almond milk and a banana. It felt healthy—but after a little research, Ivyra discovered it was a carb overload, with barely any fat or protein to balance it out.
So she made a change. “I didn’t go keto,” she says. “I just lowered the sugar and upped the fat and fiber.”
Instead of toast, she started making veggie-packed scrambles with eggs and avocado. Some mornings, she grabbed full-fat Greek yogurt with walnuts and chia seeds. Other times, she reheated leftover roasted vegetables with a poached egg on top.
It wasn’t glamorous—but it worked. Within days, the crashes stopped. “It was like my brain woke up with the rest of me,” she says. The best part? She didn’t feel hungry again an hour later. “I used to snack nonstop until lunch,” Ivyra laughs. “Now I feel full, satisfied, and alert.”
She still enjoys the occasional croissant on weekends, but her weekday routine is now built for energy and focus—not crashes and cravings. “I thought mornings were just hard for me,” she reflects. “Turns out, I just needed a better breakfast.”
