Cook what you love.
Swap the sugar.

A few years ago, my body quietly changed the rules — and didn’t send me the memo. I was doing all the things that are supposed to work. And still, the weight crept up, my energy dipped, and sugar started to have a bit more control than I was comfortable admitting.

Eventually I found out I had insulin resistance. And I knew one thing right away: I wasn’t going to live on restriction.

So instead of cutting everything out, I started swapping. One ingredient at a time. I’ve lived in Mexico, the U.S., Italy, and Barcelona — and in every place, food has been how I feel at home. That wasn’t changing.