Imagine meals that satisfy your appetite for hours, stabilise your blood sugar, ease joint pain and support your body’s natural healing - all while tasting delicious and being easy to prepare. That’s exactly what my soups and smoothies are designed to do.

Every recipe is built around anti-inflammatory, nutrient-dense ingredients that:

• Keep blood glucose steady and reduce the need for corrective insulin doses
• Help control appetite and reduce cravings between meals
• Provide a high volume of nutrients without a high-calorie load
• Support joint, muscle, and overall body comfort
• Promote sustainable, healthy weight loss
• Boost energy and focus throughout the day

These aren’t fad diet foods or temporary "fixes" - they’re part of a way of eating that can help reset your body’s balance from the inside out.

Why Anti-Inflammatory Foods Make Such a Difference

The ingredients I use - from leafy greens, cruciferous vegetables, and berries, to spices like turmeric and ginger - are all chosen for their ability to reduce chronic inflammation and promote metabolic stability.

Key benefits include:

• Better insulin sensitivity – meaning your body needs less insulin to manage glucose
• Lower inflammatory load – easing aches, stiffness and joint discomfort
• Improved digestion – fibre-rich foods support a healthy gut microbiome
• Steadier energy – no more extreme highs and crashes

The "Why" Behind My Recipes

My journey into creating these recipes wasn’t about chasing the latest health trend - it came from necessity.

I was diagnosed with Type 1 diabetes just 4.5 years ago, well into my 40s. Before that, I led an extremely healthy and active lifestyle - regular fitness training, balanced eating and a focus on overall wellness. My diagnosis came as a huge shock to say the very least!

At first, I worked hard to maintain control and I achieved what’s considered an excellent time in range of around 68-70%. But I wanted more. For those who don’t know, 68-70% in range is already something to be proud of - it’s difficult to achieve and maintain - but 80%+ is exceptional and I set that as my goal.

What Changed When I Focused on These Recipes

By developing and following my soups and smoothies plan, I:

• Reduced my daily insulin needs from 40–70 units to just 10–12
• Increased my time in range from 68% to around 87%
• Lost weight without feeling hungry or deprived
• Significantly reduced joint pain and inflammation
• Felt more energised, focused, and in control

These results didn’t come from cutting carbs to extremes or depriving myself - they came from eating balanced, plant-focused, anti-inflammatory meals that nourish the body deeply.

More Than Just Meals

Soups and smoothies became my daily health insurance. They’re not just about glucose control; they’re about giving my body the tools it needs to heal, repair and thrive.

When you feed your body in a way that supports stability - whether it’s blood sugar, appetite, or inflammation - everything else becomes easier: sleep, focus, movement and mood.