Lina Rhodes always thought low-carb meant low-happiness. As someone who adored fresh-baked bread—the kind that’s still warm from the oven—she couldn’t imagine a diet without it. “Bread wasn’t just food,” she says. “It was comfort, connection, and part of every family gathering growing up.”
But after her doctor suggested she cut back on refined carbs for her blood sugar, she faced a tough choice: adjust her habits or risk long-term health issues. “At first, I panicked,” Lina admits. “I googled low-carb diets and immediately felt like I’d have to give up everything I loved.”
Instead of giving in to the fear, Lina took a more creative route. She didn’t abandon bread altogether—she reinvented her relationship with it. “I realized I didn’t need to eat less bread. I needed to eat better bread.”
She began experimenting with alternatives—homemade almond flour loaves, coconut wraps, and even chickpea flatbreads. Some were flops. “One loaf came out like a brick,” she laughs. But others became staples, allowing her to still make avocado toast, sandwiches, or dunk a slice into homemade soup without the carb crash.
More importantly, Lina shifted how bread functioned in her meals. “Instead of being the main event, it became the sidekick,” she says. Her plates started focusing more on veggies, lean proteins, and healthy fats—with a thoughtful slice or two rounding things out.
Now, she teaches others how to approach low-carb living with flexibility and joy. “You don’t have to give up what you love,” she says. “You just have to learn to love it differently.”
