Mirren Flax never thought she’d enjoy low-carb cooking. “I associated it with restriction,” she admits. “I thought it meant dry chicken breasts and sad salads.” But when her doctor suggested lowering her carb intake to manage her blood sugar, Mirren was determined not to lose the joy of eating.
She had always loved Mediterranean food—the vibrant colors, the olive oil, the way everything felt relaxed and rustic. So instead of overhauling her diet with unfamiliar trends, she returned to what she already loved. “I figured, why not adapt the flavors I already know to suit what my body needs?” she says.
She swapped couscous for cauliflower rice, turned grilled eggplant into a base for her favorite dips, and leaned heavily on olive oil, herbs, and fresh lemon. She didn’t see it as “missing out”—she saw it as reimagining the plate.
The results were surprising. Her meals still felt indulgent, but her body felt lighter, clearer. The brain fog that used to hit in the afternoon began to lift. And instead of the carb crashes she used to push through, she now felt steady—mentally and physically.
“This wasn’t about dieting,” Mirren emphasizes. “It was about finding a rhythm that honored both tradition and my health.”
Now, her kitchen is filled with the scent of garlic and rosemary, her fridge stocked with marinated vegetables and olives. And every bite she takes reminds her: healthy can still be full of soul.
