When Yara Moon first heard about low-carb eating, she pictured dry chicken breasts and endless lettuce. “I thought, there’s no way I can do this without being bored out of my mind,” she laughs.
But after months of sluggish evenings and a growing discomfort with how heavy her dinners felt, she decided to give it a try—with her own twist. “I didn’t want to count carbs. I just wanted meals that were lighter but still satisfying.”
Her first rule: start with flavor. Yara leaned into herbs, spices, garlic, and good olive oil. Instead of pasta, she roasted zucchini and mushrooms with lemon and thyme. Instead of rice, she sautéed cauliflower with onions and parsley. “I focused on what I could add, not what I had to take away,” she says.
She also made sure to include plenty of protein—lentils, tofu, or eggs—and a dose of healthy fat. “That’s what made the difference,” she says. “Low-carb isn’t low-pleasure.”
Today, Yara’s dinners are colorful, quick, and deeply nourishing. And no, she doesn’t miss the bread. “I feel lighter, sleep better, and I’m never hungry,” she says. “It’s not a diet. It’s just dinner—done better.”
