Cerys Bloom didn’t set out to become a blood sugar expert. In fact, her shift to a plant-based diet started with environmental concerns. But after her father was diagnosed with type 2 diabetes, her interest in food deepened. “I saw how blood sugar impacted his energy, mood, and health,” she recalls. “It made me want to understand more.”
As a lifelong vegan, Cerys assumed her meals were naturally balanced. But when she began checking her own glucose levels out of curiosity, she was shocked. “I thought oatmeal and bananas were the holy grail of healthy breakfasts,” she says. “But my numbers told a different story.”
So she got curious. She began tweaking recipes, not by cutting carbs, but by adding fiber, protein, and healthy fats. Her morning smoothie got a handful of flaxseeds and almond butter. She swapped white rice for quinoa. Instead of relying on fruit as a snack, she paired it with nuts or hummus.
“I realized it wasn’t just what I was eating, but how I was combining it,” she explains.
One of her biggest wins came with a lentil curry she now makes weekly—loaded with turmeric, kale, and coconut milk. It satisfies her, keeps her glucose steady, and even her dad now asks for seconds.
Cerys doesn’t believe in food fear. “It’s not about restriction,” she says. “It’s about being smart and supportive of your body.”
Her goal? Help people eat better without giving up the foods they love. And through her recipes and writing, she’s helping others take control—one balanced bite at a time.
