Words Janine Tait

For most of my career, I’ve been devoted to the world of skin health. I trained as a beauty therapist, then later as a nutritionist when I realised that I couldn’t truly transform skin by treating it from the outside alone. I needed to understand what was happening on the inside, too. The foods that heal, the ones that harm, the role of gut health, and how our emotional wellbeing weaves through it all. That journey shaped my philosophy around skin nutrition and holistic health.

But two years ago, I found myself at a surprising crossroads, one that sparked a new chapter. After a routine blood test, my doctor mentioned my glucose levels were edging towards the pre-diabetic range. One point higher, and I’d have crossed that line. I was shocked. I’ve always avoided sugar, which is no small feat for someone with a serious sweet tooth. So hearing that my blood sugar was an issue felt like a gut punch. I spiralled a bit (as we do), catastrophising and fretting. But once I surfaced, I did what I’ve always done when faced with a challenge: I researched. Relentlessly.

What I found changed everything.

Despite avoiding obvious sugars, I was consuming a lot of refined carbohydrates, like

sourdough bread, which had a similar effect on my blood glucose. But what really blew me away was how many everyday symptoms are linked to unstable blood sugar: poor sleep, low energy, mood swings, weight that just won’t budge, brain fog, hormonal chaos, cravings… the list goes on. As I began to gently stabilise my blood glucose through diet and lifestyle, those symptoms started to melt away. I didn’t just dodge the risk of pre-diabetes. I felt better. A lot better.

And I knew I had to share what I’d learned.

That’s how my new book, Flatten Your Curve, came to be. Not just a collection of recipes, but a practical, nourishing guide to understanding blood sugar and how it affects your entire body. It’s packed with tips, gentle science, and recipes that offer real alternatives to the foods we love (but that don’t always love us back). Think ramen, sushi, pizza, cakes – the kinds of meals that are tricky for blood sugar balance – reimagined in delicious, supportive ways.

What surprised me most on this journey is just how much small, simple changes can help. It’s not about restriction or perfection, it’s about feeling empowered. A short walk after a meal can blunt a glucose spike. Eating protein or fibre first can change how your body responds. Even the order you eat your food matters.

Whether you’re navigating midlife shifts, looking for more energy, or just curious about how food affects your mood and skin, Flatten Your Curve was made for you. Because when you support your blood sugar, you don’t just change a number on a test, you change the way you feel in your own skin, and that, to me, is the ultimate goal.

Click here to buy the book

Fancy Focaccia

This is a light, fluffy bread that closely resembles traditional focaccia but without the blood glucose spikes that typically follow grain-based baking.

Gf, df, rsf

Dry Ingredients:

100 grams of ground golden flaxseed/linseed (grind 1 cup of whole seeds in a spice grinder if needed)*

100 grams of almond flour

½ tsp of salt

3 tbs of soya flour (also known as soy flour)**

2 teaspoons of baking powder

Wet Ingredients:

2 tbs + 2 teaspoons of olive oil (additional 2 teaspoons for topping)

150ml of water

4 medium-sized eggs

Topping:

Flaky sea salt

Optional Toppings for a Loaded Focaccia:

Garlic and Rosemary:

Add 3 cloves of chopped garlic and 1 sprig of chopped fresh rosemary to the main bread batter.

Tomato, Onion and Olive:

Just before baking, after adding the olive oil and salt topping, push whole cherry tomatoes, sliced onion and whole pitted olives into the top of the bread.

Preheat your oven to 240°C.

Mix the Batter:

In a bowl, blend the olive oil, water and eggs together using a whisk or stick blender until combined.

Add the dry ingredients to the wet mixture and stir until just combined. Let the mixture stand for 5 minutes to thicken.

Prepare the Baking Tin:

Line a 20cm cake tin or a baking tray (for flatter bread) with baking paper. Pour the mixture into the tin or tray.

Add Toppings:

Drizzle with 2 teaspoons of olive oil and sprinkle a small amount of flaky sea salt over the top. If using optional toppings, add them now.

Bake:

Bake for 12-15 minutes, until golden and risen.

*Pre-ground brown flaxseeds are a convenient alternative to grinding the golden flaxseeds, though they will alter the colour of the loaf. **Soya flour is commonly available in Asian food stores.

Flour is one of the most common foods for spiking your blood glucose. The flours we tend to eat are not only naturally high in carbohydrates but they are ground into fine particles, making it easier for our body to quickly break down. Regular wheat flour is also typically refined, meaning the beneficial fibre and fat are removed, leaving only the carbohydrate-rich endosperm. Whole-wheat flour is better, but for most people, it can still spike blood glucose levels