Maya

I’ve always had a good relationship with food, and when I was growing up, home-cooked meals were the norm in our household. But everything changed when I moved to university. I started relying on ready-made meals and takeaways, and my diet became far less balanced or varied. At one point, while trying to manage a bout of rosacea, I even took a food intolerance test, which, as I now understand, wasn’t scientifically valid. But at the time, it made me unnecessarily anxious about what I could and couldn’t eat and I ended up taking a really restrictive approach.

Everything shifted when I discovered The Gut Health Doctor. Through her resources, I learned the power of inclusion over exclusion – that focusing on what you can eat is far more beneficial than obsessing over restrictions. I started aiming for 30 plant points each week and genuinely enjoyed the creative challenge of diversifying my meals. Dr. Megan’s recipes, especially her chickpea cookie dough, have now become staples in my kitchen, and I’ve grown more confident and adventurous in trying new ingredients.

Since making these changes, I’ve noticed a real difference in how I feel. My mood is brighter, my energy levels are more consistent, my skin has improved, and I feel good knowing I’m nourishing my body with fresh, varied foods. It’s been an empowering journey that’s helped me reconnect with food in a joyful and sustainable way.