Taya Glenn had always equated high-protein diets with steak and chicken breasts. She worried, though, that her meals would become bland or devoid of substance when she chose to cut red meat for health concerns.
She says, grinning, “I didn’t want to live off salads and tofu.”
She therefore saw it as a challenge: to make satisfying, flavorful, high-protein meals without depending on red meat. It felt first like entering uncharted ground.
She got more confident, though, the more she experimented. Physician’s Choice Probiotics 60 Billion CFU – 10 Strains + Organic Prebiotics – Immune, Digestive & Gut Health
She started including beans, lentils, eggs, Greek yoghurt, tempeh, fish, and even unusual combinations like quinoa with roasted chickpeas. Her food was interesting, not only filling.
She says, realising she could have texture, richness, and depth without ever reaching for beef or lamb.
The change for Taya went beyond mere physicality. She felt lighter, more energised, and unexpectedly creative in the kitchen when she ate this way. I used to cook out of habit. I cook now with interest.
Her particular favourite was Showing her fresh cuisine to friends who are not even aware of “something missing.” Taya helps you to build rather than focus on what you eliminate.
