Bust Portraits : Jessie Inchauspé - The Glucose Goddess
Jessie Inchauspé is a biochemist, bestselling author, and the force behind the Glucose Goddess movement, which has inspired millions to rethink their relationship with food. With a background in science and a deep love of food, Jessie has built a global community around small, powerful habits that help people feel better every day.
We caught up with Jessie to chat about her science-meets-wellness approach, her daily rituals, and the small changes that can make a big impact.
Photo by Jamie Orlando Smith
Tea or Coffee?
Coffee all the way. I’m hopelessly addicted to it. My go-to is a flat white with full-fat dairy milk.
We love your glucose hacks - for those new to it, please could you share your favourite 4 you wish everyone would integrate into their daily routine?
Have a savory breakfast. Skip sugary cereals. Think eggs, Greek yogurt, tofu, leftover dinner. It stabilizes your glucose and sets a calm tone for the day.
Add a green starter to every meal. A veggie appetizer creates a “glucose barrier” in your intestine that slows things down
Move after eating. Even a short walk after a meal can dampen the glucose spike
Drink vinegar before your meal. Whether diluted in water or part of a dressing, acetic acid helps reduce glucose spikes by up to 30%
photo from Elle
I’ve got three daughters and have been trying to wean them off their favourite cereals and offer them a savoury breakfast. Do you have a favourite recipe you could share for those hoping to ease themselves (and their children!) into a savoury start mindset?
I love that you’re easing them into savory breakfasts! A favorite recipe: cheesy egg muffins. The recipe is in the Glucose Goddess Method book. Whisk eggs with chopped spinach, mushrooms or grated zucchini, add cheese, and bake in muffin tins. Portable, fun for kids, and a solid savory start.
INGREDIENTS:
Butter (knob)
3 chestnut mushrooms, sliced
6 spring onions, sliced
1 small red pepper, chopped
4 tenderstem broccoli, chopped
6 eggs, whisked
50g feta, crumbled
Vegetable oil
Salt & pepper
INSTRUCTIONS:
1. Preheat oven to 200°C/180°C fan. Grease muffin tin with oil.
2. Sauté mushrooms, onions, pepper, and broccoli in butter for 4–5 mins. Let cool.
3. Mix eggs with salt, pepper, cooled veggies, and feta.
4. Divide into muffin cups and bake for 15–17 mins, until set.
Cool slightly before removing. Store leftovers in fridge up to 2 days
What's the #1 tip you'd give specifically to pregnant women given your experience so far when it comes to avoiding glucose spikes?
Always pair carbs with protein. Protein slows glucose release and supports baby’s growth. It's a win-win.
The Bare Necessities
Favourite book :
Favourite food :
PARMESAN (yes in all caps)
Most worn item of clothing :
Bottega Venetta black boots from 2022. I wear them 90% of days.
The Hustle & Bustle
Favourite view?
By the beach in Biarritz
Favourite Date Spot :
Shabour in Paris
Favourite restaurant / café / bar :
Coeur Café in Montmartre
