Let's talk about reason #103 why you keep overeating at night... "banking calories".
"I haven't eaten all day so I DESERVE this"
"I haven't eaten all day so I can AFFORD to eat this"
"I haven't eaten all day so I can SPLURGE now"
*insert whiney voice here*
Straight up, banking calories is not a thing. You can't "save now, spend later" when it comes to calories and what you eat. Your body needs sufficient calories all throughout the day so it can function efficiently. And if you don't give it those calories when it needs them, it will force you to eat tsunami-sized portions of food to compensate.
Straight up, banking calories is not a thing. You can't "save now, spend later" when it comes to calories and what you eat.
Here's what you should do instead:
1. LISTEN TO YOUR BODY.
You might be busy with kids, meetings etc, but it only takes a moment to check-in and see how you're feeling.
2. IF YOU'RE HUNGRY, E.A.T!!
This is not rocket science. What do you feel like eating at that moment? Honour your body's needs. It's here to support you for the long haul. Respect that.
3. YOU DESERVE TO EAT WHAT YOU ENJOY.
You don't have to bank calories or wait for a special occasion to eat the doughnut. If you want it, eat it and enjoy it. The doughnut does not mean you have "ruined" your eating or "failed". It's just a doughnut. Enjoy it for what it is and move the fu*k on.
There is never going to be a "right time" to deal with your emotional eating. There is just time and you choose what to do with it.
It won't be easier tomorrow.
It won't be easier next week.
And it definitely won't be easier next month.
I want to be clear, you can't (and won't) do it before you're ready. That's okay, too. But you will need to push yourself *a little*.
Want a life and body that feels easy and not stressy? You gotta step up, girl.
It's not going to feel good, but that's what growing and becoming an even more amazing wife/mother/partner/woman looks like!
STEP 1 - What are you willing to DO to make your relationship with food (or anything) the way you want it?
STEP 2 - What are you willing to STOP doing to have things the way you want it?
STEP 3 - How can you do what's necessary to get the job done AND enjoy the process? (and p.s. there are a million options here)
Remember, the feelings you get from eating when you're not hungry are only a temporary escape. Changing your relationship with yourself lasts a lifetime.
And if you're looking for more ways to take control of your weight, take my FREE Weight Loss Course. Your butt will thank you for it!
Creamy Cauliflower Mash with Ricotta and Roast Garlic
Creamy cauliflower mash with ricotta and roast garlic is one of those shebang recipes. You know the ones? You whip them up in a second and they turn every meal into a masterpiece!
Plus, if carbs have a vendetta against you… you can bust out your best hallelujah chorus because this little baby has barely a carb in sight and it’s suuuuper eaaaasy!
Here’s how it rolls…
PREP TIME 15 MINS | COOKING TIME 15 MINS
- 2 Tbsp. butter
- Olive oil
- ¼ cup ricotta cheese (I use full fat but you can use the low fat version. It just will be a little less creamy)
- 2 large garlic cloves
- 122 gram head of cauliflower, rinsed and cut into florets
- Some chopped chives (for garnish purposed only, so not essential but yummy)
- Sea or rock salt and black pepper to taste
- Preheat the oven to 200 degrees Celsius.
- Slice the end off the garlic cloves (not toooo much) drizzle with a little olive oil, wrap the foil around the garlic and place in the oven to roast for approximately 10 to 12 minutes (or until soft when you squeeze them)
- Remove the garlic from the oven and allow to cool before peeling the nasty little skin off. Really, the garlic should just pop jump out of their skins with delight when you press them.
- Add a little salt to some boiling water and cook the cauliflower florets for approximately 8-12 minutes or until tender. Drain them off and lay them pat them gently between several layers of paper towel to soak up excess moisture (because nobody likes a soggy mash).
- While still warm, add the cauliflower to your food processor along with the roasted garlic, butter and ricotta (you can do it in batches if your processor is on the weeny side). Purée until silky smooth and creamy and add salt and pepper to taste.
- Throw those chopped chives on tip and serve immediately.
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