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Why You Keep Overeating At Night

This week we're talking about the sneaky little lies that are keeping you overweight and how you can recognise and reverse them

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!

QUINOA PUMPKIN SALAD WITH BLAKCK BEANS AND AVOCADO

Quinoa Pumpkin Salad with Black Beans and Avocado

If you’re anything like me, a simple gal at heart (and by simple I mean you like the simple things in life. Your iPhone, your lipgloss and a good spray tan), then you will luuurve this Quinoa Pumpkin Salad with Black Beans and Avocado recipe.

Quinoa is one of my all time faves. Firstly, because it’s so quick to cook ( I do love me a good time saving cooking session) and secondly, because contrary to popular belief, quinoa is not a grain, but a seed that contains all the essential elements to create a perfect protein. It’s gluten free and low GI, which makes it the perfect choice for diabetics, anyone trying to lower their blood sugar levels and simple gals who need to make it to their spray tan appointment on time.

Here’s how it rolls…

Quinoa Pumpkin Salad with Black Beans and Avocado

INGREDIENTS
  • ½ cup quinoa, any colour is fine
  • 200g pumpkin, sliced or diced
  • ½ can organic black beans, rinsed
  • ½ cup feta cheese
  • 1/4 small red onion, diced
  • ½ tsp coconut oil to fry pumpkin
  • ½ avocado, seeded, skinned and diced
  • 2 handfuls of baby spinach
  • Olive oil, lemon or lime juice and chili flakes for dressing (optional)
  • 2 Tbsp pumpkin seeds
  • Salt and pepper to taste
INSTRUCTIONS
  1. Boil quinoa in 1 cup of filtered water (add pinch of sea salt to taste).
  2. Simmer for 10 to 15 minutes or until water is absorbed and set aside.
  3. In a frying pan, pan grill pumpkin slices in a tiny bit of coconut oil and rinse organic black beans (you can jazz them up by roasting them, see below).
  4. In a small bowl, combine olive oil, chopped fresh red onion, lemon or lime juice and chili flakes to taste (taste as you go)
  5. Combine all fresh and cooked ingredients (except feta), drizzle with dressing and sprinkle with raw pumpkin seeds.
  6. Place on a bed of baby spinach and top with feta cheese and extra seeds to serve

Roasting your Black Beans:
Sprinkle rinsed and drained black beans with a mixture of sweet paprika, chilli powder, olive oil and a little sea salt. Place on lined baking tray and roast in preheated oven 180 degrees for approximately 15 to 20 mins (the skins may split. That’s ooookaaaay)
Remove from oven, toss and return to oven for a further 10 mins if desired.

Pssst… This dish also works reeeeally well with tuna!

You likey? Share with a bestie and let me know in the comments below!

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