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:⁠

You might be busy with kids, meetings etc, but it only takes a moment to check-in and see how you're feeling.⁠

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.⁠

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!


This is the perfect mix between hearty and warm, and light and healthy!




What is quinoa?

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, making it the perfect choice for diabetics or anyone trying to lower their blood sugar levels.


What you need:

½ cup quinoa, any colour is fine

200g pumpkin, sliced or diced

1 can organic chickpeas, rinsed

½ cup feta cheese

½ small red onion, diced

1/2 tsp coconut oil to fry pumpkin

A handful sunflower seeds or raw walnuts

A handful or arugula or baby spinach

Olive oil, lemon or lime juice, chili flakes and coconut aminos for dressing

Salt and pepper to taste


What to do:

Boil quinoa in 1 cup of filtered water (add pinch of sea salt to taste). Simmer for 10 to 15 minutes or until water is absorbed and set aside. In a frying pan, pan grill pumpkin slices in a tiny bit of coconut oil and rinse 1 can organic chickpeas (you can jazz them up by roasting them, see below). In a small bowl, combine olive oil, chopped fresh red onion, lemon or lime juice, chili flakes and coconut aminos to taste (taste as you go)

Combine all fresh and cooked ingredients (except feta), drizzle with dressing and sprinkle with raw walnuts or sunflower seeds. Top with feta cheese and extra greens to serve.

This dish also works a treat with tuna!


Roast those chickpeas:

Sprinkle rinsed and drained chickpeas with a mixture of sweet paprika, ground cumin, chilli powder and a little sea salt. Place on lined baking tray and roast in preheated oven (170 degrees or 150 degrees fan forced) for approximately one hour or until crispy.

Quinoa is very in vogue right now. That alone is enough for me to want to dress up this delicious Quinoa Pumpkin Salad and take it dancing!


Ready for more? Check out my Sexy Superfood Snack Bars, Banana Oatmeal Breakfast Cookies and Five Minute Fat Loss Secrets to really give emotional eating the flick!


Did you like this post? Let the world know! Share this with a friend (you’ll shoot to the top of their Christmas card list, I promise!)

Here’s to Ditching the Diet!



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