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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!

 Summer Broccoli, Kale and Pea Soup

Summer Broccoli, Kale and Pea Soup

Broccoli soup is one of my all times faves. Mainly because you’d have to have undergone a lobotomy to mess it up, but also because, it’s just plain yum!

Recently I decided to up the anti on my regular repertoire by adding a few little extras to this down to earth dish by adding a base of creamy cauliflower mash with ricotta and roast garlic along with some lightly toasted pine nuts and almonds. And the result? Pretty darn delish.

Here’s how it’s done…

Summer Broccoli, Kale and Pea Soup

INGREDIENTS
  • 1 Tbsp. of coconut oil
  • 1 litre of vegetable stock (store bought is fine. I use low salt)
  • 1 large head of broccoli, rinsed and cut into florets
  • 300g of peas (if you use frozen peas, make sure they have defrosted)
  • 2 handfuls of kale, rinsed and pat dry
  • 1 onion finely chopped
  • 1 medium to large handful fresh mint chopped
  • 2 cloves of fresh garlic grated
  • Pine nuts and/or blanched almonds for garnish
  • 1 Tbsp pomegranate seeds for garnish (optional)
  • 1 handful fresh cherry tomatoes
  • Sea or rock salt and pepper to taste
INSTRUCTIONS
  1. On medium heat, melt coconut oil in a large saucepan and gently fry the onion and garlic until transparent.
  2. Add all remaining ingredients except nuts, tomatoes and pomegranate seeds and bring to the boil. Reduce the heat and simmer for approximately 15 minutes or until broccoli is cooked through. Remove from heat and allow to cool for 15 minutes while you lightly toast pine nuts and almonds. 
  3. Puree the soup using your hand held blender or food processor to desired consistency.
  4. Season with salt and pepper and heat through before placing on a bed of creamy cauliflower mash with ricotta and roast garlic and topping with chopped cherry tomatoes, toasted nuts and pomegranate seeds to serve.

 

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