In this episode of Simple Shifts: Conversations on Food, Life, Weight and Mindset, Martha and Peter discuss various aspects of food, weight management and mindset in answering reader questions and comments. They explore the importance of creativity in personal growth, strategies for mindful eating to combat overeating, and how to navigate the overwhelming world of dietary choices. The conversation emphasizes the significance of making small, gradual changes to foster confidence and resilience in one’s journey towards healthier habits.
Key Takeaways
It is important to stick with your goals, even when uncomfortable.
Engaging in creative activities can help tap into different parts of your brain.
Mindful eating strategies can help prevent overeating.
Waiting before having seconds can help gauge true hunger.
There is no one-size-fits-all approach to dieting; find what resonates with you.
Small, gradual changes are more sustainable than drastic overhauls.
Self-talk plays a crucial role in our perception of creativity and ability.
Feeling overwhelmed is common; take it one step at a time.
Building confidence through small successes can lead to greater motivation.
Patience and kindness towards oneself are essential in the journey of change.
Help with Overeating, Guilt and Finding the Right Way to Eat Podcast
Video Transcript
Martha McKinnon (00:00)
Hi, welcome to Simple Shifts: Conversations on food, weight, life and mindset. I’m Martha McKinnon from the blog Simple Nourished Living. And here’s Peter Morrison, my partner and brother. How are you?
Peter Morrison (00:16)
I’m good, how are you doing today, this rainy day?
Martha McKinnon (00:18)
I’m doing well. Is it rainy? I know it’s rainy in Southern California. That doesn’t happen often, right?
Peter Morrison (00:26)
I’m sure by the time this gets edited and released it will be beautiful and sunny but it’s rainy right now so…
Martha McKinnon (00:33)
So today we have a question from a reader of our blog that we’re going to address. But before we get to that, what’s new and good in your world?
Peter Morrison (00:50)
Well, I’m happy to announce that this is podcast number 11.
Martha McKinnon (00:58)
So we’re sticking with it.
Peter Morrison (01:00)
We are sticking with it.
Martha McKinnon (01:02)
Just like we keep talking about, it’s all about the stick-to-it-iveness, right? Even when it’s uncomfortable.
Peter Morrison (01:08)
Right. And we’re, I like to think we’re growing and we’re making positive changes and we’re learning how to do this a little better and it’s becoming marginally more comfortable.
Martha McKinnon (01:24)
Right. And we’ve got a name now, Simple Shifts, which I think is good. It gives a little bit more direction about what we’re really talking about. You know, food, weight, life, mindset, how it all interrelates in our journey here.
Peter Morrison (01:30)
Mm-hmm a little direction.
Good. What about you? What’s new and good for you?
Martha McKinnon (01:49)
All right, well.
Pinterest. Pinterest is good for me. I mean, you know, we’re solo. We’re not solo-preneurs. There’s two of us. But basically it’s just the two of us doing everything that we do. And it seems as though, we focus in one area or two areas or three areas or four areas. And then we forget about something else. And just for a while, I was very engaged with Pinterest.
I was enjoying making pins and paying attention and and posting and pinning regularly and I don’t know just in with the busyness of life and trying to you know create recipes and content and podcasts and I just sort of let Pinterest go. But I’ve re-engaged with the past you know two or three days – you know we’ve been doing this blog now since 2008, so I’ve been going back through the archives and there’s a lot of old content with recipes that are good but they’ve kind of been lost and they don’t have pins or the pins look kind of dated and so I’m having fun going back through the archives and spending a little time every day.
I don’t really consider myself a creative sort necessarily, so trying to create pins that look nice with just different colors and fonts is helping me tap into my creativity and so I’m having fun with that. It’s sort of new and good in the past week.
Peter Morrison (03:16)
You are using a different part of your brain. Yeah.
Martha McKinnon (03:18)
Yeah, exactly.
So that’s been fun. But I have to tell myself, you know, because our self-talk can be really powerful. And it’s really just a thought. You know, I’m not creative. Well, is that really true? Or is that just something that I’ve told myself for so long that, you know, I’ve bought into being? Yeah, so I can be creative. I just don’t use that part of my brain enough.
Peter Morrison (03:43)
Absolutely. Or you don’t give yourself enough credit. You compare yourself too hard to other others and where they’re at.
Martha McKinnon (03:49)
Yeah, right. Right, exactly. So I am, I am creative, and I am tapping in and it’s fun, you know, to just, and again, for me, I tend to be too serious. I mean, I just, I feel like I’ve just got to allow myself to have play and have fun and just find ways to make, these activities fun. It doesn’t have to be perfect. We’re just having fun exploring different avenues.
Peter Morrison (04:27)
Great, happy to hear it.
So the question, it’s more of a comment. There’s many, different sides to this.
Here we go. Her name is Tabby. She writes in, thank you for the opportunity to share with you. Here are some topics of interest to me. If what I am eating tastes really good, I have a very difficult time stopping even if I am full. The good taste makes me happy at the moment, but then I feel guilty because I ate too much.
Martha McKinnon (04:41)
Okay. Okay.
Peter Morrison (05:10)
I know what I need to do to lose weight, eat right, exercise, watch my portions, et cetera, but I just can’t seem to do what I need to do. It’s too overwhelming. I am overwhelmed by all the different types of eating programs out there, such as Weight Watchers, vegetarian, Mediterranean diet, vegan, whole foods, plant-based, et cetera.
So that’s a lot to unpack.
Martha McKinnon (05:38)
Right, so we want to try to address, I think, the overriding concept is kind of, I think of two topics, like the sense of overwhelm, and trying to do too much. And then also how to handle or try not to end up in that situation where you’ve eaten too much and you feel uncomfortable and you’re beating yourself up.
So maybe those are the two topics from what Tabby shared with us that we can address in this talk today. And let’s start with – have you ever had that? Have you ever had that happen to you Peter where you something tasted really good and you ate past full?
Peter Morrison (06:25)
My goodness, absolutely.
Martha McKinnon (06:26)
Yeah, right. So the first thing I want to and my goodness, I think that’s just human nature. And I think that’s something we really want to help people understand so that we can take away some of that beating up and self-criticism that we engage in. We think that we’re the only ones on the planet that, you know, we’re eating something that tastes really good and we eat too much of it.
And I think this is probably a universal problem, you know, from our biology when food tastes good, we want to eat it. But because of our biology and because of the way we’re designed, sometimes we can overeat and then end up uncomfortable before we even realize it because there’s a delay in the signals from our brain to our stomach and then back to our brain.
So I can sort of relate to what you’re saying, Tabby, because I have overeaten to the point where I’m having to like undo my pants and put on stretchy clothes because you just you get to that point with discomfort and then you are kind of like, why did I do that? And so one strategy that I found that’s been really helpful for me is this concept of waiting. So before I have seconds, so even when something tastes really good, I’ll serve my portion, and we’ll enjoy it and we try to slow down and eat mindfully and have conversation.
But you just eat your food and oftentimes, and this is something too that Rod and I were just talking about this week, he’s found it really helpful, this strategy where we’ll say, do you want more? As soon as we’re done. And we’ve made it a habit just to say, we’re just gonna wait. It tasted really good, it was delicious.
I feel like it could eat a little more, but we know there’s a delay. It takes 15 or 20 minutes for your stomach to send the signal for your brain and for your brain to get the signal. I’ve had enough. And so we’ll just sit, we’ll wait. Well, you know, we’ll have conversation, maybe, um, you know, just sort of chillax for awhile. And inevitably, you know, you wait that 10 minutes, 15 minutes and you are satisfied and you can walk away not having that really stuffed feeling and enjoy the leftovers again.
So now you have this meal that you really enjoyed ,to look forward to tomorrow or for lunch. it’s really been such a huge help for me. And again, we’ve made it easier for ourselves because we only have the dinner plate on the table. All of the food is in the kitchen. So it’s a matter of actually having to get up and go back. And so there’s this pause that has to happen where you really have to think about it. Where if it was just on the table, it would be easy to just, you know, grab a little more. So it takes a little more thought to go get that second helping.
So that’s one strategy that I’ve found really, really helpful personally. So I encourage you to try that. And sometimes it takes self-talk. We have to remind ourselves that, and especially if we can get out of the diet mindset and say, this is just our life. This is just a journey. There’s not that urgency that says, I have to eat it today because tomorrow I’m on a diet. Now you can say, now I get this delicious food over two days and my mouth, you know, can be really happy today.
And I can be really happy again tomorrow because I know how much I like this. So I have something to look forward to and I’ve split up the experience over two or three days. Do you have any strategies that have worked for you around overeating?
Peter Morrison (10:20)
I don’t know if it’s a strategy, but it’s sort of how I am, but I’m just a slow eater. So maybe that gives my brain and stomach a little more time to communicate. Though I have been known to eat too much. But I think by eating more slowly, I’m often the last one done it.
Martha McKinnon (10:28)
Mm-hmm. Right? Mm-hmm.
Peter Morrison (10:45)
It just gives me a little more time to process the amount that I’m eating.
Martha McKinnon (10:50)
Yeah, you have less of that delayed reaction because you’re eating slowly and savoring. We’re complicated beings, you know, we’re minds, bodies, souls, and there’s a lot of things going on inside there. The fact that when you really do, it’s a different experience when you really slow down and especially if you’re eating something you enjoy, you know, the temptation might be to really gobble it because it’s so good. But if we can learn to really just slow down, savor, I do play with putting my fork down between bites.
And then I heard this other great line that has stayed with me. Don’t feed your food.
Do you know what that means? It took me a while. I was like, my gosh, that’s so brilliant. Did you ever get to that point where you’re shoveling the food into your mouth and you haven’t fully chewed and swallowed and you’re putting more in? This whole concept of, just telling myself, don’t feed your food, finish with the mouthful you have, pause, swallow it, enjoy it before you pick up the fork and like feed your mouth again.
That’s probably something you don’t have to tell yourself because you’re naturally slow and you’re naturally doing that. But if you’re trying to make the transition to slowing yourself down, playing with not feeding your food, I think can be very helpful
Peter Morrison (12:15)
That for me comes into play if I’ve maybe gone a little too long without eating. You know, or maybe you’re in the car and or you’re running errands or you’re at an appointment and you’re sort of, you know, you’re sort of beyond where you normally would have had your lunch or snack or whatever. And then when you do have the opportunity to eat, it tends to be an extreme sort of…
Martha McKinnon (12:22)
Mm-hmm.
It’s like voraciousness. Like you’ve gone too long and you’re just like, get me food. I mean, because your whole body, right? You can start to feel lightheaded, you know, some people can start to feel lightheaded and shaky. You can feel just too depleted and it’s like you’re trying to feed yourself too quickly.
Peter Morrison (12:48)
Yeah. Mm-hmm.
So that’s when it’s most important for me to keep that in mind.
Martha McKinnon (13:11)
Slow down. Yeah, because then you’re really going to feel uncomfortable if you eat too quickly. So, just don’t feel bad about yourself, Tabby. I mean, that’s just the message over and over again. You’re not alone. This is something that is a shared experience of human beings on planet Earth, I think, and we just have to give ourselves grace, and encouragement around it and say that we’ll keep playing and keep trying new strategies and eventually you’ll find a way that works for you.
And sometimes it’s just a matter of changing your thinking. Instead of saying, I have to eat this all again, I get to, you know, I get to have this delicious food again tomorrow. And it just shifts your mindset in a way that can make it easier to put some of it, you know, pack it away for tomorrow.
Peter Morrison (13:58)
I also love your strategy of filling your plate at the stove or crock pot wherever you’re preparing your meals and just putting the plate on the table instead of the whole meal.
Martha McKinnon (14:06)
Right?
Yeah. And that’s been really helpful for me because we grew up in a family where everything was served family-style and I tended to overeat and I tended to have to eat to the point of discomfort. And so this whole concept of plating up your food in the kitchen and then sitting down and enjoying it has been very, very helpful for me in just not overeating. So I encourage people to give that one a try too.
Peter Morrison (14:27)
Mm-hmm.
Martha McKinnon (14:43)
So we’ve talked about the eating strategies and I hope you find that helpful. Now the other topic that Tabby talked about was the sense of overwhelm, of knowing what she’s supposed to do and not being able to do it and then just getting overwhelmed in all these different strategies. Do I eat plant-based? Do I do Weight Watchers, vegetarian, Paleo, Mediterranean and all of those are just…
Martha McKinnon (15:13)
I think they’re just basically ways of eating, right? There’s nothing, I don’t think, particularly magical about any of them. Because I think what you really have to do, any of those eating strategies will work if you’re excited. I think you have to be excited about them and they really have to resonate with you. It really has to be something you want to do.
Martha McKinnon (15:40)
Suddenly, because there’s so much talk about the dangers of ultra processed food and there’s so much talk right now about whole foods and plant based. But then you also have a big camp of Paleo carnivore eaters and vegetarian, Mediterranean, again, as a style of eating more than just the food you eat, right? It’s kind of a whole way of life that’s reflected in the cultures that surround the Mediterranean Sea.
So none of these is inherently magical in and of itself. I think what has to happen is you have to choose a way of eating that really resonates with you, that feels good for you. And again, I think you have to take a slow and steady approach. I don’t think we go from whatever our way of eating is today and totally just adopt a whole new way of eating overnight – that’s why we feel overwhelmed because we’re trying to change too much too quickly.
So my suggestion is to just sort of assess where you are in your eating style and your eating habits right now and ask yourself like what’s one thing I could do if we’re trying to eat less or to eat a little more healthily, like what’s one change I could make and just start really slow and steady. We’d have to ask Tabby because she would know like what’s that one thing that would be most beneficial for her? Would it be to change up what she’s having for breakfast? Would it be to focus on adding more fruits and vegetables to a particular meal? Only she would know those answers, but I think the answer comes in just not trying to change up everything all at once and just asking yourself like what’s one thing I could do right now that could really help me on this this journey.
What’s one step I can take – you know I love that saying the journey of a thousand miles begins with just one step. What’s one step I can do that’s going to feel easy and sound like something that would maybe be fun or interesting and not overwhelming. Any thoughts about one thing that you might want to change up, Peter?
Peter Morrison (18:09)
Well, I just was thinking she mentioned different eating plans and programs like vegetarian, Mediterranean, vegan, whole food plant based. And I would say if you’re someone who loves chicken or you love steak, I think it’s it’s not practical to put yourself on a vegetarian or vegan way of eating. I think you need to find a way of eating that works for you with the food you like.
Martha McKinnon (18:34)
Right.
Peter Morrison (18:39)
If you don’t care that much for animal protein, then you’re probably eating a vegetarian diet. Most meals are probably vegetarian anyway. So you can incorporate, you you could play with portion sizes, but like you said, Martha, even within the Weight Watchers world with your experience as a leader, you’ve seen so many people have success with the program some eat beef, some eat chicken, some ate pasta, some are vegetarian, some are vegan. So you could fit any type of eating into any different plan and program with some thought and planning.
Martha Mcinnon (19:33)
Right. Right. So, just eating, just just adopting one of these, if you just adopt the Mediterranean style and if your goal is to lose weight, right, or manage your weight, then none of these styles are magic in and of themselves, they still have to be incorporated into the framework of limiting the amount of food you’re taking in as compared to how much your body can burn.
Because ultimately, calories in calories out at the end of day you still need to figure out how to create a calorie deficit if you’re gonna lose weight or you have to eat at a calorie sort of maintenance if you’re going to maintain your weight at the end of the day that has to happen.
Now people will say if you’re eating all whole foods plant-based that you’re going to be more satisfied and less hungry and they believe that it then becomes easier to lose weight when you adopt this style. But again, like you’re saying, if you love if you love meat and chicken and fish and you’re suddenly having to go plant-based, then that could be an additional challenge and a sense of overwhelm.
So it really is about just taking a look at where you are, being okay with that. If you’re really wanting to move in a vegetarian direction or eating less meat, for example, then play with meatless Mondays, or try to incorporate a few meals where you’re not eating meat into your weekly routine.
Peter Morrison (20:43)
Mm-hmm. Mm-hmm.
Martha McKinnon (21:08)
And again, we’re talking gradual shifts versus trying to just redo your whole life or redo the whole way you eat in a week or a month. It just doesn’t work that way. I would say just calm down and breathe and realize that there’s no one magical right way to eat. All of those diets, all of those ways of eating work.
I took an online program. It was a year long program. My gosh, it’s been a lot of years ago now at the school called the Institute of Integrative Nutrition. And that’s one thing we did was we looked at all of the different, ways of eating. We looked at Mediterranean and vegetarian and vegan and paleo and macrobiotics and you know, Chinese medicine theory and Ayurvedic theory and when you start to study those you realize there’s no one perfect way to eat. It just came to my mind recently, there are cultures that eat mostly you know rice and beans and vegetables and they thrive and then there are cultures like the Inuits in the northern lands, up near the North Pole, who most of their diet comes from protein and fat. I mean, they eat very little vegetable because the environment just isn’t conducive to growing plants and they thrive.
So there’s no one perfect magical way to eat. There’s only the perfect right way for you to eat right now at this age and stage of your life.
That will change over time. It’ll change depending upon the work you do and your health and where you live. If you live in Southern California right now at this time of year, chances are you’re going to eat very differently than if you’re living in Minnesota or Northern Wisconsin where we have family where many days of the month in the winter are below zero. You’re just going to eat differently.
And so all of those things are considerations in designing the plan, that works best for you. If you’re a person who’s like doing physical work, you know, eight hours a day, you’re going to need to eat differently than if you’re a person who’s sitting and has a desk job. I mean, your fuel requirements are going to be different.
If you’re five foot two, and 60 years old, your food requirements are going to be different than if you’re six foot four, and 25 years old. So all of these are considerations. But we can get overwhelmed. It’s easy to get overwhelmed because there’s just so much conflicting information out there. So my suggestion is just calm down and give yourself the opportunity to just play an experiment and to realize that the change will happen, but it’s going to happen gradually with little shifts.
Peter Morrison (23:47)
Hmm.
Martha McKinnon (24:07)
And that’s why I’m liking our title of these podcasts more and more because it really is about those Simple Shifts. It’s not about the total overhaul.
Peter Morrison (24:17)
Can I just say that simple does not mean easy. Right? We’ve been, I’ve been trying to incorporate more meatless meals and it’s hard, you know, using more tofu and just because it takes a little bit more effort because you’re probably cooking or preparing something that you’re just not used to doing.
Martha McKinnon (24:22)
Right. That’s true. Right.
Peter Morrison (24:46)
It is worth sticking with it, finding new recipes, trying new techniques, cooking techniques, trying different things. And then if you’re, if you can incorporate those, they’ll over time, they will become habitual and they will become part of your routine. But making that change, it does, it does take effort.
Martha McKinnon (25:15)
Yeah, that’s a really good point. Simple is does not necessarily mean easy. And oftentimes, I think we just give up too soon.
Peter Morrison (25:15)
Mm-hmm.
Martha McKinnon (25:27)
Again, I think this is a perfect example of us with these podcasts. And that’s why I’m kind of encouraged that we are doing this because while I feel that I think we were talking about this before we started, while I feel like a lot of my challenges around eating and weight management have been addressed over decades didn’t happen, you know, it happens slowly, gradually. But sometimes like the change happens so slowly and gradually that you don’t even realize until you look back about how different your life is now from how it was, 10, 20, 30, 40 years ago.
I still remember the struggles, but the struggles were sort of, it almost like seems like it was a different life. However, the struggles and the challenges of learning new things and of growing and adjusting to change never stop, right?
Peter Morrison (26:14)
Mm-hmm. Mm-hmm.
Martha McKinnon (26:23)
Change is the one thing that we can definitely count on.
Challenging yourself to like to try new things and to do new things is just part of life’s journey and when and you have to just give yourself credit and realize that when you’re learning something new it takes time and it’s not comfortable in the beginning when you’re adopting a new way of eating it can feel uncomfortable and that’s why you want to make it as comfortable as you can by just doing it slowly and not overwhelming yourself.
Doing these podcasts is uncomfortable. But like you said, every time we do it, it gets a little easier. We get more familiar with the routine. We learn a little more about what we’re doing. We learn what works and doesn’t work. So that’s just part of being a human, sort of evolving through life. And if we can just allow ourselves the space and just be patient, right?
So it’s about patience and it’s about being patient with ourselves and being kind to ourselves and treating ourselves, you know, when you when you have a little child who’s learning to walk and you’re there encouraging them and they fall down, you know, that’s just part of learning to walk, right? And you encourage them. But sometimes we forget when we’re learning new things that, you know, there’s going to be times when you stumble and you fall down and you you but then you just you get back up and you try again.
And so I think just taking that encouraging mindset with yourself can be very, very helpful to just say, you know, give yourself credit to say, hey, you know, I’m going to try again tomorrow. I’m going to try again at my next meal. I overate at this meal, but you know, tomorrow I’ll try again. And you just keep moving forward and you build resilience and you build, like you said, you slowly build your skills and you figure out what works.
Peter Morrison (28:12)
Mm-hmm.
Martha McKinnon (28:24)
You know, if you work with tofu, and you don’t give up on it the first time you taste it and you keep trying and experimenting eventually it may very well become part of your meal plan. I know for me quinoa was a food like that. I did not like quinoa on the first go or the second go. It took many goes.
Peter Morrison (28:33)
Really? I liked it the first time I had it. I’m like, this is really good.
Martha McKinnon (28:44)
You’re like that. You’re like that. You liked really fancy red wine the first time you tasted it too. And it took me like, you know, I had to grow up from white Zinfandel to white wine to light red wine. And you just, you just, you have a very sophisticated palette, I have to say. But you said, you liked quinoa. Yeah, but, again, it’s different. And you have to like, again, say, well, I didn’t like it this time.
Peter Morrison (29:01)
I don’t know about that.
Martha McKinnon (29:13)
That’s very much in the, the French culture of how they teach their kids to really like a wide variety of foods, they appreciate and know that the first time a young palate tastes something new, that there’s a good chance they’re not going to like it. And the French culture is like, yeah, that’s okay. You tasted it and that’s okay. But you’ll taste it again and again and a few more times before you decide. You won’t just taste it once and give up. And again, that’s just a wider perspective to give yourself more latitude to play and experiment and not be so quick to rule something in or rule something out.
Peter Morrison (29:48)
Mm-hmm. And I know we’ve touched on this many times over different sessions, but I think it’s the small changes that stick, whether it’s one additional glass of water during the day, or you mentioned a lady started her journey by just leaving one potato chip in the bag and then she left two in the bag.
Martha McKinnon (29:59)
Yep. Mm-hmm. Yep.
I love that story and she lost 100 pounds and that’s the way she started. It’s in a great book. And so she started a hundred pound weight loss journey by asking herself what could she do and she knew she couldn’t give up the bag of potato chips, but she knew she could give up one and then she knew she could give up two and so to be that gentle and think that small.
Peter Morrison (30:37)
Mm-hmm.
Martha McKinnon (30:44)
We fall down because we think that that’s just not big enough, that we’re never going to get to where we’re going to get to. And so I think we have to keep hearing these stories to reinforce the fact that it’s absolutely true that you can get to your goal by starting that small. If you start in a way where it’s so small that you can’t fail, what does that do for your motivation when you reach your goal? You can feel good about yourself.
Peter Morrison (30:48)
Mm-hmm.
Martha McKinnon (31:12)
When you feel good about yourself, what’s going to happen? You’re going to feel good about your next goal and when you meet that goal, and it’s going to build and you’re going to build your confidence. So, so much of this is about doing things in a way that can cause you to really feel good and to pat yourself on the back and be excited instead of like being overwhelmed. Because think about right, feeling excited.
Peter Morrison (31:17)
You’re gonna. You’re gonna keep going.
Martha McKinnon (31:42)
My gosh, I met my goal. I left three potato chips in the bag today and feeling good versus, you know, I didn’t get to the gym for an hour every day. I’m, I’m, I just, I’m, I’m terrible. You know, I’m just, I’m an awful human being. I mean.
Who’s going to be more successful in the long run? And it took me a long time. I mean, it took me a long time to figure this out and I’m still figuring it out. But the more we can feel good about what we’re doing, the more we’re going to do it. And it becomes self-fulfilling in a really, really positive way. You know, we can really start to spiral. And so that’s the power of these little incremental changes that we don’t quite grasp until we do. So yeah, good.
Peter Morrison (32:26)
Well, thank you for the comment and suggestion, Tabby. I hope you found this helpful.
Martha McKinnon (32:29)
Yes, yes and if you are enjoying what the content we’re sharing here, please hit like, please hit subscribe and please share with your friends.
Peter Morrison (32:41)
And if you have any suggestions that worked for you for changes, please leave them in the comments below to help our readers.
Martha McKinnon (32:47)
Right? Yeah. And if you have ideas for other conversation topics that you would like to have us explore, leave those as well. And thanks so much for tuning in. We really appreciate it.
Peter Morrison (33:00)
Enjoy your day.
Martha McKinnon (33:01)
Bye bye.
More Simple Shifts Podcast Episodes
Questions on Accountability, Portion Control, Excuses and Negative Thoughts
On WW You Have A Points Target, Not A Points Budget!
You Are Not Broken, You Are Human
Dealing with the Disconnect: Distorted Body Image
Nighttime Eating – Satisfying Cravings
What to Do When You Don’t Want to Cook?
There Is No One Right Way to Do WW
What is Healthy Eating, Really?
The post Simple Shifts Podcast: Help with Overeating, Guilt and Finding the Right Way to Eat appeared first on Simple Nourished Living.