Intuitive Eating, Weight loss advice

How to Avoid Weight Gain While on Vacation (Or Eating Out at Restaurants)

A few weeks ago, I was on vacation in San Diego: aka a vegan foodie’s paradise. It was a great opportunity to be challenged and grow in my intuitive eating, and more importantly, to learn some insights to share with you!

For years and years, going on vacation meant a constant cycle of binge eating at restaurants, feeling guilty about it, trying to eat less at the next meal, failing, packing in as much cardio as possible… rinse and repeat.

Followed, of course, by the post-vacation constant, failed dieting attempts.

My last few vacations since getting the hang of intuitive eating, however, have been a world of difference.

(Don’t know what I’m talking about? Check out my guide on intuitive eating.)

This last vacation was an especially tricky case, because I was set on making a guide & video to the best vegan restaurants in San Diego… all over the course of a week! And I wanted to try as many dishes as humanly possible for it. (Luckily I collaborated with some of the restaurants, like Kindred in these photos, so I didn’t spend alllll the money.)

In the past, this would have spelled disaster: trying so many things would have meant cleaning my plate for every. single. dish.

But this time, I went with my gut, quite literally. And it went wonderfully. No binge eating, no guilt, no restriction… and all my clothes fit the same when I got home.

So here are 5 tips I’ve picked up along the way: how to make sure you’re eating just as much as you need (no more, no less!) while eating out at restaurants, being on vacation, or having any other big change in your usual diet!

1. Eat slower.

Your body has learned the approximate mapping between the volume of food you put in your stomach, and the amount of energy that volume usually results in. If you’re used to eating less calorie-dense food, like vegetables and grains, this is an especially important one. With salad or bread, for example, you might need to eat ~5 cups of it to get 500 calories. With the types of food you tend to get at restaurants or while on vacation, though, you could easily get 1000 or 1500 calories with 5 cups of food.

Now, I am DEFINITELY not advocating you count your calories. (Repeat: do not count your calories!) Rather, try some strategies to be more mindful of your hunger and satiety signals. Try eating slower to give your body a chance to catch up, start digesting a little bit, and realize that you gave it more calories per volume than it expected. For me, this is as simple as having appetizers first, then letting myself digest for the ~15 minutes it takes for the food to come.

Don’t think this would help? There are studies showing that eating slower actually reduces the amount of food and calories that you eat!1

2. Get appetizers.

To piggyback on the last tip, if you’re really hungry when you get to the restaurant, ordering appetizers (to share, especially!) can be surprisingly helpful for preventing overeating. Paradoxically, getting appetizers ends up making me eat LESS because I’m not ravenously hungry when it’s time to start on my entree. And not feeling as hungry to start with will help you pace yourself and be more mindful of when you’re satiated.

3. Plan to take home leftovers.

Unless you’re sure you’ll need to eat all the food to be satiated (which is totally reasonable, I usually finish a whole entree), go in with the mindset that you’ll take some food home.

This is NOT the same idea as the tip I’ve seen circulating in the dieting world, saying “put half your entree in a leftovers box when you get it to stop yourself from eating it all.” This is simply aimed at preventing you from going in with a “clean your plate” mentality… if you end up wanting to eat it all because you’re not full yet, you should absolutely go for it!

Bae sneakily pulled out the camera while I was eating 😛

4. Don’t force yourself to eat your next meal.

This is the most important tip so far, because it’s an example of how intuitive eating works beyond the level of an individual meal: your body’s ability to regulate your intake (so you eat what you need) operates over days, weeks, even months (thanks, hunger hormones!). It may sound weird, but hear me out.

Not forcing myself to eat at prescribed times has been huge for me. In the past I subscribed too heavily to society’s “3 meals a day” norm, and it got in the way of me listening to my body.

When I eat at a restaurant, I usually eat way more calories in a meal than I would at home, simply because my body is so used to eating a large volume of food. AND THAT’S OKAY! (Tip #1 can help, but probably won’t completely prevent it.)

Once you’re used to eating intuitively, you can trust your body to know what to do with those extra calories.

This tip helped me the most. My first day in San Diego, I ate a ton of incredible food at this brunch. I was still full around 5pm, 5 hours later. But my family wanted to make dinner together.

So naturally, I joined in. I was still mostly full, but I ate quite a bit anyway–because I had pretty much shut off communication with my hunger signals by choosing to eat when I wasn’t hungry in the first place. After feeling sick and overstuffed (on veggies, beans and rice, no less), I realized that eating dinner was not staying true to my body’s signals: it was telling me “I’m good, thanks”, but I ate dinner because I felt like I should.

No one can tell us when we should or shouldn’t eat. Only our bodies know that!

I redoubled my dedication to listening to my hunger, and it worked beautifully over the rest of the trip. How it usually worked was one day I’d do a big breakfast and dinner, with no lunch. (I’m like a snake when it comes to restaurant meals: I stock up, then feel full and satiated for like 8 hours. 😛 )

Then the next day, I wouldn’t feel hunger signals all morning because of the leftover energy from that big dinner. Then I’d get hungry around lunch, eat a big lunch, and feel full the rest of the day. Then repeated that two day pattern.

It was the usual 3 meal routine, just with double the meal size, spread over 2 days. And I felt great. No ravenous hunger, no feeling overstuffed, just eating when hungry & stopping when satisfied. I didn’t have to think about food at all in terms of what or when to eat, I just focused on enjoying myself. The bonus was I could spend less time finding food & more time at the beach!

Another way to think of it is naturally occurring intermittent fasting. Without the whole forcing-yourself-to-eat-in-a-prescribed-time-window part.

I don’t recommend forcing yourself to eat like this, at all. Some people do better eating more frequent meals, whereas I tend to prefer the snake-type eating style.

The main lesson from this tip is you may have to throw your usual eating routines out the window, and fly without the autopilot of habit: rely more on your hunger and fullness signals instead!

A shot from our favorite beach activity: boogie boarding!

5. Go easy on yourself.

If you do overeat til you’re sick, just dust yourself off, move on, and try again. Vacationing and eating at restaurants is about relaxing and enjoying your life (and your loved ones), not feeling bad about yourself! You may be tired of hearing it, but self compassion is an absolutely KEY part of intuitive eating.

Maybe you’re working on getting the hang of intuitive eating, maybe it’s your first time trying to do it while on vacation. Maybe you’re an old pro and it was just difficult this time. (Newsflash, no one’s perfect!)

That’s okay. If you gain weight, it’s not the end of the world. Feeling guilty can only make the situation worse, but self compassion can prevent and reverse it. Work on loving yourself where you are and the rest will follow!

* * * * *

I hope these tips can help you the next time you find yourself thrown out of your eating routine with the fun of restaurants and vacation. And most of all, I hope you enjoy yourself!

 

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References:

  1. https://www.nature.com/articles/nrendo.2010.41
Recipes

Addictive Mexican Salad Recipe

It’s finally happening.

I’m sharing the recipe for the salad I’ve had 3 days a week for the last four months. (I almost never do that, usually I’m all about variety with lunch & dinner.) This salad is the reason I’ve had to become mindful of my chewing, because I (almost) literally inhale it.

Making it is just so intuitive to me, I’d toss in ingredients by the handful and never really measured. But I finally got myself together and did it, because “2 handful of tomatoes, 4 handfuls of romaine…” is not going to cut it here. 😛

This salad keeps popping up as my lunch because…

a) it’s DELICIOUS and so satiating, I crave it every day

b) it’s whole food plant based and packed with protein, fiber, and fresh veggies

c) it’s the perfect way to use up garden tomatoes & chiles, and is so versatile with substitutions

d) it’s cheap & easy to keep the ingredients stocked all the time

I would even go so far as to say it’s my favorite salad of all time. My holy grail kale salad used to hold that title (which I’ll share in winter), but now this guy has stolen the crown.

My personal name for this? Sexmex salad. For lack of a better name 😉

Serves 1 if you’re like me, serves 2 for most people

Ingredients

  • 1/2 cup brown rice or quinoa, uncooked
  • 1/2 – 15oz can pinto beans, drained and rinsed
  • 2 cups chopped romaine hearts
  • 1 diced green onion (~1 tbsp)
  • 3/4 cup halved cherry tomatoes (or chopped normal tomatoes)
  • 1/2 chopped avocado
  • 3 tbsp salsa
  • Salt to taste
  • Hot sauce to taste
  • Optional: juice of 1/2 a lime, minced hot peppers
This salad is really versatile, so change things up to suit your tastes! Add more romaine for a lighter feel, add double (or triple) the avocado if you’re an avocado lover, or swap out the pintos for black beans. The world is your oyster.

Directions

  1. Cook brown rice or quinoa according to directions.
  2. Add cooked rice to a microwave-safe bowl along with pinto beans and salsa, and microwave until warm but not hot; about 1 minute.
  3. To your salad bowl, add rice and beans, and add all the other ingredients (and lime if desired).
  4. Toss and enjoy!

PS, I wrote this post while eating this salad 😉

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Recipe Showcases

July Healthy Vegan Recipe Roundup

One of the biggest obstacles to being able to eat healthier and lose weight is figuring out what food to make! There are so many amazing recipes out there, so I thought I’d start sharing some recipes by others (in addition to my own) to give you some extra food inspo here and there.

Plus, I want to spread some love for the vegan recipe blogger community, so I’m going to start doing occasional showcases of amazing looking recipes that I’ve stumbled across from other blogs–specifically, fellow smaller WordPress bloggers!

Here are July’s 15 picks, hot off the presses (or cold, depending on the recipe 😉 ):

1. Crispy Baked Tofu Bites by What Luce Eats

2. Lemon Blueberry Oat Bites by Love & Grub

3. Instant Pot Thai Red Curry Lentils by The Earthly Edit

Two white bowls filled with white rice and thai curry lentils garnished with lime wedges and cilantro sprigs.

4. Summer Veggie and Hummus Sandwich by GoDaily

5. Sweet Potato Black Bean Tostadas by Chrissy Goes Hippy

6. Berry Banana Baked Oatmeal by Daisy Beet

7. Roasted Red Pepper and Tomato Spread by My Dear Kitchen in Helsinki

8. Baked Thai-style Sweet and Sour Cauliflower Bites by Healthienut

9. Ultra Creamy Chocolate Chia Pudding by Upbeet Kitchen

10. Satay Sesame Noodles by Wild Magazine

11. Raw Strawberry Chia Jam by UpBeet Kitchen

A head-on shot of no-cook strawberry chia jam surrounded by chia seeds, strawberries, and maple syrup.

12. Vegan Eggplant Bacon by Robert Morgan

13. Carrot Ginger Soup by Crunch Crunch Away

14. Tomato Pasta by Hello Scarlett Blog

15. Corn Gazpacho by Lisa’s Vegan Project

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Welcome!

Hey there!

I’m Miche, and I’m a recovering dieter.

After years of yo-yo dieting & weight gain, I figured out how to stop the cycle, lose the fat, and gain muscle!

So I’m here to share advice on how to eat without rules or restriction and reach your goal body, using scientific research from nutrition & psychology.

…and share recipes, too!

Weight loss isn’t about eating less.

It’s about eating differently.

Losing weight, and especially maintaining it, is about what you eat, and how you go about eating it.

I know, this completely runs against conventional wisdom. But hear me out.

Conventional wisdom doesn’t consider the actual scientific research on how weight loss works.

I do: I’m a PhD student!

I run studies on nutrition & memory, and apply science to my daily life!

There is a lot of great research out there on how to lose weight, and be happier & healthier… but most people don’t know about it, because it’s hard to access & understand.

So I break it down by writing posts & filming videos so you can apply scientific findings to your life!

PS: I also love gardening, so I’ll be sprinkling in some health-related gardening posts here and there 😉

Recipes

Fluffy Baked Potato Chips Recipe [Vegan]

Fluffy vegan baked potato chip recipe

Sometimes I like to make elaborate meals like my most recent strawberry shortcake recipe, but other times… I just want some potatoes. These guys are my favorite way to eat simple potatoes! They’re like a cross between chips and a baked potato—crispy on the outside, fluffy on the inside, and so addictive.

And it’s so simple, I almost feel silly even calling it a recipe. I usually have them with just salt and pepper, but they can be flavored so many ways, with sauces afterwards or spices while baking! (I add a few ideas below)

Nutrition note: contrary to popular opinion, potatoes are a nutritional powerhouse! Not only are they packed with fiber and resistant starch which are both great for weight loss (see my video on resistant starch & weight loss), but they’ve got almost every nutrient you need to survive. For example, one 400 calorie meal of these potatoes would give me 20% of my daily protein needs; 10g fiber; tons of potassium, B vitamins, and vitamin C; omega 3s, and a bunch more.

Vegan fluffy baked potatoes

Ingredients:

  • 2 medium yukon gold potatoes (~300g)
  • Salt and pepper to taste (I use ~1/2 tsp seasoning salt, 1/8 tsp pepper)
  • Optional: spices to taste (can also use to replace salt): smoked paprika, taco seasoning, curry powder, chili lime seasoning, 21 seasoning salute (or other italian seasoning)

Directions:

  1. Preheat oven to 420 degrees F.
  2. Slice potatoes into ~1/8″ thick slices width-wise (aka, so they’re circles not ovals), as evenly as possible. The best way to do this is with a mandolin, but a knife will do!
  3. Put them in a large tupperware, add spices, and shake them around to get them evenly coated.
  4. Line a baking sheet with parchment paper. Spread potato slices out in a single layer on the parchment paper with some space in between them. (Use multiple sheets if necessary)
  5. Place baking sheet(s) in oven. If you have multiple sheets, place them side by side on one rack rather than stacked on a rack above the other–you want both sheets to get full heat from the top and bottom of the oven!
  6. Bake for 18 minutes, or until there are large golden brown bubbles on top of all of the slices, like in the photos. But don’t let them get fully browned!
  7. Eat immediately, since they’re crispiest while hot!


Enjoy,

 

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Recipes

Decadent Vegan Strawberry Shortcake Recipe

Vegan Strawberry Shortcake

I finally got my hands on the new Reddi-wip vegan whipped cream, and for my first time trying it, I wanted to make something a bit extravagant where whipped cream is a key ingredient: so I went with strawberry shortcake. My fiancé found a nonvegan recipe online, and we made it vegan and changed the method to make it easier—and it has turned out amazing every time! It’s now our go-to when we want a fun brunch.

We’ve also served it to nonvegan friends with rave reviews!

Vegan strawberry shortcake

Makes about 16 shortcakes

Ingredients

Shortcake

  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 3/4 cups vegan butter (for dough)*
  • 1/4-1/2 cup vegan butter (for pan & topping)
  • 1 1/4c vegan heavy cream, half and half, or coconut cream

Toppings

  • 2 pints strawberries
  • ½ cup sugar
  • Vegan whipped cream

*Our favorite vegan butter is Miyokos, and we add a bit of extra heavy cream to make up for it being a bit less wet than most vegan butters. Depending on the brand you use, you may need to add more heavy cream or non-dairy milk to make the dough smooth and moist enough.

Directions

  1. Preheat oven to 450 degrees F.
  2. Slice strawberries to your desired size, crushing some of them if you prefer more juice rather than whole strawberry pieces. Mix with 1/2 cup of sugar, and set aside while you make the dough to let it produce strawberry syrup.

Make the shortcakes:

  1. Stir flour, 3 tablespoons sugar, baking powder, and salt in a mixing bowl. Add 3/4 cup of softened butter, and use your hands to rub it into the dry ingredients. Add 1 1/4 cups cream, and mix to a soft dough. Add more cream (or nondairy milk) as necessary to achieve a smooth ball of dough with no cracks.
  2. Knead the dough for 1-2 minutes in the bowl, then roll it to about 1/2-inch thickness. Using a biscuit cutter or jar (mine was about a 3″ diameter), cut an even number of rounds.
  3. Use some of the remaining butter to grease a baking sheet. Lay the rounds out on the sheet, leaving some space between them. Melt remaining butter, and brush it evenly on top of the rounds.
  4. Bake for 8 to 12 minutes, or until golden brown. Make sure not to brown the bottoms beyond a golden light brown color.
  5. Serve warm. Top shortcakes with strawberries and whipped cream, and enjoy!

I would love your feedback if you try it! I would also love to see your posts–if you make it and tag me @veganmiche on Instagram, I’ll share your post! 🙂

 

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Starch Solution, Videos

I’M NOT HIGH CARB LOW FAT ANYMORE? | Weight loss progress pics & advice

I’m back in action, with a diet update for you! In the video, I show you my weight loss from a high carb diet (starch solution) versus my new diet. Plus, what my new diet is & why I LOVED being high carb but it isn’t my current way of eating.

Subscribe to my channel!

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