5 tips on how to enjoy the 20 of your 80/20 sensibly?
The 80/20 concept promotes and teaches moderation and balance. Although ‘everything in moderation’ is a well-known concept, it helps to have structure on this when it comes to your own healthy eating so as to avoid over-indulging ‘in moderation’. Moderation and balance are vital to healthy eating and maintaining a healthy lifestyle. The 80/20 concept veers away from all-or-nothing style diets which are restrictive and oppressive, causing more occurrence of bingeing and falling off the healthy eating wagon all together.
Tip 1: The first tip is to know that no food is off limit. When you are having a more indulgent meal or snack, don’t restrict yourself. The whole point of 80/20 is to incorporate all foods into your diet and promote balance.
Tip 2: Don’t think of it as a cheat meal/day! We are bombarded with Good versus Evil when it comes to healthy eating and it can be overwhelming. The 80/20 concept eliminates the idea that you are cheating on being healthy when you are deciding to let loose a little and not over restrict because you have a balanced lifestyle in place. And as tip #1 states: no food is off limit.
Tip 3: Don’t get too worried or anxious that your 20% is going to cause a huge detriment to your health or goal. By eating 80/20, you are learning how to incorporate indulgent foods into your diet without compromising your overall goal.
Tip 4: What is 20%? We can often be a little too generous with our 20%. It can be tough to know as it varies depending on the individual. To start, visualise a plate with 80% vegetables and 20% your indulgent food of choice, this is what your day, week, and month of 80/20 looks like.
Tip 5: Eat what you love! This applies to the 80 and the 20. If you dislike broccoli, don’t eat broccoli. Replace broccoli with a vegetable you prefer. Don’t loathe the idea of your 80%. This goes for your 20% too. Don’t have an indulgent food just for the sake of it. Make sure you are always enjoying your choices. Food is meant to be enjoyed.
Rebecca is a registered Associate Nutritionist with the UKVRN through the Association for Nutrition. She completed her Bachelors of Science Degree in Nutraceuticals in Health and Nutrition before achieving her Masters Degree in Public Health Nutrition in Queen Margaret's University, Edinburgh.
Before joining the GourmetFuel team, Rebecca was a Nutrition & Allergen Menu Analyst. She is passionate about food and promoting 'real food' diets! She is also interested in Childhood and Elderly Nutrition.
For any kind of nutrition advice, you can reach Rebecca at firstname.lastname@example.org