My Vegan Month: The Round-Up

December 1, 2017

So Vegan Month has come to an end, and we need a round-up post. I would have written this yesterday but, you know, I was too busy making seitan from scratch… 😉

So. Let’s revisit my first post and answer my own questions…

Did I feel any healthier eating 100% vegan?

Hm. Yes, on balance I did. I always eat a lot of veggies anyway, cook all my own food, rarely if ever get takeaway etc. But what I noticed during Vegan Month is that I just bought less snacky sweet “excess” stuff. This was mostly because I couldn’t be bothered to read the labels on everything. I know there’s vegan chocolate, vegan icecream, etc. But I just kind of couldn’t be bothered. As a result, the amount of unplanned snacking definitely went down. I also ate a lot less in the way of sauces and dressings (because so many of them have milk/cream/egg). My diet was a lot simpler as a vegan.

Did I sleep better?

No change here. My sleep is largely dictated by the noise levels of my neighbours.

Has my body changed at all (composition and/or size?) 

Weight has stayed the same, but then again I did make an effort to eat the same calories as previously, so I wouldn’t expect a change. I do think I look a bit leaner, but this could be because of training frequency which has increased these past few weeks.

Is my training performance affected at all (better/worse)?

I’ve been training hard and feeling good. The only times I’ve felt shit in training is when I’ve been exhausted (see above re: noisy neighbours).

Did I feel hungrier?

No, not at all. In fact maybe less hungry?

How easy (or not) was it to hit my normal macros? 

My protein went down and carbs went up. It was difficult to hit higher protein (because vegan protein is all mixed in with carbs), and difficult not to eat higher carb (same reason). I was hitting around 250g carbs a day with no effort at all – just because carbs are kind of everywhere with a vegan way of eating. This is fine by me, by the way, I have no issue with carbohydrate! I felt/performed/look much the same or perhaps a bit better. Protein wasn’t low (lowest was something like 125g) but lower than pre-vegan diet.

What kind of recipes/meals did I end up cooking, and will I keep any of them in my regular diet?

Sorry, did I mention that I made seitan from scratch? I did? Oh. Well I also made lots of curry-type things with tofu and/or pulses. (Some of the recipes are here.) And I discovered fava beans, which I made into a kind of daal with turmeric and spices. I really enjoyed everything I made (I guess it would be odd if I didn’t, given that I made them?!) and will keep them in my regular diet. I will actually make seitan again!

Will I carry on with all or any of my vegan food choices after 30th November?

Definitely. No milk or yoghurt – the thought had been making me feel a bit “ick” for a long time before I did this vegan experiment. I’ll carry on using non-dairy milk. I doubt I’ll want yoghurt but if I do, there’s Alpro. I really dislike honey. I suspect I’ll go back to regular cheese. I will eat eggs and egg whites again. As for meat? I will eat it again, but I don’t have any specific plans. I didn’t get any meat out of the freezer last night ready to eat today. And I haven’t eaten any today. I am looking forward to a bit of salmon and – oddly – tinned tuna.

I hope you’ve enjoyed following this month-long eating experiment. If you have any questions for me, please ask and I’ll do some follow up posts.

All the Vegan Month posts can be found here >> Vegan Month experiment <<.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.

 

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My Vegan Month: 2 Weeks In

November 12, 2017

Week 2 (well, 12 days) of my “go vegan for a month” adventure has sent me a couple of challenges: hormonal, and social. The first was difficult at the time, but very short lived. The second was absolutely fine, thanks in part to understanding and thoughtful family members. But it did also go to show that eating vegan doesn’t have to be a drama.

I wrote about the hormonal challenge here, but had some helpful advice from vegan female friends. A couple of them said that they use big field/Portabello mushrooms for a more “meaty” texture if they ever crave that kind of meal. And one said that eating a vegan diet has actually helped to settle the ups and down of hormonal food cravings. So perhaps mine were just habit?

Regardless, I felt completely fine within a couple of days, and haven’t had any cravings for red meat or eggs (the culprits!) since.

Today was my first social event as a vegan (on day 12 of the month… clearly I lead a thrilling life packed with brunch dates, lunch dates, cocktails, the pub, and going out for dinner…)

My sister got home yesterday from a few weeks away doing charity work in South Africa (BTW you can donate to the cause here). So today, we all got together for Sunday lunch. Sunday lunch = roast, right? But vegans don’t eat roast chicken. Or the roast parsnips which were done in the chicken fat. Or the stuffing balls. Or the little sausage things. Nor do they eat Yorkshire puds (do they? I wasn’t sure, so I didn’t). And they sure as shit don’t eat homemade pear and almond tart, or homemade honeycomb icecream.

However, my family very kindly cooked the roast potatoes in non-animal fat, made me a delicious ratatouille, and kept the green veg free from butter. Then they kept some of the honeycomb aside (it’s called honeycomb but it’s nothing to do with honey), and made me a poached pear in place of the pear tart.

Job done. It was delicious, I still got to eat with everyone, and… there’s really nothing more to be said about it.

Veganism doesn’t have to cause a big drama. (Thank you to my thoughtful family for making me those bits & bobs 🙂 )

What else do I have to report?

Training: still going great. I’ve actually changed my split recently, so frequency is higher. It’s been a while since I trained this frequently. But I’m recovering fine and training at a good intensity. I do have DOMS but I don’t think that’s to do with the vegan diet (?) I think it’s just from the volume, frequency, and intensity of training.

Hunger: I have felt hungry this week, but not much. And I suspect it’s because of the training. I’m always hungry anyway regardless of what I eat!

Cravings: apart from the hormonal ones, none. I’m really surprised about this. I wonder if it’s a case of fewer options = less food focus? I know I can’t have XYZ food, so I just don’t bother thinking about it. (My bodybuilder-prep “training” is probably coming in useful here).

I found Robert Cheeke’s “Vegan Bodybuilding & Fitness” in my massive book collection, it’s something I was sent to review on this blog back in 2011! (Cringe at my 2011 posts!) I’ve no idea if the info is outdated, or what the author has to say about bodybuilding and veganism in 2017. But I had a read back through the nutrition sections. These lists are useful – they’re online at Robert Cheeke’s website (he’s the author of the book).

Vegans/nutritionists – is this info complete and up to date? Would you add anything? (I’m aware that 7 years is a long time in nutrition!)

OK, I think that’s my update. I did intend to bake today but ran out of time. I’ll do it in the week and let you know how it turned out. I’ll be using Protein Pow’s pea protein baking/cooking mix. I want to make some kind of banana bread, or protein bars. I will make it up as I go along, and see how it turns out. My approach to much of life, tbf.

Bye!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


Vegan Food Prep (with help from Fitproclientrecipes)

November 11, 2017

One of the things I was looking forward to most about “going vegan for a month” was cooking 🙂 I enjoy cooking all the time, but I get stuck in a rut with my regular foods, and it’s been ages since I’ve tried anything new. This vegan experiment has forced me to get creative and rethink how I construct meals.

(Side note: I was Googling “Tempeh” earlier – as you do – and realised how difficult it is to find tempeh in supermarkets. Then I discovered that our local farmers’ market/food co-operative sells it! Locally made and fresh. I’ve ordered some and will collect it on Tuesday. Hit me up with your best tempeh ideas?!)

Back to my food prep…

My friends at FitPro Client Recipes (the online recipe database for PTs) gave me a free log in for the month. This amazing resource has around 2000 recipes at the time of writing, and almost 20% of them are vegan.

Look how easy it is to select food by diet type, food type, meal type or anything else a PT client might want to know! I narrowed it down to Vegan recipes and main meals.

For tonight’s food prep, I decided on a Split Pea and Cauliflower Curry (mainly because I had all the ingredients).

I altered it a bit, so I’ll give you my recipe rather than the FCPR one (I never was any good at following recipes to the letter!) Thanks FitPro Client Recipes for a ton of ideas.

This made 4 Nicola-sized servings.

Split Pea, Tofu, & Cauli Curry

Ingredients:

  • 20g oil
  • 400g tofu (I used the Cauldron brand) – pressed and chopped
  • 140g (dry weight) split peas (I used 1/2 green, 1/2 yellow mainly because I didn’t know if they taste the same)
  • Vegan stock
  • 400g cauliflower (chopped)
  • 200g tomatoes (chopped)
  • 100g red bell pepper
  • 2 garlic cloves (chopped)
  • 1/2 green chilli (chopped)
  • Bit of lemon rind (sliced really thin) plus lemon juice
  • Bit of fresh ginger (chopped)
  • Coriander powder, black pepper, turmeric
  • Fresh coriander (chop the stalks, keep the leaves aside for later)

How to make it:

  • Cook the split peas in the stock (they will take about 40 mins)
  • Heat the oil in a heavy pan (one that has a lid)
  • Cook the garlic, coriander powder, black pepper, lemon rind, coriander stalks, and ginger for a minute or so
  • Add in the tofu and let it cook through (stir it a bit)
  • Add the tomatoes and red pepper and cook for a bit (put the lid on)
  • Add the cauliflower, stir it, put the lid on (cook for about 5 mins)
  • Put the split peas in (if there’s any stock liquid left, don’t drain it off just add it in too) and some lemon juice.
  • Stir, cover the pan, leave it for 5-10 mins.
  • Add the fresh coriander leaves, turn it off and ideally leave it to cool (it tastes even nicer once it’s been left for a bit).

Per (huge) serving
Cals 289
Pro 22
Carb 20
Fat 13

I made this earlier today and got home famished from a “road trip” gym visit. I was SO GLAD I’d made this! The house smelled great, and the food tasted amazing. It’s spicy and rich with a ton of flavour, but not too hot (green chilli instead of red).

Tomorrow I’m going to attempt to do some vegan baking. I’ve honestly no idea if it will work (without eggs) but if it does, I’ll post the recipe.

Let me know if you have a favourite vegan recipe so I can expand my repertoire!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: One Problem With It Being “A Month”

November 10, 2017

Just a quick mid-week update today, because I hit a bump in the road on my Vegan Month adventure. I could have predicted it: after all, doing “a vegan month” will inevitably mean contending with a month’s worth of hormonal peaks and troughs.

Yesterday (and today) have been a trough.

I did wonder (in my intro post) whether the time around my period would lead to any cravings for meat/iron rich foods/fattier foods. It’s common knowledge that most women gravitate towards certain foods just before or during their periods. For me, it’s never been chocolate (sorry to shatter the cliche). But I definitely crave red meat, oily fish, and richer/fattier foods in general.

I’m no nutritionist, and this is totally a n=1, but I guess my body is asking for more iron (?), more calories (?) (fats being the most calorie-dense macronutrient), or… something. I dunno. But I physically crave red meat and even organ meat (sorry, vegans!) at this time in my cycle. It’s not just a vague “ooh I quite fancy that”. It’s a sudden physical need.

Anyway, all of that is to give context of how I usually feel, and to say that I went into this Vegan Month wondering if I’d get my usual cravings (and – if so – how I’d cope).

Well, yes, I did. Last night I did a pretty hefty pull session and was very hungry when I got in. I cooked my tofu and veggies in spray oil, and had that with the lentil “pasta” above. But even as I was making it, I knew it wasn’t what I really needed. I wanted beef mince with that pasta. Or even an egg stirred in or on top. Meat. Eggs. Egg yolk. Red meat.

Sigh.

What I don’t know is how to “replicate” what I need via vegan foods. I’m pretty sure I’m getting enough iron, B Vitamins, and everything else. I really do eat a wide variety of foods. Was it habit? Who knows.

So today I made an extra effort to make my meals super-tasty with herbs and spices etc. And I upped my fats a bit, and made sure I got them from “useful” sources (like the Omega Oil I’m using whilst I can’t have fish oil) rather than…er…vegan protein bars 😉

That’s my quick update. Kind of something and nothing really. But if any vegan ladies are reading – particularly those who haven’t been vegan their whole adult lives – I’d love to know if you crave particular foods around your period, and what vegan foods you turn to?

Ooh! Another question. I’m giving blood next week and had a sudden thought  – are any of the snacks at the “post-donation sit down area” vegan?! THESE ARE THE IMPORTANT QUESTIONS, PEOPLE!

Proper update coming on Sunday as usual!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: 1 Week In

November 5, 2017

It’s not quite one week in to “World Vegan Month”, but Sunday seems a good day for a round up.

In case you missed it, I’m “going vegan” for the month. I’ve gone into this with no preconceptions, no expectations, and no particular concerns. So these round up blog posts will simply be what’s on my mind, and what (if anything) has surprised me about being vegan so far.

How have I felt?

Surprisingly, no different to usual. Hunger and appetite are about the same. If anything, I feel less hungry – more balanced – than eating my usual foods. I don’t know if this is an increase in fibre, or food volume? I should point out that I haven’t done a complete 180* in my food choices here. I was already eating a “good diet”, of “mostly whole foods”, with almost everything prepped from scratch by my own hands. I already ate a lot of veg, quite a lot of pulses/lentils.

So what’s changed?

Well, obviously no meat, fish, or eggs. I didn’t eat much dairy anyway (for some reason it makes me a bit queasy these days). But of course there is a bit of dairy in things like sauces, chocolate, dressings etc.

Snacks and “quick grab” foods are more difficult

The few times I have felt hungry have been the times I’d typically grab a quick “something”. Doing that is much more difficult as a vegan, it turns out. Maybe not once you’ve got used to it, I suppose. But where I might make myself a quick protein mugcake (EGGS!), or some scrambled eggs (EGGS!), I’m now left opening and shutting the fridge door thinking: “hmmm”.  There are plenty of things I can snack on, of course. But at this stage in my vegan adventure, I can only think in meals. (Thank you to Bulk Powders who gifted me a box of their Chocolate Coconut vegan protein bars which have been my sweet treats!)

Protein is a little harder to hit

It’s not difficult to eat protein as a vegan – plenty of plant sources have decent protein (tofu, pulses, lentils) and of course there is trace protein in pretty much everything. But it’s more difficult to – say – bump up a meal by 20g protein. Because vegan protein is tied in to other macros. So I have been having more servings of protein powder than usual (thanks again to Bulk Powders for this vegan protein powder!)

You have to rethink “meal construction”

As an omnivore, you tend to think of your macros separately. “OK, for my carbs I’ll do potatoes…. I’ll have chicken with that for my protein, and if I need any fats in there I’ll put some butter on top.” Or whatever. A bit more creative than that, but you get the idea. You can’t do that with vegan foods, because (as mentioned), the macros are all attached. So I’ve been trying to find higher protein versions of “carb” foods – like these pasta shapes (made from lentil flour and green pea flour), so then I can just have a veggie sauce on top and the macros are pretty decent.

Food shopping is eye-opening

I did a late night dash to the supermarket on the 1st, because I realised I didn’t really have enough food in the house to create a vegan meal. It was eye-opening. I realised how people must feel when they first embark on a “healthy eating plan” for the first time. All of a sudden, entire sections of the shop are off limits or completely redundant. You have to scrutinise labels (who knew that not all Quorn products are in fact vegan? Not me!) The shop took ages (see “scrutinising food labels”) but by the end of it my trolley was pretty sparse.

Question of the week

What is creatine? I mean, what is it actually made from? Is it… vegan? (I hope so! If it isn’t, please let me down gently!)

Um… what else?

  • Gym performance is absolutely fine. I’ve had a wicked week’s training actually.
  • My guts are fine, thank you 😉
  • Sleep is fine/no different.
  • I haven’t craved/been hungry for/missed anything in particular.

Recipe

I will be using Fitproclientrecipes during the month, to try a whole load of new meals and snacks. I’ll report back.

For now, I will leave you with a recipe I’ve just made up on a whim. I call it Curried Cauliflower & Tofu, because that is what it is.

Ingredients:

  • 20ml oil
  • 400g raw cauliflower, chopped
  • 400g firm tofu, water pressed out
  • 200g tomatoes, chopped
  • Spinach (as much as you want, it will wilt away to nothing anyway)
  • 1 lemon (grate a bit of the rind, and squeeze all of the juice)
  • Garlic paste or fresh garlic
  • Fresh coriander
  • Cumin seeds
  • Turmeric powder
  • Red chili flakes or fresh chili
  • Ground black pepper
  • You could put more herbs/spices in if you have them – I don’t)

Instructions:

  • Heat the oil in a heavy pan (lidded one)
  • Put in the cubed tofu and all the herbs/spices apart from the fresh coriander
  • Let the tofu brown a bit (you won’t be able to tell, because turmeric makes everything yellow, including my fingers, my kitchen surfaces, and my utensils)
  • Add the lemon rind, tomatoes and cauliflower
  • Put the lid on the pan and let it cook away
  • Add the lemon juice & spinach, turn the heat down, and leave it.
  • Put the fresh coriander on top when it’s done

Macros per 1/4 of this recipe:

  • Cals 193
  • P 15
  • C 8
  • F 12

So. There’s my rather underwhelming update after 5 days as a vegan! Let me know if you have any questions (or suggestions).

I’ve got some interviews with real actual (as in permanent!) vegan athletes lined up, as well as more recipes, review of vegan protein products, and anything else that comes to mind! Requests are welcomed.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


10 Years Ago Today…

September 17, 2017

10 years ago today, I was stretching out a cold, wet hand to touch the wall of the Elizabeth Castle breakwater on the Channel island of Jersey, signalling the end of my Round-Jersey swim. Today is the 10 year anniversary of my 44 (ish) mile swim around the island.

As good an excuse as any to kick start the blog. Sorry it’s been so long!

nicola joyce copywriter swimming round jersey
That Round-Jersey swim in 2007 wasn’t the first of my sporty adventures (I did my first or two English Channel swims in 2004, and I had run marathons before that). But 10 years is a nice stretch of time to look back on. So let’s do that 🙂

2007 To 2017 – Sporting Adventures

2007 – Round Jersey swim

44 (ish) miles of solo swimming, with boat support. No wetsuit, just swimsuit, ear plugs, and goggles in the grand tradition of open water long distance swims. This was actually the second attempt at a Round-Jersey swim. The first attempt, a month or so prior, was stopped halfway round. The boat pilot aborted the swim and pulled me out, because the conditions were so bad that it simply wasn’t safe. I think we had Force 6 on that swim.

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2008 – 2nd English Channel swim

14 hours 27 minutes of swimming – you can read more about it here if you’re into that kind of thing.

2009-2011 – Triathlons and Cycling

Um…I can’t honestly remember exactly what I did in this time period. And I’m sitting on the sofa and cba finding my old training diaries. They’re in the attic and it’s a Sunday night – come on! It was definitely land-based and mostly wearing lycra. So let’s go with various triathlons (including a half-Ironman distance one called the Little Woody), at least one half marathon, and some road riding events/sportives.

2011 – Present Day Bodybuilding & Powerlifting

If you know me via this blog and my social media, you will mostly know me for bodybuilding. But it’s not my background (I was all about the endurance stuff!); it’s a relatively recent incarnation. I did my first bodybuilding season in 2011, entering one show* but ending up doing four: BNBF qualifier and British Finals, NPA qualifier and British Finals.

(* side note – in locating that link, I discovered that I wrote FOUR blog posts about my first bodybuilding comp – LOL bless me!)

I competed in Bodybuilding in 2012 and 2013, going to the WNBF Worlds (via the UKDFBA – the UK’s WNBF affiliate) in 2013 and bagging myself the amateur world title for my category of Women’s Bodybuilding. I did the same again in 2014, and then took a year off (much needed!) in 2015. In 2015 I did a couple of Powerlifting comps – which you can read about here. Last year (2016), I got back on the Bodybuilding stage with the UKDFBA but didn’t place top 5 at the UK Finals. I’ve kept up with the road cycling all that time, but not the swimming! I literally get goosebumps when I think about getting in the sea. I’ve paddled – and fallen off my kayak – but haven’t been back in for a swim. Maybe it’s time… 😉

(If you want to read about any specific event or comp I’ve done – use the search box on this blog. It’s all here!)

Right. That was just a very quick post to get me back in the habit of blogging. I have a few things to tell you about, and some ideas for regular posts, including ANSEM (A New Sport Every Month) – the first one of which involves 8 wheels and a gum shield.

It’s good to be back. Don’t be a stranger!

PS I’ve been profiled and interviewed a few times since I blogged last:

Afletik Nicola Joyce: a writer who walks the talk

Pullup Mate Nicola Joyce fitness copywriter interview

The Fitness Network 7 Steps To Making A Copywriting Relationship A Success

Nic

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Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


How Reframing Weight Loss As Budgeting Helps Make Sense Of It All

August 23, 2016

fitness writer bodybuilding dieting

How good are you at handling your finances? Bear with me. This does have something to do with health and fitness!

I recently had a massive communication breakthrough about bodybuilding. So big, so rewarding, that I whooped when I heard about its success. In fact, I am claiming it as one of my finest moments in linguistic creativity. OK, OK – it was with my Dad. Dad has never really understood the dieting side of bodybuilding (despite seeing me diet through numerous “preps” in years gone by). But apparently, something I said to him recently FINALLY made sense to him.

What did I say? I simply compared dieting for fat loss to budgeting for financial savings.

We were talking about flexible dieting.

“It’s not that a bodybuilder CAN’T eat anything,” I said. “It just that they have a small budget to play with. So imagine that you only had £10 spend that day. You COULD buy some slightly-overpriced thing for £6.99 that you don’t really “need”, but then you wouldn’t have much cash left for the rest of the day. Plus you’d probably get home and think…”oh…is that all I got for my money? It looked better in the shop!” Or you could spend £1, £1, £1, £1 (etc) throughout the day. Then get home and think “wow! I managed to buy tons with my £10!”

Apparently this made sense to Dad.

I explained “going out to eat whilst dieting” like this:

“It’s not that they COULDN’T have the dessert, Dad. But it might make more sense to come out and just eat a main. That way, they still get to socialise, but no harm done to their “budget”. It would be like inviting someone out for a shopping day when they are saving up hard to buy a house. They can still come out! But they might say “I can come, but I really can’t spend more than £5 today because I’m saving up for the house deposit.” It’s not the going out shopping for the day that’s the problem. It’s how much they spend whilst they’re out.”

Losing Weight Or Saving Money: Why You Only Really Have A Few Options (Sorry!)

On a roll, I also used the finance/budget analogy with another member of my family recently. This person is keen to lose a bit of weight, but doesn’t want to do the meal plan/12-week transformation thing. She’s been there and done that, and doesn’t fancy the backlash (I don’t blame her).

This person is very good at managing her finances. Knowing this, I explained that there really are only a few ways to lose a bit of weight. And they are the same as being successful at managing money.

If you want to lose weight, you have to create a calorie deficit. That’s the bottom line. The law of thermodynamics is key. You have to consume less than you expend, or expend more than you consume.

If you want to save money, you have to create a financial excess. You have to spend less than you earn, or earn more than you spend.

Your options are:

1) Track your food/drink as you go along and stop when you’ve reached your spend limit (track your money as you spend it, or track your calories/macros in myfitnesspal or whatever you use)

Pros: this will help you work out where you are “overspending”
Cons: if you want to “save”, you’ll have to stop when you hit your target, which might be partway through the month/day if you are “spending” more than you thought

2) Pre-plan what you’re going to eat/spend and work to it (a financial budget, or a calorie/macro budget). This can be as rigid as a meal plan/precise spending plan, or as flexible as eating to macro targets/spending within various “categories”.

Pros: it will be very precise and you will likely “save” (or “lose” in the case of weight) quickly and accurately
Cons: it might seem boring and restrictive, depending on your mindset and personality

3) Wing it and hope for the best. This only works if you are a person who naturally doesn’t spend much money, or who earns so much you could never get into debt. (The weight loss equivalent is someone who naturally undereats, isn’t interested in food, or is so incredibly active that your calorie burn is through the roof).

Pros: if you’re one of the lucky ones, this will work for you. Until your lifestyle, income, or habits change!
Cons: it doesn’t teach you anything about finance (or nutrition) and you might be left wondering WTF when things eventually change.

Have my amazing analogies (!) helped something “click” in your brain? Funnily enough, the above conversation actually helped ME wrap my head around budgeting! I realised that if I can track my nutrition, I can track my spending. I’ve already made plenty of savings and changed some of my spending behaviour!

Do you reckon your success at nutrition/money could be transferrable skills?

How Reframing Weight Loss As Budgeting Helps Make Sense Of It All is a post from The Fit Writer blog.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist who writes for the sport and fitness industry. Her main website is here.


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