Why “Healthier” Foods Might Be Making You Eat More

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Have you ever noticed that when something is perceived to be “healthier”… it’s easier to keep going back for more?

One slice becomes two. One scoop turns into three. And somehow, it feels justified.

This is something that’s come up a lot in my sessions lately - and it’s known as the “health halo” effect. I find it particularly relevant when referring to sweet foods.

It’s the idea that when we perceive a food as healthier, we often give ourselves permission to eat more of it.

For example, you might make a “healthier” banana bread and end up having two slices instead of one. Or choose a high-protein, lower-calorie ice cream, and find yourself going back for multiple scoops - where the original version may have felt satisfying sooner.

This isn’t to say there’s anything wrong with these alternatives - and if you genuinely enjoy them, lean in. But it can be helpful to pause and ask:

Am I actually enjoying this? And is it leaving me satisfied?

I still laugh thinking about when I told a client I’d made pistachio cookies over the weekend. She asked for the recipe, and the following week told me she was shocked it was the “real deal”- made with butter and sugar.

And that’s kind of the point.

Sometimes the “real” version is the more satisfying option. The one that hits the spot, feels enjoyable, and allows you to move on - rather than circling back for more.

(As an aside: highly recommend these pistachio cookies! I finish mine with Maldon flaky salt before baking (imo a must) - chef’s kiss.)

Because when it comes to your overall eating pattern, we’re not aiming for perfection - we’re aiming for something that feels balanced, satisfying, and sustainable.

Recipe Recommendation. Garlic Miso Chicken, Bok Choy Stirfry.

To be honest, I’ve always found both miso and bok choy a little intimidating (don’t ask me why). But this recipe was so delicious and easy to make - it’s a true one-pot wonder and a great way to add some variety to your midweek dinners 🤌🏼

Product Recommendation. Lodge Cast Iron Pan.

This Lodge cast iron pan gets me through at least two meals a week. It’s become a low-tox go-to and a fun fact: cooking with cast iron increases the iron content of your meal (so good!). Pan featured above!

Note: the only downside is that it’s quite heavy, but in my opinion, still worth it!

Quote.

“The magic you are looking for is in the work you are avoiding.”

- I originally read this in Jade Bonacolta’s weekly email