While it’s true that some people need to follow a highly restrictive meal plan to manage a chronic condition, it’s also true that for many people, excessively restrictive meal plans can be counterproductive.
This is why I’ve always advocated for the “80/20 rule” when it comes to meal plans.
80% of the time, you stick with a completely clean, nutrient-dense plan, and 20% of the time, you can relax around these guidelines.
The exact ratio is not important—for many, it might be more like 90/10 or even 75/25, but the point is that most of us will benefit from some flexibility built into how we approach food.
For example, when I go away I try local cuisine and have few martinis and enjoyed some delicious desserts.
I have a great time eating these foods as it’s part of the fun—and the relaxation and stress relief that comes with it.
Another example is that a few times a month, I might have a couple of pieces of Zarta. I’m not gluten-intolerant, and my two boys love it and to be honest, I do too but limit on how much I consume.
It’s more like 85/15 for me, but again, the exact ratio doesn’t matter. It’s the flexibility and ease that counts.
Watch now: Mental wellbeing and resilience with Silvia de Ridder
This Mental wellbeing and resilience webinar is a short, yet powerful session, Silvia will give you some great tips to help you find balance and cope with the most stressful situations.
This webinar will cover the following:
- What is resilience and why does it matter?
- Understanding the elements that make up resilience
- Provide the opportunity to connect with like-minded people and learn from each other
Silvia de Ridder is a well-respected business, executive, organisational coach, facilitator and trainer. Silvia works at all levels of an organisation ranging from business owners, senior executives, new managers, individuals and teams. Silvia is an accredited practitioner in emotional intelligence, resilience and wellbeing and works with businesses, individuals and team supporting them to be at their best.