7: The 80/20 Approach – How to Enjoy Food Without Guilt or Restriction
Ever feel like you have to eat perfectly to be healthy? Or maybe you’ve started a new meal plan, avoided sugar, meal-prepped everything—only to feel overwhelmed and give up after a few days. If that sounds familiar, it’s time to shift your mindset. In this episode, I’m breaking down the 80/20 approach—a simple, sustainable way to eat well withoutguilt, stress, or constantly "starting over."
What You’ll Learn in This Episode:- Why perfectionism with food is actually keeping you unhealthy
- How the 80/20 approach helps you stay consistent long-term
- How to enjoy your favorite foods without guilt or restriction
- Why consistency matters more than perfection when it comes to your health
1️⃣ Focus on real, nutrient-dense foods 80% of the time – Lean proteins, healthy fats, fiber, and whole foods
2️⃣ Enjoy your favorite treats 20% of the time – Without guilt or starting over!
3️⃣ Ditch the "good" vs. "bad" food mindset – Instead, ask: Does this fuel my body or just make me feel good in the moment?
Think of a meal where you usually feel guilty. Enjoy it without overthinking or punishing yourself. Notice how it feels to eat without restriction! DM me on Instagram @nikkicheakwellness and let me know how it went!
Coming Up Next:Struggling with meal planning? In the next episode, I’ll share a 5-minute meal strategy that makes healthy eating way easier. Hit follow so you don’t miss it!
Real Food. Real Energy. Real Life.
✨ Ready to feel more confident, energized, and in control of your nutrition—without stress, guilt, or overwhelm? You’re in the right place!
Ways to Connect & Stay in the Loop
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🥑 Healthy Swaps Made Easy – Make grocery shopping and meal planning easier with simple, stress-free swaps! Download it for free here
🍳 Mom’s Protein-Packed Meals – No more guessing or stressing! These simple recipes and tips make it easy to fuel up and feel your best (even on the most hectic days). Download it for free here
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Cheers to Real Food. Real Energy. Real Life.
