Hello, hi and welcome to another episode of the Emma Gunn Show,

and an episode that is coming to you off the back of, no, I never know if that's good English,

of the back of some stories that I shared on my social media last night. And in a moment of

candor, I decided to pick up my phone and take some pictures as I was making my dinner. And part of

the reason for that was because I was making my dinner at about 4.30, which is not really

dinner time, is it now? It's more of a high tea. But I posted a picture of my giant cooking bowl.

If you've watched my Instagram, if you know, you know, it is a very, very big metal bowl.

I have two of them. And for some reason, it makes me feel like I'm, I don't know,

cooking properly. I don't know. It just feels like a chef's kitchen, to be honest. It's far too

big for my kitchen if I'm being completely honest. But I posted a picture of my Mexican chicken

salad, which I've posted several times, and I've also put the

recipe on my substack. And I wrote, I'm battling a constant desire to nibble and snack at the

moment. And while this won't work for everyone, I found that making a giant salad and eating my

dinner early stops the endless what can I eat before before dinner dilemma. I just eat my dinner early,

make it massive, nutrient dense, but light on calories, and it quietes the food noise.

And I decided to follow up with. I've said many times on the podcast how recovery isn't linear

and even though it's frustrating to have to give more time and attention to how and what I eat

at the moment, I appreciate and accept that

it's part of the process. Over-eating, binging and overindulging can feel good in the moment,

but long term it made me feel like garbage, so I know I can recalibrate if I come back to that

and remember what my ultimate goal is. And then I concluded with, this is why I wrote the piece

for The Times about

...