Weight Loss and Intuitive Eating: Why They Don't Work Together

picking out flowers at farmers market

Weight loss and intuitive eating, do they belong in the same sentence? As intuitive eating becomes more and more popular in the health and wellness scene I have noticed that some are confusing intuitive eating as another diet. They place restrictions and rules where none should exist and some even seek it out to lose weight.As a Holistic Nutritionist, I used to feel that I should be promoting weight loss because weight = health, or so I thought. It turns out, there is so much more than that and weight loss truly is not the answer we've all been searching for. The weight loss industry takes up a massive chunk in the health and wellness space and even when the term weight loss isn't quite as prominent, it is often times the underlying message. The term "Get Healthy" is often times followed by a thin white woman holding a pair of jeans away from her toned stomach to show how she lost all that weight. And so somehow along the way getting healthy has become synonymous with weight loss. How did we get here?

Weight Loss And Intuitive Eating:

Lets first talk a little bit about intuitive eating. I have spoken about it previously, you can read that here. Or you can read more about the principles of intuitive eating over here. But the overall goal of intuitive eating is to learn how to listen to the cues your body is sending you in regards to hunger and fullness. Now, one can take that idea and run with it by thinking, "I must only ever eat when I'm hungry" and if they don't they have somehow failed, or IE has failed them. With this line of thinking, it can be easy to view it from the dieting paradigm we are so accustomed to seeing.

But, IE is not another diet to try. In fact the very first tenant of IE is learning to reject the diet mentality.So if we lump weight loss and intuitive eating together, we are kind of missing the whole point. We are turning IE into a diet and doing it a huge disservice if we do that. If intuitive eating is rejecting diet culture, it doesn't really make sense to also pursue weight loss. Weight loss is often times mistaken as something we need to do to "feel healthy" but is this really true?

graphic about intuitive eating

The Pursuit of Weight Loss:

The endless pursuit of weight loss is all around us and it affects us in more ways than we think. It affects us emotionally, physically and mentally. And in fact, it may be doing much more harm than good.

How Does The Pursuit of Weight Loss Affect Us Emotionally: 

That pursuit of weight loss, whether it is those "pesky last 10 pounds" or more than that affects us emotionally. When we pursue weight loss, we are subsequently attempting to follow some kind of plan, lower our caloric intake and increase our exercise routine. It's what we are always told is THE ANSWER: eat less and exercise more. The weight should just come off although we all know this isn't the case. It isn't actually this simple, especially for women who have a lot more going on in terms of our hormones, caloric needs and overall body composition. So when we do these things, eat less and exercise more and we do or don't lose weight, what happens to us from an emotional standpoint? That restriction in calories and food results in a diet mentality to be engaged. Which then results in cravings for more food, binges and the subsequent emotional shitstorm that follows. Because after this happens, we feel incredibly guilty, shameful and embarrassed. We failed... again! How could this happen, especially when we were so "good" all week long. These feelings affect our self worth and self esteem (or what is left of it anyways). That affects us on an emotional level more than we might think. Because after all those feelings of worthlessness sink in, we turn to food to cope with our emotions and emotional eating is often a side effect of dieting.

weight loss and intuitive eating

How Does The Pursuit of Weight Loss Affect us Physically: 

The pursuit of weight loss also affects us physically. The cells inside your body don't actually know if you are restricting your calories for weight loss or because you are actually in starvation mode. The result is the same, and your metabolism will slow down as a result. So when you eventually stop restricting (and it will happen - diets don't work) you often times end up gaining all the weight back plus more. Your metabolism is also affected which is why it becomes harder and harder to lose weight when you jump on the next diet.If you are curious why dieting doesn't work or need actual scientific proof, you can check this out.

Despite attention from the public health establishment, a private weight loss industry estimated at $58.6 billion annually in the United States, unprecedented levels of body dissatisfaction and repeated attempts to lose weight, the majority of individuals are unable to maintain weight loss over the long term and do not achieve the putative benefits of improved morbidity and mortality. Concern has arisen that this weight focused paradigm is not only ineffective at producing thinner, healthier bodies, but also damaging, contributing to food and body preoccupation, repeated cycles of weight loss and regain, distraction from other personal health goals and wider health determinants, reduced self-esteem, eating disorders, other health decrement, and weight stigmatization and discrimination. Linda Bacon and Lucy Aphramor

Consequently, when a Health At Every Size (HAES) approach was used, studies have shown "significant improvements in psychological and behavioral outcomes; improvements in self-esteem and eating behaviors were particularly noteworthy."There is also the idea that once you lose the weight, it is easy to maintain it through appropriate diet and exercise. But,Women's Health Initiative, the largest and longest randomized, controlled dietary intervention clinical trial has shown:

More than 20,000 women maintained a low-fat diet, reportedly reducing their calorie intake by an average of 360 calories per day and significantly increasing their activity. After almost eight years on this diet, there was almost no change in weight from starting point (a loss of 0.1 kg), and average waist circumference, which is a measure of abdominal fat, had increased (0.3 cm).
graphic about study on dieting

How Does The Pursuit of Weight Loss Affect us Mentally: 

Dieting and the pursuit of weight loss also affects us mentally. The stress that we put on ourselves to lose weight, abide by the rules and maintain that weight loss is astronomical. Oh and that stress we put on ourselves affects our hormones and our mental health as well.Research also suggests that "dieting is associated with increased chronic psychological stress and cortisol production, two factors known to increase disease risk."

Positing the value of weight loss also supports widespread anxiety about weight. Evidence from the eating disorder literature indicates an emphasis on weight control can promote eating disordered behaviors. Prospective studies show that body dissatisfaction is associated with binge eating and other eating disordered behaviors, lower levels of physical activity and increased weight gain over time.

My Own Personal Thoughts:

Although I will provide an anecdotal story to go along with this, I hope that the impact of it remains. Growing up, I saw my mom struggle with wanting to lose weight. She would yo-yo up and down, pick at everything about her body and say things like "I'll do xyz when I lose the weight." Well guess what happened? She never got to do so many of the things she wanted because she passed away at 54. At 54, she never learned how to accept her body as is. To love her body, nourish it, treat it as a friend and I firmly believe that in the end it had enough. The struggle to lose weight placed such a huge emphasis on her psychologically that it also affected her mood as well. She was never truly happy it seemed.

I learned to do the same things from a young age. I went on my first diet at 14 or 15 and learned pretty quickly that food was not to be enjoyed, it caused me to feel badly about myself. Which in turn led to an endless cycle of restricting and bingeing.Mentally, this pursuit of weight loss ate away at me. I was never good enough, thin enough or small enough. I never liked the way I looked or my body. I never respected my body or treated it very nicely. The stress that this all caused definitely took a toll on me and caused years of suffering. I know that my story pales in comparison to so many others, but the point is to share my story, I can't share anyone else's.

Now, I enjoy the glass of wine, with the pasta and I don't feel guilty about enjoying the two together. Over the last few years I have dedicated much of my time to healing my relationship to food and rediscovering foods I had once deemed forbidden. I have also made room for lots of so-called "healthy" foods too. Most of the time I do crave these healthier, whole foods because they make me feel good, not because I am worried about how it will make me look. I share more about your intentions behind choosing foods on this blog post. Learning not to tie my morality to what is on my plate has been a big game changer.

holding a glass of wine

How Lifestyle Plays a Part:

A change in health behaviours, regardless of if weight is lost can result in marked improvements to overall health.

Health promotion can and should be the goal, not weight loss.

The goal and intention behind why you want to eat healthier, live a more active lifestyle and take care of yourself is important to determine. Therefore weight loss and intuitive eating are not concepts that belong in the same thought process.I believe that the pursuit of weight loss has an immeasurable impact on people from an emotional, physical and mental standpoint.

If weight loss is a goal of yours, I would urge you to consider why this is so important to you. I would urge you to focus instead on your health and wellness from various angles and dimensions and put weight loss itself on the back-burner.

I truly believe that if you have issues with your body, food or both, that needs to be healed first and foremost. The emphasis therefore should always be on liberating our bodies from the endless mental torture that dieting plays in our lives and instead heal our relationship to food and body.

Weight Loss and Intuitive Eating: Weight Doesn't Tell The Whole Picture

If you are struggling with weight loss and intuitive eating concepts or can't seem to understand why I (and many other weight neutral nutritionists and dieticians) don't promote weight loss it is because at the end of the day, weight never tells the whole picture. It isn't even a solid indication of health, there are numerous issues with the BMI (Body Mass Index) as well which could be reserved for another blog post.

Society has somehow convinced us that we are in charge of our body size. That we can squeeze ourselves into a smaller size if we want it bad enough, if we work out harder and eat less. Our genetic blueprint is not something that can be manipulated despite how hard you try. Sure, you may lose some weight, but long term maintenance is near impossible.I personally find that learning to accept and love our bodies (as is) is the answer, but I know that this doesn't come easy. In fact, I think dieting is often the easier solution.

If you'd like to share your thoughts about weight loss and intuitive eating or have questions about intuitive eating or weight, please leave a comment below. I truly love hearing from you!If this article resonated with you, please share it via Pinterest or another form of social media.

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Dia
December 5, 2024
Thank you for this post, dear. It's good to know which eyeliners are the least toxic (and best-performing). I used traditional toxic ones for years and do believe it had a lasting adverse impact on my eyesight. So this info is very important! Titanium dioxide contains nanoparticles that penetrate human tissues.
Jaclyn
November 14, 2024
Hi Laura, Thank you so much! I'd recommend using goat cheese instead. Hope you enjoy :)
Laura
November 12, 2024
This looks wonderful! I am thinking of making it our Thanksgiving appetizer. Is there a cheese alternative that would work well? (I love blue cheese but some in our group don't.) Many thanks! Laura
Kaitlyn
November 11, 2024
Really good muffins! I didn’t have coconut flour so replaced with oat flour.
Cind johns
November 2, 2024
Delicious! We ordered this dish at our favourite restaurant and I was hoping to replicate it at home. This recipe does not disappoint. Thanks
Gabrielle
October 15, 2024
Loved the salmon and the mayo, but I didn’t feel the coconut rice really added anything and my kids did not enjoy it, so next time I will make it with either plain rice or sushi rice, but it has definitely made it into the rotation of favorites. Thanks!
Penn-Handler
October 14, 2024
I haven’t tried this yet but have had this combination and know it’s a winner. Love the suggestion of slicing them up for a salad with a vinaigrette! Stunning! Thank you!!
Del Rae M Curry
October 12, 2024
I've prepared this tart several times and found that reducing the fat for caramelizing the onions works wonders. Initially, I stuck to the recipe, but later, I decided to use just butter and skip the oil, resulting in a less greasy pastry. Additionally, turning the garlic into a paste and spreading it on the pastry base seemed to even out the flavor beautifully. This tart reminds me of French onion soup....wonderful!
KElli fox
October 7, 2024
After I tasted them I thought, they'll never last long enough to put them in the fridge. I can't put into words how good these are. I try a lot of recipes, this is my all time favorite. Thank you
Elizabeth roberts
October 2, 2024
Hey! I made some slight modifications to the original recipe, but it came out ABSOLUTELY DELICIOUS. I cubed up the squash, tossed it in olive oil with some seasonings, and took whole garlic cloves and made confit while the squash was roasting together in the oven. I took onion and caramelized it, and boiled the cashews with seasoning and a ton of salt while everything else was doing its thing. The salty cashew water was the water I used to blend up my sauce. I took some bone in skin on chicken thighs, seared the skin crispy in a ripping hot pan, flipped it and turned the heat down, melted butter and put the squash sauce in the pan for it all to cook together. Since I used cast iron, I put it in the oven on convection til the chicken was cooked and served it over pasta. I knew I'd love this but my husband was a huge fan too. We didn't use pumpkin seeds but I did put spinach in the sauce with the pan to cook in the oven with the chicken. 11/10
Jaclyn
October 2, 2024
Hi Stephanie, You can use a stove top method for cooking the rice, I indicated where to find this in the tips section (the link for that recipe is here: https://www.holisticfoodie.com/recipes/cilantro-lime-chicken-and-rice-bowls). Enjoy!
Stephanie Frederickson
October 2, 2024
hi! any advice for cook time when not using a rice cooker? i don’t have one but i want to make this for dinner tonight. thanks so much!!
Jaclyn
September 28, 2024
Hi Peter, You don't need to remove the skin from delicata squash, just give it a good rinse and scrub. Enjoy!
Peter
September 27, 2024
Hello. Are you removing the skin from the squash first? Thanks.
wiki Bhai
September 20, 2024
These gluten-free buckwheat pancakes sound absolutely delightful! The combination of nutty buckwheat with sweet, roasted peaches is such a great idea. It must make for a hearty and flavorful breakfast.
Elizabeth
September 19, 2024
WOW!!! I have made this recipe about 4 times in the last month! She is so good at combining flavors! The sweet in the rice and salmon, the sour with the pickled cucumbers, and the umami of the Sriracha mayo is fantastic! I also have never been able to cook salmon well (it's always soggy or overcooked). Broiling it with the yummy marinade gives it the perfect texture while keeping the salmon medium rare inside. I really recommend trying this recipe!
Elizabeth
September 19, 2024
This recipe is SOOOOOOO GOOD!! The sauce is amazing, the right amount t of heat with the peppers, and the meat marinade is delicious!! I even took the leftovers and added it to a spinach and arugula salad, made the sauce again to put on top and it was great! This will be a weekly staple for my family!
Jaclyn
August 20, 2024
Hi Chelsea, Step two clearly states when to add the milk. I also discussed in the tips section about when to use milk and when not to, depending on the type of yogurt you're using. Were you using a non fat yogurt or a full fat yogurt?
Chelsea
August 20, 2024
Your recipe has milk in the ingredients but it’s not mentioned in the method. This is an mis and I believe why mine didn’t turn out very well.
Jaclyn
August 13, 2024
Hi Angela! I'm so glad you enjoy the recipe and have found ways to make them your own. The maple sugar sounds like a great substitute. These cookies are definitely on the thinner side, but delicious nonetheless. Thanks for sharing your feedback and I'm so happy you'll be making these lots :)
Angela
August 13, 2024
This cookie recipe is absolutely one of the best paleo/gluten free cookies I've ever made. The browned butter makes the recipe, that is such a genius touch!!! The only change I made to make it almost fully paleo was I subbed maple sugar for the white sugar. It gave it more of a maple flavor (naturally) but I thought it was still really good. Just a note from my experience: even though I chilled the dough for an hour and I used 2 tbsp per cookie like the recipe called for, the cookies spread out very flat when I baked them. I also had to bake them twice as long, about 16 minutes. They tasted great but they were very fragile and fell apart quite easily because they were so thin. So I tried doing some with just 1 tbsp of dough per cookie and those turned out way better! They baked properly in about 10 minutes and they held their shape really well. So going forward I will always make smaller cookies because this recipe is a winner and I will be making these a lot!
Tom
August 9, 2024
Looks great! Where did you find such small chicken thighs?
Melissa
July 18, 2024
Amazing recipes! Thanks for sharing this
Richard kell
July 18, 2024
You have got it exactly right, wow well done. I used 2tsp Manuka honey to sweeten the onion mixture at 20 mins in. Your pics are excellent, NOT overcooked. Ext virg olive oil is my everyday 'do-all'. Only point beginners must attend to is add the Gruyere as late as possible and plenty of it! Sublime, sexy, wonderful!
Blackavar
July 13, 2024
A really nice flavour and easy to make. I make a lot of chicken dishes with heavy, big flavours and this came out very flavourful but more subtle. It was tremendously enjoyable. Thanks for sharing it!
Sway
July 7, 2024
Hi, Great recipe. Could you please add the nutritional information? :) Thanks!
Karen Petterson
June 9, 2024
this was great tasting ! thanks for sharing!
Tawnya
April 18, 2024
This is one of my favorite recipes ever!!! I make this often & always make a double batch so I can have leftovers. I'll eat this for days, the flavor is so incredible. I like a lot of hoisin & ginger in mine.
Jaclyn
April 3, 2024
Hi Jen! For this, I serve with crackers and veggies such as carrots, radish and cucumber. I also included figs in the photo, but I'd stick to veggies and crackers for this. It can be made in advance and kept in the fridge, I'd recommend storing it separately from the dukkah topping. It tastes best at room temperature so leave it out for 20 minutes or so prior to serving and drizzle with the olive oil and top with dukkah then. Hope this helps. Enjoy!
Jen
April 3, 2024
I’m goin to make this for my book club, I’m curious to know what fruits and veggies are on the board (picture) also can i make this a few days prior?
Jaclyn
April 1, 2024
Hi Sue! Thanks for the review. There is quite a bit of butter from puff pastry, plus melted cheese so it can be a bit heavy. Sometimes, I'll blot the top of it with paper towel to remove any excess oil. If you make it again, I hope you enjoy it better the second time :)
Sue
April 1, 2024
Followed the recipe. It was ok. Perhaps a bit greasy. Used smoky gouda. Might try again…just a bit disappointing.
Jaclyn
March 26, 2024
Hi Alison! The light orange and pink things are beets, I used candy cane and orange beets in addition to regular ones. In the opening paragraph I explained you can use any variety of beets. I also have photos of regular beets as well :)
Alison Stroebel
March 26, 2024
But there are more items on your photo plate than are in the recipe. What are the light pinky/ orangey things? They not on your ingredient list. 😩😩
Ann
March 16, 2024
This is delicious and can be used with so many things. Thanks.
Nell
March 10, 2024
Hello! Ive recently been sent down the dairy/gluten free path. Not gonna lie its not ideal. I adore food and cooking and all things food. In a very sort space of time ive tried one million + recipes, the thing is, nothing comes close to your tahini sea salt cookies. Theyr ethe most sublime thing of all time, even pre cutting every out if have thought so. Its not too dramatic To call them my saviour. In fact without them i may have lapsed. Thank you a thousand times…. I’ll continue spreading the word and try and chill on how many im ploughing through.
julie
March 9, 2024
I made this today and it's delicious. Saving it for a healthy bedtime snack.
Teresa vargas
January 31, 2024
loved it!!
Lori Haskings-Barber
January 24, 2024
This was yummy and the instructions were easy to follow and even when I didn’t follow them I was able to save the sauce
Franklin Cardiovascular
January 4, 2024
Hello Jaclyn, Your slow-roasted salmon with citrus and fennel recipe is a culinary revelation! The method of slow roasting to achieve that perfectly juicy salmon, combined with the bright, bold flavors of the marinade, is a testament to your skill and creativity in the kitchen. I particularly appreciate the focus on simplicity and the infusion of fresh, vibrant ingredients which elevate the dish to a new level of deliciousness. Thank you for sharing this, and keep those flavors coming!
Jaclyn
January 2, 2024
Hi Georgia! Each can is 400ml.
Georgia Morgan
January 2, 2024
Your coconut cream matcha green tea ice cream you say 3 cans ? What size can ? Thank you
Mark Bono
December 18, 2023
I was looking for an appetizer for the holiday, made this for my wife tonight as a dry run. It was awesome!!
Daniel
December 6, 2023
Hello Jaclyn, I understand it when you say, "...I know how hard it is (for women especially) to look in the mirror and hate what they see". I also understand the historical targeting of women's bodies to be thin from the promotion of whale bone corsets to Spanx "shapewear". But, as a man currently using incognito mode to Google the phrase "how to love yourself when you hate your weight" (because I'm too self-conscious and embarrassed to have it in my search history) let me just say a lot of us men had parents and other toxic influences that passed along the same warped motto, "look good = feel good". I'm just beginning my journey to self love. I have no doubt it will be HARD AF, but so is looking in the mirror everyday and hating what you see. Thanks for the article - lots of takeaways to start on!
Jaclyn
December 4, 2023
Thank you so much for sharing Kim! I'm happy to hear you loved it :)
Kim
December 3, 2023
Made this for Thanksgiving and a holiday get together and it was so wonderful! 😋 Definitely my new favorite!
Lyana
November 27, 2023
Love it !! Thanks
shirlee
November 8, 2023
You don't happen to know what the calories are for this blueberry oat bar do you?
Koe James
October 24, 2023
Delicious! Used cooked andouille and seared for a shorter time - and collards for the greens - it was amazing - thank you
Jaclyn
October 10, 2023
Hi Angela! You can omit the tapioca flour here and add more AP flour (1/4 cup). Just be sure to use the spoon and level method when measuring for the best results. Please let me know how they turn out :)
Angela
October 10, 2023
Hi, recipe looks great! Just wondering if I use AP flour, do I still also need the tapioca flour, or can I sub the tapioca flour also for AP flour, or leave that measurement out? Just want to be sure I get the measurements right when I sub in AP flour. Thanks!
Dawnie
October 5, 2023
Thank you for a wonderful tasty recipe. Loved the flavour of the sage (from our garden) and I paired it with baby spinach also from our garden. So delicious, quick and easy. Oh and filling! 😋 Yum
Libby Evans
October 3, 2023
Jaclyn
September 25, 2023
Hi Kimberly, I'm not sure what you mean by the taste is off as I'm not there to try it myself. You can always try adding more salt, lemon juice or nutritional yeast to taste. If it needs to be creamier, you can try adding a splash of milk (oat, soy or regular) as well. I hope that helps :)
Jaclyn
September 25, 2023
Hi! Yes, you could prepare them a day in advance and then reheat them to serve them warm. I have tried them cold, but personally prefer them warmed slightly.
Kimberly
September 24, 2023
I made the roasted butternut squash sauce with nutritional yeast and sunflower seeds as your son has a cashew allergy; the taste is off... I'm not sure what to do to correct it. Any ideas?
September 23, 2023
Can these be prepared in advance ( earlier in day)? Served warm or cooled?
Pam Licht
September 15, 2023
Thank you so much for this article. I love tofu but I’m still trying to learn how to use it. I tried the air fryer method but it came out very dry and rubbery. I did spray it with olive oil and spiced it. Maybe frozen tofu isn’t appropriate for air frying. I’m trying to cut back on oils but I’ll try your way! Thank you again ‼️
Jaclyn
September 12, 2023
Hi Bridgette! Yes, you can use regular all purpose flour. Enjoy :)
Bridgette
September 5, 2023
Can you just use regular flour ?
Kelly
August 21, 2023
My husband and I really enjoyed this! I had to sub thick spaghetti but otherwise followed the recipe. Such a fun, different pasta recipe!
AnneMarie
August 20, 2023
This is a delicious decadent cake! Do much like a flourless chocolate torte. Only subs I made was a flax egg, and solid heavy coconut cream for the coconut butter. Definitely keep this recipe!
Aisha
May 21, 2023
This is the one! I don’t know how many of these I’ve tried, but this one nailed it! Used dried dill and Kewpie Mayo and it was so good. I found you at last!
Alyssa
April 7, 2023
SO YUMMY!!! I've finally made a good baked oats with following your recipe :'). I didn't add the maple syrup or banana, instead a banana flavoured GoGoSqueeze lol! I believe adding the egg is the game changer, thank you for sharing!
Jaclyn
March 27, 2023
Hi! That would be psyllium husk powder.
Anon
March 13, 2023
Psyllium husk or psyllium husk powder?
Peggy
February 28, 2023
Thank you so much for this article. I will be 65 on March 4th and have have a struggled with my weight since age 8, my parents divorce. I have had disordered eating, anorexia, & BDD just to name a few. I have gained 45pounds in 2 years after leaving a toxic marriage of 30 Years. I am also embarking on a journey of self exploration & I am enough and not let the scales define my day or life.
Kristin
February 15, 2023
This is a game changer! I always throw my tofu in the freezer when I buy it… but rarely remember to thaw it on time. And have always soaked it in hot water the sink, it takes f o r e v e r. Giving this a try right now - thank you!
Justine Louise
January 24, 2023
These turned out so good! I am excited to have quick and easy breakfasts that are not toast and bagels. Thanks for such a great recipe!
Jaclyn
January 13, 2023
Hi Venetia! LOL, they definitely flatten a bit on the bottom as they cook, but that's kinda part of the charm I suppose haha
Venetia
January 13, 2023
How do you keep the ball shape? Mine turned out like turkey igloos !!
Jaclyn
January 8, 2023
Hi Michele. You add it in step #2 just to season the chicken a little.
Michele Baptiste
January 8, 2023
At what point did you add the kosher salt?
Kerry
January 7, 2023
I love these recipes, cant wait to start cooking! Thank you for sharing!
jukitchen
January 7, 2023
wow, these pancakes look so delicious and yummy. I just love this recipe. thanks for sharing this wonderful article with us.<a href="https://jukitchen.com/best-breville-juicer/">jukitchen</a>
Laura
December 23, 2022
Thank you for this recipe. I modified it a bit because I wanted to have it for breakfast. I only used 1 1/2 tsp of sugar and used oat flour in place of AP flour. I omitted the chocolate chips and topped with an all fruit jam after it finished cooking. Delicious and nutritious. Love it!
Lisa kinnaird
December 10, 2022
Am going to make your Thai Meatballs in Red Curry Sauce!!
Gary And Debbie Houck
November 30, 2022
Great stuff!
Tyra
November 19, 2022
I replaced the chorizo with the impossible sausage, and it was still delicious! Thanks for the recipe!
Jaclyn
November 14, 2022
Thank you so much for sharing Jeanette! Aren't easy meals that look fancy the best ;)
Jaclyn
November 14, 2022
Thanks Alexandra! My husband loves it too and he loves his cheese lol.
Jaclyn
November 14, 2022
Thanks so much for sharing Josh! It's such a great weeknight meal. Enjoy it tonight :)
Josh
November 14, 2022
This recipe slays... since you've posted, I've made variations on it at least four times. Going to make it again for dinner tonight.
Alexandra bull
November 10, 2022
Made this recipe for my boyfriend and I on Halloween! It is the perfect fall dish. It is easy to make vegan, nut & gluten free if you use gluten free pasta and do the sunflower seed substitute. My non-vegan boyfriend loved it so much they have asked me to make it again! It is so creamy & has the perfect crunch with the sage and pumpkin seeds.
Bev
November 2, 2022
Very easy, directions are clear, like recommended product names. Making this for dinner. Pre-dinner tasting fantastic flavours♥️♥️
jaclyn
September 21, 2022
Hi Marnie! You could use about 3 to 4 tablespoons of nutritional yeast instead of parmesan.
Marnie
September 21, 2022
Hi, how much nutritional yeast would you suggest instead of cheese?
Jeanette
September 21, 2022
Absolutely LOVE this recipe - it's delicious (especially for those that like a hint of spice)!! My finance and I are obsessed and it's become part of our weeknight recipe rotation. It has a limited number of ingredients, it's quick to make/cook, but despite all of that - looks and tastes like much more time was spent! Thanks for the great recipe Jaclyn!
Matt
September 3, 2022
Do these burgers taste at all like beef? Thank you.
Grant
September 1, 2022
Just tried your recipe. Holly Hanna..... was that good! I know how to cook but you must try this one. I'm new to the this way of cooking but now I'm a believer. Keep them coming and I'll be trying them. Thanks ! G
Shafia
August 2, 2022
This was delicious!!! It takes some prep time but each portion is packed with flavour! Will definitely make again ❤️
Cristina
July 31, 2022
I made this yesterday and HOLY MOLY it hit the spot!!! It’s been so hot and muggy out here, so I was craving something light, cool, and filling. This recipe did not disappoint. The flavor of the peanut sauce was delicious. It had been a while since I prepared something with such color and flavor, which made eating it that much better. I will definitely make this again and try your other recipes too!! 😍🙏🏻❤️
Jaclyn
July 25, 2022
Hi Henrik! Thanks for letting me know you made them. Depending on the size of your food processor, it can be a lot to pulse all at once, so maybe working in batches is better. I'm glad you liked them and they firmed up for you :) Enjoy the rest!
henrik bechmann
July 25, 2022
Yep, they firmed up nicely. I'm freezing four, and looking forward to having the other four, dressed with sauerkraut, pickles, mustard, vegan mayo, onions, banana chiles, and maybe even ketchup. Yum!
henrik bechmann
July 25, 2022
Well I ended up baking them for 23 minutes (@400F). They're delicious! A bit soft, but I'm hoping they'll firm up when they cool. Texture is good too. Thanks for this!