Latest / Chatting with Cara - The Relationship with Food Podcast / All you can eat Italian buffet. Part 2 -  After I've been

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All you can eat Italian buffet. Part 2 -  After I've been · Chatting with Cara - The Relationship with Food Podcast

• 0:00
  Hello, welcome to Chatting with Cara.
• 0:02
  I'm Cara, your compassionate life coach, relationship with
• 0:05
  food specialist, and I'm here to help you understand yourself a
• 0:09
  little bit better each week. However you found your way here
• 0:13
  today, I'm glad you're listening.
• 0:14
  Maybe your friend sent you this episode.
• 0:16
  Maybe you've been with me from the start, or maybe you're just
• 0:19
  curious about doing things differently when it comes to
• 0:22
  food, your body, and how you feel about yourself.
• 0:25
  Whatever brought you here, you're in the right place.
• 0:28
  Here's what I do on the show. I have honest, kind
• 0:31
  conversations about the stuff that's actually holding you
• 0:34
  back. Not the surface level stuff, the
• 0:36
  deep stuff, the root causes. Because when you truly
• 0:40
  understand why you think and feel the way you do, then
• 0:44
  everything starts to change. It doesn't feel hard anymore, it
• 0:47
  just feels natural. So get comfortable, make
• 0:50
  yourself great, and let's have a proper chat about the things
• 0:53
  that matter. This is chatting with Gava.
• 0:57
  Welcome back to Part 2 of chatting with Cara.
• 1:00
  That All You Can Eat Italian. I'm going to tell you how it
• 1:04
  went. So earlier in the week I
• 1:07
  recorded the podcast about me going to the All You Can Eat
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  Italian and I told you what I was going to do.
• 1:12
  And the tools are used to have a great relationship with food.
• 1:18
  This podcast, I'm going to tell you how it went, what I ate and
• 1:22
  the whole shebang. And this morning I was thinking
• 1:27
  about like how I was going to structure it and I was like,
• 1:29
  actually, you know what, this might be really boring.
• 1:32
  Then it occurred to me that a good relationship with food is
• 1:37
  really boring. It's pretty unremarkable.
• 1:40
  It's pretty uneventful. It's pretty, you know, boring, I
• 1:45
  suppose, because the thoughts and feelings you have around
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  food just disappear. They just, they're just not
• 1:52
  there anymore. They're not taking up all that
• 1:56
  space in your brain, all that mental energy and that just
• 2:01
  allows stuff to happen. It allows me to work.
• 2:05
  It allows me to be a mum, it allows me to get the washing
• 2:08
  done. It allows me to be a bloody
• 2:09
  teacher, which is where I've been this morning.
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  It allows all that to happen because there's space for it in
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  my brain. So I was like, Oh no, that's
• 2:18
  this is the point. You will get something from this
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  podcast. Trust me, you will get something
• 2:22
  from it if at the moment going to an all you can eat restaurant
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  or all inclusive on holiday. An all inclusive holiday is
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  something that brings up feelings for you, brings up
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  feelings that you're going to overeat, that you probably don't
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  want to overeat but you know you do.
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  You can't stop yourself. Those sort of things.
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  If you feel any of those things, listen.
• 2:51
  So let me sit this in so it we had a table booked for six and I
• 2:57
  picked Luke up from next nursery at 4:00.
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  So did a little walk, got home, gave him some food because it's
• 3:03
  always really hungry when he gets home from a nursery.
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  So I gave him food. He was coming with us as well
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  and I knew that he might not eat, he might might not, but I
• 3:15
  was like oh give him some food he should be OK.
• 3:19
  Bit of a rush getting ready, not going to lie.
• 3:21
  I decided to have a last minute shower and that's put me back a
• 3:25
  bit. But then everything resorted.
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  We actually left on time, which if you know my boyfriend he is
• 3:30
  habitually 15 minutes late for everything but he is not 15
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  minutes late for an all you can eat buffet.
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  So we managed to walk into the Castle pub, which is where it
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  was, and we got sat down and Oh my God, it was like a, it's like
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  a carvery. They set it up because they do a
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  carvery and it was so hot in there, so hot.
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  I was like, oh God, absolutely sweating already.
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  So hot. I had a polar neck on that.
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  That means as well, I'm one of these people that don't cope
• 4:02
  very well in heat. I'm not someone who copes well
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  with heat, temperature differences.
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  I'm not too bad if it's cold, but heat, no go for me.
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  I'm not. I'm a shade person, very much a
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  shade person. We'll set the scene because that
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  means that actually my wind of tolerance goes down rapidly when
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  I am hot. We do not like be loud.
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  So we got in there and it was Sue's birthday, so she would
• 4:36
  choose. She was in the place and we all
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  got sat down and I got a red Merlot, red wine Merlot.
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  And I was like, oh, you are just because I was like, I don't not
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  want to drink. Plus I would just go nicely with
• 4:51
  the food and I'm not a fizzy drinker with food.
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  Water just felt too plain. So I was like, well, I have a
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  small Merlot and we all, we all sat down and Luca, to be fair,
• 5:04
  was doing really well. It was was quite empty when we
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  got in there, but there was a few of the kids.
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  I was like, oh, OK, yeah, OK. He sat down and we got our first
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  plate of food and it was all going OK, all OK.
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  Luke was doing fine. He sat down.
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  He actually ate quite a bit of carbonara, to be fair, which was
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  nice of him. And let me tell you what I had
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  to eat. So now I didn't tell you what
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  there was. So my tactic was to I always
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  have like a little bit of everything because quite
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  frankly, I liked everything. So I was like, I'll have a
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  little bit of everything. There was pepperoni pizza and
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  Margherita pizza, which was really nice.
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  I wasn't expecting pizza and I wasn't expecting such nice pizza
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  as well. They were really good.
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  There was chips, don't have any chips.
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  There was beef lasagna, again, really nice.
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  Then there was pork meatballs in a ragu sauce with zitaglatelli,
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  the flat spaghetti. There was carbonara.
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  There was a gnocchi in a sort of like a garlicky herb sauce.
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  I'm going to say there was some chicken drumsticks in something.
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  I don't, I don't like meat on the bone, so I didn't have that.
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  So I didn't take too much notice of that.
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  There's mushroom arancini, potato and cheese croquettes,
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  roast potatoes for some reason, not sure why.
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  A really nice tomato mascapone risotto that was fabulous.
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  And then garlic bread. And then there was a bit of
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  salad, so I had a little bit of everything, a pop of meat on the
• 6:52
  boat and the carbonara for my first plate.
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  So sat back down, everything's going OK, everything's fine.
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  Lucas sitting down on his bum. I'm we're chatting, we're all
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  going on holiday, we're having a nice time, I've cooled down a
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  bit, food's nice and it's all all going well.
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  All going well. Then the plates got took away
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  from us and then we're like steps out, let's go up again.
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  So I was like, OK, so if if you've got a kid, you know that
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  you kind of have to take interns to go up and down.
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  But we was doing a fantastic job.
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  We're looking at Lucas and me and Stefan up to get them.
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  We're like, oh, so hot. It is so hot.
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  And we're all waiting. I don't know why.
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  Why do people get like decision analysis paralysis?
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  Decision paralysis when they're in front of a buffet, honestly,
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  there's these two women in front of us and we were standing right
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  by the heat lamps and we were baking and they were just
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  absolutely faffing over like what to have.
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  They took so long. I'm like, I'm so hot by this
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  point. It's got decision paralysis.
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  So anyway, once we got there again, I got the things that I
• 8:09
  really wanted that I, that I really liked the first time.
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  So I got the beef lasagna, I got another piece of pizza, I got
• 8:16
  the tomato mascapone, risotta and the gnocchi and a bit more
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  salad and a garlic bread. So went and sat down, ate it,
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  Fantastic. Loved it.
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  Really nice. Lucas still doing OK.
• 8:31
  Everyone's doing OK. We're doing fantastic.
• 8:35
  The wine, the small wine, quite frankly, didn't touch the sides.
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  I think I could have done with a large wine.
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  However, it was just something nice to have with my food.
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  It wasn't really there for the taste.
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  It was kind of like to complement the food.
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  It wasn't obviously it wasn't going to get drunk or anything
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  like that. The yeah, the wine didn't touch
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  the sides. It was in a lovely glass as I
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  was like a goblet glass. It was fantastic.
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  Definitely could have had a large on them if I'm being
• 9:04
  critical of myself. So everything's going fine.
• 9:10
  Steph, we have our things taken out and Steph goes to me.
• 9:13
  I think I want another plate. I was like, well, if you want
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  another plate, go and have another plate.
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  So he goes up and we're just sitting there just chatting
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  really nice. There's other people on the same
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  like DIF tables. We're chatting with them and
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  it's just just a really nice time to be out.
• 9:32
  Lucas still hanging on. He's doing fine.
• 9:36
  If you've got a toddler, you know what I mean?
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  It's like you're kind of always a bit on edge, like, will you
• 9:41
  fall off a Cliff? But he was fine, which was good.
• 9:46
  And Steph comes back and he eats his third plate and yeah, it's
• 9:56
  just a really nice time. Steph's like really full, really
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  full. And then the lady comes round
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  and offers us free tiramisu. Not quite sure how it was free
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  because it was all you can eat for 17 lbs basically, but it was
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  that was the only dessert on offer.
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  I said, oh, have you got any like cream or ice cream for like
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  the kids? And she was like, no, I was
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  like, OK then. So we've got 4 Tiramisu's for
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  the adults and this is where I'm going to tie in something for
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  you. So in the first podcast I said
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  about that I needed to check my people pleasing tendencies and
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  this is what I mean by it. So at this point I had had
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  enough food, I was feeling fine, I was OK, enjoyed my food,
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  enjoyed my wine, I was having a nice time with everybody.
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  Then the I liked tuma soup. So I was like I'll have tuma
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  soup. So it came round, got given it
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  and then took it in. I'm talking to Ruby at this
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  point. And then I think Sue went, this
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  is really bland. And then Steph said, yeah, it's
• 10:57
  not very nice, is it? And I was like, oh, actually, I
• 11:01
  haven't been concentrating on my food.
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  I haven't been like looking at it.
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  I haven't been tasting it really.
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  And also, I am not the type of person to say I don't like this
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  when I'm with other people. So I'm not the type of person
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  who would like critique food if I didn't like it, I'll probably
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  just leave it. But I'm not the one to say I
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  don't like this because I don't want people to think that they
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  may can't like it. That's the people pleasing
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  tendency that I do. So it's not like I say yes
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  things. It's like actually saying no to
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  things. You don't say your true thing,
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  your true, your true truth. And that was really interesting
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  because then did they did Steph eat it?
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  Steph might vet is I ate all of mine just because they hadn't
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  been mindful about it. If I'd really thought about it.
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  Yeah, it was really banned. I think it'd been defrosted at
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  some point as well. So it was like a bit crunchy,
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  but like they're what's the cup? What they the finger things They
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  tried 4 fingers. They weren't like soft wouldn't
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  sue had said I don't really like it.
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  I was like, Oh yeah, actually it is really bland.
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  I think it's still defrosted. And I was like, I haven't
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  consciously thought about what I'm eating here.
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  So that was interesting. And then so they got took away
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  and then we were just sitting down and chatting with.
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  Steph has overeaten by this point and is going downhill.
• 12:37
  He's really like he's yeah, he's he's really like.
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  Are they reading? Sue, who has done my mind for
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  eating workshop was like, Oh no, I don't like the feeling of
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  being too full, so I'm going to stop.
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  Fantastic. So you listened.
• 12:50
  Yes. And we all just chatting and
• 12:55
  then I go up and pay the bill. Well, Steph pays the bill, but I
• 12:57
  pay it and then we all leave and we walk home.
• 13:03
  We've had a nice time. End of a cup of tea later on.
• 13:07
  Nice. Today I have had my protein
• 13:10
  porridge. I've had eggs on toast.
• 13:11
  I just been to teach platies and lattes and I just have my normal
• 13:17
  decaf cappuccino. Some of the ladies do have cakes
• 13:21
  or scones. By the way, Gale's scones are
• 13:24
  fantastic. But I was like, you know what?
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  I'm not hungry, I'm OK. So I didn't have that.
• 13:29
  I haven't spiralled, haven't thought fuck it, haven't done
• 13:37
  any exercise to compensate. I did a workout this morning,
• 13:39
  but that was just because that's the time I could do it.
• 13:42
  None of that. Pretty unremarkable.
• 13:46
  Back to normal. Just yeah, pretty
• 13:51
  straightforward, pretty much. Like, no fuck it button, no
• 13:55
  spiral, nothing like that. No intrusive thoughts, nothing.
• 14:00
  I'm going to file the night away as having a good time, like good
• 14:05
  time. Really enjoyed speaking to
• 14:07
  everybody. We're planning our holiday.
• 14:09
  Nice to see other people in the pub really enjoyable red wine
• 14:14
  and that's about it really. They're doing all you can eat
• 14:17
  it. Not Italian American next month.
• 14:21
  We're like, we don't really fancy that.
• 14:25
  So that was interesting to talk to them and like, oh not, don't
• 14:29
  know what a corn dog is so well, it's going to swipe that one.
• 14:33
  But that's what a long and remarkable relationship with
• 14:35
  food is like. If I was being super critical,
• 14:40
  not super critical, that's the wrong word.
• 14:42
  Super curious, which I always encourage my clients to do and
• 14:46
  act without shame and without judgement.
• 14:50
  I probably could have been a bit more mindful thinking about the
• 14:52
  tiramisu. Probably if I'd actually stopped
• 14:56
  chatting and tasted what I was eating, I probably would have
• 15:02
  left here really. But I didn't.
• 15:05
  I was too busy in the moment, not really concentrating.
• 15:11
  So that's what I would do, curious, curiously.
• 15:14
  And I'd be like actually, yeah, finally like, ah, under the
• 15:17
  people pleasing section of Kaaba.
• 15:21
  But apart from that lovely time, great time, that's normal.
• 15:25
  End up. That is an unremarkable good
• 15:28
  relationship with food. If you are listening to this,
• 15:31
  you're thinking car, but I can't do that.
• 15:32
  I can't be trusted around the buffet.
• 15:33
  I will eat everything. I will come back and eat.
• 15:35
  I will do that for the rest of the week.
• 15:37
  I will spiral at the weekend. I will have take away have to
• 15:39
  take away and you will feel awful about yourself.
• 15:43
  Doesn't have to be like that. It does not have to be like
• 15:45
  that. You can be like me and have an
• 15:48
  unremarkable relationship with food.
• 15:51
  If you want to be like me. I don't like sending my own
• 15:54
  success, but actually like I've got a really good relationship
• 15:56
  with food. It's doable.
• 15:58
  Jump on in to 1 to one coaching for six months, six months, £199
• 16:04
  per month. Three months are one to one
• 16:07
  calls every single week. So I I can teach you the tools
• 16:10
  and strategies that I use that are proven to work, the
• 16:13
  scientific evidence that works. I can listen to what's going on
• 16:17
  for you and I can tailor the calls to you.
• 16:21
  Two months of calls every other week.
• 16:24
  So this is where you kind of go, go a bit more independently
• 16:27
  where we're like, right, OK, what went what came up for you
• 16:29
  there? What happened there?
• 16:31
  How did you feel? Really good.
• 16:33
  And the last month is WhatsApp support.
• 16:35
  So you feel contained, you feel supported, you feel held whilst
• 16:39
  actually implementing your new great relationship with food,
• 16:44
  £199 per month for six months. If that sounds attractive to
• 16:48
  you, which it should do, send me Adm or go over to my Instagram
• 16:53
  or fill out oh, book yourself. Sorry, Book yourself a call in
• 16:56
  the show notes. And with that, thank you very
• 17:00
  much for listening. And yeah, enjoy whenever you
• 17:04
  have an Italian think of me. Thank you so much for listening
• 17:11
  to me today. If something in this episode
• 17:13
  landed to you, if you've had that moment where you thought,
• 17:15
  oh, that's me. I want you to do something with
• 17:18
  it. Don't just let it sit there.
• 17:21
  Share this episode with someone who needs to hear it.
• 17:23
  Send the link, tell them you need to start listening to
• 17:26
  Chatting with Carla because this work spreads when we talk about
• 17:29
  it. And if you're ready to stop
• 17:32
  cycling for the same patterns and actually do the deep work,
• 17:35
  it changes everything. I love to work with you one to
• 17:38
  one. Book yourself for free, no
• 17:40
  obligation consultation call in the show notes.
• 17:44
  We'll chat about what's going on for you, where you want to go,
• 17:46
  and I'll give you the robe back to get there.
• 17:49
  If you love the share, hit subscribe.
• 17:51
  So new episodes drop straight into your library every Friday.
• 17:54
  And please leave a review. It helps others find chatting
• 17:58
  with Karma and build this community.
• 18:00
  You can find me on Instagram and Facebook at Koch with Karma or
• 18:05
  e-mail me at karma@kochwithcark.uk.
• 18:10
  Until next time. Thanks team.