A Nutritional Guide To Eating After 7pm

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed below are my own.

I take 12 hours out of my day, including the hours that I am asleep, to not eat anything. When I finally decide to eat it is around lunch time and I eat one big meal for the day. I then complete this cycle over and I have been doing it for 5 days. I have honestly seen tremendous results and with intermediate fasting you are giving your digestive system a break so it is not constantly being worked 24/7. Now, this is something that I can see myself continuously doing a few days out of the month. “Always Eat After 7 PM by Joel Marion breaks it down for you plus shares a few recipes you can use.

Chili Loaded Baked Potato

How in the world can a chili loaded baked potato be healthy? 

It’s really simple when you use this delicious recipe hack. 

It’s the perfect combination of macronutrients to help stabilize blood sugar and regulate your cortisol cycle keeping your body in fat burning mode. 

Combining the protein, carbs, and fiber together is a perfect balance to increase energy levels, without the normal crash associated with higher carb meals. 

As for the much-maligned white potatoes, if you’re paranoid that eating them will make you fatter, you’ll be pleasantly surprised to hear this true story: After the USDA proposed eliminating the potato from federal feeding and nutrition programs, 45-year old Chris Voigt (Executive Director of the Washington State Potato Commission) decided to protest.

So he ate nothing but 20 potatoes per day for 60 days straight. What happened will probably shock you. Even though Chris was not attempting to lose weight, he did. Not only that, he had dramatic improvements in other areas of his health as well.

These numbers indicate that Chris dramatically reduced his risk for heart disease and diabetes eating nothing but potatoes. His health improvements were in fact far greater than what we normally see from drugs and many intensive lifestyle programs—after eating only high-carb potatoes for 60 days.

While I would never recommend an all-potato diet for anyone, it proves once and for all that in spite of all the bad press, starchy vegetables like potatoes, do not make you fat – as long as you cook them in a healthy way and don’t pile butter, sour cream, cheese, creamy sauces, on top or them—or deep fry them. 

Potatoes also supply your body with 100 percent all-natural glucose. Every cell in your body, even your brain, utilizes glucose. In fact, glucose is one of the oldest evolutionary fuels on the planet. Our bodies have been using glucose as a primary fuel source since the caveman days. And get this: On average, only 1 out of every 120 calories from glucose gets stored as fat.

So 95 percent of the time your body burns up glucose immediately after you consume it. Glucose from potatoes has also has been shown to suppress your hunger hormone ghrelin to help you crush late night cravings without fat storage.

Roast them. Bake them. Fry them in small amounts of healthy oil. Add them to soups, scrambles, or just have them as a side dish.

When I’m really hungry I like to serve homemade chili over freshly baked sweet potatoes…divine! A lighter option is to serve it over spaghetti squash or sautéed zucchini or baked butternut squash noodles. Or just eat it as is out of your favorite big mug!

Quick Tip: Are you generously seasoning every recipe that you make with freshly ground sea salt and black pepper? Taste and season often while cooking. I find that many people are afraid to properly season their homecooked meals, resulting in a dish that just isn’t as flavorful as it should be. Be courageous with that salt grinder! 

Prep:  15 minutes * Cook:  95 minutes * Makes:  6 servings

  • 6 (8-oz) sweet potatoes
  • 2 pounds ground chuck
  • 1 tablespoon olive oil
  • 2 yellow onions, diced
  • 2 tablespoons garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon Dried Oregano
  • 2 teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 3 cups low-sodium beef broth
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 (15 oz) can butter beans, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 1 Anaheim chile, minced
  • 1 teaspoon sea salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro leaves
  • ¼ cup red onion, minced

    1. Preheat the oven to 400 degrees. Line a baking sheet or pan with parchment paper. Rinse and scrub the sweet potatoes. Pat dry with a paper towel and pierce several times with a fork or knife. Place in the prepared pan. Lightly spray the sweet potatoes with olive oil and season with salt and pepper. Bake in the preheated oven for 45 minutes to an hour, until tender when poked.

    2. Sauté the chuck in olive oil until fully cooked. Drain off the fat and return the beef to the pot with the onion, garlic, chili powder, cumin, oregano, paprika and cayenne. Reduce the heat to medium-low and sauté until the onions are soft, about 10 minutes, stirring often.

    3. Add the broth, crushed tomatoes and vinegar. Increase the heat to high and bring to a boil. Reduce to medium-low and simmer for 10 minutes. Add the butter beans, cilantro and Anaheim chile and cook for another 5 minutes. Season with sea salt.

    4. Split the potatoes lengthwise, fluff the flesh with a fork. Top evenly with the chili, a dollop of yogurt and a sprinkle of cilantro and red onion.


Calories: 573 
Fat: 10g 
Carbohydrates: 58g 
Sodium: 588mg 
Fiber: 11g 
Protein: 25g 
Sugar: 12g 

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