We all have that one food, the one that calls to us when we’re tired, sad, stressed, or just… human. For some, it’s something sweet. For others (like me), salty and crunchy. Most of us think of these cravings as weakness. A lack of discipline. A bad habit. Unhealthy.

But what if they’re none of those things?
What if they’re just… human?

Here’s something I’ve come to believe, both from studying nutrition and from simply cooking for real people: our cravings make perfect sense. They’re just based on an operating system that’s a little out of date.

Thousands of years ago, our ancestors had to work hard for every calorie. Foods high in fat, sugar, and salt were scarce, so when they appeared, our brains evolved to crave them. Back then, they weren’t “treats”, they were essential for survival. This idea is well established in evolutionary biology and nutrition science, with extensive research already available (see references at the bottom).

Fast-forward to now, and we’re still running that same wiring. But we’re not hunting berries or roasting meat over a fire anymore. We’re scanning Deliveroo menus at 8:30pm or grabbing something between meetings. The scarcity is gone but the craving is still there.

That doesn’t mean anything is wrong with us.
It just means we’re human with brains doing what they were built to do.

Rewriting the Script
This blog isn’t going to tell you what to eat, or how to be “healthier.” That word doesn’t mean much when it’s not rooted in your own life, needs, and values.

Instead, I want to explore this question:
What happens when we understand where our cravings come from and then gently decide what still works for us now?

You don’t have to give up treats. You don’t have to count every bite.
But you can learn to make choices that feel better for you.

The Kitchen as a Starting Point
Sometimes, that shift starts with something simple like what’s already in your fridge, or the way you make your favourite cake.

I didn’t set out to make “healthier” cakes. I just had coconut flour in the cupboard one day and not enough white flour. Or vegan butter instead of regular. But I’d already shifted how I shop and cook, so the substitutions came naturally. The result? Cakes that are a little lighter, still comforting, and still very much cake.

And they’ve become the recipes my friends keep asking for.

That’s what I mean when I say: rewiring doesn’t have to be dramatic.
Sometimes it’s just a different default. A little tweak that becomes a habit.

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References:

Lieberman, D.E. The Story of the Human Body: Evolution, Health, and Disease. Pantheon Books, 2013

Cordain, L. et al. “Origins and evolution of the Western diet: health implications for the 21st century.” The American Journal of Clinical Nutrition, 81(2), 341–354 (2005).