Meal Ideas / Plans to help overcome binge eating

What helps me not overeat:
Meal planning and portioning out appropriately, after learning proper sizes from months of logging in MFP.
Eating meals and as a rule only at meals. Four meals a day seems right for me.
Letting myself be hungry (but not famished) before I eat.
Not keeping typical trigger foods at home. If I ever eat them, I don't eat them alone, but in company, with other people.
Eating food I like and not eat food I don't like.
Cook as much as possible from real, single food ingredients.
Eating mindfully - enjoying and really taste and experience the food.
Having balanced meals - always some protein, fat and vegetables.
Eating a varied diet - rotating and alternating foods through the week/year.
Eating the same kinds of meals from day to day - breakfasts are similar, lunches have a couple of more options, dinner is meat+starch+veg or soup/stew except for two days every week, themed dinners create predictability and makes it effortless to get in all the different nutrients I need.
I don't use artificial sweeteners. I drink my coffee and tea black.
I don't buy/eat "diet" foods anymore - I go for full fat and real sugar.
Getting enough quality sleep every day.
Managing stress.
Exercise and fun.

I've read a lot about this and people like Allen Carr, Isabel Foxen Duke, Ellyn Satter, Brian Wansink, Mark Schatzker, Marion Nestle, Michael Pollan, David Aaron Kessler, David L. Katz, Michael Moss, Gillian Riley, Doug Lisle have helped me, as well as the community here. I'm finally getting "Brain over binge" too.

emmincontrol wrote: »

There's this company in Quebec called GoodFood, and many similar companies probably exist in your area. It's a service where they deliver fresh ingredients to your door once per week along with simple healthy recipes. You can see their meal options on their website and each meal is approximately 700 calories. I have these for dinner and work the rest of my day around it. What I love about it is that everything comes in exactly the quantity you need, so there is no chance of overeating (and no waste).

Anyway, it gave me a lightbulb moment and (although I won't be ordering every week) I think it helps to weigh and put ingredients in ziploc bags or tupperwares the day before you plan on eating it and at a moment when you're not hungry. And keep very little food in the house that can be easily eaten on impulse, like snacks and frozen foods.

These are important points for me. I do something similar - I don't use any such services, but when I grocery shop, I aim to buy just what I need for meals I have planned during the next 3-7 days. I have stopped buying "trigger" foods, but I'm taking this a step further: A user in here (sorry, can't remember whole name, but I think it starts with EQ) introduced me to not buying anything that isn't an ingredient for a planned meal, nothing that will lie there and tempt me to "snack" on it. There will be a couple of things (honey, syrups, nut butters, jam) that fall into both categories, but I have no need to stock up on dried fruit or biscuits.

I have also split "planning" from "execution". Planning, which is the same as thinking ahead, keeps me focused on my long term goals. When I follow my (written) plan, I know I don't have to think, just make small adjustments to real life, the plan has already been made and approved, by the "rational me", and the "impulsive me" seems to mostly accept those terms. No more "food fights" - or, at any rate, they have become smaller and less frequent