Teaching Kids How to be Healthier and Happier
Learning the role food plays in our lives and how it can affect the body and mind at an early age can set our children up for success. Abundant research shows the correlation between diet, mental and emotional development, and physical health.
My goal has always been to educate and setup up practical means of application. My name is Delphine Remy, I am a certified Holistic Nutrition and Eating Psychology Coach. According to The National Association of Anorexia Nervosa and Associated Disorders, an approximate 8 million Americans suffer from eating disorders such as anorexia and bulimia. Another 29 million Americans suffer from Diabetes. That figure represents more than 1 out of 10 adults over the age of 20. 35% of adults in the US are considered obese according to figures provided by the National Institute of Diabetes. 9 out of 10 women are unhappy about their appearance and the list goes on. For too long we have taken a scientific approach to health and well-being, it’s time to try a different approach.
The Psychology of Eating
My philosophy as a Holistic Nutrition Coach is rooted in the Psychology of Eating, which focuses on a more holistic approach of listening to the body and treating the cause of the problem or ailment you may be experiencing as opposed to the symptoms. For example if you are overeating or stress eating, there is a reason why — my philosophy works in conjunction with nutrition to balance the body. So many people struggle with eating healthy and maintaining a healthy lifestyle. I myself struggled as a young adult and overcame my eating disorder using these principles to educate myself and make radical changes. I learned how to unwind and manage the negativity around me and find my center. As a coach, my mission is to share my experience and help others recognize that ‘nutrition, health and wellness’ are opportunities for personal growth.
In working with Healthcorps, my goal is to further develop programs that not only help children and teenagers understand the role food plays in their lives but also how to listen to the cues the body sends when it is in an altered state. I.e stress, heightened emotion, physical activity… When young children are able to tune into their body and understand what they are feeling and experiencing they will be better suited to handle positive and negative stressors as they get older and limit the negative effects of developing unhealthy habits.
If you would like to learn more about the Psychology of Eating, visit my website or sign-up for my monthly newsletter. Not a fan of emails? Follow me on Facebook or Instagram for fun recipes that are uncomplicated, easy to make and kid friendly! Each of my recipes typically include the health benefits of each of the ingredients and why I chose them. I have one general rule I live by, and that’s to eat the rainbow! By eating one brightly colored fruit or veggie each day you can almost guarantee you and your body are receiving the nutrients and vitamins it needs to stay healthy.
I look forward to working with Healthcorps — and I look forward to sharing my philosophy and recipes with you. In honor of Pumpkin Spice month here’s a Pumpkin Soup recipe for you to try this holiday season.
vegan and gluten free
My Pumpkin Soup has coconut! Why? Because it’s so good for you! If you want to learn more about the amazing benefits of it, I invite you to read my blogs “Reasons to fall in love with coconut: part 1” and “Part 2“. You will find that something as simple as coconut oil can have such tremendous health benefits. Combined with pumpkin , a seasonal favorite, will bring you all the fiber and vitamins your body need to build a strong immune system for the upcoming winter months.
2 tablespoons coconut or olive oil
1 large sweet onion, diced
2 cloves garlic, minced
1 tablespoon minced ginger
4 cups fresh roasted pumpkin
2 cups vegetable stock
One 15-ounce can coconut milk
1 tablespoon maple syrup
2 teaspoons sea salt
- Heat the oil and sauté the onion over medium-high heat until soft. This will take about 5 minutes.
- Next, add the garlic and ginger, and continue to cook until fragrant.
- Carefully stir in the pumpkin, stock, coconut milk, maple syrup, and salt. Bring to a boil, then turn the heat down to medium-low and simmer for about 15 minutes. You will notice that the soup has thickened.
- Pour into a blender and blend until very smooth. Garnish with cilantro leaves or toasted coconut shavings.