As I write this, I'm flying home from Boulder where I attended The Future of Healing symposium. The event was the culmination of my yearlong studies with the Institute for the Psychology of Eating. As a result, I am now a proud graduate of their Dynamic Eating Psychology Coach Certification program!
Wondering what the heck Eating Psychology is? Read on to learn about this transformative new field, and get my recipe for my favorite airplane breakfast dish.
Dynamic Eating Psychology
Dynamic Eating Psychology is a groundbreaking new field originated by Marc David, the founder of the Institute for the Psychology of Eating.
An empowering, transformative approach, it views our challenges with eating, weight and health as doorways to deeper places within us calling for love, attention and healing. They are a beautiful opportunity to grow and evolve into the fullest, most creative expression of ourselves.
Dynamic Eating Psychology affirms that our unique, ever-changing relationship with food has important lessons to teach us if we choose to listen. It recognizes that our struggles with eating, weight and health are intimately connected to other primary life dimensions, such as relationships, career, spirituality, purpose, fulfillment, pleasure, and so much more.
My training also focused on Mind-Body Nutrition, an exciting new field that advances the practice of clinical nutrition by exploring the psychophysiology of how our thoughts, feelings and beliefs impact our nutritional metabolism and health.
It goes far beyond classical nutrition by focusing on the fascinating connections between brain, body and behavior. Simply put, what we eat is only half of the story of good nutrition. Who we are as eaters is the other half.
A Holistic, Soulful Approach
With my continued education, I've learned powerful, proven protocols and tools for working with weight issues, body image challenges, overeating, binge eating and a variety of nutrition-related health concerns such as digestion, fatigue, mood and immunity.
I feel extremely blessed, honored and proud to be a part of an empowering, positive movement that approaches such challenges from a place of loving kindness, compassion, curiosity, nourishment, pleasure and innate body wisdom rather than deprivation, rigid rules, gimmicky diets, punishment, guilt or shame.
If you're challenged in any of these areas and are yearning for a fresh, holistic and soulful approach, I invite you to sign up for a Discovery Session with me.
A more nourishing, loving, relaxed and peaceful relationship with food, eating and your body awaits you.
Airplane Yogurt Parfait
Whenever I fly, I'm known for packing more food than clothes. Doing so ensures I'm well nourished and don't have to resort to airport or airplane food, which is mostly outrageously overpriced crap.
In a past issue, I shared some of my favorite flying foods (get 'em here). Just in time for summer travel, here's one more healthy, yummy, budget-friendly tip--my "recipe" for Airplane Yogurt Parfait.
1. Plain Greek yogurt - As yogurt is considered a liquid by the TSA, place a serving inside a plastic snack bag and pack it in your carry-on liquids bag (if it's more than 3.4 ounces, split it into multiple bags).
2. Nuts, seeds and spices - In a separate baggie or container, mix together a few tablespoons of chopped nuts, one tablespoon of ground flax seed or chia seed, and a few pinches of cinnamon.
3. Fruit - In another bag or container, pack prepped strawberries, blueberries, kiwi, etc. If your fruit releases a lot of juice (e.g., frozen berries, peach slices), pack it inside your liquids bag as well, or wait until you're on the plane to slice.
4. Utensils - Be sure to pack a spoon in your carry-on bag. I always travel with my handy bamboo silverware set complete with a spoon, knife and fork.
5. Mix - Simply mix everything into the yogurt bag and dig in!
Of course, this should be eaten soon after preparing unless transferred to an insulated cooler bag after going through security.
Happy, Healthy Travels!