Why health coaching?
|
I'm about a week and half into giving Kinfolk Nutrition my undivided attention. I love it, y'all. This week I got to participate in a 3-day intensive focused on trauma-informed health coaching. We revisited the good stuff: the importance of sleep, movement, motivation, and of course, behavior change. The super-cool stuff was all about polyvagal theory and neuroplasticity. Did you know that neuroplasticity is the foundation for how we learn new things and adapt to changes? Or that chronic stress (and trauma) can completely impede our brain from doing either? on blending clinical nutrition with health coachingWhile I was still completing my internship hours, I decided to go for a health coaching certification too. At the time, I had the textbook knowledge of what my clients "needed" to do, I was developing the skills on uncovering their why, but I was really stuck on how. Becoming a health coach was instrumental to that. Now these skills help Kinfolk Nutrition stand out because my approach is a bit different that what most clients are expecting. Why it matters When clients come to me, I'm often the last resort. They've tried every diet you can imagine, they've been to all the doctors you could name, and they're losing hope, feeling like they've failed, or concluding their body is broken. Health coaching invites a reframe--there is no perfect way, or single path to wellness. Maybe this resonates? "Perfectionism is not a pursuit of the best. It is a pursuit of the worst in ourselves, the part that tells us that nothing we do will ever be good enough."
- Brené Brown
I'm a clinical nutritionist--I can tell you what dietary changes will support your health. My health coaching skills are what help you make it happen. Up to try?
the pantryI've been noticing in practice and in my personal life that people are OVERWHELMED. Me too. Because of that, I've been keeping meal prepping to a minimum, and here's how: My Favorite Salad Shout out to Make it Dairy Free for the "Winter Salad with Kale and Brussels Sprouts." I've been obsessed with this salad through 3 seasons now. 🤤 I love a little variety though, so here are few things you could try if any of the ingredients don't speak to you: Base: The OG base is kale (duh). You could go halfsies with another green (spinach or arugula). If you want to add a grain, you could add in a cup of quinoa or farro. Roasted Veggies: The recipe goes for Brussels sprouts and butternut squash, but I've been a huge fan of swapping the butternut squash for beets. And when I don't want to prep any veggies, enter the mixed frozen veggies from Costco. Protein: Not a fan of tofu? Try salmon, shredded chicken (looking at you rotisserie chicken lovers), or even a couple hard-boiled eggs. *this is not a paid advertisement. 😅 in the works📌 Office Space - Secured! I'll be moving into my new office next month. I'm very excited to serve PG County (MD) and the surrounding areas. 📌 Group Workshops - I love a small group session. As a clinician I can teach more folks at a time, and for clients it provides opportunity to learn along side others. When I say they are no dumb questions--I assure if you ask the question, someone else was definitely thinking it. If you have any topics nutrition-related that you are interested in, please reach out! If you have a crew that wants to learn about something--blood sugar management or menopause, label reading or how to incorporate more plants--let's do it. 😊 |