Good morning! It’s time for a bit of baking chocolatey goodness to start off this amazing Thursday link-up with Amanda!
Before I jump into the recipe, I had an amazing privilege of getting a few minutes of Robyn Coale’s time over at The Real Life RD to answer a few questions I had about her practice as a dietitian! She also works at ‘Nutshell Nutrition,’ and there are so many testimonies on there of her work with many clients from various walks of life.
Robyn has shared thoughts on everything that I’ve struggled with from amenorrhea and exercise to intuitive eating and even the SCALE. I hope you can head over there and find them as encouraging as I did.
Without further ado, I’m excited to share this with you!
I asked Robyn a few general questions regarding dieting and intuitive eating, and this is what she had to share.
Yes. We are a diet obsessed culture. Therefore, it inhibits intuitive eating because you are obsessed with a certain amount of calories, and you won’t go over that amount. If your body is craving fats, but you aren’t allowed to have fat, it puts you in a restrictive mindset. Think of the true meaning of ‘diet.’ We need to remind people that a diet is a ‘way of eating.’ It’s not a restrictive mindset, but a way to eat. Everybody has a way of eating. Our culture makes dieting restrictive, but we have to shift the way our culture looks at a diet. Our pride is often tied up in what we eat, it would even be best if we stopped talking about it so much.
2. What is the greatest inhibitor to retraining the body to eat intuitively? (One of mine (Emily’s) biggest struggles right here.)
The greatest inhibitor to retraining the body to eat intuitively is restriction. Your body is often at a place after restriction where you can’t trust your hunger signals. If you are at a healthy place metabolically and hormonally you can eat intuitively, but if you aren’t you can’t. And after restriction, you have to give the girl a plan. When a girl is healing her body, she needs outside structure. She needs tools to know how to eat, how to listen to her body. The reason that people haven’t started thinking in terms of metabolic healing is that the diet industry is a multi-billion dollar industry (box), and people haven’t started thinking outside of the box. People have just gone with it for so long. None of this metabolic healing is earth shattering… It’s just a look into the way the body actually works.
3. What is your eating philosophy that you try to train your clients with as a dietitian?
It’s not all about food all the time. Look at things from an overall perspective. We try to segregate food from life, but we need to strive for an overall balance. It’s more than just food. Take into consideration stress and its effects on the body. Look at all of it, and don’t leave anything out.
Thank you Robyn for sharing your thoughts, and I hope y’all can read more from her at her blog!
- 3 medium large ripe bananas
- 1/2 c. melted coconut oil (You can substitute applesauce for this, if you want to make it low-fat)
- 1/2-3/4 cup coconut sugar (You can do more or less of this depending on how sweet you like your bread)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup Bob's Red Mill All purpose flour
- 1/2 cup Hershey's Special Dark Cocoa Powder
- 1. Mash the over ripe bananas and add in the oil, egg, and vanilla.
- 2. Mix all purpose flour, salt, baking soda, and cocoa powder together in separate bowl.
- 3. Dump or *carefully* pour the dry ingredients into the wet ingredients. Whisk together until completely mixed.
- 4. Grease 9x9 pan, cut parchment paper to fit, and spray the parchment paper with more oil or butter. Pour batter into the pan. Bake at 350 degrees for 30 minutes or until toothpick comes out almost clean.
How was your week?