Talia Schooling Us Back to Health (A Foundation’s Phase Teacher’s Fitness Journey)

Welcome back to another electrifying edition of the Skinny Chef Weekly Blog! This week, I have a dear friend who has taken time out to share her inspiring journey with fitness, health, food, and being a dedicated teacher at Parkview Junior. But before we dive into nutrition and fitness through the eyes of someone who lives it every day, let's take a look at the current state of health affairs!

Talia Levin pictured above:

We all know the importance of nutrition in kids' diets from the get-go, right? Issues like diabetes, high blood pressure, and obesity are all too common in our society. Sadly, reports as recent as 2019 from "The State of the World's Children Report" show that far too many children and young people are not getting the diets they need. This impacts their capacity to learn, grow, and develop to their full potential. So, how can we change the state of nutrition for children, adolescents, and adults? By educating and building good eating habits from the foundation phase.

Improving children's nutrition requires systems to deliver nutritious, safe, affordable, and sustainable diets to all children. "The State of the World's Children 2019 Report" includes an agenda to prioritize children's nutrition. One key point is to "mobilize supportive systems—health, water and sanitation, education, and social protection—to scale up nutrition results for all children." We need to equip teachers with the tools and confidence to engage with children through food. Teaching children about food is crucial and should be an integral part of the government's health and education policies.

So without further ado, let's hear what our foundation phase teacher at Parkview Junior has to say!

Skinny Chef: "Hey Tals, thanks for joining us! So, my first question is, when did your fitness journey start?"

Talia: "My fitness journey kicked off at the tender age of 3 when I started gymnastics. I've always been a sports enthusiast, dabbling in soccer, touch rugby, netball, and athletics during my school years. In primary and high school, I did ballet and gymnastics, earning my Gauteng colors for both. Post-school, I shifted focus to my studies and discovered my love for 'gyming.' I started with loads of cardio until I stumbled upon weightlifting. Combining both was a game-changer!"

Skinny Chef: "What is your fitness routine?"

Talia: "I hit the gym 6-7 times a week for an hour to an hour and a half each session."

Skinny Chef: "Blimey! So, tell me, how do you keep yourself motivated to work out while juggling a full-time career as a teacher?"

Talia: "I stay motivated by witnessing improvements in my physical and mental health. I adore children and pour my heart into teaching, but my evening workouts are my sanctuary—a time to think and destress."

Skinny Chef: "What are your thoughts on having nutritional workshops at schools?"

Talia: "I think teaching nutrition at schools is a fantastic idea! Although some older teachers might be resistant, the younger generation is all for it. Eating properly brings immense benefits in terms of function and energy."

Skinny Chef: "Do you follow a dietary plan? Any other recommendations for staying in shape?"

Talia: "Absolutely, I follow a dietary plan. Growing up in a health-conscious home, my mom was always strict about our diet. Besides good proteins, carbs, veggies, and fruits, there's a time and place for sweet treats—everything in moderation! I monitor my diet closely because I know my body type and strive to look and feel a certain way."

Skinny Chef: "What are your thoughts on the current state of nutrition in schools? Any tips for parents?"

Talia: "Considering our multicultural country, it's crucial to respect different backgrounds. Everyone grows up with varying food habits, some better than others. Understanding these differences can help parents make better choices. I notice a big difference in my students' energy and concentration levels when they start their day with a sandwich, roll, bagel, or fruit and yogurt, and save the sweets and chips for later."

Skinny Chef: "What's your favorite meal?"

Talia: "Sushi is my absolute favorite!"

Skinny Chef: "Okay, someone has fancy taste! Any tips to beat the winter chills and stay healthy?"

Talia: "Consistency is key, no matter the weather. Just because it's cold doesn't mean you skip training. Wear an extra layer or two, and the best way to warm up is to get moving!"

Skinny Chef: "Alright Talia, let's wrap up with your favorite exercise or workout."

Talia: "I love high-intensity workouts—a mix of weight training, cardio, and functional training. Nothing beats a good sweat and getting my heart rate up. Endorphins are the best!"

Skinny Chef: "Thank you for sharing, Talia! There you have it, folks—Talia schooling us back to health! I'd like to leave you all with a special winter gift: my fish soup recipe from my book, guaranteed to keep you warm and healthy. That's all for this week. Thank you all for tuning in. Same time, same place!"

Hearty Fish Soup 

My brother Joel and his wife Tshepiso have always loved hosting. The best parties to this day take place at their home. These parties provided me with many opportunities to whip up one of my favourite dishes.This hearty, healthy fish soup recipe is a great winter meal, with various nutritional benefits. The mussels are a great source of protein and iron, and are low in fat content. Hake is low in calories and contains a considerable amount of micro-nutrients. The red peppers contain vitamins A, C and folate, and the vitamin C helps with the proper absorption of iron. This hearty fish soup is an all-round healthy option for weight loss as it is low in calories and gluten-free, and it can also benefit anyone with anaemia. 

Ingredients

• 2 tablespoons olive oil 

• 1 large onion, finely chopped 

• 4 garlic cloves, crushed 

• 2 celery stalks, diced 

• 1 large red bell pepper, cubed 

• ½ cup dry white wine 

• 1 small lemon, juiced 

• 1 teaspoon parsley, chopped 

• 1 teaspoon oregano, chopped 

• ½ teaspoon salt 

• ½ teaspoon black pepper 

• 2 cups fish stock 

• 2 cans diced tomatoes, not drained 

• 2 tablespoons tomato paste 

• 250g hake fillets 

• 250g mussels, scrubbed and cleaned 

• 2 tablespoons fresh basil, chopped 

• Serves 4

Method

1. Heat olive oil in a large pot over medium to high heat. Add onion and cook for 6 to 8 minutes until fragrant, stirring often. Stir in garlic, celery and bell pepper. Reduce to medium heat and cook for 5 minutes more. 

2. Add wine, lemon juice, mussels, chopped parsley, oregano, salt and pepper. Cover with a lid and cook for 5 minutes until the mussels have opened and most of the liquid has evaporated. Discard any mussels that have not opened. 

3. Stir in the diced tomatoes (including the liquid from the can), fish stock and tomato paste. Cook for 10 minutes uncovered, or until bell peppers are just tender. 

4. Cut hake into small, bite-size pieces and stir into the soup. Bring to a low boil and simmer 5 minutes, or until fish is tender and flaky. 

5. Remove from heat, stir in basil, and serve.