The year 2013 certainly is going fast. I cannot believe we are in November already and heading to December real fast. Are we even ready for Christmas?
On another note, I’m very pleased to say I have lost 19kgs so far since the birth of Asher. 11 kg came off a week after birth (water, baby, placenta..etc) but the rest of it was through clean diet and exercise. I still have some way to go before reaching my pre-pregnancy weight but that’s ok. I have given myself permission to be ok with that.
That was difficult for me. To give myself time and love my body for what it has done. Being health conscious and fit prior to pregnancy, it was hard to adjust to the fact that I needed time to recover. It’s not just about the weight and size issue, but just how weak I felt post birth. Returning to exercise was hard. Getting my strength back was hard. I could not even carry Asher for more than 10 minutes standing. As I slowly started my walks, light intensity exercises and then finally more intense ones, not only am I slowly regaining my strength, but I’m staying in the moment and taking in the process.
So I rewarded myself with a new pair of trainers and started looking for healthy yummy recipes to bake. This is one of them. Who would have thought avocado could turn almond meal into something so yummy? This is good for breakfast, or as a snack. High in antioxidants, cacao almond and avocado turned this into almond bread. The avocado provided a creamy texture to it.
Avocado Chocolate Loaf (adapted from Living Healthy with Chocolate)
1.5 Avocado mashed
3 tablespoon of coconut oil
1 tsp of vanilla extract
2-3 tablespoon of almond milk
1. 5 tablespoon of raw honey
2 cups of almond meal
1tsp baking soda
1/4 cup of cacao powder
50 grams of dark 85% chocolate chopped
Line loaf tin with baking paper. Preheat oven 180C.
Whisk avocado, coconut oil, vanilla, almond milk, honey and eggs together. Pour wet to dry ingredients and fold. Pour in loaf tin and bake for 45 minutes