FitFriday, Fat Friday XVIII. It just keeps growing.

Baby.

Which is a good thing, considering how small it was until recently. I seem to be catching up with where I should be and, other than a bit of fluid retention, it’s all gone to the belly, so I know it’s more baby and other relevant substances. A bit of relief, to be fair. Still not grown into my old stretch marks yet, though. I’m wondering exactly how fat I used to be, because I’m willing to bet both my memory and the scarce pictures are failing to convey the sheer volume to me.

Finally got myself to pack the hospital bags with baby things. Survivability is so high at this stage that I don’t need to worry about the sad bits and can stash a few clothes and tiny nappies in the bag. It still feels kind of surreal, but my body’s a lot faster to remind me of the soon-to-be new arrival lately.

Weights.

Despite the physical challenges, I’m reintegrating high rep workouts for a simple reason: the combined hormone imbalances of pregnancy and cyclothymia are leaving me so neurologically challenged that I’m managing to break almost everything I touch. Squeeze things that should be held gently, drop things that shatter, and generally walk into things and “miss” when I reach to pick something up. I need my eyes to be focused a bit more often and my hands to do what I want them to at least half the time. And the only thing I’m not doing to try and get in order is weights.

It’s weird not being able to physically do some lifts, but it feels great to build a bit of work back in despite awkwardly moving around the bump for some exercises. And the regulatory powers of exercise are sheer magic.

Diet.

Still restricting high GI foods, though I found out milk chocolates are apparently low GI, which is kind of cool. Calories are where they are, but I checked yesterday and they haven’t changed much from when I was controlling them more closely. Snacking on veg seems a lot more appetizing lately and salt is really not wanted any more. I think I may just keep playing it by instinct unless the volume of food gets really out of hand.

How did your week in fitness go?

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Seeded Autumn Loaf.

Because however much I’m eating low-GI foods, there’s no way I’m going low carb with this appetite. :p And who doesn’t love a warm slice of bread and butter when the weather starts to turn cold? Just need to top it with some elderberry jam and pair it with a nice hot choc…

spiced autumn bread recipe

Ingredients.

  • 500g/17.5oz wholegrain flour
  • 1.5tsp baking powder
  • 1tsp cinnamon
  • 1tsp salt
  • 1/2tsp cayenne pepper
  • 1-1.5 cups of nuts and seeds (I used walnuts, brazils, sunflower seeds and pinenuts in equal porportions]
  • 2 eggs
  • water as needed
  • 2tbsp honey (optional]
  • seeds for topping (optional]

Utensils.

  • mixing bowl and spoon
  • loaf tin

Recipe.

  1. Preheat the oven to 160C/320F.
  2. Mix the dry ingredients thoroughly together.
  3. Mash in the egg and honey.
  4. Slowly incorporate cold water until the mix is a batter.
  5. Pour into a cake tin. Top with seeds.
  6. Bake until a skewer comes out clean. Ours took 45min, but it depends on how deep your cake tin is, how heavy your flour and how runny your batter. Far more variable than other loaves I have made!

Serve with butter and either cold cuts or jam. Or both.

Bonus: the last scraps from the garden. ^^

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.