One of the hardest things for me is that I just feel unhealthy, and I haven't felt unhealthy for a long time. I know we all get sick sometimes, and we have to just do what we can to get ourselves back on track, but it has also been a reminder to me that there is a reason it is important to eat healthy and look after your body. It's the only one you have! So treating it right will pay off in the long run.
I'm not quite sure if I'll feel quite normal enough to run 12km on the weekend for the Mother's Day Classic, but I'm just going to take it day by day and see how I feel when the time comes. So keep your fingers crossed for me that I'm over the worst of it all, and I'll be back to feeling normal again soon!
During the week I did take an early morning picture in the Melbourne CBD as I looked down from the train station. It was so pretty that I have to share!
I also wanted to share a quick recipe I threw together last weekend. Awhile ago I was looking for amaranth flakes at my local health food store, and they didn't have any. I like adding the flakes to my porridge. Instead, they only had amaranth puffs, so I decided to give them a try instead.
Unfortunately, the puffs just didn't work the same in porridge, so I have ended up with a big container of amaranth puffs that I haven't been using. Last weekend I was meeting a few friends for a barbeque breakfast in the park with their kids. When planning what I could bring, and keeping in mind one of my friends is gluten intolerant, I decided I wanted to try to create something with the amaranth puffs. I went for a breakfast bar, and it turned out pretty well I think! Here is the recipe if you want to give it a try :)
- 1 cup of sesame seeds
- 1 cup walnuts
- 1 cup of amaranth puffs
- 1/4 cup of LSA mix
- 2 tbsp of chia seeds
- 1/4 cup coconut flakes
- 1/2 cup currants
- 1 tsp cinnamon
- 1 overripe banana, mashed
- 4 medjool dates, chopped finely
- 1/4 cup coconut oil
- 1/4 cup honey
1. Toast the sesame seeds and walnuts very lightly in the oven for a few minutes. Make sure you watch them! It's so easy to look away and before you know it, they've burnt. Let them cool.
2. Mix the amaranth puffs, LSA mix, chia seeds, coconut flakes, currants and cinnamon in a bowl. Add the toasted seeds and nuts.
3. Heat the banana, dates, coconut oil and honey in a saucepan until it is all mixed together.
4. Pour the wet ingredients on to the dry ingredients, and mix until coated.
5. Pour the mix into a lined baking pan and smooth. Put into the fridge for at least 2 hours.
6. Cut into slices and store in a air tight container in the fridge for up to 1 week. Makes about 12 bars.
I was really impressed with how this bar came out! My main concern was to make sure the wet ingredients were sticky enough to keep the bar together, and it seemed to work.
Just a note - my volumes of dry ingredients is a best estimate - I mostly just threw the ingredients together without measuring too much. And feel free to substitute with whatever you have on hand. Although I will say I think the LSA mix really helped to keep the bar held together.
Are you gluten intolerant? What is your favourite gluten free treat?