I love whole foods. Really love them. Often love them a little too much.
I’m not skinny, I have been, but I’m pretty sure I won’t be again.
I’m not fit. I have been and one day I hope to be again, but it isn’t a priority right now.
I have a five month old baby girl and I still look pregnant.
I have two other babies who are babies no more.
I have an angel.
I’ve also had an ectopic pregnancy.
And that’s just a glimpse at my parenting journey. There is a fair bit more that this stretched and strained body has endured.
I have cellulite and wrinkles.
I have days when I look exhausted. Days when there is no glow, no spring in my step. Just exhaustion.
I have days when nothing I own fits.
Sometimes in this online world we are inundated with smoothies and perfect bodies, salads and perfect skin. Sometimes it’s inspiring and sometimes it’s a tad depressing.
I could certainly do with losing a few kilos, brushing my hair and slapping on a bit of make-up. I don’t doubt that I would benefit from exercising a little more and eating a little less.
And that photo you see? That’s taken by this photographer I know who works all kinds of magic.
But this is where I am right now, it isn’t perfect, but it’s ok and it’s real. I am a whole foods Mum. A real, imperfect, food loving Mum. The type who sometimes spends the days lying on the couch with the kids eating copious amounts of chocolate and ice cream…
Lemon Cheesecake Smoothie Bowl
- 1/4 cup raw cashews*
- 1/4 cup coconut cream
- 1/4 cup water
- 2 frozen bananas, chopped (approximately 300 grams)**
- 2 teaspoons maple syrup
- flesh of 1 small lemon
- 1/2 teaspoon concentrated natural vanilla extract
- Place the smoothie ingredients into your processor and blend at high speed until smooth. Pour into a bowl and top with blueberries if desired.
- Eat and enjoy!
*to make this nut free double the coconut cream and omit the cashews.
**peel ripe bananas prior to freezing.