I’ve ditched the sugar again and apart from a couple of planned (and one unplanned) cheat days, I have been well on track. After I fell off the wagon towards the end of last year, I made a decision to quit the white stuff again in the new year. Isn’t it funny how we consider new years eve such a major milestone in our decisions? As if on the 1st of January we somehow get that extra push we need to make a positive change in our lives. Really, it’s just another date, isn’t it?
So I’ve taken on a slightly different frame of mind now. This time around, it is all about what I deserve….remember we talked about that? From a health point of view, what I deserve is a healthy, well nourished body that I fill with goodness. After all, you can’t expect to get the best from this vehicle that has been assigned to you in this life unless you give it the very best care, no?
And so it is that the menacing ‘I MUST LOSE WEIGHT’ has been replaced by ‘I deserve to be happy with myself, inside and out and a positive step towards that is to be slimmer and healthier’. Is that not much kinder, friends?
Like any affirmation, it is to be repeated. We humans are creatures of habit and our mental patterns, created over years, take gentle persistence to break. So I remind myself daily of my decision to ensure I have what I deserve and try not to berate myself too much when I slip up.
Try it, dear friends. Let’s treat ourselves with kindness, and the universe will do the same.
I was a tad excited when this month’s Sweet Adventures Blog Hop theme of Popsicle Party was announced. This month it is hosted by the lovely Swah from Love Swah.
These chocolate covered, coconut popsicles are a frozen, low-sugar version of the Bounty Bar, a popular Australian chocolate bar. If you want them to be dairy free, leave out the yoghurt but the result will be a harder popsicle.
Bounty Bar Popsicles (Low-fructose)
Makes 6-8 depending on size of moulds
270 ml (1 tin) full-fat coconut milk
1/2 cup Greek yoghurt
4 tbsp rice syrup
1/2 cup frozen fresh grated coconut
150g good quality dark chocolate
Whisk all ingredients together except for the chocolate.
Pour into popsicle moulds.
Freeze until set.
Melt the chocolate in a double boiler or in the microwave in 20-30 second bursts, stirring in between.
Dip the popsicle moulds in hot water to loosen, then dip the popsicles one by one into the dark chocolate or paint it on with a pastry brush.
When the chocolate has set, place back in the popsicle moulds (they won’t fit as well) and in the freezer until ready to eat.
Frozen coconut is available at Indian grocers.
I had a little mixture left as I have small popsicle moulds, and I poured this into an ice cube tray to throw into my smoothies.