At 5’7″ I currently weigh about 8.5 stone – this is probably the lightest I’ve been since my early teens. And I’m probably the leanest, and strongest, that I’ve ever been.
52kg has been my target race weight, however I certainly hadn’t expected to achieve it relatively effortlessly after having a baby. If I’m honest I’d convinced myself my figure would never come back, but here I am with a stronger core than ever and slimmer hips by a few inches. It’s most unexpected!
I have wondered if getting back into training quickly, during the body rehabilitating phase, has allowed my body to rebuild accordingly? Of course it could all be down to a proper training plan, weight loss through breast feeding and an improved diet, and strength gain from carrying Meg and the general physical nature of just being a full-tine parent. My ‘break’ is when I usually walk an hour a day with Meg in the pram or backpack, and I also have an hour training on the turbo each evening.
Now, can I maintain this target weight until next race season? I guess it’ll fluctuate along the way but I’m pretty confident that this is where my body has naturally settled. I’d like to improve on my body composition – fat/muscle – so from here that’s what I’ll be concentrating on. Really the number I’m most interested in is my power:weight ratio. I want t do everything possible during this training and development phase so I can have another successful and enjoyable race season next year. I also want to have the strength and endurance to compete over a longer duration next year.
With each week I notice changes to my body – new muscles developing, particularly around my hips and thighs, better tone, flatter tummy. Refining my diet will have a lot to thank for this. I eat very little processed food, and sweet treats are all home-made with more wholesome ingredients where possible. Experimenting has been fun. I certainly need calories, but I try not to eat ’empty calories’ these days. I do love cake though(!) so I’ve been trying to find ways to make delicious and wholesome cakes to satisfy my sweet tooth. And they make a great energy fix straight after exercise.
Here is a recipe I’ve worked on for orange and almond cake.
It’s been adapted from a standard victoria sponge mix and it is beautifully light yet kicking with orange flavour. It doesn’t really need a filling or topping. It’s so easy to make.
1 tbsp olive oil
2 oz agave nectar
1 oz caster sugar
finely grated zest from 1 large orange
1 oz (generous) ground almonds
3 1/2 oz self raising flour
1/2 tsp baking powder
2 large free range eggs
Flaked almonds to scatter
- Pre-heat oven to 170degC.
- Put everything but the flaked almonds in large bowl and whisk with an electric hand whisk until smooth and the colour of the batter lightens (~2-3mins).
- Scrape batter into a round cake tin (~ 8 inch). I always line mine with re-useable silicone baking paper.
- Level the mix and then scatter the flaked almonds over the top.
- Bake in centre if oven for 15-20 mins. The smell will direct you as you should be able to detect when it smells sweet and delicious, which is a great time to check your cake. When cakes start to over bake the smell turns bitter, which I guess is the sugar burning.
Definitely check your cake before 15 mins – if it looks cooked touch surface to see if it bounces back.
Once cooked take out of oven and leave in tin for a few mins before turning out.
You could serve this warm with cream or yoghurt for a pudding, but I leave it to cool completely and finish with a dusting of icing sugar. Any excuse to use my sugar duster (best thing ever).