Salted Caramel “Cheesecake + Scales Talk (Paleo, Gluten Free, Raw)

IMG_1466 (640x427)When I started my post baby weight lost journey, it was a clear goal. Lose the weight and stay strong. Fast forward 20 months later, I have more than lost my baby weight and is stronger than before. Has it been easy? Nope. Did it bring up some demons? Yes. 

I spoke about my struggle with the scales. Since Dec 2014, I have not stepped on it. Working on my strength gives me a separate focus and I try not to dwell too much on it. It’s a mind game that I’m conscious about. 

What are some of the reasons why I choose not to step on the scales?IMG_1472 (640x427)

– My body fat is not real low, but low enough for me to be ok with it at the moment. Given that I had (I’m hoping it is a thing in a past although it is more management than anything) PCOS, it is not ideal for me to go too low as it may create havoc to the balance of other hormones. If we ever do have another baby, some body fat will be beneficial to support a pregnancy. 

– I have lost more than enough weight. I’m in a privilege position where I am healthy and definitely not overweight. 

– I am mindful that it may become an obsession. 

– I do not want a number to rule how I feel. Not being on the scales makes me more intune with how my body is going rather than relying my judgement on a number. 

–  I do not want my son to grow up thinking that his mummy is self conscious and focus on a scale. As a Christian, I am mindful that I certainly do not want to worship any other idols including my own body- and I do not want my son to see that. 

– My goals have changed. It’s about functional performance. Some things are harder to measure through scales. I will not find what I’m after by chasing a number. Sure my muscle mass may increase or body fat may go a little higher or lower as a result of my consistent hard work at the gym. It is what I DO daily that matters and may influence the numbers- not the other way round.IMG_1486 (640x427)

So the results of my 3 months experiment? 

I’m not perfect and there are times I’m tempted to stand on scales to see how I’m progressing. Then I stopped and distract myself by hopping straight into the shower instead. In terms of strength, I’m pleased to report I’m doing full push ups more often than none, thrusting at least a 16 kg bar, and deadlifting close to 60kg (above my body weight woohoo!) in multiple reps. In Metcon, we do a mix of multiple reps (like 20x) and single heavy reps. In endurance tasks, I’m rowing quicker and running faster. I’m finishing my drills faster now which is usually a sign of increase in endurance and strength. I’m not quite there yet and hope to be more efficient and proficient drills-although the best compliment someone gave me the other day was that I’m probably close to beating his numbers. Boxing remains a joy and I’m throwing heavier punches. 

There are always things to improve on but right now, these are the changes that I can see. At the end of the day, it’s progress I’m after. Stepping on the scales does not give me that. It will be battle from time to time, but right now.. I get to celebrate. Just celebrate the little wins I have. 

I made this cake for hubby’s birthday celebration. It was so yummy that I was jumping in the kitchen. I still have some slices left in the freezer which if you excuse me, I might just have a few bites…IMG_1488 (640x427)

Salted Caramel "Cheesecake"
Yields 12
Creamy indulgence. A cheesecake without cheese but with the salted nutty filling that is good for you.
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Prep Time
30 min
Prep Time
30 min
  1. Base
  2. 1/2 cup of pistachios
  3. 1 cup desiccated coconut
  4. 1/4 cup of cacao powder
  5. 2 pitted soaked medjool dates
  6. 1/4 cup of coconut oil
  7. 1/4 to 1/3 cup of water
  8. Filling
  9. 1/2 cup macadamias soaked overnight
  10. 1.5 cups of raw cashews soaked overnight
  11. 1 and 1/4 cup of coconut milk
  12. 1/4 cup of almond milk
  13. 5 pitted and soaked medjool dates
  14. 1 tsp vanilla paste
  15. 1/4 cup coconut oil
  16. Chocolate
  17. 1/4 cup coconut butter
  18. 3/4 cup coconut oil
  19. 1/2 cup cacao powder
  20. 1 tsp of cinnamon
  21. 1 tsp of wildflower or any raw honey
  22. pinch of salt
  1. Line a 9 inch cake tin with baking paper.
  2. To make the base, process everything in a food processor. Press into lined tin and freeze.
  3. To make the filling, place everything in a food processor and mix for a good 5 minutes. Scrap and stir and repeat. Add a little more liquid if the mixture is not as smooth or creamy. I like to keep my food processor going for 10-15 minutes to make sure it gets all smooth. Spoon mixture on to base.
  4. Clean the food processor. Place chocolate ingredients and give it a whirl. Take cake out and drizzle on top. Sprinkle with chopped pistachios and cacao nibs. Fridge or freeze. Take it out for 2-3 minutes before cutting with a warm knife.
Adapted from Merry Maker Sisters
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