If you have been following along over the years, then you know diet-wise I have really the run the gambit. But one eating habit has always remained the same - I am a self-described Emotional Eater.
Emotional Eating is how I gained almost 60 lbs many moons ago. It is also how I rapidly lost +10 lbs after losing my Dad. For me, my stress levels and food go hand in hand, on both ends of the spectrum.
Food is that perfect easy form of comfort. A delicious relaxing dinner out with friends/family is categorically one of life's simple pleasures.
And on the flip side, high levels of stress send my stomach into a tail spin. Acid reflux, nausea, loss of appetite - are all side effects I experience when my anxiety levels are high.
Last year when Jamie and I went away to France, I suddenly felt like I had turned a bit of corner. I relaxed. I enjoyed myself. My anxiety decreased. And I spent many days eating some of the BEST food in the world.
I was still battling my grief, but I had come to a more peaceful place. The overwhelming feeling I experienced was true exhaustion.
I was tired. I was tired of fighting. And a big part of me was tired of caring. I didn't care about healthy meal prep. I didn't really care about racing or training. I needed a break.
So my training slowed down significantly. And my junk food intake increased exponentially.
It is not something I feel guilty about. It was what I needed for a little while. I needed that simple comfort. I needed that easy win.
But I am finally back at a place where I know I know I need to prioritize a healthy diet. I know I need to do a better job of taking care of my body and my overall health. So I am recommitting to Clean Eating.
My 3 Clean-Eating Principles are simple
1. Focus on eating whole foods (ie. not processed things that come from a package or a box)
2. Strive to eat 7-8 servings of fruits and vegetables a day
3. Limit processed sugar and saturated fat
And while I was out Halifax for the Bluenose they had a healthy chef whipping up delicious cups of Avocado Chocolate Mousse, which sounded ideal to me. So I decided to whip up my own when I got back.
Avocado Chocolate Mousse
Makes 6x half cup servings
1/2 cup of Giddy Yoyo 76% Dark Chocolate
4 very ripe avocados
1/2 cup of raw honey
1 scoop of Vega Chocolate Protein + Greens
1/3 cup of almond milk
1 tbsp of vanilla
1/4 tsp of salt
1. Melt the dark chocolate in a small bowl via double boil.
2. Place melted chocolate, avocados, honey, protein power, almond milk, vanilla, and all into a food processor.
3. Blend until smooth.
4. Refrigerate for 3 hours, top with your favourite fruit and enjoy!!