I’ve been meaning to talk about some things and I thought what better time than to talk about body positivity with this drool-worthy recipe. Am I right?
I was absolutely BEYOND excited when I found out I was expecting back in January. I couldn’t wait not only to share the news with the world but even for that little bump to appear. I was convinced in the beginning that all of that early pregnancy bloating was really the baby getting bigger. As the weeks passed and I continued to see sudtle changes in my body I began to also become aware of my inability to take on normal daily tasks like the good ol’ days, pre growing a child. By month four I was beginning to feel that nagging back pain from time to time until finally it just stopped going away altogether. I also found that my usual ability to maneuver into various yoga poses had widdled down to just a few basic ones. Oh, and the running…forget it! My sneakers began to collect dust in the corner. As the weeks continued to pass I watched the little bump begin to grow and my clothing selection begin to shrink. I found myself longing to workout, to run, to put on my skinny jeans, to feel um, less emotional all of the time.
Pause for a second…
It’s not easy for me to write this because I’m sure many women will read this and be appalled to that one might say they weren’t initially accepting to their body changing. They may even continue to say that pregnancy is a beautiful thing and that your body is just as beautiful before, during and after pregnancy…and they’re absolutely right. So I’m not sharing this for ridicule but rather to be open about the internal struggles we face as women even when our bodies are going through this amazing and yes, quite beautiful, transformation.
Now that I’m in the beginning of the third trimester I’ve come to find I feel much more comfortable both emotionally and physically with myself and the changes that have and are still continuing to take place. And trust me there’s lots! Each day as I inspect my bump in the mirror I can’t help but to smile and think of how lucky I am that I DO struggle to tie my shoes, run up and down the stairs without being winded or even to see my own feet. Each time I feel a little jab or a kick I am reminded of how blessed that I, ME, is creating a miracle inside of my belly. And just emotionally, the love I’ve come to feel for what’s inside of this bump is simply indescribable. Regardless of the weight gain, the stretch marks, the added aches and pains I can’t imagine this moment any other way and yes now I DO look in the mirror and think how beautiful this moment really is. How beautiful I really DO feel. Any woman that goes through this kind of transformation should absolutely soak in every moment of it, even if those changes aren’t “your thing”. Go ahead and strut your stuff and your bump in a swimsuit, be okay with those added pounds not just around your middle and don’t worry about how quickly you’re going to be able to take them off after, pamper yourself because you deserve it, savor every single bite of that dessert like these S’mores Berry Tarts (diets are a NO NO while pregnant anyway), treat your body as if it’s made of gold for you’re not just living for only you anymore, be 100% grateful for this time because it is a gift which you’ve been given. And I am convinced there really is no better gift in life that you can give to yourself emotionally than that of self love.
S’mores Berry Tarts
Makes: 6 tarts/ Prep time 10 minutes/ Bake time: about 10 minutes
- 1 sleeve of gluten-free graham crackers
- 5 tbsp almond milk
- 1/2 c of fresh strawberries berries, sliced
- 1/2 c fresh blueberries
- 1 bar of Ghiradelli milk chocolate, broken apart
- 18 marshmallows
- Preheat oven to 350F. Spray or lightly grease a jumbo muffin pan and set aside. (You can use a regular sized muffin pan but you will make more than 6 tarts and should lessen the bake time accordingly).
- In a blender of food processor (I used my Vitamix which worked well) chop the graham crackers until a fine powder forms.
- In a medium-sized mixing bowl stir together the graham powder and almond milk until you achieve a paste like consistency (adjust the liquid if needed as you shouldn’t end up with a crumbly mixture).
- Divide the mixture evenly among the 6 muffin cavities and press the mixture down into the bottom of each.
- Bake for about 5 minutes.
- Remove the pan from the oven and layer onto each crust first the chocolate, then the fruit (I made 3 of each flavor), then top each with 3 with marshamallows.
- Return to the oven and bake for an additional 3 minutes until the marshmallows are just soft.
- Turn the oven on broil to lightly brown the tops but make sure to watch them closely as they turn fast.
- When ready, allow to cool in the pan on a wire rack before serving.
Note: to store place in the fridge, covered, for up to 3 days.