Atticus is snoozing in the crib, I have a hot cup of tea, a homemade cookie (maybe two …) and about 39 minutes to write this. Will I make it before he either wakes up or before we have to fly out of the door? Who knows! Tick, tick, tick …. Nothing like the pressure of the clock! Eleven weeks post-partum and I’m just starting to get moving again.

I’ve been doing gentle dog walks for weeks, but it’s going to take more than that to help me manage the carbs that have been helping me through the sleep deprived days.

I’m not feeling any particular pressure, other than I’d like to fit into my summer clothes when the time comes and I just feel uncomfortable when my body does not feel healthy.

When the sugar and alcohol creep back in, so do the aches and pains that make me feel old! And who likes feeling old?!

As much as I’ve enjoyed the wine flowing more freely and the avalanche of sweeter things I’ve used to up my calories for breastfeeding (well pumping, but same-same) … I need to make a few changes.

The alcohol is easy to keep to nights when we’re out, but the sugar I find a little harder. There’s something about a cup of tea and something sweet in the afternoons that makes navigating the baby madness a little easier.

And I’m not gonna lie, it’s been a bit excessive lately ― dark chocolate peanut butter cups, coconut caramels, honeycomb … all delicious, but not exactly healthy.

So this week I’ve dragged out my crash-free cookie recipe. These are sweet, but packed full of better fats, fibre and protein (almond flour, ground seeds) so the nutrient content is high and the impact on your blood sugar is ― comparatively ― low.

If you love to bake, then finding recipes with increased fibre and protein helps to generate a more sustained energy release and less pressure on your pancreas in terms of insulin response.

So, wish me luck with less sugar! I’m also going to join in our Beat the Couch training to get my running back on track.

I’m definitely couch-fit right now and it will be so nice to get running 5k again. The latest Season ― Season 24 ― starts with Intro night on Friday next week. All the information is at www.waterfrontwellness.bm.

We have free spaces for children and financial assistance for those adults who are unable to afford it, either through our payment plan or via subsidised spots (see our Equaliser policy on the website.)

This is an amazing programme and pulls together people of all walks of life from across our community. I’d love you to join me! (p.s. Attix just started wailing ― we made it!)

Crash-free cookies

Ingredients:

2 cups almond flour

1/2 tsp baking powder

1/4 tsp salt

4-5 tbsps coconut oil, (melted)

2.5 tbsps milk, (any variety ― I use almond milk)

1/2 cup sucanat, (unrefined, natural cane sugar, but brown sugar will do)

1/3 cup Linwoods seed mix, (you could just use milled flax seed if you like)

1/2 cup chocolate chips

Method:

Preheat oven to 325F. In a large bowl combine the almond flour, baking powder, salt, 4 tbsps oil, milk, sucanet. Mix until dough comes together.

Stir in 1/2 cup chocolate chips and the seed mix. Combine again, using your hands at the end to form the dough. If it's not sticky enough, add the extra tbsp of coconut oil.

Divide dough into approximately 16 balls. Use your hands to roll the dough into compact balls and then flatten into pucks.

Bake for 18-20 minutes until they have spread and are golden. Remove from oven and allow to cool before removing cookies from the sheet.

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Somorjay Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda.