I am 8 weeks postpartum and learning to love my new body. I’ve already gotten back to my pre-pregnancy weight (oh the miracles of breastfeeding) but I’ve realized that certain parts of my body will never be the same. And this is more than okay. My stomach is no longer flat (because it carried a human being inside of it). My breasts will likely sag (because they fed another human being for 8 weeks, 6 months, 1 year). My hips are wider (because they had to open up to let my daughter come into the world). And there are stretch marks, battle wounds, that will always remind me of how strong I am.
I enjoy exercising now that I’ve gotten the okay from my doctor, but I do it because it makes me feel good (not because I need to look like I did before I had our baby). I’m learning that loving this new body will teach my daughter to love her own (in all of its forms and stages.)
I haven’t always had the healthiest relationship with food, and I know there are lists, miles long, of foods that one should or should not eat. These lists are especially prevalent in the lives of women. I used to know them, and follow them well.
Ryan and I try to lead healthy lives. We eat more vegetables than any other food group. We haven’t ordered fast food in over three years. Sprouted grains. Organic meat. Pink Lady apples with thick globs of almond butter. But if I’ve learned anything about food it’s this: everything should be enjoyed in moderation.
And so yes, as you well know, I make and eat dessert. Not every night. Not even every week. But when I do, it’s good and it’s made with love and it’s shared with friends and family. Because I want Lucy to learn how to love her body and to enjoy something like this–a caramel apple tart. Or a croissant in Paris. Or a glass of wine with a bar of dark chocolate split between friends.
So here’s to dessert and bodies that are less than perfect but strong with love.
Skillet Apple Tart with Brown Butter Caramel
1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
3 apples, peeled, cored and quartered
1/4 cup firmly packed brown sugar
1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
3 tablespoons butter
1 tablespoon heavy cream
1 teaspoon McCormick® Pure Vanilla Extract
Preheat oven to 400 degrees Fahrenheit. Place puff pastry sheet on a parchment paper-lined baking sheet. Cut 4 (3/4-inch) strips evenly around the puff pastry with small knife. Place strips along the edge of the pastry square to form a frame. Prick pastry all over with fork.
Bake 15 minutes or until golden brown. Cool slightly on wire rack.
Meanwhile, toss apples with sugar, roasted cinnamon and nutmeg. Heat butter in a large skillet on medium-high heat until it just begins to brown. Add apples and cook for 2 minutes. Reduce heat to medium. Cook for an additional 10 to 15 minutes or until apples are tender, turning occasionally. Remove apples with slotted spoon to puff pastry, arranging apple slices in rows.
Cook remaining sugar mixture on medium heat until it begins to bubble. Add cream carefully (it might splatter!). Cook and stir until bubbly. Remove from heat. Stir in vanilla. Spoon caramel mixture over apples. Serve warm.
