I promise I won't go on about this forever, but I am still in shock about this betrayal by my own body.  I recently uncovered basically by lifting my shirt followed by detailed Google research, that the amazing female body that is able to do such unbelievable things, almost overnight in peri-menopause decides it's a good idea to start storing every bit of fat it can get it progesterone deficient hands on in the belly and then molding ample sidehandles for good measure. 

Why? Why would it do that? After surviving the teenage angst and our 20s and 30s borderline eating disorders we finally enter a kind of a ceasefire only to witness our bodies going on a rampage with no regard for our attempts at a healthy diet and regular exercise or respect to how many things we deny ourselves like vinegar crisps. I LOVE vinegar crisp, but I never eat them due to the 500 kCal / 100g. Or Real Greek Taramasalata, 989 kCal a portion, for years I have wanted it but never ordered. Has this made a difference. Currently my gut says probably not.

This latest development is also very unexpected, since my biggest enemy has always been my bum. Again there is a physiological reason - apparently our bodies store fat in our bums for breastfeeding, in my case not a very useful excerise, and why wouldn't it store it in the breasts, much better place for it I'd say. And I think I can hear a male chorus agreeing. Oh, but then the bum men seem to be booing. Confusing.

But now for a small window of time my bum will apparently be my best asset, while my body without asking my opinion moves these fat deposits from my bottom to my belly. But of course my body will overdo this transportation job and I will end up looking like tweedledum.

I have started my offensive supported by US fitness gurus who really just want to sell you a DVD-set or a monthly subscription of some kind, but thanks to YouTube a lot of good exercise programmes are available there free of charge. I'm doing a lot of high intensity interval training, which is supposed to work for this kind of thing. It's pretty much as awful as it sounds. But no pain no gain as my YouTube trainers keep telling me! I nearly threw something at the TV today at the 10th set of a variation of the plank. I hate the plank and I particularly hate the stupid commando, which has nothing to do with taking off your knickers unfortunately, but is this stupid move from elbow plank to full plank one arm at a time.

Cooking-wise the transition is much more fun because I like experimenting substitutions in recipes and find that I can make lots of food still very tasty just being more careful with calories and fat, even healthy fats.

In terms of Caesar Salad the secret to lightness is obviously in the dressing. Apart from the dressing this is a very healthy salad. Although I health hacked the croutons as well, by using whole wheat loaf and baking it with a very tiny amount of oil.

I made this as part of a Italian / Sicialian inspired lunch I prepared for a friend on Saturday. We made a successful trip to IKEA, which we sometimes do when we are desperately lacking in house plants, napkins, plastic containers or candles. And usually I get a tube of this amazing Swedish super salty roe paste, which I squeeze straight to my mouth as a light little salty snack. I will maybe do slightly fewer squirts in the near future as I'm trying to recover my normal body shape. I'm not sure 37% fat Kalle's Kaviar is really helping.

Super light Classic Caesar Salad 

(serves 4 as a side salad)

Dressing

2 anchovy fillets
1 small glove of garlic
1/3 cup of low fat Greek yoghurt
1 tbsp low fat mayonnaise
2 tbsp freshly squeezed lemon juice
2 tsp worchestershire sauce
1 tbsp grated pecorino
Salt (if needed)
Black pepper

Croutons
2-3 slices of wholewheat bread with crusts on
Olive oil spray
Salt
Blackpepper
2 tsp dried oregano

Salad

2 hearts of romaine
1 cup of home made croutons
Dressing
(Anjovy fillets optional)

To make the sauce place all ingredients apart from salt into a mixer and mix until smooth. Check the taste and add salt if necessary, the anchovies, worchestershire sauce and pecorino may have been enough. You can use parmesan, but I find with pecorino you get more flavour from a smaller amount.

To make the croutons either cut the slices of wholemeal bread into cubes or tear into chunks for a more rustic feel. Place on a baking sheet and spray with olive oil spray to keep the amount of oil down. Season with salt and pepper, add the oregano and mix well. Bake in a 180C oven for 10-15 minutes.

To assemble the salad, wash the romaine and cut the leaves into rough chunks. Add in the croutons and as much of the sauce as you like. I like to add enough to lightly coat most of the salad and then have the rest of the sauce on the side for everyone to add more if they wish.

This salad would of course be lovely topped with some baked or grilled chicken.