Spicy Sweet Potato Hummus
Makes: 12 x 50g portions

Ingredients:

• 200g sweet potato
• 400g can chick peas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground chilli (optional)
• 2 scoops (60g) pure protein powder

Method:

• Preheat the oven to 180g degrees
• Place the sweet potato whole and unpeeled directly in the rack and bake for 30-40 minutes until cooked through
• Place the sweet potato in a zip lock bag and seal for 10 minutes, this will cause the skin to sweat and make it easier to peel off
• Peel and roughly chop the sweet potato and place in a food processor
• Place all ingredients into a food processor and blend under smooth.

Nutritional Value per portion:

• Calories: 92
• Total fats: 5.7g
• Total carbohydrates: 8.9g
• Sugars: 1.1g
• Protein: 6.7g

Recipe Notes:

• Store in an air tight container in the fridge for up to 5 days
• This recipe is freezer friendly to be consumed within 6 months
• Suggested to freeze in an ice cube tray for single serve portions
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

I decided with everything I have been going through lately that I deserve to spoil myself so I bought myself a Fitbit. It got delivered today so I have spent a lot of today fiddling around with the unit and the app to figure out how to use it.

Well it really helped me get my fluid levels up so that’s a positive but my food intake and steps haven’t been that great. BUT I am realistic and realise that I’m still not even close to 100% so I can and will worry about the other figures when I’m back to myself again.

Constant pain was worse today than yesterday and I’m now up to day 3 with acute episode free. So I’m taking that as a win for now 🙂

Protein Hot Chocolate
Serves: 1

Ingredients:

• 1 cup low fat high protein milk
• 1 teaspoon vanilla extract
• 1/2 scoop (15g) chocolate protein powder
• 1 tablespoon unsweetened cacao
• 1/2 teaspoon low calorie sweetener

Method:

• Place all ingredients into a blender and process until the protein powder is well mixed
• Pour the mixture into a small heavy based saucepan and gradually heat over a low to medium heat continually whisking until it is at your preferred temperature but do not overheat or bring to the boil

Nutritional Value per serve:

• Calories: 192
• Total fats: 3.1g
• Total carbohydrates: 17.1g
• Sugars: 1
• Protein: 25.8g

Recipe Notes:

• To reduce calories use half milk and half water rather than all milk
• Best served fresh
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Satay Beef Cheeks
Serves: 4 or 12 Bariatric portions

Ingredients:

• 4 beef cheeks
• 1 onion, diced
• 3 garlic cloves, finely diced
• 1 & 1/2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 tablespoon brown sugar
• 1/4 cup natural peanut butter
• 1 can light coconut cream
• 1 beef stock cube
• 1/2 cup water

Method:

• Heat a heavy based frying pan over a high heat and seal both sides of all beef cheeks until they have a nice crust on the outside
• Place the onions and garlic in the base of a slow cooker bowl and place the sealed beef cheeks on top
• Mix the spices, curry powder and brown sugar together and sprinkle half of the mix over the beef cheeks turn the beef cheeks over and sprinkle with the remaining spice mix
• Add the peanut butter and stock cube and then cover with coconut cream and water
• Cook on LOW for 7-8 hours
• Mix the cornflour with some water to make a thick paste stirring through the slow cooker to thicken the sauce.

Nutritional Value per portion (12):

• Calories: 154
• Total fats: 7.6g
• Total carbohydrates: 4.6g
• Sugars: 0.3g
• Protein: 16.9g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months
• Any excess sauce can be frozen to be used as dipping sauce

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Today has been a better day, which makes me very glad and somewhat relieved to say this.

Last night was the first time in almost a fortnight that I didn’t have an episode overnight waking me up in acute pain. Throughout the duration of the day I only had 1 episode which was not as long as other nor was it crazy intense.

The constant pain is still there as the nausea and the dizzy spells and at this stage haven’t decreased in the pain and discomfort levels but I’m still taking the decrease in the acute episodes as a little win and a step in the right direction.

The introduction of the sennalax-coloxyl tablets are definitely working and hopefully working towards clearing out any backlogs that may be happening. Or as Lachlan would say “Mummy is in the toilet AGAIN”.

Percy is still only tolerate even smaller than my previous tea party portions in both food and fluids and is a bit fussy with textures with my lunch getting slightly stuck…but that passed with time.

Today on Facebook in a couple of sleeve groups I am in we did a collective tally of he amount of weight loss and for a bit of fun I did comparatives to the same weight of animals.

I have lost the equal to an average adult size emu 🤣😂😅

One of the groups is a worldwide group so it also works in pounds rather than kilograms. While it doesn’t put it into perspective as to the amount of weight I’ve lost it’s just a big number that makes me feel all warm and snuggle inside.

Today was better, I still look and feel like a completely trash bag…..just not as trashy as yesterday.

Slow Baked French Onion Steak
Serves: 4 or 12 Bariatric portions

Ingredients:

• 4 round steaks, approximately 150-200g each
• 1 packet French Onion Soup Mix or 1 portion of C4K Kitchen's French Onion Soup Mix
• 1 tablespoon liquid smoke (optional)
• 30g butter
• 1/4 cup beef stock (or water)

Method:

• Preheat the oven to 120 degrees Celsius
• Line an baking dish with baking paper
• Roll the steaks, both sides, in the French Onion Soup Mix and lay the steaks in a single layer
• Chop the butter and sprinkle over the top of the steaks then top with water
• Optional, even spread the liquid smoke over the steaks gently rubbing into the meat
• Pour the stock evenly over the top
• Cover the steaks with another piece of baking paper loosing pressing the paper down to create a loose seal
• Bake in the oven for 90 minutes turning the steaks once after 45 minutes.

Nutritional Value per portion (12):

• Calories: 137
• Total fats: 7.1g
• Total carbohydrates: 0.6g
• Sugars: 0.2g
• Protein: 16.1g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Today I ventured out of the house for the first time in way too long, nothing exciting just to the supermarket but even that absolutely took it out of me. The loud noises, the walking around, the bright lights but I did it, it’s got to be done, I need to be socialised and get amongst it and participate in life so I can get myself out of this slump. When I came home I was stuffed and had a nap for 1 and half hours.

We had lunch at the food court which was a time for reflection of food portions. Pre-sleeve I would have easily eaten 12-15 dumplings no questions asked. Before whatever if happening now started I could have eaten 3-4 dumpling this size as they were quite small. Percy has definitely shrunk as well as I couldn’t even finish 2 of them. And they weren’t even that nice, my homemade ones are better than that! I’m looking forward to my dumpling press being delivered this week to give them a crack so I can make some more, otherwise I will just have to make some more and fold them myself.  BBQ pork dumplings I’m thinking, using the filling I would normally have is a steamed bun.

Major pain episodes wise, I had overnight and one tonight,  which I have worked out both occurred about 4 hours after I had a meal. I’m almost too scared to eat as I they seem to be a trigger the episodes.

The constant pain has continued to be there today and isn’t easing up at all and if anything it was slightly worse today.

Has there been movement? The tablets have resulted in some bowel actions but not really anything substantial. Fluid have been hard today as I am really struggling to fit anymore in.

Where is my head at? Same as yesterday but I am determined to beat whatever is going on and move past this speed bump so I can get back on track to where I want to be.

Took a picture the little guy and me this afternoon and it was bit scary to see the deep dark circles and my receding eyes, my eyes are always the biggest big away of when I’m feeling off. I’m feeling as trashbag as I am looking!

Lochie wanted fruit salad for dessert tonight and I thought I’d give it a try for me to have some freshness too, except I added some protein into my strawberry. I know that my protein levels are terrible at the moment so I have had to resort to sneaking protein in whenever and wherever I possibly can!

Protein Hotcakes
Makes: 2 large or 4 small


Ingredients:

• 2 egg whites
• 1 scoop (30g) vanilla protein powder
• 1/4 cup almond meal
• 1/2 teaspoon baking powder
• 1 tablespoon milk

Method:

• Using electric mixers to beat the egg whites until you have stiff peaks
• Fold through the remaining ingredients gently until well combined
• Using a heavy based frying pan over a medium heat heat some cooking spray
• Pour the batter into the frying pan, half the batter for large Hotcakes for 1/4 of the batter for small Hotcakes
• Allow to become golden and until bubbles appear on the surface, approximately 1-2 minutes
• Flip the Hotcakes gently and cook for another 1-2 minute until golden both sides

Nutritional Value per Hotcake (4):

• Calories: 84
• Total fats: 3.9g
• Total carbohydrates: 2g
• Sugars: 0.6g
• Protein: 10.3g

Recipe Notes:

• Store in an air tight container for up to 2 day
• Batter can be also stored covered in the fridge for up to 2 days
• The cooked Hotcakes are freezer friendly to be consumed within 5 months
• Picture shows a large hotcake served with Passionfruit Protein Butter, strawberry with a drizzle of maple syrup and a sprinkle of pistachios.
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Yesterday was a horrible day. Not rock bottom but I was certainly very flat and low. I had so many people comment that maybe I need to take a break from my journal so that I could focus on me, but I have been thinking about it and I have decided no actually that’s not what I want as the main reason I am doing this journal isn’t for everyone else but myself. To use my journal as an opportunity to reflect on my feeling and articulate my emotions and to process everything that’s going on in my life. This is something that I have never done well in my the past and have resorted to making bad choices as a coping mechanism (I.e. Eating my feelings) rather than processing. So I will no longer do that, I will continue to make the time everyday to help me understand me and my journey FOR ME.  And if I can help someone along the way who reads this then that’s a bonus.

Jamie and I head off to the GP this morning to touch base with everything that is going on with Percy and my pains. It was refreshing after the last fortnight to have a doctor in front of me who has focused on me and my concerns and was genuinely trying to understand what is going on. While I am stilled dubbed and enigma given all my diagnostics have come back clear he was listening to me, concerned about the situation and actually treated me like the emotional mess that I am which was a refreshing change. We have discussed everything and we have some  plans in place to try and to relieve some of the symptoms I am experiencing.

He is concerned with my lack of bowel movements and my ongoing blockages since surgery so the first intervention we are trying is to take a sennalax/colloyx tablet every night instead of ‘as required’ weekly and I am have to try and increase my fluids by at least 600ml extra every day. I also have to try and back off on relying on endone for the pain management as this can also contribute to my blockages. While he couldn’t say what is happening he suggested that he believes that due to my huge amount of weight I have lost in a short period of time this has resulted in the muscles around my large and small intestines moving and potentially causing my intestines to have a slight twist in them and any residual matter due to my lack of regular action to be stuck is adding additional pain both the lingering pain and the episodes of pain also. It may not be the case but it’s comforting to here a ‘maybe’ consideration as opposed to we don’t know everything is too hard.

We will just track how I am going and get me through in managing the pain until my follow appointment with Lilian.  I was slightly rejuvenated when I got home which is what I needed.

Today my lotus leggings got delivered and I opened the packet and laughed thinking pffttt as if they will fit they are freaking tiny! Regardless I tried them on and you could have knocked me down with a feather, they fit! They were even comfortable and not dissecting me even if Wonder Woman did slightly have a warped face. I also though given it’s a Friday that I would do  pants off instead of a face off! This is my before pants versus my new Wonder Woman leggings 😀

Over the day I only had 3 acute episodes of pain so thought I would try something that I aren’t tried in over 15 years! A bath!! I have never been one to enjoy laying back in arse water with half your body freezing cold out of the water and my body wedged in so tightly I was almost suction capped to the sides! But tonight I laid back and comfortably fit without any wedge factor and even some room to move!

Well I’m still not a bath person and still didn’t really enjoy it but it’s nice to know that I can have it bath if I want to! I did however not end some relaxing and calm as I ended up having an episode in the bath and vomited everywhere so finished up in the shower trying to recover.

So over-all it was a better day and I know that I am in a better place mentally, not such much physically but one day at a time!

Passionfruit Protein Butter

Makes: 10 x 25g portions

Ingredients:

• 170g Passionfruit pulp
• 1 tablespoon water
• 2 eggs
• 2 scoops (60g) pure protein powder
• 3 tablespoons xylitol*
• 2 tablespoons coconut oil, melted

*xylitol can be substituted with any low calorie artificial or natural sweetener of your choice

Method:

• Place the water, eggs, protein powder and xylitol is a blender and process until smooth
• Pour the egg mixture into a small heavy based sauce and add in the Passionfruit and mix until well combined
• Turn the heat on and over a medium low heat, whisk for 1-2 minutes
• Add the coconut oil and continually whisk for 5-10 minutes until thickened
• Transfer to air tight container to cool completely, the Passionfruit Protein Butter will continue to thicken as it cools.

Nutritional Value per portion (25g):

• Calories: 77
• Total fats: 3.7g
• Total Carbohydrates: 4.3g
• Sugars: 2g
• Protein: 6.9g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly but is best fresh
• To have a thinner final product add 1 tablespoon of water
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.