Today is my birthday!! 

I got to celebrate in two fantastic ways. 

Firstly, I am under a major milestone weight! My team anticipated I would reach this milestone by the first couple weeks of August.

Secondly, because I am so very bloody excited that one of my dearest friends joined the bench today!

Still feel shitty with a residual headache and tiredness even with 10 hours sleep! But I went to work and got through the day.

I am another year old and I might feel revolting but I can guarantee I feel a ridiculously amount better, happier and healthier than I did my last birthday!

Day 41 -1.4km, 41/50 – 150.5km

I have officially been hit with kooties!

Had to get the locum out today as my temperature was out of control and I had a headache and symptoms that verged on a miagraine. 

The diagnosis was viral sinus infection, mild dehydration and a miagraine. He gave me some maxalon and codeine which knocked me out for a couple hours but at least it made dealing with noise bearable.

It’s my birthday tomorrow and I have made some healthy protein packed treats to share with my workmates. Gone are the days of me bringing in a mud cake loaded with sugar! Shhhhhh don’t tell them it’s healthy-ish 😀

Everything in moderation right?

Day 40 – 0.9km, 40/50 – 149.1km

Cream Cheese Truffles

Makes: 12

Truffle Ingredients:

• 125g full fat cream cheese
• 2 scoops (60g) vanilla protein powder
• 2 tablespoons high protein milk
• 3 tablespoons coconut flour
• 2 tablespoons almond meal

Icing Ingredients:

• 1 scoop (30g) vanilla protein powder
• 3 tablespoons coconut oil, melted

Method:

• To prepare the truffles place all the ingredients into a food processor and blend until smooth
• Using damp hands roll the truffle mixture into 12 even balls
• Place the truffles not touching each other on a silicon mat and place in the freezer for 60 minutes
• To prepare the icing melt the coconut oil and use a fork to whisk through the protein powder until smooth and well combined
• Place a single truffle on a fork and dip into the icing rolling until fully coated
• Allow the excess icing to drain off and place the coated truffle onto a silicon mat or non stick baking paper, top with sprinkles if desired straight away as the icing will set quickly
• Repeat with the other 11 truffles, when placing the truffles down ensure they are not touching any of the other truffles until fully set
• Place in the fridge to cool for a minimum of 2 hours before eating.

Nutritional Value per Truffle:

• Calories: 102
• Total fat: 6.8g
• Total carbohydrates: 1.9g
• Sugar: 0.6g
• Protein: 7.7g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of a week
• This recipe is freezer friendly to be consumed within 6 months.
• 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.

Protein Brownies
Makes: 12

Ingredients:

• 400g can black beans, drained and well rinsed
• 2 scoops (60g) chocolate protein powder
• 3 tablespoons cacao
• 1 tablespoon coconut flour
• 1 egg, lightly beanten
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch salt

Method:

• Preheat the oven to 170 degrees Celsius and line a 9 inch square tin with baking paper and spraying with cooking spray
• Place all ingredients into a food processor and blender until smooth, stopping a couple times to scrap down the sides of the bowl a couple times
• Pour the batter into the prepared tin and even out
• Bake for 15 minutes or until the top is set and the edges are pulling away from the sides
• Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completed
• Slice evenly into 12 pieces

Nutritional Value per portion:

• Calories: 73
• Total fats: 0.7g
• Total carbohydrates: 7.8g
• Sugars: 4.1g
• Protein: 5.8g

Recipe Notes:

• Store in an air tight container for a maximum of 5 day
• This recipe is freezer friendly to be consumed within 6 months
• 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.

Quiet day today as mummy and partner duties are in full force with a house full of sick bodies. And although I’m not ready to accept yet, I think I am loosing an immunity battle myself feeling flat with a massive headache that fluids of panadol isn’t even close to touching the aides.

After accepting my new body battle of the excess skin factor and realise it’s going to be an ongoing maintenance maintenance. Yesterday after work I went and bought new knickers and since my guru told me to get a firmer fit I bought 1-2 sizes smaller.

Today I wore one of the pairs that are 2 sizes smaller – no dissection, no lack of oxygen, no cutting me and no camel toe 🤣😅 THEY DIT!!

Day 39.- 1.4km, 39/50 – 148.2km

Chai Spiced Protein Mini Cheesecakes

Makes: 12

Base ingredients:

• 1/2 cup almond meal
• 1 scoop vanilla protein powder
• 1 teaspoon xylitol
• 1/4 cup coconut oil, melted 

Cheesecake ingredients:

• 300ml thickened cream
• 2 teaspoon gelatine 
• 125g extra light cream cheese
• 2 teaspoons xylitol 
• 2 scoops vanilla protein powder 
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon all spice
• 1/2 teaspoon cardamom
• 1/4 teaspoon ground cloves

**Xylitol can be replaced with any natural or artificial low calorie sweetener of your choice.

Method:

• To prepare the base mix the dry ingredients in a small mixing bowl then make a well in the centre 
• Add the coconut oil and use a knife to mix well
• Evenly split the mixture across the mini cheesecake tray pressing the mixture down with your fingertips to firmly compact the base
• Refrigerate while you prepare the filling

• To prepare the filling use electric beaters to whip the cream and set aside
• Dissolve the gelatine in 2 tablespoons of boiling water
• Add the cream cheese, xylitol, spices and protein powder to the gelatine and process until smooth 
• Use a spatula to fold the spiced cream cheese mixture through the whipped cream
• Once combined evenly spoon the cheesecake mixture over the bases and chill for a maximum of 4 hours but preferably overnight.

Nutritional Value per mini cheesecake:

• Calories: 201
• Total fat: 14.7g
• Total carbohydrates: 5.8g
• Sugars: 1.5g
• Protein: 10.1g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• 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.

Today I had an epiphany.

I think it’s a combination of my first before and after photos and also the time to acknowledge the existence of Frank!  So I have been beating myself up with me still seeing the old me in the mirror and I’ve realised what is actually happening.

The issue is then in fact now at all. Now I am actually saying what is before me.

As I look at my before pictures I now realise my view of myself pre-surgery was the wrong view. I always knew that I was big and that I had put on way way way too much weight but I can honestly say I never remember looking in the mirror seeing the puffy uncomfortable sad and tired girl I see in these before photos.

Reality has sunk in that I was way larger than I ever acknowledged.

But the past is exactly that…..the past and I now choose to look forward and I like what I see!

Day 38 – 2.6km, 38/50 – 146.8km

Protein Enriched Dahl

Serves: 6 Bariatric serves

Ingredients:

• 2 teaspoons butter
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 1 small carrot, finely diced
• 4 garlic cloves, finely diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric 
• 2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to your tastes)
• 1 tablespoon fresh grated ginger
• 1 small zucchini, finely diced
• 100g pumpkin, finely diced 
• 400g can lentils, drained and rinsed
• 2 vegetable stock cubes
• 2 scoops (60g) pure protein powder

Method: 

• In a heavy based saucepan melt the butter and sauté the onion, celery, carrot and garlic for 2-3 minutes or until the onion softens
• Add in all the dried spices and the fresh ginger and fry off until aromatic, approximately 1-2 minutes 
• Add the zucchini, pumpkin, lentils and stock cubes then top with 2 1/2 cups water
• Bring to the boil, then reduce the heat to a very gentle simmer for 60 minutes
• Place the protein powder in with 1/3 cup water in a blender and process until smooth
• Remove the Dahl from the heat then stir the protein mixture through the Dahl until well combined.

Nutritional Value per serve:

• Calories: 136
• Total fat: 4.2g
• Total carbohydrates: 15.4g
• Sugars: 2.4g
• Protein: 12.4g

Recipe Notes:

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

Very quiet and sedentary today as I was house bound with a sick miserable little man. I worked from home between sneaking in Mummy cuddles and love.  

Food was ok

Fluids were ok

Exercise was non-existing but it is what it is.

I have had to call on the sleeve brains trust for those that have lived through a massive weight loss. I am already starting to experience skin irritations from excess skin that is just kind of hanging around.

The brains trust (and this beautiful inspiring woman knows exactly who she is) gave me some sound advice of cornflour and it’s time to downsize the knickers to a firmer fit to keep things in place.

The reality of it is that it’s only going to get worse before it gets better but I plan on jicknaming and wearing it as a symbol of my achievements.

Day 37 – 0.8km, 37/50 – 144.2km

Chocolate Chip Protein Cookies 

Makes: 10 cookies

Ingredients:

• 1 egg
• 1/2 cup milk
• 3 scoops (90g) vanilla protein powder
• 1/4 cup coconut flour
• 1/4 cup almond meal
• 1 tablespoon flaxmeal
• 1 tablespoon chia seeds
• 1 1/2 teaspoons xylitol*
• 1/2 teaspoon baking powder
• 1/4 cup dark chocolate chips/chunks

*xylitol can be replaced with any low calories natural or artificial sweetener of your choice

Method: 

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Place the egg and milk in a mixing bowl and whisk with a fork until well combined
• Add all ingredients except the chocolate chips and fold through the wet mix until just combined
• Add the chocolate chips in and fold until just mixed, try not to over mix
• Spoon the mixture into 10 even sized dollops  allowing about 3cm between each cooking
• Bake for 13 – 15 minutes
• Allow to cool on the tray for 10 minutes before moving to a wire rack to cool completely.

Nutritional Value per Cookie:

• Calories: 101
• Total fats: 4g
• Total carbohydrates: 7g
• Protein: 11g

Recipe Notes:

• Store in an air tight container for up to 7 days
• The cookie dough is freezer friendly to be consumed within 3 months, the baked cookies are not freezer friendly 
• 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.