Today it is 5 months since I had my surgery. I am completely gobsmacked with how quickly this time has gone by! 

5 months since Percy came into my life and change my world.

So I did my monthly measurements today and I continue to drop centimetres over my 6 measure points showing that the kilogram figure is only measure of my success and achievements!
I have lost an astonishing 117cm since surgery!

Holy crap! That I’d longer than Lachlan is in height!

Jamie was a little bit “precious” (aka hungover) today after out night out last night. So he had KFC for lunch. This has always been my kypronite and I’ve always been a sucker for KFC. So despite the boys having a smorgasbords of chicken not one little piece passed through my lips!

I didn’t enjoy the smell. I didn’t enjoy seeing the greasy packaging or the greasy feel as I put it on Lachlan’s plate. I didn’t feel like I was missing out.

Percy remains supreme and instead I had homemade dim sim (of course with a sneaky dose of protein powder).

This week has been hard with the little guy being sick, so next week I am determined to be more forceful in making myself go for more walks or just to move more. My body misses it, and I NEVER thought I would say that!

Day 26 – 4.4km, 26/50 – 100.9km

My target was 100km in 50 days……I’m now aiming for 200km



Tonight Jamie and I had our first date night since before I started Opti back in October last year. 

I wore my first goal outfit being a dress I bought from City Chic. 

I had serious anxiety getting ready even though I ended up in my goal outfit.  Everything I wore I was so awkward and uncomfortable in and nothing seemed or felt right.

I am really looking forward to my appointment with my surgeon’s programs life coach toduscuss some of these issues!

Day 25 – 2.5km, 25/50 – 96.5km

I have two words to describe today…..

MUM LIFE!!

My day started at 5am being coated in copious amounts of vomit. Not the ideal way to start the day.  Needless to say the warrior mum came out and went into nurture mode for my poorly little cub.

How do I know that’s he’s not well? He actually asked to eat vegetables which is great, but it meant I had to share my portioned out lunch 🤣😂

Fluids and stress levels are crap. Required a afternoon nap to get through the day thanks to a raging headache.

I saw a quote on Facebook today that was a perfect day for me to see it……

Day 24 – 1.8km, 24/50 – 94km

Roasted Vegetable Dip

Makes: 7 x 50g portions

Ingredients:

• 1 medium eggplant
• 2 small red capsicums
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika

Method:

• Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
• Place the eggplant and capsicums whole on the tray and lightly spray with cooking spray
• Roast for 20 minutes
• Turn the vegetables over gently and roast for a further 15-20 minutes
• Remove the vegetables from the tray and place in a heat resistant zip lock bag and seal
• Sit for 10 minutes, this will allow the vegetables to sweat and will make them much easier to peel
• Remove the vegetables and using tongs as will still be very hot remove the stem, skin from the vegetables
• Roughly chop the vegetable flesh and place in a blender or food processor with any juices remaining in the ziplock bag and the spices
• Process until smooth

Nutritional Value per portion:

• Calories: 26
• Total fat: 0.2g
• Total carbohydrates: 5.7g
• Protein: 1g

Recipe Notes:

• Store in an airtight container for up to 7 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.

Spinach and Three Cheese Rolls

Makes: 12 portions

Ingredients:

• 3 mountain bread wraps
• 250g frozen spinach, defrosted
• 1 cup light ricotta
• 1/2 cup grated Parmesan
• 200g feta, diced
• 1 shallot, finely diced 
• 1 tablespoon minced garlic
• 2 scoops (60g) pure protein powder

Method:

• Preheat the oven to 180 degrees Celsius and line and tray with baking paper
• In a mixing bowl place all the ingredients except the mountain bread and mix until well combined
• Slice the mountain bread down the middle 
• Seperate the mixture into 6 equal portions, spread the mixture evenly down the middle of the 6 portions of mountain bread
• Fold one side of the bread over the spinach cheese mixture
• Egg wash the unfolded open side and fold over to seal the roll 
• Place on the baking tray and lightly brush with some egg wash
• Bake for 20-25 minutes
• Allow to cool in the tray for 15 minutes before moving to the wire rack to cool completely or serve warm

Nutritional Value per portion:

• Calories: 80
• Total fat: 1.2g
• Total carbohydrates: 5.4g
• Protein: 11.2g

Recipe Notes:

• Store in an airtight container 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.

Most people on this crazy weight loss journey at some stage take the right of passage of a make over of some sort. Today was that day…..

Today I had a very rare ‘me’ day and a complete relax day including having the big chop!

I went to the salon with a completely blank canvass and no ideas or expectations and gave Luke feee reign to do whatever he wanted as long as it was within my 3 rules:

1. It’s low maintenance and easy to style
2. I can still put it in a pony tail
3. I don’t look like an arsepie!!!

Well I am so over the moon with the outcome. It’s fresh, healthy and a stylist cut. Now to see if I can mimmick the styling tomorrow morning!

My exercise has been very poor today and I don’t give a rats cracker. Today was all about finding and enhancing the new and improved Holly. Now I just need to learn to take time out and me time more often!

Day 23 – 1.7km, 23/50 – 92.2km

Honey Mustard Chicken Salad

Makes: 3 bariatric serves 

Ingredients:

• 1 tablespoon Chobani yoghurt 
• 1 teaspoon wholegrain mustard
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey 
• 1 scoop (30g) natural protein powder
• 90g finely shredded chicken breast
• 1 hard boiled egg
• 30g bocconcini cheese
• 1/2 large tomato
• 3/4 cup shredded baby spinach
• Salt & pepper to taste

Method:

• Place the yoghurt, protein powder, mustards and honey in a mixing bowl and combine well
• Dice the boiled egg, bocconcini and tomato to similar sized cubes and add to the yoghurt mustard dressing
• Add the shredded chicken and baby spinach also and mix until well combined and all the ingredients are well coated in the dressing.

Nutritional Value per portion:

• Calories: 124
• Total fat: 4.8g
• Tots carbohydrates: 2g
• Protein: 19g

Recipe Notes: 

• Store covered in the fridge for a maximum of 2 days
• This recipe is 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.

Vegetables in Broth 

Makes: 4-6 Opti-intense serves or 8 bariatric serves 

Ingredients:

• 1 head Asian greens
• 1 carrot
• 1/2 zucchini
• 1 small red capsicum
• 1 long red chilli (adjust to your preferred chilli levels
• 3 garlic cloves
• 2cm fresh ginger
• 3 salt reduced chicken stock cubes
• 1 salt reduced beef stock cube
• 3 mushrooms
• 1/2 cup bean sprouts
• 1/2 cup shredded wombok
• 1 tablespoon salt reduced soy sauce
• 400g chicken skinless thigh fillets***

***EXCLUDE this ingredient for the Opti-intense version of this recipe

Method:

• Slice the head of Asian greens reserving the leaves and placing the bottom section into a  soup pot
• Add into the soup pot julienne carrots, zucchini and red capsicum
• Also addthe finely diced chilli, garlic and ginger with the stock cubes
• Slice the chicken into strips (exclude this step for the Opti-intense version)
• Add enough water to be level with the vegetables 
• Simmer for 7-8 minutes
• Add the tops of the Asian greens, bean sprouts, shredded wombok and sliced mushrooms and simmer for another 5 minutes 
• Stir through the soy sauce and serve

Nutritional value for Bariatric portion (8):

• Calories: 79
• Total fats: 2.4g
• Total carbohydrates: 4.1g
• Protein: 10.9g

Nutritional Value for Opti-intense portion:

• Calories: 44
• Total fats: 0.9g
• Total carbohydrates: 6.2g
• Protein: 2.4g

Recipe Notes:

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

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.

Weigh in Wednesday is here again.

This week the inevitable happened. I have had my first ever gain!

I knew it was going to happen one day and I have been preparing myself for it.

I can honestly say I’m 100% OK with it and if anything I almost feel a weird sense of relief that I have finally got my first gain out of the way!

I also know my last week hasn’t been nutritionally as good as some of my previous weeks making some still healthy but more carby choices and with Lochie’s worsening sleep I have been having and extra coffee every day and having an extra snack in the middle of the night during Party-time.

Regroup, refocus and back on track for a bigger and better next week.

I also remind myself that weight is only one measure of success and to stay on focused on the bigger picture 

Day 22 – 2.7km, 22/50- 90.5km

Roast Tomato and Garlic Soup

Makes: 2 serves

Opti-Intense Roast Tomato and Garlic Soup

Protein Enriched Roast Tomato and Garlic Soup

Ingredients:

• 3 large tomatoes
• 2 garlic cloves
• 1 scoop (30g) pure protein powder**

**EXCLUDE this ingredient for an opti-intense recipe

Method:

• Preheat the oven to 180 degrees Celius and line a baking tray with either baking paper or a silicon mat
• Slice the tomatoes in halves and lay on the baking tray with the unpeeled garlic cloves
• Lightly spray with cooking spray
• Roast for 25-30 minutes
• Place the roasted tomatoes into a blender
• Carefully peel the garlic from the husks and place the roasted clove into the blender
• Add 1/3 cup of warm water and process until smooth, do not using boiling water as it doesn’t process as well
• Add in the protein powder and continue to process until smooth
• Serving suggestion to top with some fresh basil

Nutritional Value per protein enriched portion:

• Calories: 68
• Total fat: 0.3g
• Total carbohydrates: 2.1g
• Protein: 13.4g

Nutritional Value per Opti-Intense portion:

• Calories: 10
• Total fat: 0.1g
• Total carbohydrates: 2.1g
• Protein: 0.4g

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.