Today I firmly stepped outside my comfort zone.  Today I met the amazing Steve from Stronger Mind and Body Training.  I have signed up to two complimentary personal training session and a 10 day gym membership pass.  i got such a happy positive and motivating vibe from Steve and I feel that he really would be a great motivator and aide in my journey.

We had a chat about my goals, ambitions and motivators and then went through a 20 minute circuit.  I have two words…..SQUATS and PAIN!!!

Having said that for my first ever session in the gym I think I did pretty good.  I have booked in and I’m excited for next weeks session.

I then had a quick turn around to get home, have a shower then get to a work meeting at the airport.  it wasn’t until half way there that I realised I actually hadn’t had anything to eat since breakfast and I hadn’t even considered lunch in my hurry to get there so instead of reorting to previous shitty but easy food options of take away I very quickly stopped at Woolworths and bought a packet of the new Tip Top Thins bread, a slice of cheese, some turkey, a handful of baby spinach and some aioli.  Quickly I made a sandwich to have on the go.

I am proud of myself for making this decision when I quite easily could have made different poor choices.  While I couldn’t finish it I am not so proud of myself that I ate as quickly as I did and it ended up getting stuck and I felt a bit yuck afterwards.

Moral of the story and lesson learnt that I need to be more organised with my food and I must must must eat a hell of a lot slower even when I’m in hurry.

Tonight in my motivated state I decided to sit down and so the numbers and calculations for if I was to sign up for the PT and the gym on an ongoing basis and much to my disappointment financially it just isn’t a viable option at all.

Not only that but to have the gym membership with my crazy schedule I would struggle to get to the gym more than once a week for my PT session so it really isn’t the best value for money.  So while I am frustrated that once again life gets in the way of having the capacity to do what I want and need at the required level of intensity.

Regardless of that I will keep doing as much as I can with the lifestyle I have, I love my life and I love my boys so first and forth most will always be my first priority.

Day 21 – 2.5km, 21/50 – 87.8km

Not sure what is going on with me today, I feel a bit flat and cranky.

My fluids have been a bit low and my calories are a bit off compared to my normal so I’m not sure if that’s why? My workload and stress levels are pretty high so again I’m not sure if it’s that?

I managed to do about 18 flights of stairs when I was feeling flat this afternoon but not sure if it made things better or worse.

Early night after a cup of tea and I will regroup and start over again tomorrow!

Day 20 – 2.6km, 20/50 – 85.3km

Today is Mother’s Day. I am so very lucky to be extremely spoilt by my boys and my Mum.

I am clearly doing a sufficient amount of whinging about how cold I am this winter getting a new pair of flanneys pj’s and some kick arse ugg boots.

We then went for a family outing to the local play cafe. I walked there while the boys took the car. 

Jamie then decided to shout Chinese take away for lunch and also bought enough for dinner so I could have the night off of cooking. He has officially declared me a cheap date.

I bought a short soup for a massive $5 and I couldn’t finish it. I also bought a pack of 2 beef Satay skewers for dinner for a massive $5.50 and it took me two sittings just to finish one of the skewers. Lucky both of my boys like meaty left overs!

I have had such a lovely family day spending time doing things we wouldn’t have done 6 months ago.

The only thing wrong with today was that I didn’t get to see my Mum! She truly is a remarkable amazing woman who is an incredibly inspiring and motivated in supporting me.  If I turn out half the woman (as in ‘being’ not size) as my Mum is then I will be a’ok.

Thank you Mum for all your love and support, you are one hell of a woman and role model!

Day 19, 19/50 – 82.7g

Protein Enriched Hollandaise 

Makes: 8 portions

Ingredients: 

• 1 cup Chobani yoghurt
• 1 scoop (30g) pure protein powder
• 3 egg yolks
• 2 teaspoons lemon juice 
• 3/4 teaspoons Dijon mustard
• 1 teaspoon butter
• 1 tablespoon dried dill

Method:

• Place the yoghurt, protein powder, egg yolks, lemon juice and mustard in a bullet blender and process until smooth and well combined
• Place the mixture into a completely dry glass or stainless steel bowl
• Place the bowl over the top of a pot of simmering water to create a double boiler
• Continually whisk the mixture for approximately 10 minutes until it thickens
• Carefully remove the hot bowl from the saucepan and place on a heat resistant surface
• Add the butter and dried dill into the sauce and continue to whisk until the butter has melted and with the dried dill is well combined
• Serve warm

Nutritional Value per Portion:

• Calories: 56
• Total fat: 2.3g
• Total carbohydrates: 3.2g
• Protein: 6.2g

Recipe Notes: 

• Store covered in the fridge for up to 7 days
• Can be used cold in wraps and salads
• 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.

I think I exhausted Master L today.  He wanted to go to the supermarket so we walked there.

Not sure his little legs are used to walking under 4km since he put himself to bed at 6.30pm. That is unheard of!

Spent the afternoon in the kitchen brewing up some protein packed goodies. Making a sweet and a savoury protein disc and another new little protein cheesecake.

Such a good day today!!

A good day and quality time with my main little man

Great exercise in beautiful weather 

Great food with great nutrition 

Day 18, 18/50 – 79.9km

After Dinner Mint Mini Cheesecake

Makes: 12

Base Ingredients:

• 1/2 cup almond meal
• 1 (30g) scoop chocolate protein powder
• 1 teaspoon xylitol*
• 1/4 cup coconut oil, melted

Cheesecake Ingredients:

• 300ml heavy cream
• 3 teaspoons gelatine
• 125g extra light cream cheese
• 2 scoops (60g) vanilla protein powder 
• 1 scoop (30g) chocolate protein powder
• 2 teaspoon peppermint essence
• Green food colouring, optional

Method: 

• To prepare the base mix all the ingredients into a small mixing bowl until well combined 
• Spread the mixture evenly into the 12 bases of a mini cheesecake pan and press down firmly 
• Place the cheesecake pan in the fridge while you prepare the cheesecake filling
• Whip the cream until it forms soft peaks then set aside 
• Dissolve the gelatine in 1 tablespoon of boiling water 
• Add the gelatine mix and cream cheese into a bullet blender and process until smooth
• Fold the cream cheese mixture through the whipped cream until well combined
• Split this into 2 uneven portion
• Into the smaller portion (approximately one third of the cream mixture) add in the scoop of chocolate protein powder and beat lightly with the electric beaters until just combined
• Spoon the mixture evenly between the base of 12 wells in the cheesecake pan
• Place in the fridge while you prepare the remaining cheesecake filling
• Into the larger position add the 2 scoops vanilla protein powder, peppermint essense and the food colouring and lightly beat until just combined and until you achieve your desired colour
• Spoon the mixture evenly on top of the chocolate cheesecake mixture 
• Refrigerate for a minimum of 4 hours but preferably overnight before serving
• 

Nutritional Value per Mini Cheesecake:

• Calories: 215
• Total fat: 16.8g
• Total carbohydrates: 3.2g
• Protein: 12.6g

Recipe Notes:

• Picture shown has the mini cheesecake topped with crushed peppermint crisp that is not included in the nutritional information 
• Store in an air tight container in the fridge for a maximum of 7 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.

Cheese & Bacon Protein Discs

Makes: 12

Ingredients:

• 250g full fat Philadelphia cream cheese
• 150g bacon pieces
• 1 shallot, finely diced
• 2 garlic cloves, finely diced
• 1/2 cup Parmesan cheese
• 2 scoops (60g) pure protein powder
• 1/2 cup fresh parsley, shredded

Method:

• Place the bacon, shallots and garlic in a heavy based frying pan and sauté in cooking spray for 3-4 minutes until the shallots soften 
• Set aside to cool slightly
• Place the cream cheese in a microwave for 15-20 seconds or long enough for the cream cheese to be easily mixed
• Add the protein powder, bacon mix and Parmesan cheese and mix with a fork until well combined
• Dollop the mixture into a rough log shape in the middle of a piece of plastic wrap
• Roll up into a log shape approximately 3-4cm round and compacting the log as you roll
• On a second piece of plastic wrap that is played out flat spread the chopped parsley
• Gently tip the log out of the first plastic wrap and lay the log onto the chopped parsley and roll until it’s fully coated
• Repeat the rolling process in the second piece of plastic wrap
• Place in the freezer for at least 60 minutes rolled before slicing
• Remove from the freezer and using a sharp knife cut into 12 even sized discs.

Nutritional Value per disc:

• Calories: 143
• Total fat: 9.6g
• Total carbohydrates: 1.3g
• Protein: 10.7g

Recipe Notes:

• Store covered in an air tight container in the fridge for up to 7 days
• Store in a zip lock bag in the freezer for up to 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.

Chocolate Hazelnut Protein Discs

Makes: 30

Ingredients:

• 1 1/2 cups hazelnut meal
• 5 scoops (150g) chocolate protein powder 
• 1 1/2 cups rolled oats 
• 1/2 cup almond meal
• 1/2 cup cashew butter
• 1/4 cup coconut oil, melted
• 1/4 cup chia seeds 

Method:

• Combine all ingredients into a high powered food processor and process until well combined and starts to ball together 
• Split the mixture into 2 even portions and in plastic wrap roll into an even log shape approximately 3cm thick 
• Place in the freezer for 30 minutes
• Unwrap the logs and slice in 1cm thick Discs
• Store in a zip lock bag in the freezer.

Nutritional Value per disc: 

• Calories: 135
• Total fat: 9.3g
• Total carbohydrates: 5.9g
• Protein: 7.1g

Recipe Notes:

• Store in a zip lock bag in the freezer 
• Cashew butter can be replaced with peanut butter or almond butter if desired
• 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. 

Just call me the stair master. I parked on the 6th floor and work on the 6th floor. All down routes today were done using the stairs.

I went out for coffee with two daring skinny mini colleagues who couldn’t keep up with this fatty on the way out.

That is 24 flights of stairs! I am determined in the next fortnight to forgo the lifts completely and donthe stairs both down AND UP!!

I’m so glad it’s Friday as I have quiet frankly have had a bloody horrible week, my brain has been all over the place and I think I am currently the prime definition of a hot mess.

I have my next appointment with the surgeons program with the lifestyle coach. It can’t come quick enough to sorting out and working through my thoughts. 

Protein Enriched Hummus

Make: 12 portions (40g per portion)

Ingredients:

• 400g can chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 2 tablespoons tahini
• 1 large garlic clove roughly chopped
• 2 teaspoon lemon juice
• 2 scoops (60g) pure protein powder
• 1/2 cup water

Method:

• Place all ingredients into a food processor or bullet style blender and process until smooth
• Add salt and pepper to taste

Nutritional Value per portion (40g):

• Calories: 77
• Total fat: 3.3g
• Total carbohydrates: 6.7g
• Protein: 7g

Recipe Notes:

• Store covered in the fridge for a maximum of 7 days
• This recipe is freezer friendly in 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.