Once upon a time there was a young lady name Holly.  She was a bigger girl, she always was a bigger girl, being big was all she had every known!  She owned a set of scales but very rarely, and when I say rarely I mean NEVER, used them because it was honestly too depressing and confronting with that number on the screen.

Holly lived her life until one day she decided enough was enough and it was time to no longer live this ‘big’ life and it was time to regain control of her health and wellbeing.  This meant that she needed to become friends with those damn scales.  To she stepped onto those scales and her heart broke more than a little bit.  She exceeded the maximum weight limit of the scales and she couldn’t use them.

As a result of this she had to buy a second set of scales with a much higher weight limit.

The end

OK, so what is the moral of the story?  The moral of this story is that I own two sets of scales which don’t actually agree with each other.  For my regular weekly weigh in, I do what any sane person would do and use the same set of scales to register my weigh in that gives me the lower number.  These scales routinely weigh in 1.4kg lower than my other set of heavier scales.

In the last week the lighter set of scales have decided that they would like to check out and no longer participate in weigh in, I have replaced the battery in them but they still don’t want to play and as a result have done to scales heaven.

So what does all of this jibber jabber mean…….

Weekly Wednesday Weigh in results!
This week – gain 1kg
Total – 86.9kg

I am not at all upset by this week’s official results of a gain.  Why am I not upset? Firstly, because I have now transitioned to my heavier set of scales so the gain could be attributed to that.  Secondly, because small random gains are a normal part of this process.  This is a rollercoaster ride and in the grand scheme of things I am tracking on a continual downwards trendy with even nearly 14 months post op I am still sitting at the average weekly weight loss of 1.24kg since I first started opti-phase.

So yes I have gained, this isn’t perfect but what about life is perfect every step of the way?? It’s about enjoying and appreciated life as a whole so while I may have gained this week, shit happens! I am not losing any sleep over it, in the grand scheme of things I am still consistently and regularly losing weight and tracking in the direction I want and need to continue.

This won’t stop me, this will in fact keep me motivated and focused to getting to where I want to be. And today where it has me dressed as a Valentine’s Day rose…….

Nuts and Banana Protein Cookies

Makes: 12

Ingredients:

• 1 banana
• 200g smooth natural peanut butter
• 2 scoops (60g) vanilla protein powder
• 1 egg
• 2 tablespoons milk

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Break up the banana and mash with a fork, for best result use an “old” banana
• Add in the peanut butter, protein powder and egg mixing well until combined
• Gradually add in the milk until you have a smooth sticky dough, the amount of milk used will vary depending on the viscosity of the peanut butter used
• Spoon 12 even tablespoons of mixture into the baking tray and flatten slightly with the back of a wet spoon
• Bake for 15 minutes, remove from the oven and allow to sit for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

• Calories: 134
• Total fats: 8.2g
• Total carbohydrates: 4.6g
• Sugars: 2.5g
• Protein: 10g

Recipe Notes:

• Store in an air tight container in the fridge for up to 7 days……if they last that long!!

• 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 holly10 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 have been pondering about writing this post for a while and I have really struggled with how to approach it, but today I have decided that I am going to give it my best shot.

To there is a well known saying that “patience is a virtue” and this is basically the essence of what I want to talk about.

What is patience?

• the capacity to accept or tolerate delay, problems, or suffering without becoming annoyed or anxious.

What is a virtue?

• behaviour showing high moral standards.

Well I like to believe I have high moral standards BUT it is very very evident that I have limited to absolutely no patience when it comes to this weight loss process.

The capacity to tolerate delay without becoming annoyed or anxious…..this statement is beyond hilarious to me. Hand on my heart I can honestly say I get annoyed or anxious every damn day.

I get annoyed that I am still so far away from my end goal.

I get annoyed that I am enduring so much physical discomfort from the skin and I have to continue to live with it until I get to my end goals.

I get annoyed that my weight loss has slowed, which I acknowledge is normal and that’s fine, but it just makes the end goal seem even that bit further away.

I get anxious that where I want to be almost seems impossible, insurmountable and unachievable.

I get anxious that I will have to live the rest of my days looks like a half melted candle in the shape of ET.

I get annoyed that I can’t see the light at the end of the tunnel.

Don’t get me wrong, I love my sleeve life, I love where I am in regards to my improved health, wellbeing and fitness. I’m not doing this post for a pity party, I am doing this post to reflect on what’s going on in my head……

I can reflect with my side my sides to see how far I have come and this fills a with so much pride and so much happiness. Yes I am looking great in comparison to where I started from. BUT my current weight and size is still considered “larger than life” by the general society norms so it’s really difficult for me not to see how far I still have left to go….

I have goals, I am determined, I am focused and all of this thing comes down to one simple thing! I am sooooooo bloody impatient and I want to be there right now. Not this time next year, not at the end of the year, not by my birthday but NOW!

Whyyyyy must I be so impatient??

Quinoa Salad

Makes: 3 bariatric portions

Ingredients:

• 1/2 cup quinoa
• 1 cup chicken stock
• 6 cherry tomatoes
• 2 baby cucumber
• 2 spring onions
• 60g diced roast pumpkin
• 1/4 cup shredded fresh herbs
• 30g crumbled feta cheese
• Squeeze lemon juice

Method:

• Place the quinoa and stock with an additional tablespoon of water in a small saucepan with a well sealing lid
• Uncovered bring to the boil
• Once boiling, reduce the heat to a simmer and place the lid on the saucepan and simmer for 15 minutes
• Once the time is up remove from the heat, keep the lid on without opening and sit for a further 10 minutes
• Fluff up with fork before serving
• Chop all remaining ingredients into even soE portions and mix through the quinoa
• Finish with a light squeeze of lemon juice.

Nutritional Value per portion:

• Calories: 103
• Total fats: 3.8g
• Total carbohydrates: 11.7g
• Sugars: 3.3g
• Protein: 5.4g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly

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.

Thai Chicken

Serves: 4 serves (or 10 bariatric portions)

Paste ingredients:

• 1 small onion, roughly chopped
• 1 long green chilli, roughly chopped
• 4 garlic cloves
• 1cm fresh ginger
• 1 lemongrass stalk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon brown sugar

Curry ingredients:

• 1/2 tablespoon olive oil
• 500g chicken breast, evenly chopped
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• 1 capsicum, thinly sliced
• 2 tomatoes, thinly sliced
• 1 cup green beans, in 1cm pieces
• 400ml light coconut milk
• 2 kaffir lime leaves
• 1/2 cup fresh basil, roughly torn

Method:

• Place all ingredients for the paste into a food processor and blend until smooth, then set aside
• Heat the oil in the base of a heavy based saucepan
• Add the onion and celery and sauté for 1-2 minutes until the onion becomes translucent
• Add in the chicken cook for 2-3 minutes until the chicken is all sealed
• Add in the paste and sauté until the chicken is coated and the paste is aromatic
• Pour in the coconut milk, tomatoes, greens, capsicum and kaffir lime leave, you may need to add a small amount of water to ensure all the chicken is in fluids
• Reduce the heat to a medium low heat. Place a lid on the saucepan and simmer for 15 minutes until the chicken is cooked through, this time may vary depending on how large the chicken pieces are cut.
• Remove from the heat and stir through the basil leaves, allow to sit for 2 minutes to infuse the fresh herbs through the chicken then serve

Nutritional Value per bariatric portion:

• Calories: 105
• Total fats: 3.8g
• Total carbohydrates: 4.8g
• Sugars: 2.5g
• Protein: 12.4g

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly to be consumed within 6 months
• Left overs make a delicious wonton pie filling

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.

Thai Beef Sausage Rolls

Makes: 12 portions (or 24 pieces)

Ingredients:

• 3 mountain bread wraps
• 500g lean beef mince
• 1 egg
• 4 garlic cloves, finely chopped
• 1cm fresh ginger, finely chopped
• 1 long red chilli, finely chopped
• 3 spring onions, finely chopped
• 1/2 cup fresh coriander, shredded (stem included)
• 2 scoops (60g) pure protein powder
• 2 tablespoons fish sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Cut the mountain breads into half to have two even sized portions and set aside covered with a tea towel so they don’t dry out
• Place all ingredients except the sesame seeds in a mixing bowl and use your hands to mix well
• Divide the mixture into 6 equal portions
  Using 1 half of a wrap evenly spread 1 portion of the meat filling down the slightly off centre down the middle of the wrap in a sausage shape
• Fold the smaller portion over the meat
• Brush the other side with egg wash before folding over to complete the sausage roll
• Place on the baking tray with the seal side down
• https://c4kkitchen.com.au/wp-content/uploads/2018/02/img_7286.trim_.mov
• Repeat with the remaining mountain bread and portions of filling
• Brush the tops of the sausage rolls with egg wash and sprinkle with the sesame seeds
• Bake in the pre-heated oven for 20-25 minutes
• Allow to cool for 10 minutes on the tray before cutting each roll into 4 even pieces.
• 1 bariatric portions is 2 pieces.

Nutritional Value per bariatric portion:

• Calories: 118
• Total fats: 3.7g
• Total carbohydrates: 6.7g
• Sugars: 2.6g
• Protein: 15.8g

Recipe Notes:

• Egg washed used to seal and brush the tops is not included in the recipe or the nutritional value
• 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 holly10 at checkout to get a 10% discount
• Also delicious served cold

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.

Latte Protein Panna Cotta

Makes: 6

Ingredients:

• 1 cup strong black coffee
• 1 teaspoon sweetener (optional)
• 1 & 1/2 teaspoons powdered gelatine
• 160g vanilla YoPro yoghurt
• 1/2 cup milk
• 2 scoops (60g) vanilla protein powder

Method:

• Dissolve the sweetener and gelatine in the boiling black coffee until full dissolved, make the coffee as strong or weak to suit your tastes
• Place the yoghurt, milk and protein powder in a blender and process until smooth
• Mix the coffee and the yoghurt mixtures together and whisk well
• Pour the mixture evenly between 6 silicon muffin cups
• Place in the fridge covered to set for a minimum of 4 hours or preferably overnight.

Nutritional Value per Panna Cotta:

• Calories: 75
• Total fat: 0.8g
• Total carbohydrates: 3.7g
• Sugars: 3g
• Protein: 13.2g

Recipe Notes:

• Store covered in the fridge within the mounds for a maximum of 7 days
• 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 holly10 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.

It’s been over a week since my last sleeve update so I thought it would be timely to touch base with how Percy and I are travelling.

Since my last post I have some numbers to report back on. I have had another weight in losing another 1kg taking the total to an astronomical 86.7kg

I have also done my monthly body measurements. I used to do them on the 21st of each month to align with my surgery date but that’s just too confusing now so will start doing my body measurements monthly on the 1st of every month. So this lot of “monthly” measurements is just under 6 weeks.

I have lost another 15cm off my 6 measure points taking the grand total to 1.8 metres which is slightly less than 6 foot in length. I am beyond shocked to find out that I have lost 7cm off my hips, that’s more that 1cm a week!

So that’s the numbers reported on things are continuing to track in the correct direction. I have also had some other things happening, nothing substantial but it’s like I have felt a cosmic shift in my thinking over the last week.

I have my new Fitbit and I am love love loving it and I am enjoying being back at the gym pushing myself beyond what I thought possible smashing out some very intense calorie burning workouts. I have exceeded my previous personal bests in leg presses, chest press, squats, time of the stair master and lots of other pieces of equipment.

One of the biggest shifts in the last week has been the way I look at myself. In this photo I would have ordinary diverted my attention to the double chin flaw BUT instead I see my collarbone. Who knew that existed….. I certainly do now as I can’t stop touching it!

I have started admiring and LOVING my legs, admittedly I mean from the knees down, I see tone, I see definition, I see hard work and determination. I no longer see the fluid filled tree trunks that could barely move.

I am admiring my jaw line, I have a normal face and not what my dear Mum refers to as a basketball head.

I have also entered in the world of “normal” clothes wearing a Jacqui E dress in size 18 that’s non-stretch material and feeling amazing in it.

And my “normal” clothes revelation continues with me wearing jeans!! I nearly always wear skirts and dresses so that the shape hides my belly roundness.

And the last clothing turn around is me wearing two piece bathers in public!! Admittedly I wore something over the top but I still wore two piece swimmers.

I’ve also have a new found vest and joy for life in the last week.

Throwing some torture back at my amazing personal trainer getting her to lift what I have lost in weights.

Anita is an amazing inspiration to me and my fitness goals. The other gym inspiration is my cousin Cale who is a picture of toned muscle fireman perfection. It makes me giggle at their Instagram feeds with muscled and toned amazing photos in the stereotypical muscle poses that I wanted to get on board and try my own gym pose out.

Admittedly I still have a long way to go to have the same toned perfection and I also have a long way to go to perfect the token peach popping gym pose. I look like I’m channeling a 1980 aerobics video and singing “lets get physical” as I pump my arms. But I’m loving having a laugh.

What the biggest shift has been is my feelings about Bertha. I hate her but I have to accept that she isn’t going away. So instead I am going to focus on how far I have come already with Bertha and remember that I am a work in progress to getting where I want to be. Bertha is there yes, but I just have to continue to dress in ways to divert and cover the buldge I am so self conscious of. BUT look how far I have come……

I’m excited to see where I will be in mind body and spirit in the next 12 months. Look out world I’m focused, I’m determined and I’m on a mission!

Tomato Relish

Makes: approximately 16 portions (50g)

Ingredients:

• 1 tablespoon olive oil
• 2 large red onions
• 4 garlic cloves
• 25g mustard seeds
• 1kg tomatoes
• 3 long red chilli
• 2 tablespoons brown sugar
• 1/3 cup red wine vinegar
• 1 bay leaf

Method:

• Heat the oil in a large non-stick saucepan and add in the roughly chopped onion, crushed garlic and mustard seeds and sauté stirring occasionally until the onions have browned and caramelised
• Add in the roughly chopped tomatoes, sliced chilli and once simmering gently reduce the heat and continue to simmer for 15 minutes
• Add in the brown sugar, red wine vinegar and the bay leaf continuing to stir regularly for a further 5 minutes or until it has reduced to your desired thickness
• Remove the bay leaf and then allow to cool before transferring to a well sealing storage container

Nutritional Value per Portion:

• Calories: 36
• Total fats: 1.2g
• Total carbohydrates: 5.8g
• Sugars: 3.6g
• Protein: 1g

Recipes Notes:

• Store in an air tight container in the fridge for up to 2 week
• Can also be store in sterilised jars in the pantry in accordance with appropriate sterilisation techniques.

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 Meringue Bark

Makes: 24 pieces

Ingredients:

• 1/2 cup egg whites
• 1/2 teaspoon cream of tar tar
• 2 scoops (60g) chocolate protein powder
• 1/2 cup almond meal

Method:

• Preheat the oven to 120 degrees Celsius and line a tray with baking paper
• Using electric beater whip the eggs whites until you have soft peaks
• Add the cream of tar tar and continue to beat until you have soft peaks
• Add the protein powder and almond meal and use a spatula to gently fold into the egg whites until well combined
• Spread the mixture evenly over the baking paper
• Bake for 60 minutes then turn the oven off and leave in the oven for another 60 minutes without opening the door
• Remove from the oven and then break the Meringue up into 24 even sized pieces.

Nutritional Value per piece:

• Calories: 25
• Total fats: 1.3g
• Total carbohydrates: 0.5g
• Sugars: 0.1g
• Protein: 3g

Recipe Notes:

• Store in an airtight container for a maximum of two weeks
• 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 holly10 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.