My normal Holly day has gone our the window this week as I had to change my work days around to go to a meeting. I can say hand on my heart I MISSED IT!!

I missed the time that I turn the music up, clear the brain of the daily routines and worries and simply just walk to some awesome beats.

Lachlan’s sleeping has been horrendous lately and not getting any better being awake anywhere between 2-5 hours in the middle of the night meaning I am awake for this duration too.

This has resulted in two less than desirable returning habits being my snacking in the middle of the night.  I know half of this is habit but the other half is because I need a hit of calories to get and keep me functioning.

The other thing I am doing is having an extra coffee during the day which is adding in an decent whack of calories I’m not burning as I’m too damn tired and don’t have the time in my schedule to exercise.

Very nervous for tomorrow’s weigh in….60kg total is so close but it won’t happen tomorrow, I am sure of that!

Day 49 – 2.8km, 49/50 – 178km

The amazing advice I got to get new firmer fitting knickers has been so much more effective than I ever thought possible.  Since I have down-sized the knickers my skin irritations have been in check and much more manageable.

So off I went today to get some more after doing my first clothing clear out throwing out all my larger pairs last night.  While I was at the shop I saw they had jeans on clearance so I thought stuff it and bought some. They bloody well fit!!

Jamie is slightly amused as he has never in the entire time he has known me ever seen me in a pair of jeans, let alone skinny jeans!! Have paired it with a top that has finally gone down a size.  I think FINALLY that clothing number is starting to drop.

Day 45 – 2.9km, 45/50 – 162.6km

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.

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.

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.

Chocolate Protein Bars

Makes: 22

Ingredients:

• 2 cups rolled oats
• 4 scoops (120g) chocolate protein powder
• 250g pitted dates
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tablespoons water
• 1 teaspoon vanilla
• Pinch salt 

Method:

• Line a brownie tin with plastic wrap 
• Place all ingredients in a high powered food processor and blend until the mixture comes together into a ball
• Using damp hands firmly press the mixture into the prepared tin
• Chill for approximately 4 hours until firm
• Slice into even portions with a sharp knife with a hot blade.

Nutritional Value per bar: 

• Calories: 115
• Total fat: 3
• Total carbohydrates: 15.6
• Protein: 6

Recipe Notes:

• Picture shown has the protein bars coated in in shredded coconut, this is not included in the nutritional Value calculations 
• You could also finish with a drizzle of melted dark chocolate 
• Store in an air tight container for 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.

Turkey Koftas

Makes: 12

Ingredients:

• 500g turkey mince
• 1/4 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 2 garlic cloves, finely diced
• 1/4 cup shredded fresh parsley
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground chilli (adjust to your tastes)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika

Method:

• Preheat oven to 180 degrees and line a tray with baking paper
• Place all ingredients into a mixing bowl and use your fingers to massage the mixture until well combined
• Divide the mixture into 12 even portions 
• Using damp hands to roll the mixture into log shapes approximately 5cm the same thickness throughout so they cook evenly
• Bake for 20 minutes

Nutritional Value per Kofta:

• Calories: 72
• Total fat: 1.9g
• Total carbohydrates: 5.2g
• Protein: 9g

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

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