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. 

Coffee Protein Discs 

Makes: 36

Ingredients:

• 250g pitted prunes 
• 200ml cold press coffee
• 100g cashews
• 250g oats 
• 150g desiccated coconut 
• 50g almond meal
• 5 scoops (150g) pure protein powder 
• 2 tablespoons coconut flour 

Method: 

• Soak the prunes in the cold press coffee for a minimum of 4 hours but preferably overnight 
• Place the cashews, oats, coconut, almond meal and protein powder in a high powered food processor and process until a meal like texture 
• Add the soaked prunes and excess liquid into the food processor and process until it comes together in a ball
• Split the mixture into 3 even portions and using damp hand roll into a log shape 
• Roll the logs in the coconut flour to coat the outside, this is an important step as these discs are “stickier”‘than other C4K Kitchen protein discs
• Roll the coconut flour coated logs in plastic wrap and freeze for at least 1 hour before slicing
• Place the individually sliced protein discs in a zip lock bag and store in the freezer.

Nutritional Value per disc: 

• Calories: 86
• Total fat: 5.5g
• Total carbohydrates: 8.1g
• Protein: 6.2g

Recipe Notes: 

• Store sliced in the freezer in a zip lock bag 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.

I have been reflection and thinking today about how my surgery and my progress to be a happier and healthier me has affected those people closet to me in my life.

We have a new family member!  Percy is now being talked about and discussed as his own being.  Percy likes to be heard and involved in conversations frequently having a grumble loudly for everyone to hear.  Lochie was sitting in my lap and Percy had a grumble to which the little guy looked around to me and says

“Half way Percy, you’re way too loud”

It’s official Percy is now a fully fledged family member. I know Lachlan is also enjoying me being so much more active asking me to play and go for walks with him.

How has things been for Jamie? I’ve asked him to have a think so tomorrow he can tell me from his perspective the good, the bad and the ugly.

Day 10 – 2.4km, 10/50 – 39.5km

Today I am going to talk wardrobe!

So the vast majority of my clothes I am still wearing are the same size as pre-surgery despite loosing in excess of 50kg.  In hindsight I wore a very limited selection of my wardrobe that were ridiculously stretched and distorted to fit me or I had bought online from overseas so wasn’t a true reflection of Australian sizing.

It’s a weird feeling opening my wardrobe and pretty much having the option to wear most things in there.  My past internet shops that were delivered but were too small and never fit are now coming into rotation.  While the number indicates I’ve lost a massive amount of weight the fact I am still in the same number size in clothes really does play with my mind and makes me doubt and disbelieve  my results so far.

Admittedly  I am fitting into things that I’ve not worn for years or things I have bought and never worn before but that bloody number is STILL THE SAME!!!

Do I need to loose another 10kg, 20kg or 50kg before the clothes measure starts to change too!

I am also crazy self conscious with knowing how to dress to suit and flatter my changing body shape.

Yes, my wardrobe options have completely expanded and I have so many more choices but when I try things on I completely doubt myself and I only see the flaws.

Today I did celebrate my beloved little wins by wearing opaque tights.  I have not comfortably worn opaque tights since before I was pregnant.  I also wore a dress that I can’t even remember when I bought it but obviously have never worn before as it still had the tags on it.  It was a lot more fitted than I am used to wearing so showed my shape rather than hiding and was patterned and colourful when I am used to wearing black on black with a pop of black on the side.

I felt very awkward and uncomfortable with a different style and colour and I could only see the flaws.  Despite getting a massive amount of compliments on how good I looked today.

I still need to adjust my self belief!

Day 9 – 2.8km, 9/50 – 37.1km

This week – 0.9kg
Since Surgery – 34.7kg
Total – 53.6kg

Another week gone and another weigh in.  Had to do an emergency dash to our GP clinic this morning for my little guy and ran into my normal doctor  in the hallway.  She did a look up and down with a big smile telling me that I’m looking good and doing amazing.  Such a nice comment to an otherwise shitty circumstances.

So I realised today, I have lost the same amount of weight as an entire adult, in fact equal to my mum’s best friend.

I am really struggling with this wardrobe transition stage but I do need to retire my “house” pants.  They have done from being my bum around the home pants to everyone in the house can wear them at the same time pants!

Day 8 – 2.2km, 8/50 – 34.3km

Sweet and Sour Sauce

Makes: 2 family sized portions or 16 bariatric portions at approx 1/4 cup each

Ingredients: 

• 440g can crushed pineapple in juice
• 400g can crushed whole peeled tomatoes 
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 zucchini
• 1 red capsicum 
• 4 garlic cloves 
• 1 chicken stock cube
• 2 tablespoons white vinegar 
• 2 tablespoons honey 
• 1 tablespoon soy sauce 
• 1 tablespoon arrowroot flour 
• 2 scoops (60g) pure protein powder 

Method:

• Roughly chop the vegetables into even size and place in a large heavy based saucepan 
• Add the garlic, can of pineapple (including juice), tomatoes, stock cube, vinegar, honey and soy sauce with 1/4 cup water then stir until well combined 
• Place the lid on the saucepan and simmer for 15-20 minutes or until the vegetables are cooked through 
• Place the protein powder, arrowroot flour in a blender with 1/2 cup water and blend until smooth
• Stir the flour paste into the sauce and simmer for a couple minutes until thickened 
• Remove from the heat and allow to cook slightly 
• Using a stick blender to blend the sauce until smooth.

Nutritional Value per portion:

• Calories: 55
• Total fat: 0.3g
• Total carbohydrates. 8.8g
• Protein: 4g

Recipe Notes:

• Store covered on the fridge for a maximum of 3 days 
• This recipe is freezer friendly to be consumed within 6 months.
• The protein powder will soften the colour, if you prefer a more intense traditional red colour add a touch of food colouring 
• Serving suggestion with pork and vegetable stir fry 
• 
• 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.

Motivation is the word of the day.  Tuesday, until 2pm, is the only time in the entire week I get any time to myself.  While I should have been catching up on sleep I had different plans.

I went and bought myself a second hand bike.

I will continue to push myself and get these exercise endorphin going through my body.  I attempted to get a helmet on the way home with no luck but motivated to take the new beast for a burn, I strapped on Lochie’s helmet and off I went.  All was going really well until I decided to mess around with the gears and after that she never rode the same again.  I will have to have a play another day and fix.

I did 1.6km which I guess is a pretty good start.  However two parts of my anatomy are screaming at me to buy another wider and more padded seat.

When I got home I was disappointed that I was only gone for a short amount of time so I put the bike away and decided to set off on a neighbourhood walk.

An hour, 5km and a wardrobe malfunction later I made it back home.

I was planning a therapeutic day of cooking and baking,  So once I got home I got stuck straight into the kitchen.

I was planing on making a protein enriched apple crumble slice, which failed however I salvaged the ingredients to make a chunky apple custard and a protein slab cake.  Made my French Onion Dip and I have no idea what i did wrong but it was thinner than soup so it got tossed out, couldn’t salvage that one.  I planned on making quinoa crackers but I ran out of time.

School pick up came around and I realised at 2pm I hadn’t eaten anything all day!  Quickly had some left over soup, unfortunately it didn’t sit very well because I ate it way too quickly!

Got home from school and the cooking continued making Chicken Kiev Balls for dinner.

Such a productive and delicious day, so much better than having a nap and sleeping my day away.

Day 7 – 8.7km, 7/50 – 32.1km

Today isn’t Saturday. 

Today is wonton-day!

Lochie and I had a good day together. Then coming home I had a bake up of my new food love of wonton wrappers. Those little suckers can do so much more than dumplings!

I am really excited and loving the challenge of creating new healthy recipes and they must be ok since Jamie is taste testing about 4-5 of my portions of whatever I’m making 

Day 4 – 3.2km, 4/50 – 15.3km