Latte Protein Panna Cotta

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.




WHMP: 3 February 2018

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

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

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.




Asian Greens

Asian Greens

Makes: 2 bariatric sides

Ingredients:

  • 1 teaspoon sesame oil
  • 2 garlic cloves, finely diced
  • 1/2cm fresh ginger, finely shredded
  • 1/2 long red chilli, finely sliced (optional)
  • 1/2 cup broccoli, in even sized small florets
  • 1/4 cup green beans in 1.5cm pieces
  • 1/2 teaspoon sesame seeds

Method:

  • Heat the sesame oil in the bottom of wok and when hot add in the garlic, ginger and chilli and sauté for 1-2 minutes or until the chilli is popping
  • Add in the broccoli and beans and stir fry for 1-2 minutes, then add in 1 tablespoon of water and continue to cook to your preferred texture
  • If you like your vegetables with less crunch you may need to add another tablespoon of water
  • Picture shown has the vegetables softened but with a crisp crunch
  • Serve topped with the sesame seeds.

Nutritional Value per portion:

  • Calories: 51
  • Total fats: 2.8g
  • Total carbohydrates: 5.6g
  • Sugars: 1.3g
  • Protein: 1.5g

Recipe Notes:

  • Best served fresh
  • 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.




Baked Passionfruit Protein Cheesecake

Baked Passionfruit Protein Cheesecake

Makes: 6

Ingredients:

  • 125g cream cheese
  • 160g Passionfruit YoPro yoghurt
  • 1 egg
  • 2 scoops (60g) vanilla protein powder
  • 1 teaspoon stevia (optional)
  • 6 teaspoons Passionfruit pulp

Method:

  • Preheat the oven to 160 degrees Celsius and place a silicon muffin tray on a baking tray
  • Place the cream cheese, yoghurt, egg, protein powder and stevia in a blender or food processor and blend until perfectly smooth
  • Pour the mixture evenly between the six wells in silicon muffin tray
  • Spoon in a teaspoon of Passionfruit pulp into each muffin cup
  • Bake for approximately 15-20 minutes until the outside edge is set with a gentle wobbled in the middle
  • Allow to cool for 30 minutes before placing in the fridge for a minimum of 2 hours to set.

Nutritional Value per cheesecake:

  • Calories: 144
  • Total fat: 7.6g
  • Total carbs: 3.2g
  • Sugars: 2.2g
  • Protein: 13.8g

Note: nutritional Value does not included the Passionfruit topping in the picture

Recipe Notes:

  • Store in an airtight container in the fridge for up to 5 days
  • This recipe is freezer friendly however best served fresh
  • 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.




PB Protein Cookies

PB Protein Cookies

Makes: 15

Ingredients:

  • 200g natural smooth peanut butter
  • 2 scoops (60g) vanilla protein powder
  • 1 eggs
  • 2 tablespoons milk
  • 2 tablespoons dark chocolate chips
  • Pinch of salt

Method:

  • Preheat the oven to 180 degrees Celsius and line a tray with baking paper
  • Place all ingredients except the milk into a large bowl and mix until well combined
  • Gradually add the milk until the mixture balls together into a dough like consistency (the amount of milk may vary depending on the type of peanut butter used)
  • Roll the dough into 15 even sized balls and place on the baking tray with 4-5cm between each dough ball
  • Lightly spray the tip of a fork with cooking spray and press down onto each dough ball to slightly flatten

  • Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

  • Calories: 112
  • Total fats: 7.5
  • Total carbohydrates: 3G
  • Sugars: 1.8g
  • Protein: 7.8g

Recipe Notes:

  • Store in an air tight container 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.




WHMP: 24 January 2018

Today is a great day for milestones and achievements!! But before I get to today I want to celebrate my night last night.

Jamie and I had an impromptu date night and head out for dinner and a movie. I am officially a cheap date, my order was $7.90 for 3 lamb ribs which I could only fit in one and Jamie ate the other two.

We then head off to the cinema and had a rare treat of going gold class. Last time we went to gold class I remember feeling awkward and uncomfortable kind of perched on the seat like a beach whale, last night I really enjoyed the experience and I was able to curl up and snuggle into the recliner. I was normal just like the other girls in the cinema.

Ok so back today! It’s weigh in Wednesday….

This week – 1.1kg

Total – 85.6kg

I’m so glad that after my gain last week and now I’m back at the gym I have a bigger number on the scale.

And this number meant so much more this week than just a number. This number meant that I met my next mini goal, and this mini goal is in fact a major milestone for me!!

I HAVE FINALLY DROPPED AN OBESITY CLASS. I am no longer Class 3 morbid obese. I can’t believe it, it’s taken nearly 86kg but I’m finally out of that dreaded class. That chapter is now behind me, that chapter is closed, that chapter is in the past and I’m excited to move forwards and smash it out to my next mini goal.

My next mini goal is 14.3kg away which will take me to 100kg lost.

The third great thing today was I got to wear another new re-homed dress today. This isn’t the new and exciting thing as I have received so many beautiful dresses from Tash but this one is a size 18.

I haven’t worn size 18 dress in over 20 years!! It just seems so weird that “normal” clothes sections are now a reality.

While I was at work today and I was on a phone call I completely got distracted when I looks down, forgot what I was talking about and I freely admit it was because I was checking out my own legs!!

They cannot possibly be my legs……




WHMP: 22 January 2018

The bitch is back…..OK OK so I’m not really a bitch but I’M BACKKKKKKK!!!

Yesterday was an anxiety filled day for me! A family outing to the beach. Not only was it the little man’s first beach adventure it was also public exposure to me in bathers!!

My nerves were on an all time high alert freaking out more than is healthy but I did it and we both had an awesome time in the process. I have to stop and cherish these moments spent running around and playing in the water with him as 12 months ago this simply wouldn’t have happened. I wouldn’t have taken him to the beach and if I did I certainly would have NEVER been able to keep up with him!

Today is when I really feel like I’m back on my game! Back at the gym.

Back running again and back smashing out massive calorie burning workouts!

I did 20 minutes on the bike cycling a cheeky 8.5km, 5 minutes on the stair master and then I knocked out 3 sets of the below workout finishing off with 15 minutes on the treadmill doing 30 second interval running.

https://c4kkitchen.com.au/wp-content/uploads/2018/01/img_5657.mov

It’s safe to say I have been officially bitten with the exercise bug and these endorphins get my day started in the best possible and positive way.

Monday means I’m back at work. I had my regular forthrightly meeting at the women’s & children’s hospital and since I was feeling good I braved the heat and walked there and back again burning another cheeky 580 calories in the process.

I had the funniest conversation while I was there, one of the nursing directors hasn’t seen me in probably about 6 weeks and declared that I was looking “deliciously slim”. I can honestly say I was in hysterics laughing at such an amazingly unique compliment. And I can honestly say for my reply once I stopped laughing was to say thank you and I didn’t once think about making a fat joke or a joke deflecting away with humour.

So this is me, looking deliciously slim…….




WHMP: 19 January 2018

Today I had my next scheduled appointment with Life Coach/Psychologist as a part of my surgical program. So this means getting ready this morning the wardrobe anxiety went from NORMAL to EXTREME on the spectrum. I have no idea why but whenever I have an appointment at the clinic I get crazy ridiculously sick to my stomach nervous. I was a bit of a goody two shoes at school so I don’t know this for a fact but I expect it is how I would have felt being called into the principal’s office and sitting there waiting to find out your fate.

So getting ready this morning I tried on, not one, not two but……TWELVE different outfits!


This was the end result! Off I went with a belly full of nervous and nothing else. I am always too scared to eat or drink anything until I get on those dreaded scales at the clinic.


I got there, weighed in and have lost another 4.7kg since my last appointment 7 weeks ago. The numbers have definitely slowed but still moving in the right direction and that’s what important in the bigger picture.

So my appointment with Marg, as always was a revealing and insightful appointment. She doesn’t ever tell me what I should be thinking or if my thoughts are wrong or right, she poses questions so that I can find the answers within.
We talked about my skin issues. The mental toll that it is taking on me having to look at the unattractive naked form but also the physical toll that it is taking in managing the subsidiary issues the skins causes. Simply put I cannot avoid the skin. There is nothing I can do about it, it is what it is and I have to find a way to park the disgust until I am at point where I can action the changes.

I admitted something that I have not told anyone else. I am also obsessed with my skin to the point I am constantly playing with it, jiggling it when its exposed and I can’t stop taking revolting photos (which I will NEVER share with anyone) and looking at them……this is my brain or my alter ego “Frank” trying to self-sabotage me and try and get me to bring back in the self-doubt that I have worked so hard in the last 12 months to not dictate my thoughts and actions.

We talking about my openly declared impatience in this process. Others who had surgery around the same time as me (admittedly which a much lower starting weight) are now at their target, looking fabulous is tiny sizes and having skin removal procedures and here I am STILL Class 3 obese. I know everyone is different but it hurts. I am so desperate, so committed and so determined to get to this end game of 85kg I just want to be there RIGHT NOW…..this is where the impatience stems from. A lot of these thoughts are habitual thought in the way I think. Marg has recommended for me to read a book called “The Power of Habit: Why we do what we do” by Charles Duhigg to help me start understanding my habitual actions and to work through them.

The impatience also stems from a deep and personal fear which I have only every shared with my sleeve twinny. I am terrified, even 85kg down that I won’t get to my end game meaning that I will have to live with the melted candle version of Holly for the rest of my days. I am scared that my weight loss will stop and I will be a let down to not only myself but also to my family and to those who call me an inspiration as I have shared my journey so publically. I am scared that as a result of the weight loss dropping I will have to seriously consider further weight loss surgery and convert from sleeve to bypass. Even 85kg lost and I am still scared that this isn’t going to work for me and I with every gram of my being I want and NEED this to get me to my goals.

We then kept on chatting about sleeve life and I was recalling a conversation with another dear friend who I have met on this journey through the world of Facebook support groups. The conversation was about time machines. She mentioned she would go back in time so that she should change her decisions to get her to the point of needing surgery. I was the opposite, I said I would want the time machine to go forward in time so I was at my end game and relocation services already completed. This is where we had a bit of a breakthrough that underpins everything that we had talked about so far.

And it boils down to one simple word……REGRET!!

I do not regret my surgery by any means. I am so grateful for this surgery, it has not only saved my health and wellbeing but it has also been a journey of self discovery and personal growth. This process has taught me more about myself than I knew possible, the strength, the courage, the determination and the dedication. But also emotional maturity to be able to stop acknowledge, articulate and deal with these emotions. A lot of this emotional articulation has been possible through my blog platform and with the feedback and personal satisfaction I get from being to help, motivate and inspire others on the same path as myself.
I do not regret the decisions I have made in the past that got me to the point of needing weight loss surgery. At that time in my life, they were the right decisions for the right reasons. I have always put my little family first which clearly had me making choices that put everyone else first before me. And that’s ok, that’s the past and it is what it is. I do not regret the past.

What I regret is that things got THAT BAD. I regret talking so long to realise that I’m important and it’s OK to put myself first sometimes. Actually no, it’s not OK….it’s vital that I put myself first as without me being happy and healthy I am of no use to anyone else.

So what do I do about this regret?? I need to let the past live in the past. I need to let the regret go and I need to live in the now.

We talking about numbers and my tiredness with playing the numbers game; watching, waiting, anticipating, tallying, counting etc. Honestly all the numbers are beyond exhausting however at this point in time they are the centre of my world. That horrible number keeps me focused, it keeps me driven, it keeps me on track, it keeps me informed…..all of these positive outweigh the negative sides of regular weigh ins.

The number on the scale sits in the centre of a web of my weight loss life with all these other things being caught in the web surrounding me. The skin, Bertha, Frank my alter ego, regret, worry, fear, disappointment. I don’t need to get rid of any of these things, they are all important and normal things to have and feel but I do need to keep reflecting, allowing myself to process and allowing myself to feel these things. By processing them it means that I can keep them in check and under control and single points within the web. If I lose the ability to be self-aware of all of these points in the web they will merge together and become bigger than they should or deserve to be.

I have no idea if any of this makes any sense but there it is…..I have wardrobe anxieties, I am impatient, I am self-sabotaging, I have regrets, I have a web of negative parts of my life BUT that’s ok. That’s all a part of me, I’m healthier and stronger person for it and now I’m in control of me!