Sugar free Lemon Cake

Sugar Free Lemon Cake

Cake ingredients:

  • 6 egg whites
  • 150g butter
  • 1 cup xylitol
  • 2 cup plain flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup lemon juice

Curd ingredients:

  • 6 egg yolks
  • 1/2 cup xylitol
  • 1/2 cup lemon juice
  • 80g butter

Method:

  • Preheat the oven to 180 degrees Celsius and prepare 3 x 20cm round cake tins by greasing very well and lining the base with baking paper
  • Place the egg whites in a mixing bowl and beat with electric beaters until there is stiff white peaks, set aside
  • In a large mixing bowl place the butter and xylitol creaming with the eclectic beaters for approximately 3 minutes until white and fluffy
  • Add in the flour, baking powder, salt, milk and lemon juice beating until smooth
  • Using a spatula fold in 1/2 of the egg whites until just combined, repeat with the remaining egg whites
  • Spoon the mixture evenly across the three prepared cake tins and bake for 20 mins or until golden and a cake skewer comes out clean
  • Turn the cakes onto a wire rack to cool completely before finishing the cake
  • To prepare the curd place the egg yolks, xylitol and lemon juice in a blender and process for 60 seconds until thick, smooth and slightly foamy
  • Add the mixture into a heavy based non stick sauce pan with the butter
  • Continually whisk the mixture over a steady low heat for 5-10 minutes until the curd is thick enough to coat the back of a spoon
  • Transfer the curd into a heat proof container with a lid and place in the fridge to completely cool before using
  • To construct the cake place a thick layer of curd between cakes so you have 2 layers of curd and 3 layers of cake, place in the fridge to set for minimum of an hour before serving
  • Serving suggestions are whipped cream or passionfruit pulp (as seen in the picture).

Nutritional value per piece:

  • Calories: 179
  • Total fat: 11.5g
  • Total carbohydrates: 15g
  • Sugar: 1g
  • Protein: 4.3g

Notes: NV does not include the passionfruit pulp in the picture.

Recipes Notes:

  • Xylitol can be replaced with your low calorie sweetener of choice.
  • Xylitol used in the recipe was from https://www.naturallysweet.com.au/ use the coupon code WHMP15 for a 15% discount
  • Keep the cake store in an air tight container in the fridge for up to 5 days
  • The cooked cakes unconstructed are freezer friendly but for best results serve fresh.
  • 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.




    Breakfast Ham Cups

    Breakfast Ham Cups

    Makes: 15

    Ingredients:

    • 15 round thin slices of ham
    • 8 eggs
    • 1/4 cup natural yoghurt (or cream)
    • 1/2 cup grated cheese
    • 1 small onion, finely diced
    • 1 broccoli stem, grated (approximately 80g)
    • 1 & 1/2 tomatoes, diced
    • 4 mushrooms, diced
    • 4 asparagus spears, thinly sliced
    • 2 garlic cloves, finely diced

    Method:

    • Preheat an oven to 180 degrees Celsius and prepare a silicon muffin tray by gently spraying each well
    • Add the eggs, yogurt and cheese to a mixing bowl gently whisking until well combined
    • Add all onion, tomato, mushroom, asparagus and garlic into the egg mixture and mix until well combined
    • Take a slice of ham and line a muffin tray well with the ham and spoon in the egg mixture until just under level with the muffin tray
    • Repeat with the ham slices and mixture until all used
    • Bake for 20-25 minutes until golden and the egg mixture is set, this is indicated by being slightly firm to touch but with a gentle jiggle in the centre.
    • Allow to cool for 10 minutes in the tray before moving to a wire rack to cool completely.

    Nutrition value per ham cup:

    • Calories: 89
    • Total fat: 4.8g
    • Tots carbs: 2.5g
    • Sugars: 0.8g
    • Protein: 8.7g

    Recipes notes:

    • Store in an air tight container in the fridge for a maximum of 3 days
    • This recipe is freezer friendly to be consumed within 6 months
    • Serve hot or 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.




    Beef Stroganoff (Adaptation)

    Beef Stroganoff (Adaptation)

    Serves: 8 portions with a small side

    Method:

    • 1 large onion, thinly sliced
    • 1 celery stalk, diced
    • 2 garlic cloves, finely diced
    • 500g lean beef, sliced
    • 220g button mushrooms, thinly sliced
    • 40g butter
    • 2 tablespoons plain flour
    • 1/2 packet French onion soup mix
    • 2 beef stock cubes
    • 1 tablespoon Worcestershire sauce
    • 1 1/2 teaspoons paprika
    • Salt
    • 2 cups water
    • 1/4 cup natural high protein yoghurt

    Method:

    • Sauté the garlic, onion and celery in a non stick saucepan with some cooking spray, approximately 2 minutes
    • Add the beef and half of the sliced mushrooms until the beef is sealed
    • Add the the butter and stir until melted
    • Mix well, then add the flour, soup mix, stock cubes, paprika, Worcestershire sauce and salt stirring so the beef is well coated
    • Gradually add the water 1/2 cup at a time stirring well so the stroganoff is smooth and creamy
    • Simmer covered on a low temperature for 15 minutes
    • Remove from the heat, add the yoghurt stirring through until well mixed.
    • Serve and enjoy.

    Nutritional value per portion:

    • Calories: 174
    • Total fats: 10.3g
    • Total carbohydrates: 4.8g
    • Sugars: 1g
    • Protein: 14g

    Recipes Notes:

    • Store covered in the fridge for a maximum of 3 days
    • This recipe is freezer friendly to be consumed within 6 months
    • Recipe provides 8 portions with a small side of 6 portions if serving without a side.

    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: 1 August 2018

    WARNING AND DISCLAIMER: This post contains excess skin and medical photos. If you do not like less than aesthetically pleasing photos then this blog entry isn’t for you today.

    So I finished my last blog post as I head off to the hospital for the big chop chop.

    I got there at 1pm to be “checked in” and head up to my room. It wasn’t the ritz but it was a single room and comfortable with all the facilities I need to receive hygienic quality health care….and that’s what I was there for not a holiday at the Hilton.

    And that long nervous wait began!! I was third on the list so Jamie and I just had to sit around and wait until I got my 10 minute warning to gown up, put on my TEDs and get ready to head off to theatre.

    I go the call up just before 3pm and in the process discovered not one but TWO non scale victories along the way!

    A standard size hospital gown not only fit, did up with no cheeky bum revealed but was in fact baggy…..when I had my sleeve I needed a bariatric gown and even that didn’t close

    And the second non-scale victory is that a standard size bloody pressure cuff fit around my arm. I have my entire adult life needed an XL cuff to get around my arm!

    So off I went to theatre where the fun all began, I got marked up and knocked out ready to bid Bertha one final goodbye. My last words to my amazing surgeon was I wanted a picture of Bertha “off body” and I wanted to know how much she weighed.

    So here it is….this is Bertha

    Weighing in at slightly under 3.1kg….as Lachlan said. Mummy is getting a new belly and the old stinky sore belly is going in the bin.

    BYE BYE BERTHA…..I won’t miss you one little bit!!

    I woke up in recovery I had the loveliest cheeky nurses looking after me who told me that all went well and then decided to give me the code word of “taco” that I had to remember. Once I had dropped the random code word test on me 5 times and all my obs were stable I was back on the ward within 30 minutes of leaving theatre.

    A quick bite to eat I had settled in for the night with half hourly obs for the first 4 hours on the ward then hourly obs for the next 4 hours. And in that time I had already commenced my mobilisation by walking to the toilet for a wee since I was lucky enough to dodge the need for a catheter in surgery. By 2am I was able to snuggle down and have a couple uninterrupted hours of sleep.

    Woke up in the morning feeling surprisingly good, much much better than I expected. Not excessive amounts of pain, just a weird ache and discomfort from the drain site. Those pesky drains where what was giving me grief. I had my first shower and when drying myself and my dressing off with the hair dryer I got you first sneaky peak of my new belly without Bertha! And I could do my first real post-Bertha comparison shot – it’s hard to believe these photos are less than 48 hours apart!

    My drains took a while to get going but once they got going they were running a little bit too enthusiastically to the point that they needed to stay in longer than anticipated. They were supposed to come out Day 2 but they just weren’t ready with too much discharge still being drained.

    Day 2: I had a bit of an incident with the right drain thanks to the drainage tube being blocked with a clot when I got up to go to the toilet all of the backlog of fluid actually drained out through the drain hole all over me, my bed, the floor and legs just say I was not the cleaners favourite patient that night! Once we got the drain replaced and the tube cleared we were back in business and it was draining again. Pain wise I was still comfortably being managed with a combination of endone and tramdol, while still not experiencing excessive amounts of pain it’s just a continual throb and ache along the incision but mainly where the drains are.

    And life was good as even though I got booted out of my own hospital bed I had my favourite visitor of all visitors come in to see me!

    Day 3: I was elated to have my left drain removed. Which when coming out we discovered I must have had a similar style blockage and when the tube was pulled out the “drain hole” became the a drain. Over the next 4 hours everytime I stood upright I had a gush of Fluid expel from the body. It got the point everytime I was about to stand up I called the nurse and had her on standby mode to prepare for onslaught of mess. She estimated I lost another 40-60ml of Fluid using this unconventional method of leaving the body. Yes, it wasn’t ideal. Yes, it was revolting….BUT I couldn’t give two hoots as I would much rather the fluid be out of my body making a mess on the floor than to collect internally to potentially cause any complications to my surgery.

    Once I finally stopped leaking I was able to have a clean up shower where I really had the first opportunity to stop and look at myself. And I am not gonna lie I was shocked with what I saw.

    I didn’t got in with any expectations of what I wanted to look like after my surgery for 2 reasons.

    Firstly, I didn’t want to set expectations so that I didn’t feel disappointed with the results.

    Secondly, I honestly didn’t know what to expect. I was acutely aware I wasn’t having a tummy tuck. I was having an apronectomy and this isn’t a common or widely talked about procedure. It’s a rare procedure offered as an interim fix to those who have lost extreme amounts of weight and are suffering severe secondary medical problems as a result of the excess skin. It’s offered to help me get to the point of being at goal weight and stable to be eligible for the standard tummy tuck procedure. I knew I wasn’t going to come out with a flat washboard contouring tummy and I was comfortable with that.

    So what was my first impressions of my results so far! Shock, delight, joy, pleasure, happy tears and disbelief that this is my body! Bertha is officially gone and I don’t miss her one little bit! And I can honestly never remember in my entire adult life my stomach ever looking so flat!

    Day 4: this was my rough day. People had warned me about the day 3 blues and for me (probably because I had a PM list) it hit day 4. Day 4 I hit the slump day. My pain was no better or worse than previous days. My mood however was less than desirable, I was simply put….over it! I felt fine and healthy enough to go home. I was sick of laying around in bed all day doing nothing. My little man was missing me terribly to the point he wanted me to leave hospital and start walking home. I was over the watching the numbers of the drains and begging them to stop draining so I could have them removed. I just was over it….I wanted out! Day 4 I survived!

    Day 5: this amazing man made me the happiest girl in the world!

    This is my surgeon Dr Darren Molony from Adelaide Plastic Surgery. Not only is Darren one of Adelaide’s best surgeons who specialises is body contouring post extreme weight loss he is a kind and caring surgeon who has the best outcomes in mind for his patients. Every nurse I had made comments of how well I did with selecting my surgeon and that he is by far one of the best in his field! Thank you Dr Molony for being so bloody good at your job and THANK YOU THANK YOU THANK YOU for giving me the all clear to have the second drain removed and for me to go home!

    I am so lucky and grateful to have had all amazing supportive and kind caring nurses in my 5 days. While the facilities at the Memorial Hospital are a little dated this what not my priority. My priority was to receive safe, quality and respectful care and this is exactly what I received and I am so very thankful for all the staff for looking after me so incredibly well!

    Day 5: I get to put on normal clothes

    And my chariot awaits!! Jamie is taking me home for the next stage of my recovery.

    And Bertha…..well she gets left behind. In the bin. Where she belongs!!




    WHMP: 26 July 2018

    It’s D-day!!

    I can honestly say the last 31 days have been amazing, challenging and rewarding all at the same time. I have committed to maintaining a high focus and high intensity to get me in the best possible place and ready for my apronectomy.

    I committed to 3 meals and 3 snacks a day incorporating fresh veggies into my day. A minimum of 1.8L of fluids a day. Throughout each week I wanted to do high intensity exercise of over 800 calories burnt in a workout at least 4 times a week but also listening to my body and allow my body to rest when I needed it.

    I did it. Most days I hit my targets with food and fluids, some days I didn’t. I absolutely smashed my exercise goals out of the park. I made wise and informed food choices throughout this period but also at times made some questionable choices and I did this completely guilt free.

    After only a small loss after the first week I decided not to weigh in for the remainder of the period and I have weighed in this morning.

    So over the last 31 days I am excited to have lost 3.1kg taking my grand total to 97.1kg

    I will be heading off to the hospital in the next 20 minutes. The million dollar question is how am I feeling and to be honest I am not really sure. I feel nervous. I feel excited. I feel impatient. I feel confused. I feel stressed. I feel relieved. I feel happy. I feel hungry….these are just a few things I’m feeling but most importantly I FEEL READY!

    To kill time this morning, I have packed my bags.

    I took my little guy to school.

    I have done a face mask.

    I’ve finished all the laundry and cleaned the house from top to bottom.

    Yup….I am ready!

    The time has come to say bye bye once and for all to Bertha

    https://c4kkitchen.com.au/wp-content/uploads/2018/07/img_0211.mov




    Keto Chocolate Fudge Cake

    Keto Chocolate Fudge Cake
    Makes: 24 bariatric portions

    • Ingredients:
      -300g 90% dark chocolate
      – 1/2 cup heavy cream
      – 175g unsalted butter
      – 1 teaspoon instant coffee
      – 6 eggs
      – 1/4 cup stevia (or low calorie sweetener of your choice)
      – 1 teaspoon vanilla extract
      – 1/4 cup coconut flour
    • Method:
      – Preheat the oven to 160 degrees Celsius and prepare a springform 20cm round cake tin by greasing and lining the base with baking paper.
      – Place the dark chocolate, cream and butter in a sauce and over a very low heat continually stir until the chocolate has nearly completely melted.
      – Remove from the heat and continue to stir until the chocolate has completely melted, set aside to cool slightly.
      – In a small mixing bowl add in the remaining ingredients and whisk with a fork until well combined.
      – Use a spatula to combine the two mixture together until just combined.
      – Pour into the prepared cake tin and bake for 30 minutes or until the cake is set and cooked through, for a more fudgey cake reduce the cooking time by 5 minutes.
      – Allow to cool in the cake for 10-15 minutes before transferring to a wire rack to cool completely.

    Nutritional Value per bariatric portion:
    – Calories: 160
    – Total fat: 14.6g
    – Total carbohydrates: 3g
    – Sugar: 1.5g
    – Protein: 3.2g

    • Recipe Notes:
      – Store in an air tight container to be used within 5 days
      – This recipe is freezer friendly, to be consumed within 6 months.
      – Delicious served cold as a cake or slightly warmed with a dollop of cream or some fresh berries.



    WHMP: 13 July 2018

    It has been more than a long time between my When Holly Met Percy official blog posts. While being daily active on both my Facebook and Instagram platforms, I haven’t actually done a blog post and well frankly that has been a lot going on in the last few months.

    My last blog post was 17 May (wow I didn’t think it was THAT long ago), so lets start off with the stats! Since my last post I have lost another 3.9kg taking me to a grand total of exactly 95kg lost. I have lost another 11cm off my 6 body measure points.

    Since my last post I have had my second plastics appointment and have my apronectomy date schedule for 26 July 2018…..that is ONLY 13 DAYS AWAY say whattttttttttttttttttttt

    So what is an apronectomy? This isn’t a tummy tuck or lower body lift of any type, I’m not yet suitable for either of these procedures as I am not at goal weight nor am I stable. An apronectomy is simply put a bandaid procedure that is in rare occasions offered to people who have lost extreme amounts of weight and who are experiencing life altering side effects as a result of the excess skin. It is simply skin removal of all the excess skin and stitching me back together again. There is not aesthesis work and/or body contouring, it is simply removing the apron which is what is causing me the aches, pains, rashes, infections, smells and mental health issues that is associated with looking like an ET shaped candle that has melted.

    The extraction of the excess skin will allow me to physically remove this drag and burden from my body to enable me to push hard, exercise harder and restart my weight loss to help use as a tool, similar to my sleeve, to help me achieve and reach my goals. This apronectomy will be the first of three rounds of plastic and reconstructive surgery that I will need to consider. Once I get to goal weight and I am stable I will then be considered for the next two round. Round 2 would be; a full tummy tuck and the extraction of V2 (aka vagina 2, aka excess thigh skin that hangs and sits just above my knees like a second vagina). Round 3 would be; bat wing extraction and the removal of windsock to that will be relocated back to “boob town” territory.

    To get myself ready for my apronectomy, also known as Bertha’s eviction notice I have put myself on a mission to get myself into the best possible condition to be a successful candidate for surgery. I want to get myself in the best possible condition. For the last 17 days and right up until the day before surgery I am committed to be my best with goals of; 3 meals and 3 snacks a day that are high protein, low carb and low sugar. Incorporating more vegetables into my diet. Minimum of 1.8L of fluid a day. High intensity workout a minimum of 4 times per week. I have been keeping myself accountable posting on all my social media platform a daily check in against my goals. So far so good. I have also stopped weighing in while doing this as I want to be driven by my goals and NOT driven by the number on the scales.

    What else has been happening? I was approached about having a media article written about it. This was a very difficult decision for me to make. I know the world of social media can be a cruel and unrelenting place full or judgemental keyboard warriors or trolls and I wasn’t sure if I was ready for this level of personal judgement about mu situation, particularly since I have never openly declared my starting weight within any of my platforms.

    BUT I decided to take the plunge for one reason and one reason only. I want my story to be the inspiration and hope for JUST ONE person out in the big wide world. I want my story to be the catalyst for that one person to say wow this lady can do it starting at 208.2kg then you know what I can do it to. If by completely exposing myself and all my flaws I can provide that ONE PERSON with hope then my own insecurities and fear are completely irrelevant and it was completely worth it. I am worth it and I want that ONE PERSON to believe that they are worth it to.

    So here is the information I have so carefully guarded for the last 18 months. Today I am publically declaring on my blog at the start of my journey I was 208.2kg, off the chart Class 3 morbidly obese and too heavy to be registered on the scales at a bariatric clinic.

    And here are the links to the media articles that have been published about me and my story.
    The Australian one
    https://www.news.com.au/lifestyle/fitness/weight-loss/adelaide-mum-loses-94kgs-after-she-was-too-heavy-for-her-doctors-scales/news-story/bbe7cbdc64c509dae73eed88c3d46c94

    The UK one
    http://www.dailymail.co.uk/femail/article-5894743/Mother-reveals-lost-94-kilograms-gastric-sleeve-surgery.html

    So a lot has happened in the last couple months which is why I have been on the quiet side. The emotional and mental part of my weight loss journey has been the ongoing rollercoaster of highs and lows. On a positive note, I am starting to see the physical changes within myself and I am starting to see what people have been trying to tell me for a long time. I am starting to see a happy, healthy, confident, pretty and lady.

    I am starting to see a jawline.

    I am starting to see fitness and strength.

    I am starting to see someone who has the ability to dress the way I like that (well that I think) is fashionable and NOT just wear things simply because they fit.

    I am starting to see a smile and love for life that I forget existed.

    But when it comes to the apronectomy I am a little bit more conflicted. Anyone who has been following me knows that I despise Bertha with a intense fashion and I am excited to get rid of her and to say goodbye to the physical and mental drag that comes with the excess skin. BUT to completely contradict that I am scared.

    Really bloody scared!!! I am not scared of the surgery, not in the slightest – if something was going to go wrong it would have been when I was unhealthy and couldn’t sleep without oxygen support through a CPAP and not now I am fit and healthy. I am scared that when I wake up I still aren’t going to be happy with what I see. I am scared that I am not going to know myself and I’m not going to recognise myself. I have been big, overweight, fat, larger than life my entire adult life and I don’t know how to function as anything other than a plus sized person. I am horrified at the thought of going home and leaving part of my being at the hospital…..IN A BIN! I am scared that by having Bertha cut off it will take away that obvious physical side effect to show that I have worked hard and that I’m not longer a work in progress.

    I am not scared of the surgery, I am not scared about the recovery – I realise it’s going to hurt like a bitch but that’s only temporary. I am scared that I am not going to know who I am as a person anymore. I know this sounds ridiculous as it’s just skin that’s been cut from my frame that I don’t need anymore. Similar to toenail clippings or hair when you get a haircut – the surplus gets thrown away without a second thought BUT this is a big deal for me.

    What will I look like after? What size will I be? This one is a big one for me given I started crying in the underwear section of Kmart as I didn’t know what size or type of knickers to buy when my entire life I have spent wearing suck me in spanx shapewear or bonds cotton tails (aka circus tent style). And while all of this may seem trivial and I know it will be ok – these are all the things that are going on in my brain.

    I am also nervous about how I am going to cope without the mental and emotional stress release and the very small amount of “me” time I have at the gym. During recovery I will be away from the gym for 5-6 weeks and since I go anywhere between 4-6 times a week, this is extremely scary for me to think how I will find a new release for myself.

    So there you go. This is the ramblings of what I have been up for the last couple months. Lost some more weight, have some surgery booked and I have cried in public over knickers……

    I will be going back to posting more regularly in the days leading into my surgery and during the recovery period, so if you’re interested. Stay tuned!




    Low Carb Chocolate Cupcakes

    Low Carb Chocolate Cupcakes

    Makes: 6

    Ingredients:

    • 3/4 cup almond flour
    • 1 teaspoon baking powder
    • 2 tablespoons cocoa
    • 2 tablespoons stevia
    • 1/2 teaspoon instant coffee powder
    • 1 egg
    • 1 teaspoon vanilla
    • 3 tablespoon melted butter
    • 2 tablespoon milk

    Method:

    • Preheat the oven to 160 degrees Celsius and line a muffin tray with 6 cupcake liners
    • Mix all the dry ingredients together in a mixing bowl
    • In a second mixing bowl whisk together all the wet ingredients
    • Fold the wet ingredients into the dry ingredients until just combined
    • Divide the mixture evenly into the 6 cupcake liners
    • Bake for 20-25 minutes or until a cake skewer comes out clean

    Nutritional Value per Cupcake:

    • Calories: 95
    • Total fat: 8.6g
    • Total carbohydrates: 2.3g
    • Total sugar: 0.2g
    • Protein: 2.5g

    Recipe Notes:

    • Store in an airtight container for up to 5 days
    • This recipe is freezer friendly to be consumed within 6 months



    WHMP: 17 May 2018

    Today has been a good day.  Actually strike that…..today has been a GREAT day!!

    I don’t know what has happened but something has  happened overnight and I have had this mysterious mental switch go off in my head.

    My day started off like any other Thursday morning, super early morning alarm to get to the gym to do a bit of a warm up the body and get the blood flowing before my PT session.  This  morning I did 15 minutes on the treadmill and while I was walking on the treadmill I had a couple of things hit me.  The first was the reflection of the window wall on the outside dark sky of myself, I have a WTF moment looking at the reflection of my legs feeling those legs shouldn’t actually belong on my body.

    The second thing was my reflecting on how far my fitness has come since I first joined the gym.  When i first started at the gym I wouldn’t walk more than 10 minutes on the treadmill on a 0 incline at a speed of 4.2 kmph, in all honesty that is all that I could handle.  Today in the 15 minutes I was on the treadmill I was walking at the speed of 6.00 kmph and started at an incline of 3.0 working my way up to 6.0……which 6.0 incline isn’t great as I regularly walk at 20.0 incline for short stints, I do not usually do any incline walking above 5.5 kmph.  The fact that I have the fitness and determination to walk at this speed and incline is a total feather in my cap.

    Once I had finished on the treadmill I then started my PT session and as always the delightful Anita decided to push me a little bit more and I think she has discovered my competitiveness that is starting to come through and in the last set on the rower doing 20 calories she wanted me to push the time to beat the previous time.  The first 20 calories was 1:43, followed up by 1:34 and then finishing up at 1:21…wow I didn’t know that I had that within me.

    At the conclusion of my PT session I had burnt a pretty astonishing 672 calories in 45 minutes.  Now I gotta be happy with that.  As I was looking down to take a photo of my Fitbit calories I had my second WTF moment of the day when I saw my legs once again.  Yes yes, I know i am having total self-obsessed leg admiration and I don’t care.  While I can see the outer side of my thunder thigh  that is predominately excess skin…..for a change today I had the capacity to look past the flaws.   I saw legs that from the knees down look AWESOME.  They look like the legs of a fit, strong and NORMAL person.  And I saw that every elusive thigh gap.  This morning I think my legs look on point and I am damn proud of how my leggies are looking – the lymphedema aka tree trunk legs of my past are exactly that. I think of the past!

    As I got home and got ready for work still on a high from my double WTF’s of the morning I had my third, fourth and fifth WTF of the day.

    WTF number three……I fit into a size small, that is right – a SIZE SMALL dress from City Chic and not only was it a size small dress it was a completely different style to what I am used to and steering away from the standard skater or empire cut dress I normally wear, this was a more straight lined tunic.  In the past this style of dress has looking hideous on my drawing attention to my “thick” mid section. Not anymore!

    WTF number four….I fit into a pair of Extra-Tall 120 denier tights, and these are just normal person tights not plus size or not curvy range tight.  I am easily fitting into a standard right pair of tights with no need to superman them.  Superman’ing being putting another pair of knickers over the top of my tights to keep them up into place.  Previously, even in plus sized tights I would have to Superman them otherwise within 30 minutes the crotch of the tights would be down around me knees as they were just too damn small.

    The fifth WTF is probably the most exciting WTF of all.  Once I was completely ready for work I looked in the mirror and wait for it……….

    I LIKED WHAT I SAW!!!!

    For the first time in my entire adult life I looked back at a reflection that didn’t look obese, that didn’t look large, that didn’t look offensive.  I in fact sent a few messages to people who i know would get it saying for the first time in my life I feel thinner than I can ever remember feeling.  AND it’s a feeling I really like.

    WTF number five…..I felt good about myself and I looked in the mirror and I saw nothing but positives within myself and so amazing proud of the person that I am becoming.

    And just to top if off nicely, I had to go and get my eyes tested this morning being severely overdue with some blurred vision and headaches lately which I was in the waiting area, I can also celebrate WTF number six!! I no longer need to stand in a waiting room because I don’t physically fit into the standard waiting room bucket chairs.  Today not only did I fit, I even had room to spare either side.

    Today is a WTF kind of day, and I kind of like it!!




    Mushroom and Bacon Wonton Quiches

    Mushroom and Bacon Wonton Quiches

    Makes: 15

    Ingredients:

    • 15 wonton wrappers
    • 8 eggs
    • 150g sour cream
    • 1/2 cup grated Parmesan
    • 1/2 cup grated mozzarella
    • 2 garlic cloves
    • 1/3 leek, halved and finely shredded
    • 250g lean bacon
    • 150g button mushrooms

    Method:

    • Preheat the oven to 180 degrees Celsius
    • Add the eggs, sour cream, cheeses and garlic into a bowl and stir until well mixed
    • Chop the bacon and mushroom into even sized pieces and add into the egg mix with the shredded leek, stirring until well combined
    • Line each muffin cup with a Wonton wrapper and fill with approximately 1/3 cup of mixture until level with the top of the muffin tray
    • Bake for 25-30 minutes or until golden and cooked through
    • Allow to cool in the muffin tray for 5-10 minutes before transferring to a wire rack to cool completely or before enjoying.

    Nutritional Value per Quiche:

    • Calories: 110
    • Total fat: 5.7g
    • Total carbohydrates: 5.5g
    • Sugar: 0.4g
    • Protein: 9.9g

    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.