Who has missed me?!

I’ve not been very good at using my blog – in all honestly I’m much better at posting on Instagram (give me a follow if you’d like! @thedietingdiabetic).

I’ve gotten to a stage where I’m comfortable mixing things up when I’m cooking. I know healthy foods so well that I don’t have to follow a recipe and, often, I’ll just wing it and never think to write it down and post. And for that I apologise. 

Now the last thing I posted stated I had surgery number two lined up and, just as I said I was, I was crazy enough to go through with it! And, in all honesty, I am so glad I did. I may have had that *slight* issue with the opening of my hip wounds last time, but that upper back skin removal has made such a difference to my body and my confidence. Once the post-op swelling went down, of course! (Shown below).

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But look at that difference in my upper back!

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So as well as the upper back lift I had a tummy tuck revision after the area around my abdomen developed an overhand following the opening of my hip wounds, and a breast augmentation because I was left with wrinkled sacks of nothing. I’m so happy with how things have turned out, but there will always be something I think could look better. I’ve toyed around with the idea of having my upper thighs looked at but concluded that I would have to wait until I had more funds and give myself more time to heal.

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They sag ever-so-slightly, and they do reveal their wrinkled state when let loose, but for now I’ll survive with a slight disliking over something I rarely have out in this english weather.  

I am now seven weeks post-op (the second one, anyway) and I am feeling great. My breasts haven’t fluffed as of yet so there are still many changes to come, but the post-op swelling has almost disappeared completely – although if I am bloated it makes an appearance with a vengeance. But just check our this comparison – one year on. 

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100% made the right decision to go under the knife. It was scary the first time having never had a general anaesthetic before, and the side effects of shedding skin have been no fun at all but there’s a bonus – I use so much body butter now that I’m super soft permanently. (Seriously, I think the body butter has entered my blood stream and become part of my DNA).

wish I knew what questions anyone might have who may be about to undergo a similar procedure and I would love to answer them so if you can think of anything, anything at all, drop me a comment and let me know.

Henrietta x

Surgery 2 (or 3..) in the bag..

GUESS WHO IS FOUR MONTHS POST OP?! Me.

AND GUESS WHO IS INSANE ENOUGH TO DO IT ALL AGAIN?! Also me.

Anyone who follows my Instagram knows I have upper back skin, giving the whole “back boob” illusion. IMG_4050Yikes.

A lot has happened in the last few weeks.

I’ve completed a 12,000 word thesis to complete my degree – and received a first class mark for it. I’ve booked my second (or third, if you count my hip re-operation) skin-removal surgery on June 5th, where I will be getting an upper back lift and breast augmentation. But, most importantly, I have reintroduced cheese into my diet. 

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I DO NOT TRUST MYSELF WITH CHEESE. It is the devil. You always want to pile it on, rather than having the recommended 30g, but MY WORD THERE IS A LOT OF SATURATED FAT IN THE STUFF.

Enter my new cheese favourite – eat lean protein cheese. This isn’t an ad, I genuinely just want to sing praises on the stuff. It is a super low fat cheese that is only 3% fat, and 1.7% saturated fat. But what does this mean? IT MEANS YOU CAN PILE ON THE CHEESE AGAIN, FOLKS!

Anyhow, clearly the small things in life make me far too excited, so back to reality.

(Oh my god wait, did you see the sparkly laptop case I hand-made!?)

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Super cute, right!?

AND OH MY, GUESS WHAT I FORGOT TO MENTION TO YOU ALL?!

I REVERSED MY TYPE TWO DIABETES!!

Anyhow..

I am four months post op, and I’m still having issues. 

Since my hips were re-operated on, new scar tissue has formed (and it is solid!!!) and it is preventing the normal fat and swelling to subside, so I have a very annoying half-sided swollen belly lump STILL. But my surgeon is going to fix it in my coming operation – given the skin has relaxed and theres another cm he can remove.

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How cute is my belly button though? Long were the days when I lived with a sagging mass and wrinkled load hanging off my stomach. 

And do you know what the best part is?! I’m at the lowest weight I remember being (other than when I was seven years old and weighed seven stone).. 63kg! Pre-surgery I weighed in at 71.7kg, so I’m super happy with that progress.

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Celebratory naked burrito, anyone?

Henrietta x

Wagamama regular.. 

Anyone who know me, or even follows my Instagram, will know the endless love I have for wagamama. 


I mean, come on, just look at it. 

Besides tasting great, my Wagamama favourite dish is actually surprisingly healthy too. 

None of that Katsu curry rubbish, just chilli beef ramen for the soul. 

Well, I have the Wagamama cookbook and I do often make my own ramen, and a few of you have commented asking for the recipe. It is easy to find online but I’ll post it here too. 


I’m a true Wagamama fan, and a few years ago they used to sell their ramen bowls and spoons online. I don’t know why they don’t anymore, but I gathered a collection luckily! If you don’t have the ramen spoon then it might be slightly difficult to slurp the amazing broth, but you can always use a straw! 


Now the chilli sauce that you add to the broth is open to interpretation. I’ve followed the recipe for the chilli sauce before and it wasn’t the same, but I asked someone who worked for Wagamama (dream – free food on your lunch break!!!) and they suggested using sriracha because that’s what Wagamama used to print on their recipe table place-Matt. 

So that’s what I do, and it is so close to the real thing that it’s insane. My only suggestion is that you make your own stock if you can – because using a stock cube or stock from the supermarket makes it taste less authentic. The stock is the only difference I notice when I make my own ramen vs when I eat at Wagamama. It’s such a shame I’m so close to perfection with this dish. 

Anyway, I’m sure the suspense is killing you, so here is the recipe. 


Now if you would like to try and make this chilli ramen sauce then I will post the recipe for that too, but I really do recommend sriracha. 

And if you’re not into steak, you can make the same ramen with a chicken breast. 


The secret to wagamama’s stock is that they use a mixture of chicken and pork bones – so definitely try making their stock if you can. If not, it doesn’t matter too much – but you can taste a slight difference when using supermarket stock. 




Happy cooking! 

Henrietta x

2 months and counting.. 

Today, on the 19th October, marks 2 months away from my surgery date. I have waited patiently. I have had this booked since February and it’s finally starting to feel real. 

So how am I going to celebrate? 

With a recipe post, of course! It’s been a while, so I’m making it a double to satisfy those of you who keep asking for recipes on my Instagram posts. 

Fakeaway chicken (or turkey) korma


Now I am not accompanying this recipe with my baked onion bhaji recipe, as I am yet to perfect the quantities and I would hate to disappoint with what is potentially such a crowd pleaser. 

Ingredients (serves 2)

2 chicken breasts – I sometimes substitute with turkey because it’s slightly leaner (but one turkey breast is plenty for two people!)

100ml chicken stock 

1 chopped onion, diced 

2 tsp korma curry paste (even better if you make your own!) 

200g 0% fat Greek yoghurt (or coconut alpro yoghurt)

1 tsp curry powder (optional)  

Designated coconut (optional) 

Thickening granules (optional)

Method 

1) dice the onion and fry in a little olive oil – I use a spray mechanism to prevent too much oil hitting the pan! 

2) add the chicken/ turkey (cut into chunks) and fry until browning. Once browned, add the chicken stock and bring to the boil. 

3) separately, mix the yoghurt with the korma curry paste until you get a beautiful golden colour – you can adjust the amounts if you prefer! 

4) add the yoghurt mixture to the chicken and stock and mix thoroughly. Let the curry simmer for 10 minutes, adding the curry powder and designated coconut if you would like. 

5) if you prefer your curry sauce thicker, add some thickening granules. You can buy these from most supermarkets. Alternatively, add a little cornflour solution. 


Serve with some cauliflower rice, or basmati rice, and mango chutney! I make my own mango chutney and nothing beats it. 

That brings me on to my next recipe. 

Homemade mango chutney 


Makes 500 ml in total – I fill 4x 125ml jars. 

Ingredients 

  • 4 large mangoes, peeled, stoned and sliced
  • salt
  • 4 cloves garlic, peeled and crushed
  • 200ml agave syrup
  • 2 baking apples, peeled, cored and chopped
  • 1 tbsp English mustard powder
  • 1 tbsp grated fresh root ginger
  • 600ml/1 pint white wine vinegar
  • 1 tbsp cayenne pepper
  • 2-3 teaspoons cumin seeds 

Method

1) slice the mango and sprinkle with salt, put to one side.

2) Put the garlic, agave syrup, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, combine. 

3) wash the mangos. 

4) Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Add the cumin seeds depending on your taste. Spoon into sterilised jars and seal.

These will last for months if your jars are sterilised! And they go down a treat! 

So to finish my catch-up post (and I know it’s been a while – the final year of university is taking its toll!) here is a progress photo to celebrate 2 months until my skin is removed

Happy eating!

Henrietta x 

Hawaii holiday-ing.. 

I literally had the best time ever in Hawaii in May. 


I had the worlds most amazing banana bread French toast out there.


And the ‘two scoop rice’ served with everything hits the spot. For breakfast. 


But I had a fair few sweet treats. 😍


The breakfast in Hawaii was by far my favourite meal of the day. There was this absolutely fantastic place in Waikiki called Duke’s, in the outrigger hotel. They served the most incredible breakfast buffet ever, with freshly made omelettes to order, breakfast potatoes, bacon, homemade chicken and bacon sausage, homemade Portuguese sausage, French toast, cheesy scrambled egg, fresh fruit, and so much more all you can eat food. I seriously recommend it.. If you’re ever in Waikiki? 


Another great thing about Hawaiin cuisine is fresh seafood. 


And lots of it.

I travelled to Honolulu and stayed in Waikiki, beginning my trip on O’ahu. I then travelled to the beautiful and cultural Maui, where I stayed in Napili. The old Lahaina luau on Maui is a must if you ever visit! 


And they let you take some banana bread home. Yum. 


The point of this post is..

Visit Hawaii. It’s great. 

I’m going back next year. 


MAHALO. 

Henrietta x 

21 and counting..

It’s been a while world, and for that I can only apologise. The new year bought new challenges for me, and I had a ridiculous amount of work to do – finding internship opportunities and all sorts. 

I’ve made a few recipes along the way…

  

HOME BAKED ONION BHAJI = dream come true 😍

   TURKEY STACK OF DREAMS 😘

  

LOW FAT COTTAGE PIE?! 😧😍

Anyhow, the recipes will follow in the coming months – I have exams to study for!

But let’s not forget I turned 21 recently. 

  

And how did I celebrate? 

Well, with food. 

  

Loch fyne SEAFOOD GRILL

 
Loch fyne SQUID TEMPURA WITH CHILLI JAM

  

And, following loch fyne, a family wagamama. 

  

But let’s not forget Gordon Ramsey’s beef Wellington. 

Well wasn’t that the most delicious birthday I’ve ever had. 

  

And don’t forgot the cake! (Or soufflé in this case)! 

Henrietta x

Is this even real? 

Every so often I bump into some one who I haven’t seen in ages and they mention my weight loss. It’s nice. It makes me feel like I’ve achieved something.  

  
I can’t help asking myself if this is real. Have I really done this? 

I’m half expecting to wake up from a dream I’ve had since I was 5 years old.  But here I am, weighing 74kg at a height of 173cm – making me a healthy weight. 

The other day I even managed to fit into a pair of jeans I bought about a year ago because they were the only size in stock. (Ridiculous, I know – but I wanted them and they gave me a goal.)  My point is: I’ve done it and it was a lot easier than I thought it would be.. And I think that comes down to my frame of mind. 

I’ve had such difficulty losing weight in the past – so what made it easier this time? 

Shortly after I was diagnosed as type 2 diabetic I was watching an episode of Jeremy Kyle, in which a mother worried for the health of her son. He was 30 years old (10 years older than myself), weighed 30 stone (again, more than me at the time by 12 stone) and he was being urged to lose weight as he was…

At risk of developing diabetes.

At risk? 

AT RISK?!! 

I was sitting there feeling highly offended at the fact that he was at risk of developing type 2 diabetes yet I already had. 

Well I can’t lie – that hurt a little bit.

Sometimes I wonder.. If I hadn’t had watched that episode of Jeremy Kyle would I have changed? Honestly, I don’t think so. I would have shrugged off my diagnosis and continued consuming everything in my path. 

So thank you to the Jeremy Kyle show for somehow making my dream a reality.    Fat-free frozen yogurt to celebrate, anyone? 

Henrietta x