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

5 weeks post op.. 

So, on Monday, I’ll be 5 weeks post op. It was only 3 days ago that I was re-operated on after both my hips had horrendous open wounds. 



After all the progress I made recovering, I am back at square one. Unable to travel, move, and unable to wear my compression garments. The swelling has come back to unmeasurable levels. I’m in discomfort but I am confident I’ll be okay. 

On the brightside, check out these arms! 



It was never going to be easy, but I’m determined to recover enough to work on some recipes and go for walks at least. 


I can’t wait to see my new body when it eventually reveals itself to me. 

It’s a huge step in my weight loss journey, and it’s a decision I made because I could not have kept the sagging skin hanging off my torso.

Wish me a speedy (-er) recovery! 

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 

Who ate all the LOW FAT pies? 

Oh, those were the days when I would be walking down the road and the group of teenaged boys behind me would chant ‘who ate all the pies?’ when I slipped on the ice infront of me. 

Winter wasn’t my friend.

But why does pie have to be associated with fat people? 

Yeah, I know, buttery pastries and all that can be fattening. Apple pies can be fattening. But why are all pie associated with fat?

I like pie and it is my right to eat it when I want. So the challenge was finding a low-fat pie recipe so that I don’t have to be called a fatty for eating pie. 

  

Enter this beautiful recipe I found from BBC Good Food, a low-fat chicken pie which I substituted with turkey breast which is supposedly leaner.

  

Ingredients (serves four)

For the filling

450ml chicken stock, from a cube (I use Kallo, organic)

100ml white wine

2 garlic cloves, finely chopped

3 thyme sprigs

1 tarragon sprig, plus 1 tbsp chopped tarragon leaves

225g carrots, cut into batons

4 skinless chicken breasts, 500g/1lb 2oz total weight

225g leeks, sliced

2 tbsp cornflour, mixed with 2 tbsp water

3 tbsp crème fraîche

1 heaped tsp Dijon mustard

1 healed tbsp chopped parsley

For the topping

70g filo pastry (three 39 x 30 cm sheets ideal)

1 tbsp rapedeed oil 

Method

1. Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins. Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.

2. Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper. Heat oven to 200C/180C fan/gas 6.

3. Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.

4. Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

  
I actually shoved in whatever vegetables I had in my fridge which worked quite nicely! 

Happy cooking!

Henrietta x