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

A boost in self confidence

So I stumbled across this photo on my phone from last summer.

Last summer, June, when I achieved my first milestone of weighing under 100kg. 

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I was ecstatic. I took a photo straight away to send to my dad. 

Now, I had already lost almost 21kg at this point, but even now I can see how far I’ve come since I took this photo.

Quite recently I have confirmed my date for my skin removal surgery – a full lower body lift (belt lipectomy) and arm lift surgery (brachioplasty) to begin. But in the months to follow, before my surgery in December, I have to learn to love my body for the time being. 

Its easier said than done when you have heavy amounts of skin hanging off your body, but I gave it a go. 

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I’m approaching my summer holiday and swim wear is essential. I’m not quite ready for a bikini yet, BUT I’ll use what I have and wear a one piece instead. 

Not to mention, despite my jiggling legs, I bought my first short shorts. 

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I’ve come a long way in the last year, and it was exactly one year ago today that I was diagnosed as type 2 diabetic. In the last year I’ve gone from weighing 119kg to 72kg, with a BMI of 24.5. 

That’s… A HEATHY WEIGHT?! 

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Its a rarity to find pictures of me in swimwear before I lost the weight, but I managed to find something to compare it to.

Today, I’m looking forward to my holiday with my new (almost) summer body.

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Roll on Hawaii!

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

New year’s motivation 

This year is going to be the year I buy my first bikini, after hopefully sorting out my extra skin first. 

Not going to lie, it’s not a great feeling losing all this weight to improve your health but to be left with this loose, sagging skin hanging off my body. 

And I have a lot of it. Though I like to think I tuck it in and hide it away in my photos quite well. 

  
So before Christmas I made it to having a healthy BMI, but then I gained 2kg over Christmas (boohoo) so it’s time to get back on the diet. 

I hope everyone had an indulgent Christmas, it’s the least we all deserve! 

Happy 2016! 

Henrietta x 

Weigh-in Wednesday: 3 Kg until Healthy.

Today marks 29 weeks since I began my weight loss journey, and today I hit the 6 stone mark. Not only did I reach the -6 stone milestone, but I can now officially say that I am 3 kg away from healthy. A healthy weight, a healthy BMI, and a healthy life.

Obviously I’ve somewhat adopted a healthy life for myself since my journey began 29 weeks ago but, as some one who has been overweight for 15 years of my life, I can safely say that this milestone will be my biggest accomplishment to date. I’ve trekked through the Himalayas, fallen off waterfalls in the Amazon Rainforest, had lions invade my camp on safari in South Africa and survived it all – but none of that mattered. None of that would have meant a thing if I died too young to tell my story. 

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Morbidly obese and unhappy – thats who I was. Today I stand, marginally overweight, with 3 kilograms to go until I am officially “normal”. Freedom on an empty beach.

My diabetes? Still present, as far as I’m aware. Life is never perfect. But I’ve had a my life full of torment from people who thought they had the right to judge me for simply being different from them. 

I may well be an ex-fatty, but I will always be that fat girl at heart. I will never forget what every individual ever did to my self-esteem and, despite being healthy, I will never see myself as complete. I will probably always be fighting to be a better version of myself due to the insecurities placed in my mind by the snide comments, rude remarks, public torments, and broken dreams.

This post began as a positive one, and I hope I’ve not put anyone off completing their own weight loss, or healthy lifestyle, journeys. I simply state this.

Don’t lose yourself when changing your appearance. There are so many people I’ve met who would have been much nicer if they were social outcasts. 

I may not have transformed into a swan just yet, but I intend to remain as charismatic as the original ugly duckling.

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