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 

Baked chicken nuggets for those Macdonalds moments.. 

Now I have to admit, I used to eat a hella amount of macdonalds. 

Macdonalds chicken select was my favourite. Mmmmmm yes. 

So how do I combat a macdonalds craving? 

Baked chicken nuggets. Good ones. 

  

All I have to say is: you’re welcome. 


Ingredients: serves four.

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil spray 
Method:

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.

Recipe found from skinnytaste.com. 

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

The Jean catastrophe 

With university starting again, the deadlines have hit me and I’m working on them full speed ahead.. So I’ve been fairly absent from blog posting.

Yesterday, however, I woke up to my doorbell ringing. Naturally, I grabbed the first pair of jeans I could find and ran down to get my delivery, holding the jeans up frantically as I did this.

To my surprise there were two HUGE parcels for me that I couldn’t carry one-handed, so I let go on my jeans and took the parcels.

Only my jeans then fell off infront of the delivery man.

Though most people would be ashamed for life at this – I wasn’t. I looked up at him blankly and said ‘I’ve lost six stone, sorry.’ And he chuckled. I had a huge hoodie on so its not like he could see anything but my hideously hairy legs..


So here I am, standing in my UK size 22 jeans, proud to say they are FAR too large for me.

Hello UK size 14, I’m almost there on my journey to a 10. 👌🏻🎉

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 

20 week weigh-in 

So today was my 20 week weigh-in.

It’s been a long 20 weeks and I’ve given up a lot. I’ve given up macdonalds, I’ve given up sugar, and I’ve given up money. It’s certainly costly losing weight, having to continuously buy clothes that fit and spending more money on healthy options. 

But I’ll tell you what I’ve gained. 

Accomplishment. 

Recognition.

Respect.

Today my weigh-in reveals the most dramatic change I’ve had to my lifestyle since I first gained all this weight. 

I’ve lost 28kg, or 62.8lbs, but what am I most proud of?    
Absolutely this. 

On the 29th April I was classified as morbidly obese. That’s when my journey began. 

4 and a half months later I am now classified as overweight. 

I am so super proud of how far I’ve come and I know that anyone who is struggling can do it too. 

I’ll keep pushing it until I’m at an ideal weight. Wish me luck! 

Henrietta x

Mamma Mia, it’s-a pizza! 

I know what you’re thinking. There is no way this girl is about to tell me I can eat pizza.

Well I was determined to find a way to eat a healthier pizza. When I have a craving nothing will stop me from eating it. 

Obviously a dominos couldn’t be had (even though I really miss their beautiful gooey cookies) but I did find a healthier version of a good old pizza. 

First of all, the pizza base. When I was younger I was bought up on pitta bread pizzas, and I really have no idea if they were common or not.. But I sure love them. 

I searched the shelves for wholemeal pitta bread (but white would still work as long as it’s still low fat). Wholemeal bread is lower GI so more diabetes friendly!

But what on earth would I do about the cheese? I’m sure every dieter out there is aware of the high fat content in cheese. Even reduced far cheese is still high in saturated fats. 

Enter Musclefood’s new virtually zero fat cheese. Now the link I’ve posted is for cheddar, but you can also find mozerella and sharp cheddar for all you mature cheddar fans.   ** UPDATE FOR 2018 – EAT LEAN PROTEIN CHEESE IS A THING AND IT IS AMAZING. BASICALLY AVAILABLE IN TESCOS, MORRISONS, AND WAITROSE **

So the toppings were my next issue. I’m sorry everybody but pepperoni isn’t healthy. But you can easily find ham or roast beef in supermarkets with the nutritional information on the front showing how low in fat they are – especially compared to pepperoni. 

Now if you really need to treat yourself to pepperoni then so be it, just don’t tell anyone! 

Create your pizza with pitta bread, tomato Passata, 30g cheese and your toppings. Bake in the oven for 12-15 minutes at 180 degrees Celsius. 

And if you’re a vegetarian just don’t add any meat toppings! 

A perfect pizza every time! 

Happy cooking!

Henrietta x