Weekend Recap

This past weekend was a big test for me in many ways. Firstly, I got on a plane to go to Weipa and as you all know, I’m not a big fan of flying. In fact, when I left 6 years ago I was so excited that I’d never have to get on that flight again if I didn’t want to. Trouble is, I wanted to. Well not the fight specifically but my sister still lives there and I wanted to see her and go to her birthday party and it’s a bloody long drive so I had to put my fears aside and just do it. And I did, even though I was sick and the kids were sick, and I hated leaving them, and I wanted to cancel so many times. But I still did it. And lived to tell the tale.

Then there was the party itself. I had myself worked into such an anxious state about it because even though I was going in with a clear intention not to drink alcohol or overeat, it’s exactly the kind of situation where I’ve found it almost impossible to control myself in the past. I would love to have been able to have a few drinks and relax and enjoy myself with everyone else and it’s not even about the drinking, it’s about the loss of control that comes with it. As soon as I have a couple of drinks I know I won’t be able to resist indulging in all that party food and before I know it I’ve eaten and drank a weeks worth of kj’s in one night. Then comes the guilt the next day, not to mention the hangover which only makes me want to eat more crap. But this time I was strong. In a seemingly impossible situation I remained strong. It was tough, but for some reason I had it in my head that If I could make it though this weekend without giving in to temptation, then I can do anything. I mean, seriously, if I can fly to another town, while I’m sick, just to go to a party then not even indulge and relax enough to really enjoy myself is there anything I can’t do? So yeah, right now I’m feeling pretty fucking invincible.

Seriously Good Peanut Butter Cookies

peanut butter cookies

Ok guys this is no joke. I know I made this recipe up but these are the best Low Carb Peanut butter cookies I have tried yet. They were born of a want to use some of the PB2 Peanut Butter Powder I ordered from iHerb a couple of weeks ago so I threw a few things in a bowl and they turned out amazing! Try them and let me know what you think.

Seriously Good Peanut Butter Cookies

Makes 20 Cookies (1 per serve) Energy: 362kj’s Net Carbs: 2g Fat: 7.9g Protein: 2.7g

Ingredients

  • 1 cup of almond meal (110g)
  • 1/2 PB2 Peanut butter powder (60g)
  • 1/2 cup of granulated sweetener. I used Natvia Baking (100g)
  • Pinch of salt
  • 2 Tablespoons Gelatine powder
  • 125g salted butter (melted)

Method

  1. Add all dry ingredients to a bowl and stir to combine
  2. Add melted butter and mix well to form a dough
  3. Roll into balls (approx 2cm diameter) and place onto a baking sheet lined with baking paper
  4. Flatten biscuits with a fork
  5. Bake in a moderate oven for 10-12 minutes or until golden brown

Note: These biscuits will be extremely soft while they’re still warm. Allow to cool almost completely before carefully removing them to a cooling wrack to cool completely. Once completely cook they will be nice and firm and are best stored in the fridge. 

Lets Talk Goals

girl-with-goals

Image courtesy of http://www.over-educated.com

Goals, goals, goals. It’s all I seem to be able to think about lately. Weight loss goals, health goals, mental health goals. It’s all about goals. For such a long time, the biggest goal for me has been about a number. First it was to get to anything under 100kg, then it was to get to an ultimate goal of 85kg, now that that feels just around the corner I’ve been floundering a bit trying to decide where to set my next goal. Everyone says it shouldn’t be about a number. And they’re right, it really shouldn’t. I can say that I’d like to get to 75kg to be able to say I’m literally half the person I once was but how do I know if I’m going to be happy there? How do I know how I’m going to feel there? When you’ve been obese for for your entire adult life, you have no benchmark size or feeling to aim for. I can’t say, oh, I’ll be happy if I get back to X size or X weight because it’s all foreign to me.

So I’ve decided I’m going to try and push the number goals to the back of my mind for a bit and focus on the important stuff.  Publicly acknowledging my food addiction was a massive step on the road to figuring out what’s important and many hours spent pondering the why’s and hows of it all have led me to realise I really only have one goal and that is to heal my relationship with food. Honestly if I could have just one selfish wish, it would be that I could eat intuitively without having to stress that my head hunger will take over and I’ll overeat and fall back into old habits.

Tracking has been such a huge part of my journey so far and with good reason, without tracking everything there’s no way I would have come this far. But it has almost become another addiction in itself, something I need to stay in control but since ultimately I want to be in a place where I don’t have to enter everything I eat into an app for the rest of my life I’m going to trial loosening the reigns for a little while and see what happens. I have the knowledge I need, I just need to trust myself.

Don’t worry, I’m not planning on throwing caution to the wind and winging it. I’m smart enough to know that’s a recipe for disaster but an opportunity has some up that I’m going to take advantage of. Last weekend I went to  Luke Hines cooking demonstration for his latest book Smart Carbs. Long story short due to some flight issues, he had to leave early and was kind enough to gift everyone in the audience free access to his Luke Hines 10 Program

A few years ago I started my weight loss journey with Pete Evan’s  The Paleo Way 10 week program which was an amazing kick start and really cemented my belief in eating a predominantly whole foods from scratch diet and I’m happy to say that for the majority of the time since I’ve maintained that way of eating. So this time around I plan on using the program mostly as a mind reset. To try and let go of some of the stress related to food and get back to basics. Wish me luck! I’ll be sure to keep you updated along the way.

Low Carb Berry Chia Jam

Low Carb Berry Chia Jam I’ve been making my own version of low carb jam for a while now but this weekend I’ve finally gotten around to actually recording what I put in it and thought I’d share it with you. It’s so quick and easy to make, has no artificial sweeteners and is 100% toddler approved (well, my toddler anyway).

As with all of my recipes, they change a bit depending on the day and what ingredients I have on hand so feel free to experiment and enjoy!

Low Carb Berry Chia Jam

Nutritional Info Per 20g Serve :

Energy 70kj’s Total Carbs 2.8g Fibre 1.5g (Net Carbs 1.3g) Protein .08g Fat .04g

Ingredients

  • 250g fresh strawberries sliced into quarters
  • 150g frozen mixed berries
  • 1/4 cup sweetener of your choice ( I used Swerve Confectioners)
  • 2 tablespoons chia seeds
  • 1/2 tablespoon gelatine

Method

  1. Place berries and sweetener in a saucepan over low heat and simmer,  stirring frequently until berries have softened.
  2. Add chia seeds and continue to cook while stirring until the mixture has reduced by about 1/3
  3. While stirring, sprinkle in the gelatine powder and stir until dissolved.
  4. Pour into a clean jar and allow to cool completely before covering and storing in the fridge.

Keto Strawberry Cheesecake Slice

Last week my 10 year old was begging me to make him a strawberry cheesecake and of course I wasn’t going to do that unless I could make one that I could eat too, so this simple but delicious low carb strawberry cheesecake recipe was born.

The chocolatey base is quite rich so you could probably halve the amount of cocoa powder in there or omit it all together if you’d prefer. I baked the base to make it more biscuit like so it would appeal more to my son but it would be perfectly fine left unbaked too. It’s up to you.

Ingredients

Base

  • 100 g almond meal
  • 100 g desicated coconut
  • 1/4 cup sweetener (I used Natvia Baking)
  • 1/4 cup cocoa powder
  • 125g salted butter melted

Filling

  • 250g  softened cream cheese
  • 150g strawberries, pureed
  • 1/2 cup sweetener ( I used Swerve Confectioners)
  • 1/2 cup thickened cream
  • 2 teaspoons gelatine

Method

  1. Preheat oven to 180 degrees Celsius and line a slice tray with baking paper
  2. Combine almond meal, coconut, sweetener, cocoa powder and melted butter in a bowl and mix well to combine.
  3. Press into slice tray and bake for 10 minutes, then allow to cool.
  4. In a large bowl, combine the cream cheese, cream, sweetener and strawberries and beats with an electric mixture until smooth.
  5. Dissolve the gelatine in approx 3 tablespoons of boiling water
  6. Mix the gelatine into the cheesecake mixture.
  7. Pour the cheesecake mixture onto the cooled base and refrigerate until set.
  • My Favourite Aioli

    After lots of experimenting and tweaking I think I’ve perfected my Aioli recipe and it’s so incredibly simple. Just follow the same one minute mayo method as I use for my Chipotle Aioli recipehttps://ketokylie.com/2018/01/18/easy-chipotle-aioli/

    The ingredients are:

    • 200ml Olive Oil
    • 1 egg
    • 10ml Lemon Juice
    • 5 Dijon mustard
    • 5ml Apple Cider Vinegar
    • 2.5ml Sweetener of your choice
    • 2.5ml Garlic Powder
    • 2.5ml salt

    I like to emulsify the egg and oil on their own first then blend in the other ingredients. It’s seriously so easy. Hope you enjoy 😊

    Passionfruit Cheesecake Bites

    We have an abundance of passionfruit at the moment and cheesecake is my all time favourite dessert so I just had to create a low carb version. Even better news is without the base the kj count isn’t so outrageous that I’ll never be able to eat one.

    Now I know some would argue that they’re not Keto because of the passionfruit but since I’m very much an if it fits your macros type person, to hell with the rules and lets eat cheesecake!

    Hope you enjoy 😊

    Passionfruit Cheesecake Bites

    Ingredients

    250g cream cheese

    1/2 cup pure cream

    60g Passionfruit pulp

    1/4 cup stevia/erythritol sweetener (Natvia Baking)

    1 tablespoon lemon juice

    1 teaspoon gelatine

    2 tablespoons boiling water

    Method

    1.Beat softened cream cheese and cream together until smooth.

    2. Add sweetener and beat until well combined.

    3. Mix in passionfruit pulp and lemon juice.

    4. Dissolve the gelatine in the boiling water and mix add to the cheesecake mixture. Mix well.

    5. Spoon mixture into moulds (oversized ice cube tray or similar) and freeze. I used 1/4 cup of mixture in each mould to make 9 serves.

    6. Once frozen, pop out of moulds and store in the fridge.

    100.66 Batwings Galore

    It’s really nerve wracking putting this out there but this is reality. Extreme weight loss, no matter how you get there has it’s downside. Some people fair better than others in the excess skin department but my bat wings are something else aren’t they? Funny thing is before the weight loss I didn’t have a problem showing off my fat arms in public but now I’m super paranoid about it. I think I see a double brachioplasty in my future.

    Some days I feel amazing and some days I feel like I look amazing and other days things like this are all I can see and it’s hard to listen to people tell me how good I look when I know what’s hidden underneath. I’ve been working hard on accepting compliments with a simple thank you and resisting the urge add some self deprecating remark afterwards but it is hard.

    I want to be proud. I am proud and I want to shout it from the rooftops. I’ve lost almost 50 fucking kg’s (over 100lbs) without surgery or pills or any kind of help and I have every right to love myself a little bit for it. Yet, there’s that nagging voice inside that tells me not to be too confident, ‘don’t be too proud’ , ‘don’t love yourself too much’, ‘no one will like you if you’re too happy with yourself’.

    Hopefully one day I just won’t care.

    Super Simple Parmesan and Poppyseed Crackers

    These almond meal based crackers are nice and sturdy, seriously simple to make and only 2.8g net carbs per 40g serve!

    Parmesan and Poppyseed Crackers

    Ingredients:

    • 1 1/2 cups almond meal
    • 1/2 cup shredded parmesan cheese
    • 1 tablespoon poppyseeds
    • 1/2 teaspoon salt
    • 1 egg

    Method

    1. Place all ingredients into a food processor and process until the mixture comes together to form a dough like consistency.

    2. Roll the dough between two sheets of baking paper until it’s about 2 -3mm thick

    3. Cut into squares approx 1 inch (2.5cm squares)

    4. Bake in a preheated moderate (180 degrees celsius) oven for 8-12 minutes.

    5. Remove from the oven and allow to cool on the tray.

    6. Once cool break into individual crackers and store in an airtight container.

    Enjoy 🙂

    Face To Face

    Approx 47 kg between photos. I really wish I had some full body shots at my highest weight to compare but of course I spent all of my time trying to hide from the camera never thinking in a million years I’d actually find the mindset to achieve my goals.

    If I can do it anyone can.