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


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


  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.

Easy Chipotle Aioli

One thing I did get out of the Whole30 challenge was making my own mayonnaise. For some reason I’d just never tried. I think mostly because raw eggs gross me out a little bit and also because I’ve always heard how hard it is to get right. But then,  figured I should just suck it up because if I can lick raw cake batter I can eat homemade mayo and then I found this amazing recipe .

Seriously, once you make the basic mayonnaise, you can make all sorts of adjustments. I currently have a thing for Chipotle so Chipotle it is. I found this seasoning in Woolies when I was grocery shopping on Monday and was so impressed by the clean ingredients I stocked up.

I haven’t tried the sour cream seasoning yet but will be sure to let you know when I do.

Chipotle Aioli

 IMG_5879       IMG_5880 


  • 1 egg
  • 250ml light olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sweetener
  • 1/2 teaspoon salt
  • 2 teaspoons Chipotle seasoning


  1. You’ll want to watch the video in the mayonnaise recipe link above just to make sure you get it right. It really is very easy but the visual helps with the written instructions below.
  2. Crack the egg into a tall narrow jug (the one that came with your stick blender would be perfect)
  3. Add the olive oil
  4. Take your stick blender and place the blades directly over the egg yolk on the bottom of the jug
  5. Start blending on high speed. As the egg and oil start to emulsify, slowly raise the blender to the top of the liquid until it all comes together. Then you can raise it up and down a few times to further thicken the mayo.
  6. Add the garlic powder, sweetener, salt and chipotle seasoning on top and blend in. You can adjust the spices etc to taste but remember the flavour will intensify after it’s been sitting for a while.

Enjoy 🙂

Holy Planking Batman

So a few months ago I did a month long planking challenge. At the start 20secs was a struggle but by the end I managed a solid 5 minutes and was so proud of myself I vowed that once the challenge was over I would plank for 2 minutes per day just to keep my core strength up and guess what…..I haven’t planked once since.

Until today that is. I just gave it a go to see how long I could do and completely surprised myself by making it to 3 minutes. The last minute was a struggle but still counts 😊 Crazy. Maybe I should plank every day.

Today also marks the end of my Keto Whole30 challenge after 14 days. I don’t know if it’s the rain or the kids driving me mad or what but there are Hot Cross Buns in my fridge and today they won.

I am a little disappointed that I didn’t complete the 30 days but still proud that I was basically a Saint for two weeks.

Oh well shit happens. Onwards and upwards.

102.3 Morrocan Spiced Cauliflower Rice

Okay okay, so it’s been a while again but truth is even though I call myself a blogger, with all the time I’ve been spending putting stuff on the FB page and Insta, I kinda forgot about actual blogging. But here I am back again lighter than ever so it goes without saying that I’ve been doing pretty bloody amazing. I can’t quite believe I’m so close to double digits!!!

Anyway, all that aside, I went away for the week last week and in an effort to use up all the bits and pieces in my fridge before I left, I created this simple but yummy dish so I thought I’d share it with you.


Morrocan Spiced Cauliflower Rice

Serves 6 (approx 120g serve)

490Kj per serve 7g Net Carbs


  • 1 Tablespoon olive oil
  • 600g Cauliflower (riced)
  • 20g Sultanas finely chopped
  • 50g chopped Walnuts
  • 50g chopped Green Beans
  • 1/4 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon  Ground Cinnamon
  • 1/4 teaspoon Tumeric
  • 1/2 cup fresh chopped Coriander leaves
  • 1 Tablespoon Lemon Juice
  • Salt and pepper to taste


  1. Heat the oil in  a large frying pan on medium/high heat
  2. Add cauliflower, green beans, walnuts and spices and cook stirring until the cauliflower has softened slightly.
  3. Stir the fresh coriander and lemon juice in and cook for another minute or two.
  4. Add salt and pepper to taste.

It really is a simple as that. You can either eat it on it’s own or it would make a great side dish for lamb.

Enjoy 🙂