Cauliflower Kimchi Chicken Fried Rice Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice. It’s loaded with delicious Asian-inspired flavor, and stores so well for easy […]
Smoked Buffalo Chicken Keto Dip Hi everyone! I’m back with our first recipe of 2018! I have made Smoked Buffalo Chicken Keto Dip many times before, and it has been a huge hit at potlucks, parties, and game days. To save time you can even […]
I’ve lost 100 lbs with the Gastric Sleeve!
Hello fam! I am beyond ecstatic to report that I have officially lost 100 lbs!
From my all time highest weight of 322, I weighed in this morning at 221.6. Wow! This has been a rollercoaster of a journey but here we are. I still have about 50-70 lbs to go, so I’m not celebrating too early. But, I will say that it has been incredibly nice to see the scale move. These holiday months have been rather hard on me, if I’m being completely honest. The sleeve’s restriction hasn’t been as efficient either. Although I haven’t really been eating clean, so it’s no wonder my progress has been extremely slow. I kind of put myself in a mindset that I should just be happy to not gain any weight over the holidays. Was that the best choice? Probably not, but for me, it worked and it helped me still feel in control of myself. However, this last week, I saw the scale starting to creep down so I am starting to keep myself accountable and get back on track.
As I have probably mentioned before, you still have to work when you have any kind of weight loss surgery, especially the gastric sleeve, or you will not lose weight. When I was enrolled in my pre surgery class, I could not even possibly fathom how. No matter how many times I was told that “surgery is just a tool”, I really couldn’t grasp how weight wouldn’t just melt off. I would think to myself “my stomach is 1/3 of what it used to be, I logically cannot eat as much as before, this is impossible”. Then, after the post-op honeymoon phase ended, it finally clicked: I used to overeat before, and I can do it again now.
Everyone’s definition of overeating is different, so I’m going to be blunt here. Pre op, I would eat beyond the point of feeling full. I would be so uncomfortably full, overly satiated, but I would keep eating. Years of this is what allowed my stomach to continuously stretch a little at a time until I allowed myself to be morbidly obese due to my eating. If you aren’t on top of your diet, if you simply have the will to overeat, you can. Even post weight loss surgery. And you will be surprised at just how much you can eat, and how you can cheat the surgery if you wish to.
Food addiction is real, and it’s a compulsive disorder to many. Not everyone will understand the literal addiction that can formwith food. I really never have faced any sort of addiction other than food. I’m not a drinker, I don’t do drugs, but the similarities of food addiction to any other vices are so mirrored. It has almost become my mission in life to just educate people on how losing weight isn’t always as simple as putting the fork down. A little compassion and understanding goes a long way. It’s important for us to realize the complexities of food addiction, and how it should be taken more seriously. Anyways, that is the end of my rant.
On that note…
I know, the blog has been so stale these last 3 months! I recently started a new job as a hairstylist, as many of you may already have heard. With the holidays rolling in I have been so busy, so I have taken a hiatus on recipes until the new years. I’m not going to give too much away yet, but there is another surgery coming up very soon. I’m talking within the next couple weeks.
Does anyone have any ideas? Stay tuned!!
If I don’t update before the new year I just wanted to thank each and everyone one of you for your support. By following my journey, my blog, and enjoying my recipes. Your comments and support make me so happy. I love being able to give back to this community and to interact with everyone on their journey.
Whether you follow me on here, on Instagram, or on Facebook. I just wanted to wish you and your family a happy holiday season, and happy new years. I thought 2017 was going to be the best year ever, but 2018 is going to bring some incredible changes, and I can’t wait to continue to share my journey with all of you. <3
Fat to Fit Chick’s 6-Month Gastric Sleeve Surgiversary On 10/20/17 I was officially 6 months post op. What the what! I can’t believe it’s already been 6 months. SIX MONTHS. Time flies. I am no longer a surgery newbie but an experienced vet. I have […]
Easy Keto Chicken Parmesan Bake Hello fam! After teasing you all on my Instagram with random recipes and creations, I finally have had a minute to post this recipe, my Easy Keto Chicken Parmesan Bake. More recipes to come, I promise! I’m going to post a little […]
Double Chocolate Chip Coconut Keto Cookies
I’m not going to lie, I created this recipe completely on a whim. I was craving initially craving Cast Iron Keto Blondies, but didn’t have all the ingredients handy, and a lot of coconut flour. As many of you, coconut flour can be very tricky to work with, but I was determined to some amazing, keto friendly cookies! I’m actually very impressed with the outcome. I would follow this recipe pretty exact on your first attempt because coconut flour is notorious for crumbling and being a little gritty, especially when it comes to baking. These Double Chocolate Chip Coconut Keto Cookies turned out incredible, and even the boo was quoted to have said “I definitely approve. Holy cow”. He HATES cooking with coconut flour, so I will gladly take that as a win.
What do you all use coconut flour with? I’ve love to hear! Comment below and let me know.
Oh, and by the way: I hope you are ready for pumpkin flavored everything, because there’s going to be a lot of that coming up very soon, along with tasty keto tailgating recipes, as fall and football season are upon us. I can hardly wait. More to come!
- 3 eggs
- 3/4 C blanched almond flour
- 1 C coconut flour
- 1/2 C erythritol monkfruit blend
- This is just my preference, use what sugar substitute you like.
- 1 1/2 tsp cocoa powder
- 6 ChocZero squares
- You can use any sugar free chocolate, I just had this in stock
- This is about 60g of 85% dark, chocolate
- 2 tbsp coconut oil
- 2 tbsp butter
- 1 1/2 tbsp vanilla
- 1/3 C half and half
- 1/3 tsp xanthan gum
Preheat oven to 325 degrees Fahrenheit. Next, in a medium bowl combine all dry ingredients (except chocolate) very well, and melt butter in a separate dish in the microwave. Next slowly add the eggs, and wet ingredients, mixing on a medium setting for 2-3 minutes, and mix well. Set mixture aside. Take desired sugar-free chocolate, and coarsely chop into small chunks if necessary and add to batter.
Once the batter is mixed, be sure to line the baking sheet with either a silpat or parchment paper. This is very important as this dough is quite sticky. If you want to be extra safe you can even spray a light spritz of pam or some type of oil to the paper, but it isn’t necessary if you have a silpat or parchment paper.
Using either a ice cream scoop, a spoon, or just your hands (I always use my hands), create a 1.5-2 inch ball and place on baking sheet leaving them a few inches apart. Just a warning: This dough is going to be very sticky, but I found it necessary because of the coconut flour. If you are struggling, try dusting your hands with some flour so the dough doesn’t stick to your hand.
Bake in the oven for a minimum of 12 minutes, probably no more than 18 minute per batch. Place on cooling rack and enjoy!