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Spanish Fat fairy
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24 February 2021
PANCAKES WITH BERRIES AND WHIPPED CREAM TOPPINGS
Ingredients serves 1 • 2 eggs • ¾ cup of cottage cheese • 1 tsp ground psyllium husk powder • 2 Tbsp butter or coconut oil; 4 tbsp fresh raspberries or fresh blueberries or fresh strawberries • ½ cup heavy whipping cream
Method : Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit. 2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip. 3. Add heavy whipping to a separate bowl and whip it until soft peaks form. 4. Serve the pancakes with whipped cream and berries of your choice.
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24 February 2021
still doing low carb high fat, zero sugar, plus hypnotherapy and loving it. My weight is still coming down, and my figure is really shaping up
Weight:
Lost so far:
Still to go:
Diet followed:
79.3 kg
18.2 kg
9.3 kg
Reasonably Well
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Losing 2.6 kg a Week
22 February 2021
Blueberry cheesecake bars… makes 16
Ingredients For the crust: 6 tablespoon butter, melted 2 cup superfine, blanched almond flour1 teaspoon grated lemon zest 1/3 cup granulated stevia sweetener.
For the cheesecake filling: 16 ounce full fat cream cheese 2 large eggs 1/2 cup granulated stevia sweetener 1 tablespoon fresh lemon juice
For the blueberry swirl: 1/2 cup fresh or frozen blueberries 1 tablespoon granulated stevia sweetener
METHOD
For the crust:
1. Preheat the oven to 350° F.
2. Combine the melted butter, almond flour, sweetener and lemon zest in a medium sized bowl and mix well.
3. Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.
4. Press the crust firmly into the bottom of the pan.
5. Bake the crust for 8 minutes.
6. Remove from the oven and set aside to cool.
For the cheesecake filling:
7. Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
8. Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
1. Combine the blueberries and sweetener in a small blender cup and blend until mostly smooth.
2. Drop by spoonful’s over the top of the cheesecake mixture.
3. Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
4. Bake the cheesecake bars at 350° F for 25 minutes, or until set.
5. Remove from the oven and cool.
6. Chill for at least 2 hours, preferably longer before cutting into four rows of squares to serve.
7. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Serving Size: 1 bar Calories: 230 Fat: 22g net carbs: 2.5g Fiber: 2g Protein: 6g
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22 February 2021
I started my journey at the end of september / beginning of October 2020 after being locked down here in Spain for 8 months solid. 8 months of Netflix, snacks, and beer. I became my biggest ever size. 20. Before that I had floated between a 16 in the summer and 18 in the winter. Using a combination of the Keto style of eating plus hypnosis (yes thats me) I have been creating meal plans, hypnotic sessions to allow the mind to finally love the body and self image, (this actually helps it change quicker) So far I am pretty happy with my results. This week I went and bought size 14.... and a whole lot of new underwear as all the other stuff was litterly falling down. I am still on my journey, however I am now a little happier to share a never seen by anyone else "ever" photo along with one from last week, to remind myself how far I have come.
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22 February 2021
Weight:
Lost so far:
Still to go:
Diet followed:
80 kg
17.4 kg
10 kg
Not Applicable
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Losing 0.8 kg a Week
Spanish Fat fairy's Weight History
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