CBC Newfoundland and Labrador

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Like many of us, Carolyn Chaplin spent her early adult years focused on her career. Somewhere along the way she began to feel that something was missing. So in her late thirties she decided to make some changes.

Chaplin had tried all the diet programs. Her weight had gone up and down. And up again. She was 220 pounds when she decided to give it another try. 

Chaplin dropped 50 pounds when she decided to take the next step by joining a gym.

Three-and-a-half years later, Chaplin is 96 pounds lighter and a lot stronger. She has succeeded because she's stuck at it.

Here are parts One and two of Jonathan's report.

Now Chaplin is a competitive athlete training for her first big event as a bodybuilder. Doing the work in the gym is just part of it. Eating properly is just as important.

A trip to the grocery store with Chaplin is an education. In this video, she takes Jonathan Crowe through Belbin's in St. John's.

Chaplin makes most of her meals at home. In this video, she gives Jonathan Crowe tips about food preparation and how she continues her lifestyle when she goes out to dinner or on the road.

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Chaplin has agreed to share some of her favourite recipes for you to try.


Carolyn's Banana Chocolate Chip Protein Cookies

These tasty treats are a great snack on the run.

Ingredients:
6 egg whites
1 3/4c oatmeal
2 tbsp honey
1 tsp vanilla
2 c banana Myofusion protein powder
1/2 c unsweetened applesauce
1 tsp oil
1/2 c dark chocolate chips
1 tsp baking powder
Coconut flour to add texture (or a gluten-free flour of choice)
Cinnamon
Preheat oven to 350. Mix all ingredients in a bowl, adding chocolate chips last. Careful not to over mix! Drop on cookie sheet lined with silicone sheet or parchment paper. Place 2-3 unsalted almonds on top of each cookie (optional) Bake for approximately for 12-15 min. Makes approximately 10-12 cookies

Pecan Crusted Cod

Preparation Time: 10 minutes. Total Time: 25 minutes

Ingredients:
1 pound of cod fillets
1/8 tsp sea salt
1/8 tsp fresh ground pepper
2 tbsp Dijon mustard
1-2 tbsp honey
Olive oil cooking spray
1/4 cup unsealed pecans, chopped finely

Instructions: Preheat oven to 450. Sprinkle fillets with salt and pepper and place in a baking dish. Mist the top of cod with cooking spray or brush with olive oil. In a bowl, combine Dijon mustard and honey. Brush the mixture over the cod. Finely chop the unsalted pecans and sprinkle over the cod fillets. Bake at 450 for 13-15 minutes or until fish flakes easily with a fork.

Chaplin also has a blog called thruthickandthin .


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