A COMPETITIVE couple taking part in the 40 Day Health Challenge have told how they are “getting younger together”.
Husband Jim O’Sullivan and wife Deirdre have won the hearts of the nation as they take on the challenge side by side.
The mum-of-four, who is currently battling stage 4 breast cancer, told how she expected the challenge would need to be adapted for her.
Deirdre said: “I thought there was going to be a plan adapted for somebody like me who was living with chronic illness.
“For me the 40 Day Health Challenge has meant that I feel back in society. I don’t feel invisible anymore.
“I feel like I can be part of everything that’s going on, to suit my level of ability.”
The former hairdresser wants to inspire other people with chronic illnesses, to not be afraid to live and to not shy away from challenges.
Retired school principal Jim got more than he bargained for when he offered to drive Deirdre up to the 40 Day Health Challenge HQ.
Deirdre said: “To have your best friend by your side doing that is incredible.
“It makes the 40 Day Health Challenge a way of life as opposed to any kind of an extra stress on us.
She joked: “I do actually love when I see him in pain.”
In the latest episode on day 26, the Cork based couple celebrated a new win.
Deirdre, aged 54, reduced her metabolic age from 45 to 39 after following the plan.
The experts told husband Jim, aged 56, his metabolic age was down from 55 to 42.
Personal trainer Karl Henry praised the challengers on their progress.
Karl said: “Couples around the country are going to be motivated now.
“A 39-year-old and a 42-year-old in the house. From the couple to a crowd and back to a couple again. We’re getting younger.”
Jim told how stress “can eat” away at him, but the challenge has allowed him to “let that stress out”.
The experts revealed that Jim, who was 90.2 kilos on day one, is now 85.4 kilos.
Jim joked: “My problem is when I put on weight, it goes to my belly and my backside.
HOW TO WATCH THE EPISODES
THE latest episodes of the 40 Day Health Challenge are now available at the 40dayhealthchallenge.ie.
Readers can also follow all the action and get the latest updates, meal plans, exercises and mental health tips from Thesun.ie and Ireland’s Classic Hits Radio during the 40 days
“So I’m like a pregnant duck at that stage. It’s a case of here’s my head and my bottom is coming.”
But the Cork man had a turning point this week in the challenge.
Jim continued: “I actually thought for a while I had trapped wind because I felt my stomach one day and it felt quite hard.
“But it was actually muscle developing there. Now that hasn’t happened in a long, long time.
“All of these planks and bits and pieces that we’re doing, I can actually feel [it].”
Fitness pro Karl said: “Everyone in the room has a six pack.
“What varies from one person from another is what covers the six pack, which is that layer of fat.
“And we’re reducing that through general daily movement, cardiovascular exercise, resistance exercise and eating properly. We’ve seen a weight difference.”
Stuffed Baked Potatoes
Serves 2 (each serving contains approximately 484 kcal)
Suitable for vegetarians if alternative to turkey rashers is used.
Ingredients:
2 large potatoes (300g each)
6 turkey rashers (150g)*
1 tbsp olive or rapeseed oil (15g)
2 spring onions (70g)
2 heaped tbsp quark (40g)
20g baby spinach leaves
5 tbsp grated Cheddar cheese (40g)
2 tsp sunflower seeds (10g)
Freshly ground black pepper (optional)
*Suitable vegetarian alternatives for turkey rashers are:
90g plant based rashers
70g mycoprotein such as Quorn meat free bacon
130g chickpeas, drained and rinsed
The method:
Prick the potatoes with a fork, wrap loosely in damp kitchen paper and microwave for 7-10 minutes on high, alternatively you cook them in the oven at 200°C (400°F), Gas mark 6 for about 45 minutes until tender.
Meanwhile, heat a non-stick frying pan over a medium heat. Chop the turkey rashers into small pieces. Add the oil and sauté the turkey rashers for 2-3 minutes until lightly golden.
Trim and finely chop the spring onions and sauté for another minute. When the potatoes are cooked, carefully cut them in half and scoop out the centres into a bowl.
Add the quark, turkey rasher mixture, spinach and half the cheese and then mix until well combined.
Spoon it back into the potato skins and arrange them all on a baking tray. Preheat the grill to high.
Sprinkle the remaining cheese with the sunflower seeds on top of the stuffed potato skins and place under the grill for 3-4 minutes until bubbling and golden.
Arrange on plates and season with black pepper, if liked to serve.
