“I was reading that while I was feeding Flic, then Celeste came along and I guess we really knuckled down at that point and followed it to the letter,” Bec said.
Up until this point, Bec’s weight had been yo-yoing with her pregnancies, but when the family moved interstate and Bec’s husband started working away from home – she doubled her efforts.
“It really made me realise that I couldn't be half a parent,” Bec said. “You can't afford to get sick if your husband works away. You can't be lazy, you can't have piles of washing gathering around your house. You generally have to pull your finger out.”
Delving back into her book, Bec began to follow the Healthy Mummy shopping list and plan her family meals in advance – a favourite healthy meal being a butter chicken recipe.
“It’s the kids’ favourite,” Bec said. “It's so warming as well in the winter time and it fills your belly up.”
Bec credits her healthier diet for helping her through “terrible pregnancies” with babies Lillian and Matthew.
“I didn't eat mindlessly and made sure that everything I put in my body was nutritious,” Bec explained. “I was probably more aware that I needed to be in premium condition.”
With a new attitude to food, Bec found her weight was down to 55kg just six weeks after the birth of her fifth baby.
Her diet combined with regular walks and yoga sessions mean her weight now varies between 50kg and 55kg.
“My whole world has changed,” Bec, who recently found the confidence to pose for a photoshoot wearing just her underwear, said. “I feel so different all round. I feel different in my brain, I feel different in my body, it's crazy.”
The mum said she feels grateful too. “I'm studying to become a personal trainer and I wish I could get into every woman's ear and tell them, ‘you're worth it, make the effort, don't give up’.
“One crappy meal is not the end of your day. Pick yourself back up. You're worth it.”
EASY BUTTER CHICKEN RECIPE - 446 calories per serve
400 grams chicken thigh fillets
1 brown onion
2 cloves garlic
2 tsp ground turmeric
1 tbsp curry powder
2 tsp tomato paste
1 tbsp extra virgin olive oil
1/3 cup liquid chicken stock salt reduced
1 cup reduced fat coconut milk
1/2 cup basmati rice uncooked
2 cups green beans trimmed
2 cups broccoli
1/3 cup fresh coriander chopped
Cut the chicken into pieces. In a blender or food processor, puree together the onion, garlic, turmeric, curry powder and tomato paste until smooth.
Add a splash of water if needed to bring together. Heat the oil in a frying pan and brown the chicken.
Add the pureed spice mix and stir for a few minutes.
Add the stock and deglaze pan (allow the stock to combine with all the spices and remove any stuck to bottom of pan).
Then add the coconut milk.
Reduce heat to a simmer and cook for about 20-25 minutes, until chicken is tender. Meanwhile, cook rice according to packet directions.
Cut broccoli into florets and steam with the beans on the stovetop or in the microwave until tender crisp.
Serve butter chicken with rice, steamed greens and a sprinkle of chopped coriander.