Before and After

I've posted some of my progress as my body has gotten healthier, but sometimes it doesn't really sink in until you can really visualize it. The mental game seems to be the hardest part to change. I've spent the last eight years blaming my thyroid and not appreciating the wonderful gift my body truly is. What I never did was take accountability for my own choices, for the things I was allowing to enter my body. And I don't know, maybe eight years ago when I was diagnosed with Hashimoto's the information might not have been readily available, especially as far as gluten is concerned. But even though my body has changed and I have every reason to feel great about it, I still get caught up in seeing the flaws. But not today. Today, I will no long nit-pick at every little thing that isn't Hollywood-perfect. Because it's me-perfect. I have everything I started out with the goal to achieve, and have completely surpassed it. I'm still not regularly exercising. It's a tough habit for me to form. But I know I'll get there because changing my eating has been even harder and now it comes easier.

Have I fallen off the wagon? Only once. There have been times I've been dragged behind the wagon and pulled myself back up instead of letting go. But I admit to falling off and enjoying flying through the air. But when I hit the ground, it hurt. The stomachaches and tiredness were not worth it. So then I felt like the kid who missed the bus and ran after it knowing he might not make it, but everyone on the bus was cheering for him to run faster so the bus driver HAD to stop at the next stop sign to let him on. I have a great support team of family and friends. My husband is my biggest cheerleader and supporter as well as my children. I have great friends who are even making changes with me. I fell off the radar when my husband was away working for the summer, but I didn't fall off until right at the end of the summer. It's taken me a month to recover and feel good again. Anyways, here are my "Before" pictures. The top was taken at the end of March, and the second about mid-May.

And now, my after. 

This pic was taken just a few days ago, August 26th. 

We had an incredible downpour, so after the raining stopped I went out to celebrate in the river going down our street. It's still a little bit of a shock to walk past a full length mirror, but definitely a pleasant shock. This is the best I've felt in decades. I honestly can't remember a time where I wasn't tired. Maybe middle school? And it's the best I've looked since I started dating my husband 8 1/2 years ago. Bread and candy are worth the sacrifice. Getting rid of processed food is worth it. The extra time spent preparing natural food is worth it. I feel amazing!

Creamy Green Chile Enchiladas

I don't have a picture for this post, but the recipe is so good, I don't think it needs one. I've been trying to find a good recipe for enchiladas since canned cream of chicken and enchilada sauce both have gluten in them. I couldn't find a recipe that didn't call for something or other that I didn't have so I went with what I did.

Ingredients:
24 corn tortillas
2 lbs chicken breast
1 cup free range chicken broth
3 cups cheddar cheese
1 chopped onion
1 cup chopped green chiles. (Fresh are best.)
8 oz. heavy whipping cream
1 cup sour cream
3 tbsp olive or coconut oil
2/3 cup milk
1 tsp garlic powder
1 tsp salt and pepper

Directions:

In crockpot: cook your chicken breasts and onions in the broth for 4 hours on high. When it's easily shredded with a spoon, season to taste and reduce to low for 2 hours. Toss and continue to lightly shred chicken every 15-20 minutes.

Preheat oven to 350*

Heat oil in a frying pan on medium. Quickly coat tortillas with oil, then stack between napkins/paper towels.   Spread one spoonful of chicken mix on a tortilla, leaving about 1 inch from an edge. Sprinkle with a little cheese and roll. Lay rolled enchilada seam down in your casserole dish. Continue with rest of tortillas.

In a separate bowl, mix sour cream, whipping cream, milk, garlic powder, salt and pepper. Mix well, until smooth. Add in cheese and green chiles. Pour over the top of your enchiladas. Sprinkle remaining cheese on top. Bake for 30 minutes. Buena suerte!