Photo on the left is from Mother’s Day 2015, right after finishing my first Whole30 and feeling pretty great about the changes I had made so far. Photo on the right from today, day 505 of AltShift!
I know… I haven’t updated this blog in a LONG time, but that’s because honestly: not much has changed. After 505 days, I’m still living AND loving AltShift.
I still wake up feeling amazing thanks to prioritizing sleep. I’m still speaking to myself kindly — and catching those thoughts that aren’t as positive and re-framing or redirecting them — thanks to daily meditation. My body continues to get healthier and stronger. My clothes continue to get bigger and I’m still mostly only shopping at consignment stores to keep up.
But since 500 (and 5) days seemed like a milestone, I decided to post
I was on another episode of the AltShift Diet podcast almost exactly one year after being interviewed the first time, which was fun! Here’s a link to the new episode with me and Jason and Erica: http://altshiftdiet.com/altshift-podcast-episode-85/
On the episode, I talked about how meditation is THE game-changer for me and the reason I’ve been able to continue living this way WITHOUT a lot of effort. I mentioned how this whole lifestyle really is “easy” for me, but I believe it’s because I choose that perspective.
I talked about how I really try to be honest with myself. If I catch myself making excuses or creating false justifications (which I can more easily do, also thanks to meditation), I have an honest conversation in my head — I ask myself whether that excuse is truly valid, whether this thing is worthy of a deviation, I remind myself of my goals, and I remember all the good things I DO get to eat and how great I feel eating and living this way.
I talked about how my husband (Joey) and our kids eat what I eat, for the most part, with the exception of them eating 3 shift foods during 5 shift, and vice-versa. I do all the shopping and I just don’t buy foods that I believe are unhealthy. I don’t refer to any of it as “diet” foods; but I do talk about why what we’re eating is healthy.
When we’re out, they pick what they eat. The kids still get “special occasion” type foods like ice cream if we happen upon a cute ice cream parlor occasionally, but we don’t keep ice cream at our house.
And I talked about how Joey’s body and health has transformed by eating what we have at our house, without him even trying.
I also mentioned the pork rind chicken nuggets I make EVERY 5 shift — so I figured I’d post an official “recipe” (below).
I mentioned that I realized earlier this year that I miiiiiiiight have had a bit of a Fitbit addiction. I noticed I was carrying things in my right hand to leave my left hand to swing -and- I’d push a shopping cart with only one hand -and- I would get mad at myself if I left my charger elsewhere and my Fitbit was dead — all because of a “steps only count if the Fitbit counts them!” mentality. As luck would have it, my 3rd Fitbit also started dying around that time (this might have been what made me notice the addiction…) and couldn’t hold a charge longer than a few hours. I decided to let it go. I walked without knowing how many steps I was taking (whaaaat?!?). I started carrying things like umbrellas and shopping bags with either hand and pushing the shopping cart with both hands and stopped thinking about how many steps I was “losing” by not swinging my arm.
About 2 weeks ago, I bought a used Fitbit Surge (um, it’s HUGE) off of a coworker who got a new fancy watch, and I’m consciously trying to NOT let it become an addiction. I’ve also been pleasantly surprised at how many steps I’m getting each day without all the “make sure I’m swinging my arm” craziness.
I also talked about how I like to “Netflix and Flex” (not to be confused with a booty call lol) and this season of House of Cards has continued that tradition.
So, I think that’s it for updates and podcast recaps. Without further ado, the amazing Pork Rind Chicken Nugget recipe:
- 2 lbs of boneless skinless chicken thighs
- 1 5oz bag or pork rinds / chicharrones
- 2 T almond flour
- 2 eggs
- 1/2 c heavy whipping cream
- 1 t Salt
- 1/2 t Pepper
- Preheat oven to 425' and cover a cookie sheet with parchment paper.
- Cut the chicken thighs into strips or nuggets and put into a large bowl. Sprinkle with salt, pepper, and almond flour.
- Empty the bag of pork rinds into a large ziploc bag and crush with a rolling pin. The finer, the better, but some small chunks are ok. Empty half of the bag onto a plate.
- In a small bowl, combine the eggs and heavy cream.
- Line up the plates and bowls: chicken bowl, then egg bowl, then pork rind plate, then cookie sheet.
- Following the assembly line of plates, first dip the chicken into the egg mixture, then gently roll in pork rinds, and add to the cookie sheet.
- When the pork rinds on the plate run out, add more from the bag. The plate starts to get doughy, so the crushed rinds from the new bag will be dryer.
- Bake for 20-25 minutes at 425' until gold brown an cooked through.
- Serve with Frank's Red Hot sauce, Sheryl's homemade blue cheese, and celery.
I’ll try to be better about posting here, but follow me on Instagram for slightly-more-regular updates