*Originally posted December 2, 2014
Sorry I am behind on posting! I traveled to Philadephia for their half marathon, and then I went to South Carolina for Thanksgiving. And I broke a toe and got a sinus infection, so it’s just been one big eating my feelings session for the past two weeks.
As for the broken toe, it happened when I was making this dish. I could not find the olive oil, and I dropped a 28oz can of tomatoes on my foot as I was looking for it. This happened 5 days before the half marathon. My fiancé asked me if was crying because it hurt so bad, or because I couldn’t run, and it was a resounding BOTH! I had trained hard for this race, and I disappointed with the prospect of dropping out. I knew it was going to be a game day decision as to whether or not I even walked it. I couldn’t even get my racing sneaker on my foot that morning, so I out on my track sneakers which are a little lighter and wider. I put four layers of shirts on with the full intention of walking a little bit, and then dropping out. However, my feet went completely numb in the cold as I was waiting to start, and I decided to run until I got the feeling back and my toe starting hurting. My foot did not start to hurt until mile 12, and at that point I just kept on running. So long story short, I ran the whole thing in the wrong shoes/outfit, and was 15 minutes slower than my normal time. I’ll take it! I am now resting my foot, and trying to stay off if it for 2-3 weeks.
My former life as a dancer, and my life as a runner don’t often cross paths. However, “the show must go on” mentality has stuck with me. Much like I have to be literally not breathing for me to not show up to teach one of my dance classes, my foot has to be falling off to not complete a race. I am teaching an acrobatics class today with said broken toe and sinus infection.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups cooked quinoa
- 1 cooked chicken breast, shredded
- 1 can (15 oz can) black beans
- 1 7oz canned chopped green chiles
- 1½ cups enchilada sauce (from 19-oz can) (I recommend Trader Joe’s)
- ½ cup cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- Heat oven to 350°F.
- Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
- Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
- Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper Mozzarella cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil and broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream and cilantro. Serve immediately.