They’re back! No, not the cicadas (though they should be making their appearance any day now in New York), but hot, humid runs. I love the heat and would much rather run outside in 80 or 90 degree heat than 30 degree weather. As long as I stay well-hydrated and slow the pace down a bit, I can run in the heat with few problems.
All that has changed with pregnancy. I’m finding that I’m much more sensitive to the heat. That doesn’t bode well for running. The few runs I’ve done outside in warmer weather have been brutal. When I started my AM run today, it was only 63 degrees. The 100 percent humidity, however, made it feel like a steam oven outside. I felt winded within a few minutes of starting my four mile run and had to take a bunch of walk breaks. I’ve been lucky so far. Spring in NY has actually felt like spring, with mild, temperate weather being the norm. Most days have been comfortably mild- in the 60s and 70s and low humidity. The running has been relatively easy. But maybe not for much longer, if today’s walk/run is a taste of what’s to come. I’m preparing myself for the possibility that increasingly warmer and and humid days will mean more walking and a lot less running in the near future. Or maybe I’ll just have to take the runs to the treadmill. And if the eczema on my hands clears up (it’s gotten much better in the past few days), maybe I’ll trade my running shoes for goggles and a swim cap.
I haven’t been cooking much because of my skin problems, but I wanted to share with you a recipe for Mexican Tortilla Bake, one of my favorite dishes, which I last made right before this current eczema flareup worsened. Think nachos, but somewhat more nutritious!
Mexican Tortilla Bake
- 1 bunch greens of your choice, e.g. kale or spinach
- 2 cloves garlic
- olive oil
- 1 cup chopped onion
- 2 14 oz. cans black beans, drained
- 1 tomato, chopped
- juice of 3 limes
- 1 1/2 cups fresh or frozen corn
- 1 large bag baked tortilla chips
- 2 16 oz. jars salsa
- 8 oz. sharp cheddar
- 8 oz. reduced fat sour cream
1. Preheat oven to 350 degrees.
2. Saute greens with 2 tablespoons olive oil, garlic, salt and pepper; set aside.
3. Saute onions in 2 tablespoons olive oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, and continue to saute for another 5 to 10 minutes, until just heated through. Add salt and pepper, to taste.
4. In a 9 x 13 pan, spoon a thin layer of salsa onto the bottom to prevent sticking. Top with a single layer of tortilla chips. Over this, spoon a layer of the bean, corn and tomato mixture, and smooth out.
5. Add a layer of greens. Top with salsa, a thin layer of sour cream, and a layer of cheese.
6. Repeat. End with cheese on top.
7. Bake covered at 350 degrees for about 30 minutes, then uncover and turn up heat for another 10 minutes or so, until cheese is bubbling and begins to brown. Let cool for 10 minutes and enjoy.