Sopa de Nopalitos

This recipe was inspired by our family trip to Mexico City and Puebla in 2017 to visit our dear friend Georgina.  

Following a grain free diet was quite easy in Mexico City and Puebla because of the common use of nopalitos many of the restaurants.  In one restaurant, we had the opportunity to try this Sopa de Nopalitos.  I loved it and wanted to replicate it as soon as I got home.  Nopalitos have many health benefits including being an antiviral (good for this time of the Corona virus right?), protecting nerve cells, high in antioxidants, and reducing cholesterol. A comfort food that is very good for you! This is a great, easy to make recipe.  I'm going to give you the actual recipe, but know that in the picture above, I modified it due to the stay at home order in our state during the Coronavirus pandemic, and having to use what I have on hand. My substitutions were canned roasted tomatoes instead fresh tomatoes, and cilantro instead of epazote. 

Epazote is a word that comes from the Nahuatl language, and in English it is commonly called wormseed, Mexican tea, skunk weed, or goosefoot. Epazote has been used in traditional herbal medicine for centuries to treat intestinal cramps, and stomach or liver problems.  I love using epazote when I make black beans as well (although on my current diet, I'm also not eating legumes, but when I did...). 

Here is the recipe

Ingredients: 

• About 8 cactus leaves cut into strips (I love going to the Mexican grocery store where I can either buy the leaves with the cactus thorns already cut off, or you can get cactus leaves already cut up into strips and ready to cook.  I have done it all ways). 
• Sea salt 
• 2 dried chiles de árbol 
• 2 dried chiles anchos 
• (again, I used the dry chiles I had at home - I happened to use dried New Mexico red chiles during coronavirus times).
• 4 tomatoes (I used one can of roasted tomatoes this time around - I'm just sharing my modifications to let you know the various ways the recipe could be adapted). 
• 1/4 of an onion. 
• 1 branch of epazote 
• Avocado or olive oil
• Eggs
• Avocado 

Steps: 

1. Boil the cactus leaves with some sea salt. You will know when they are ready because they change color from light green to a dark green.  Strain them and set them aside.  
2. While the cactus leaves are cooking, let the dry chiles soak in water you brought to a boil until they soften. 
3. Blend the chiles with the onion and tomatoes. 
4. Sauté the sauce with a bit of oil, and when it comes to a boil, add the cactus, epazote, and about 4  cups of water.  
5. Boil about 4-6 eggs. 
6. Serve the sopa, and add the sliced eggs and avocado.  

Delicious! 

Paleo Eggs Benedict

This was the first time I tried this and it will definitely be a repeat.  I'm thinking that the next time I try this I might also roast some tomatoes.  That just sounded really tasty to me in combination with the portobello mushrooms and eggs.

Ingredients: 
4 large portobello cpas.
1 TBS olive oil (more for coating the mushrooms before baking)
1 TBS chives finely chopped
1/4 tsp sea salt for caps, 1/4 tsp for sauce
1/4 tsp black pepper
4 slices Canadian bacon
4 eggs for each of the portobellos, 2 eggs for the egg yolks
1/4 cup butter
1 TBS lemon juice
1 tsp water
1/4 tsp cayenne, hot paprika, or red chile powder

Preparing the portobellos and eggs: 
1. Preheat oven to 450 degrees
2. Line a baking sheet with parchment paper
3. Prep the mushrooms by combining 1 TBS of olive oil, chives, salt, and pepper in a bowl, Remove the stems from the caps, and add the caps to the bowl to coat with the olive oil mixture.
4. Place the mushroom caps smooth side down on the baking sheet and set in oven for 10 minutes.
5. After 10 minutes place the slices of the Canadian bacon one in each one, and then place in the oven for another 10 minutes.
6. Prep the eggs.  Spray or coat olive oil into 4 muffin tins, and place one egg in each one.  Place in the oven for about 9 minutes. (8 for runny yolks, 12 minutes for very firm yolks).
7. Make the hollandaise sauce. Melt the butter in the saucepan, then remove from the heat. In a hand immersion blender container, add the butter, lemon juice, water, salt, and chile powder.  Blend.
8. Serve by placing one egg on each mushroom cap with the Canadian bacon, then add the hollandaise sauce on top with some additional finely chopped chives as garnish.

Delicious breakfast!!

Mexican Paleo Coleslaw

 

Nothing like good food, family, and friends. This was a wonderful occasion for making this salad; the celebration of our children, grown and attending Williams and Brown. My son grew and our dear friends' children grew up together from the time they were in daycare.  Here they are now, college students, discussing politics, future careers, and their college courses.

This is also one of the recipes that warms my heart, because I typically make this salad when we eat carnitas or barbacoa on weekend mornings,  something I fondly remember doing growing up and when we were in Mexico visiting.

There were several requests for this salad recipe....so here it is!

Avocado Dressing: 
3 garlic cloves
1/4 cup olive oil
1 avocado
2 TBS lemon juice
1/4 cup Greek yogurt
3/4 tsp sea salt

Slaw:
2 cups thinly sliced green cabbage
1 cup shredded carrots
1/4 cup chopped cilantro

Directions: 
Place all the ingredients for the avocado dressing in a blender (I use the small container that comes with a hand immersion blender - it's the perfect size)
Toss the cabbage, carrots, and cilantro in a bowl
Add the dress and mix it in.

That's it! You have a delicious salad to go along with our weekend carnitas or barbacoa.  I love to put these on top of the carnitas in the tacos, and of course it's great as a side.

2017 Bank of America Chicago Marathon Complete!

Training one week before Marathon in Aguascalientes, MX

I am so humbled by the overwhelming support and well wishes from all of my friends, family, and colleagues as I trained for and ran the Chicago Marathon.  I felt such a sense of community from all over the world as I trained in Azerbaijan, Guatemala, Nicaragua, Mexico, and Chicago. I learned that I had community in so many places; so many people invested in my wellness and success.  I was so touched by the love and sincere care I was given.  In Mexico, just a week before the race, my colleague, Bernardo, picked me up at 6:30 a.m. to run a 10 k on the linea verde.  The first day he ran with me being left with legs like jello! The next day he followed me in the car to make sure I was safe.  The training in the mountains of Azerbaijan, Guatemala, and Mexico kicked my butt!  After these mountains, the little bump called a hill at the end of the marathon was nothing!

It was a difficult journey.  I had some setbacks - a sprained an ankle in Guatemala that never totally healed going into the race, a horrible setback with all the crazy autoimmune issues I have, that lingered well into two weeks before the race, and doing something as daunting as running 26.2 miles, something I had never done before, felt quite scary.  I challenged myself in new ways, including the acceptance that I was not going to be running my personal best and recognizing my own limits.  I learned that I just needed to relax, have fun, and finish strong.  And that is what I did! I always said, if I wasn't smiling when I was running, I didn't want to do it.  I certainly didn't smile during a lot of the training.  It was hard work and pushed me to my limits.  I could feel the training take a toll on my body, convincing me I would never do this again!  However, keeping up with the rigorous training and finally finding the best way to manage the fatigue as a result of the impact on my adrenal glands put me in a place where I could definitely smile and feel strong throughout the race. I received some good last minute advice from Dr. Mario Gonzalez and it worked during the race.  I did keep thinking at some points on race day: "Why would anyone do something like this? To support a cause you really believe in?"  Of course, there was my answer - running for Taller de Jose and the folks they accompany on their journeys was enough motivation to maintain my level of commitment.

In the last week before the race, eating well was key to my success.  My colleagues in Mexico were very understanding and supported me in not eating any sugar, wheat, or corn (although I have to admit I did have some shots of Mezcal on one of the days).  I didn't want to risk any symptoms emerging before the race now that I had things relatively under control.  How we fuel our bodies is so important, and I learned that more than ever as I pushed my body to it's limits with the training. 

My absolute favorite part of the race was running through the Pilsen neighborhood.  I couldn't help but stop three times to dance to the music, engage in some serious cheering with the spectators and receive many hugs! I ran shouting "¡Que viva Mexico!" "¡Que viva Pilsen" "¡Si Se Puede!" Nothing like this experience to remind me why the struggle to fight gentrification is so important.  I don't want the beauty that is this neighborhood to be pushed out!  I can't imagine a marathon without Pilsen as it is now..... This is what I looked like at mile 19 in Pilsen! Mi gente in Pilsen gave me the energy and boost I needed to go on to mile 20 and more!

I do have to give a shout out to my partner in life, Rolando Villarreal Sosa, who faithfully followed me at different points on the journey to make sure that I had paleo friendly fuel and my Nunn tablets throughout the race as I don't eat what's available on the course including the Gatorade.  I got to see him at various points for a hug, kiss, and some running fuel.  He made my bulletproof coffee that I have on race days - the butter and XCT oil in my coffee.  Ready to fuel and run on fats! As I have said a million times, no carb-loading for me.  At the end, in my last mile, Rolando was there to cheer me on, and a woman said to him, "Is that your wife? She looks great! She's still running!" and he responds, "Yep, that's my wife!"

Honestly, I don't know if I will run another marathon again given the toll the training took on my body, but I am hungry for some PB times on some half marathons! I'm hungry to start running again this week! I learned how important it is to keep up my grain free eating and I'm more committed then ever to eating well.

Thank you, thank you so very much to every single person who donated, cheered me on, tracked me during the race, and sent me some positive energy on race day.  Thank you to Cheryl and Kevin - Cheryl who gave me a big hug early in the race, and Kevin who shooed me on, saying "go, go!"  LOL! Georgina and my compadre Eleazar who did the same at the Jumping Bean.  Also a very special thanks to my son Atzin Villarreal Sosa.  If he only knew how much I respect him and love him.  He was a huge support this summer during the hardest part of the training. This race felt as "easy" as it did because of the ways he pushed me and challenged me as I trained.  I appreciate him and every single one of you!

My view of the finish line!

Almost there! At 40k!

Right after Pilsen, still smiling, still feeling strong at 33 K!

All done!

Celebrate!

Waiting to start the race!

This is the flower I chose to wear in my hair that day.  Part of my race routine.

Anti-Inflammatory Turmeric Lime Mango Smoothie

Ingredients:

• 2 mangoes
• 1/2 tsp ground turmeric
• 2 TBS fresh lime juice
• 8 medium dried dates
• 2 cups unsweetened plain almond milk
• 2 cups ice cubes

Mix in your blender and you have a delicious smoothie!  Enjoy! 

Chicago Marathon 2017 July Training Update

We ran 12 miles!!

Enjoying a little rest and a treat.

Rolando cooling off at the water fountain.  Beautiful night.

These photos are from my 12 mile run this weekend!  Mom running the Chicago Marathon is a family affair.  Atzin, my beautiful son, was my pacer.  He ran along side of me to correct my form as I got tired and kept me at a 10-11 minute mile pace.  He would often begin his sentences with, "Mom, I don't mean to be critical, but..." Rolando rode is bike, meeting us at the Oak Street Beach.  Yes, Atzin and I ran ALL the way from my home in Little Village, to and around Navy Pier, then about 1.75 miles north of Navy Pier and back to Navy Pier.  It's 9 miles from my home to and around Navy Pier, so we had to run an additional 3.   

The last several months have been crazy and full of ups and downs in terms of my training.  For a moment I thought I might not actually be able to do the marathon.  In my last post, I shared my travels as well as the set-back I had with my training due a "flare up" of autoimmune symptoms most notably the chronic fatigue and severe joint pain and inflammation.  Prior to this I was already running 8 miles without a problem.  Suddenly I was struggling to run slowly for 1/2 an hour (and I did quit several times).  I can't even tell you how demoralizing that was to feel like I had almost no energy or strength for a "simple" half an hour, slow run.  However, I was determined to keep running at least that 1/2 an hour, telling myself this was psychological training for the marathon - to keep going when my body is telling me I can't go any farther.  One important lesson that I learned from this is to not take for granted my current level of health.  I had almost forgotten what experiencing pain and fatigue was like given that I have been on a gluten free diet for about 10 years and a grain free diet for about 7 years; therefore, symptom free for all this time. The gluten free/grain free diet has been absolutely transformative for my life and I really believe all that I have accomplished at this stage in my career is largely due to the vitality and health I've experienced over the last 8 years especially. 

It did take me nearly six weeks to recover from the way I ate while traveling.  This was demoralizing and meant that I had to really make additional changes to support my recovery.  I normally eat more grain free "ish" and do not adhere to a more strict Auto Immune Protocol.  For the last month and a half, I have been eating closer to an autoimmune protocol diet and have now begun to re-introduce some things that I used to eat like nuts and seeds. (Love those almond meal or almond butter pancakes!)

For more information on the autoimmune protocol, I recommend viewing or watching Sarah Ballantyne, PhD.  She provides the science behind this approach so that you know this is an evidence based approach, not some sort of dietary fad.  There are also some really good podcasts on the Paleo Lifestyle.  Finally, there are so many good books and cookbooks out there, but one of the first I read that really helped me move from gluten free to grain free was The Grain Brain. 

Sarah Ballantyne, PhD Weight Loss and Reversing/Stopping Autoimmune Disease

A list of podcasts on the paleo lifestyle

The Grain Brain

Okay so back to my running....(I know, I'm kind of on a soapbox; but seriously, learn as much as you can about how we nourish your body There are so many misconceptions out there and what we eat is truly the first medicine). 

So what were some examples of my meals or snacks this week?

Kale Avocado Salad  I ate this salad I think twice in the last two weeks.  It's so good and easy to make.

Chipotle Lime Salmon

Carrot Cucumber Apple Juice

This is how I have been fueling pre-run.  These are Chocolate Energy Shots

Yesterday before my long run, I had these AIP and Paleo Cococut Turmeric Bites. It was unbelievable.  I had eaten a late breakfast/really sort of lunch meal.  Then, didn't feel hungry the rest of the day.  I set out to run at about 6 pm and only had two of these and a chocolate energy shot above.  I didn't feel any need to refuel during my run, and honestly, wasn't even hungry after the run.  I was able to sustain a really good pace over 12 miles with these two snacks. 

Okay, with this recipe, I will sign off.  I have so many more to share!  It's been fun to explore and experiment with different recipes for my runs and to aid in my recovery.  I have my energy back, and I feel great on my long runs (except the last two miles of that 12 mile run yesterday)! I was just extremely grateful when on my run two weeks ago, I felt a shift, and felt like I was back!

Just to remind everyone, I am running for Taller de Jose.  This organization is truly remarkable and serves the Latinx community in a way that no other organization does.  They truly walk with people in finding solutions, and work from a basic philosophy of love and respect.  Imagine what our social service world would be like if service providers worked from a place of love?  Please help me to meet my fundraising goal for Taller de Jose.  Thank you!

Click and Pledge - Make a donation here!

Coconut Turmeric Bites

I loved these!  This was amazing.  Before my 12 mile run, I had three of these and one Chocolate Energy Shot.

I felt amazing.  I drank water, but had no need to re-fuel during the run, even though I was carrying some dried apricots and dates for during the run.  These are really yummy as well and anti-inflammatory, so I seriously recommend these.  They are also no-bake, so they can whipped up on a hot day, no problem.  They are also both Paleo and AutoImmune Protocal (AIP).

Inflammation by the way doesn't just affect those with autoimmune diagnoses, but also is the root cause for other problems such as cardiovascular disease, inability to lose weight, chronic pain, headaches, etc.

Ingredients:

• 1 cup Vanilla Cake Batter Coconut Butter (you can use other Coconut butters too, but I just though the flavor of this one would go really well with the turmeric. 
• 3/4 cup shredded coconut
• 1 TBS coconut milk
• 1 tsp coconut oil
• 2 tsp turmeric
• 1/2 tsp coconut oil
• pinch of black pepper (don't use for strict AIP)
• 1 TBS raw honey (optional). 
• Shredded coconut for coating the outside of the bites. 

Instructions:

1. Add the coconut butter and coconut to mixing bowl and stir well to combine.  The coconut butter should be soft, but not melted. 
2. Add the remaining ingredients and combine. 
3. Roll them into about 1" balls with your hands, then roll in the coconut flakes. 
4. Place on a plate lined with parchment paper (I used the teeny little silicone muffin cups - they are the perfect size). 
5. Place in the regrigerator and chill.  
6. Enjoy!!