Getting a little more JOLLY, a little more GREEN, and a little less GIANT.

22 March 2013

Gas Powered Marthoner

In a few minutes I'll be heading to bed. Gotta get some beauty sleep before I run a half marathon plus three miles tomorrow morning. But first I thought I would share what I'm eating the night before a long run.

I've really been trying to eat cleaner this week since I discovered on Tuesday that I would be participating in a race this Saturday. Emphasis on "trying". I'm not perfect in what I eat, but I've done a little better in squeezing in more veggies and healthier carbs.

While I'm not "carb-loading" tonight in the sense that most people think of, I am eating a delicious, healthy soup full of protein and carbs. Satisfying and filling and certain to power me through 16 miles. Even if it ends up being gas power from all these beans. ;)

My little helper for the evening...Elle

Chicken Taco Soup (adapted from a friend's vegetarian taco soup)

Olive oil
1 or 2 cans chopped green chilies
1 medium onion, chopped
3 TBSPs homemade GF taco seasoning (or 1 pkg taco seasoning)
1 can pinto beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 (14 ounce) cans of peeled, cut tomatoes (or 1 qt canned stewed tomatoes)
1 can yellow hominy (or corn)
1 can white hominy (or corn)
1 pound chicken, shredded (My canned chicken breast works perfectly for this!)
2 TBSP salsa (optional)
2 to 3 cups of water
1 to 2 tsps chicken bouillon, to taste
salt and pepper to taste

In a large pot, sauté onion and chilies in oil for about 3 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Serve with tortilla chips, grated cheddar cheese, and sour cream.

A few notes...This can very easily be a vegetarian meal; just leave out the chicken and bouillon!

If you are using chicken, a rotisserie chicken, such as the ones they sell at Costco, works very well for this recipe. Or you can just prepare some chicken breasts and shred them.

The beans are flexible, in that, you could put in whatever beans you have on hand. Black beans, kidney beans, navy beans, etc.

This recipe was my first encounter with hominy. If you've never had it, you've got to give it a try! Hominy is a form of corn, but it's just not the same. It has a fantastic, almost chewy texture which I love. It can be found near the canned beans in your grocery store or in the ethnic food aisle.

I love this recipe because it is a "dump it all in and simmer for a bit" kind of recipe. It's gluten- and dairy-free too. And I'm a sucker for a good hearty soup too, especially on a snowy day such as this one.

Yep. Snow. In March. The day before a half marathon race. I keep getting antsy about it, but then I remember...Oh yeah. I've been training all winter. This ain't nothing. Wish me luck!

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