About 7 years ago, while training for the Chicago marathon, I tore my labrum in my right hip (cartilage layer around the joint, in shoulder joint too). I know that now as I was diagnosed this past spring. But for 7 years I saw doctors after doctors saying things like “that’s wierd” or “I just don’t know”, did so many tests, and participated professional physical therapy hoping to fix the issue. I added a ton of strengthening to my fitness routine which has made me stronger than ever. All this helped of course, but the pain never fully went away. When I found out finally what it was, I was thrilled to know there was an explanation and a surgical fix that could bring me back to my old self.
Yesterday I had that surgery. I was pretty nervous, this being my first major surgery, but it was such a good experience. The doctors and nurses were all so nice and reassuring, which made me very comfortable through the whole ordeal. Now, during my two weeks of recovery time in which I can’t bear more than 20 lbs of weight on my right leg, I wait. I take care of myself and allow others to help me. It’s tough asking for help, as I’m such more comfortable offering it. I’m so blessed by so many wonderful family and friends who are reaching out and providing support through this hard time.
Now that I’m committed to 2 weeks on the couch, I plan to take advantage of the best medicine there is – food. I need low calorie meals to avoid ballooning during this sedentary time, but also meals full of good nutrients to keep my body and mind healthy and strong. Summer is the perfect time for this. So many wonderful fruits and veggies are in season!
This bowl is the perfect example of a healthy, fresh, low calorie yet incredibly delicious meal. It’s quick and easy, and you’ll want to put that poblano cream over EVERYTHING (like in this awesome grilled portabello salad). A great use of hand-me-down serve-wear as well; these bowls were a gift from the grandmother of one of my friends. With the wonderful memories the bowls carry, and the fresh, nourishing meal I filled them with, its a wonderful step towards healing.
Summer Sweet Potato Noodles & Roasted Poblano CreamPrint Recipe
- 2 poblano peppers
- 2 large sweet Potatoes
- 2 pieces of bacon (optional) or olive oil
- 2 ears of corn
- ¼ cup diced red onion
- ¼ cup seeded, diced tomato
- ½ cup cream
- 3 cloves of garlic
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 avocado
- Cilantro for garnish
- 2 limes
- Salt and Pepper to taste
Roast the poblanos. Over a gas range, place peppers over the grates and light to high heat. Cook peppers until skin is dark and burnt on all sides. Try to burn all of the skin - the better you do, the easier it is to remove the skin later. Remove and place into a small bowl. Cover with plastic wrap and allow to sit for 20 minutes.
Wash sweet potatoes and cut into thick spiral noodles using the spiralizer tool.
Bring a large pot of water to boil (just enough to cover you corn cobs). Once boiling, add corn and boil for 1 minute. Remove and allow to cool a bit before cutting off the kernels. Place in medium bowl. Dice red onion finely and add to corn. Seed and dice tomato finely and add to corn. Slice avocado thinly. Squeeze lime over all. Salt.
Once poblanos have sat for 20 minutes, remove from bowl. Run under cold water to remove skin. Cut off top and remove seeds. Cut into pepper into manageable chunks. Place in small saucepan. Add cream, garlic, chili powder, cumin salt and pepper. Heat over low heat and cook for about 5 - 7 minutes until warm and fragrant. Transfer to food processor and process until smooth (or use an immersion blender).
While cream is heating, Heat a large skillet over medium high heat. If using, cook bacon until crisp, then remove. Otherwise use olive oil. Add sweet potato noodles and cook for about 5 minutes or until done to satisfaction. I liked mine crunchy. Add honey and cook to coat. Salt and pepper to taste.
To serve, place noodle, corn salsa, avocados, in a bowl. Top with crumbled bacon and poblano cream sauce, and fresh cilantro.