Technically it's called chilaquiles casserole...but thinking in terms of blogging and SEO I didn't know how well "chilaquiles" would google! Are ya with me?
Before we get down to the recipe can I please point out that it's Friday and I'm still sore from the filthy fifty workout on Monday! I did run 5 miles and lift today but I am not back to 100%. That workout is NASTY!
Tonight I had my first ever meeting with the Orlando Dietetic Association. ODA is a branch of the Florida Dietetic Association which is a branch of the Academy of Nutrition and Dietetics formerly the American Dietetic Association. They meet twice monthly so I thought it was a good thing to get on board now with the great group of dietitians.
They talked about traditional meeting things, we had a healthy dinner buffet style (that I didn't photograph), and we heard a wildly intelligent speaker.
Her name was Rikki Keen and she's a MS, RD, CSSD, CSUS. Lots of initials = genius! She's a sports dietitian who lives in Alaska and works at ESPN's Wide World of Sports too. She talked about supplements and science for optimal performance. She made a lot of great points that I'll recap soon, but I want to point out that she was passionate about the benefits of a drink called FRS and the quercetin in it.
Apparently Tim Tebow likes it too.
On the radar for tomorrow is a lot of studying for my upcoming LifeCycle nutrition final and a bike ride to get my legs ready for the half marathon Sunday.
And finally..gosh I was wordy today...the recipe!
This is basically a deconstructed enchilada. I think it's easier to make and like my lasagna it makes great leftovers. You could use a green or red sauce and sneak in as many veggies as you like! This recipe is originally adapted from Eating Well.
Healthy Enchilada Casserole: