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My Achilles is doing pretty well, I feel it only on occasion now, but now I have another problem! My adductor/hip! My adductor is sore and hurts and the pain runs into my hip, This has been going on now for about a month-I’ve been doing modified workouts along with gentle stretching, rolling on a foam roller, ice and some Tylenol, but it’s still the same. I ended up going to an orthopedic doctor, who took x-rays and examined and manipulated the adductor and hip area, he couldn’t find anything, so I am going to have a MRI on the 16th and hopefully I’ll find out what’s going on. If nothing is found, then it’s physical therapy.

This is very frustrating for me, like it is for everyone who is active and gets injured, but I am so thankful that I can do modified workouts with my trainer, rather than not being able to workout at all!

I ran 5 miles last Sunday and I felt great running, but that night I was in such pain it was awful! I’m not sure if the running aggravated it or not! Plus, I have been tired because the pain has been keeping me up at night and I can’t sleep. I really wanted to run in the Gate River Run, but at this point I’m not sure if I should or not. I think I’ll make that call after my MRI results. If I can’t run in it I will for sure be there I love the excitement and energy at this run!! This year the race will be cut off when it hits 20,000 runners!!

I’m staying positive and super happy that I’m still able to workout and I can’t wait till I can get back to my full workouts!!

Total Time: 20 minutes

Ingredients

• 1 16-ounce can nonfat refried beans, preferably “spicy”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Preparation

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Tips & Notes

• Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Nutrition

Per serving: 146 calories; 7 g fat ( 3 g sat , 3 g mono ); 12 mg cholesterol; 15 g carbohydrates; 7 g protein; 5 g fiber; 288 mg sodium; 164 mg potassium

Recipe from: Eating Well Magazine