This week has been a challenging one for me.
Last weekend was Christian’s 7th birthday and to start the weekend off we took the boys to the movies. Seems like a safe activity, right?
Hmmm…not so much.
I somehow managed to pick a broken theater chair to sit in.
To be clear, I am not graceful at my best. At 34 weeks pregnant, lets just say the result of me sitting in a very broken chair would have been comical if it weren’t so upsetting.
I was thrown backwards and as I tried to regain balance, I was projected forward onto the floor with a loud thud. (There were no seats right in front of me.) Nothing quite as pretty as an 8 month pregnant lady lying in the floor face down in a movie theater.
By the time I got home, I was sore all over (including my stomach) but since baby was moving I assumed that me not being able to move for a week was the only consequence.
When I went to see my Midwife, I was more than a little upset to find out that Skye had moved from the head down position she has been in at every appointment since 20 weeks, to being both breech and posterior. Apparently, she got a little scared and confused in there.
My week has been spent trying to figure out how to get her to turn back around (there is a great site called spinningbabies.com if anyone ever needs it) and freaking out.
With heavy emphasis on freaking out.
I know there is plenty of time for her to turn, but my obsessive personality is having a hard time letting go and thinking about much of anything else.
I even forgot to eat a few times which never happens.
Luckily, today I made this yummy casserole so I’m sure I won’t be forgetting to eat again in the near future. It’s pure comfort food, which is just what i need right now. (Well, that and chocolate, I’m pretty sure I NEED some chocolate. :))
- Olive oil spray
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups frozen corn, thawed
- 3 tablespoons butter OR olive oil
- 3 tablespoons whole wheat OR gluten free flour
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ⅛ – ¼ teaspoon chipotle chili powder
- 1 teaspoon sea salt
- 2 cups unsweetened almond milk OR milk of choice
- 8 ounces Monterey Jack Cheese OR Daiya Pepper Jack shreds
- 3 cups cooked quinoa
- 1½ cups black beans (about 1 can)
- For serving: Pico De Gallo, Salsa, Avocado, Sour Cream
- Preheat oven to 350 degrees. Spray a large baking pan with olive oil.
- Spray a large skilled with olive oil and heat to medium. Add onion, poblano pepper and red pepper and cook for 8 to 10 minutes, until tender. Add corn and cook for 4 more minutes.
- Meanwhile, melt butter or heat olive oil in a medium saucepan. Add flour, chili powder, paprika, cumin, chipotle chili powder and salt. Cook for 2 to 3 minutes. Add in milk and cook, stirring often, until thick. Add cheese and cook until melted.
- Place quinoa and black beans in a large bowl. Add vegetable mixture and toss. Add cheese mixture and stir until well combined. Transfer to prepared baking dish.
- Bake for 30 minutes. Serve with pico de gallo, salsa, avocado or sour cream if desired.
May be make ahead and frozen prior to baking. Allow to thaw overnight in the refrigerator before baking.