Post marathon blues

In case you didn't know, i.e. you haven't seen or spoken to me for more than 3 seconds in the past week, I ran my first marathon last Sunday. Hands down, the most difficult thing I have ever done and it can only be described as a life changing moment for me. For that reason, I am struggling to get on with my life. At this point, I am still dealing with a lot of emotional and physical ailments. The physical one (stupid sore ankle) will heal with time and rest, but the emotional one will need to be tackled head on. And, as in the past, cooking will save the day. Tonight's dinner is one that I've done for years. We've been eating arepas (think thicker tortilla) since our days in St. Louis and they're still a favorite.

Arepas with turkey, arugula and avocado

Masarepa corn meal
water
2 tbls vegetable oil
turkey breast (I bought a rotisserie style one from my grocery store)
1 avocado, peeled and sliced
store bought salsa of your choosing
1 cup arugula

 Make Arepa meal as directed. You're looking for the dough to come together but not be too wet. I used a cup of masarepa flour and added water until it looked correct. Make golf ball sizes balls of dough and press then with a heavy flat surface. I put each ball between two sheets of parchment paper, then used a plate to flatten each one. They won't be as thin as a tortilla, but that's not what you're looking for. Cook each disc in a pan with the oil until browned on both sides and set in the oven to stay warm. This might sound like a lot of work, but it's really not. You can use tortillas, but it's not the same.
Meanwhile, slice the turkey breast thinly and set aside 4 oz or so for each person you are serving. 
To plate: Place one arepa on the plate, place the turkey on top. Add the arugula and avocado, then top with salsa.

It's that easy.