Wild One the Third

Living this life I call my own.

Archive for the tag “powercakes”

Yummy Salad

As part of PowerCakes #PowerMealAWeek, I’m sharing my version of a Palm Beach Salad that is too legit to quit.

Palm Beach salads are skillfully layered with avocado, shrimp, crab meat topped off with eggs. My version, as you’ll see, isn’t as skillful but it’s still very delicious.

I’m sure the pros in the kitchen use some sort of sauce/dressing that helps keep the layers of yumminess intact but I didn’t worry about whipping up anything like that for this salad. That cuts back on the calories too. Winking smile

I threw everything together based on memory and it was meant to make one serving but I was surprisingly filled up quickly. I had plenty leftover.

These are your ingredients:
* About 10 shrimp
* Crab meat
* 1/4-1/3 cups tomato and avocado
* 1 diced up hard boiled egg

I cooked the shrimp with a seafood seasoning and a bit of butter. I heated the crab meat through the same way, sans the seasoning.

I prepared the tomatoes, avocado and egg in the meantime.

After the shrimp and crab meat are done, cut them up into smaller pieces. Then start layering! Layer your plate with a bed of spinach, then avocado, crab meat, tomatoes, shrimp and top it off with the egg!

Now you have this masterpiece:

Give this salad a try–unless you’re allergic to seafood, please don’t give it a try in that case. Red heart

Advertisements

PowerMeal A Week Round 2

This week has flown by! It’s been a crazy week for sure so I haven’t gotten a chance to post anything since last week’s PowerMeal A Week. I promised myself I’d stay up to date with these PowerMeal posts, though, so here’s this one.

It’s my preparation of flounder, and it’s a super easy meal to prepare!

To cook the frozen flounder, I used seafood seasoning and coconut oil.

You rub down the fish with coconut oil and sprinkle the seafood seasoning on it. Grill or cook on the stove top for about 10-15 minutes or until the fish is thoroughly cooked. The cuts of flounder I had were a little thicker so it took a while longer to cook fully through.

After the fish is done cooking serve it on a plate of spinach leaves and squirt some lemon juice on it for an extra kick of flavor.

I served the flounder with a side of corn but you can use any vegetable for a side! Asparagus would be delish with some fish. Oh hey, that rhymed. Open-mouthed smile

Enjoy!

PowerMeal A Week Round 1

So after finishing up with June’s PowerMeal A Day challenge where each day had a topic and you had to highlight that topic in any one of your meals for that day, I’m starting PowerCakes’ PowerMeal A Week Challenge. Today is week 1!

For this challenge, you showcase POWERMEALS or recipes you want to share with others that are clean eats. I love finding and trying out new recipes so this will be fun! I did a good job keeping up with all my powermeal a day posts on IG so since this is just a weekly deal I’m sure it won’t be too difficult to keep updated. Open-mouthed smile

For this week, I made a wrap. I love wraps; they’re my go-to meal.

I’ll call it….a Chickpea Tuna and Rice Wrap–I could very easily give it a longer title because of all the yummy ingredients!

Speaking of yummy ingredients, here are the ingredients I used:

  • Spinach Garden Herb Tortilla
  • Greek yogurt
  • Brown long grain rice
  • Chick Pea Tuna salad:  1 can tuna, add in diced tomatoes and onions, corn and mix together with lite mayo
  • 2 T salsa
  • Shredded lettuce
  • Feta cheese

I started by spreading Greek yogurt (substitute for sour cream) on the tortilla so a nice layer of rice would stick to it.

Then I added the tuna salad on top.

Top it off with salsa, lettuce feta.

Wrap it up and it’s a wrap! Winking smile

Happy Sunday!

“Magic Seeds”

I have a new staple in my life. Chia seeds.

Ch-ch-ch chia. You remember that annoying late night infomercial, right?

Not what I’m talking about. This is what I’m talking about.

The little I knew about the chia seed was enough to make me want to look more into what makes this seed so much cooler than other seeds like flax. Flax is still cool, though. We’ll give flax seed one point. Chia gets two in my book, though!

I wanted to research more about why this seed was as “magical” as its been referred as. Do research. Always do your research. Always know what you’re talking about. I’m gonna go ahead and make that my motto now. Winking smile
With that said, I figured I’d share this wealth of knowledge that I, as I chia seed expert, now possess. Open-mouthed smile

Yeah, we think about chia pets when we hear ‘chia’  but what’s cool (and there will be a ton of cool things…heads up) is that the seed was used hundreds of years ago–way back before the the chia pet craze–by the Aztecs and Mayans as a way to keep up their endurance and energy levels while hunting. Ingenious sons of guns. They somehow figured out that the seed is filled with so many nutrients. It’s highly rich in soluble fiber, omega-3 and 6 fatty acids, calcium, potassium, and it provides an abundance of antioxidants.

Each individual seed is surrounded by a case. When the seeds are hydrated, the coat swells up and turns gelatinous-like.

Endurance runners actually use these seeds because of their ability to absorb water easily, lengthening hydration and the retention of electrolytes. I’ve  actually been putting about 1 tablespoon into my 20 oz water bottle, squirting lemon juice into the mix and adding a little bit of stevia. It makes for a yummy and interesting lemonade.

Another cool fact about seeds…you don’t just have to eat the seeds plain to benefit from their nutritional value. They are so versatile and take on the flavor of whatever you combine them with. You can eat them in oatmeal, blend them into smoothies, throw them on peanut butter toast, even make jam with them.

I finally tried a recipe over at PowerCakes‘ blog. I’d been wanting to make chia jam filled power muffins for the longest time and I finally got around to making them. They’re relatively easy to make. I followed the recipe exactly…except I used regular flour instead of coconut as the recipe called for…but the batter turned out pretty thin. I threw a banana into the batter and mashed it up pretty good. That helped hold the batter a little more and resulted in super moist cupcakes!

Here’s the recipe. Find it here on PowerCakes’ site.

For the jam:
  • 1 1/2 C frozen or fresh fruit of your choice (I made mixed berry chia jam)
  • 1/4 C chia seeds
  • 1 T water
  • Stevia to sweeten (if desired…the fruit may already be as sweet as you want it to be)
Instructions:
  • If fruit is frozen, place in the microwave for 2 minutes.
  • Add fruit into a blender.
  • Pour blended fruit back into a bowl.
  • Stir in the chia seeds, water and stevia.
  • Place in refrigerator for 1-2 hours to cool off and thicken a bit.


For the muffin mix:
  • 3/4 C flour
  • 1/4 C protein powder
  • 1 tsp baking soda
  • 1/2 C applesauce
  • 1 C almond milk (any milk of your choice)
  • 3 egg whites
  • 2 whole eggs
  • 2 tsp vanilla extract
  • A few packets of stevia (sweeten to taste)
    • Banana for a more moist, sweeter muffin
Instructions:
  • Mix all the dry ingredients
  • Stir in wet ingredients
  • Line a pan with cupcake liners and fill bottom with batter
  • Spoon chia jam into the middle (~1 T)
  • Smooth over the remaining batter to fill out each muffin
  • Bake at 350 degrees for 30-35 min

Such a delicious result. I’ve eaten them to power me before and after workouts! Thanks again, PowerCakes.

Have you tried chia seeds? Ever own a chia pet? Winking smile

Post Navigation

%d bloggers like this: