Love me some powerfood!

In the words of Cuba Gooding, Jr. in Jerry Maguire "show me the mother-f*ing money." We are pretty much broke right now due to it being the end of the summer and I haven't had a pay check since June. 6 days and counting until my account is full again. I am thankful for the time off, but the money goes quickly during those 3 months off. Because of that, I cooked with what we had on hand. We had brown rice, eggs, cheese and that's pretty much it. I did buy some large bell peppers and an onion and so I decided to make Brown Rice and egg stuffed peppers. It was my first time making S.P. and it was a valiant effort (could have been cooked longer, but tasted great.) I then realized that tomorrow was Powermealaweek at Powercakes day, so I quickly showed the world my creation. I hope you all are proud and maybe make this healthy dish for your family.

Here it goes:

1 cup brown rice
4 large bell peppers
1 egg for each serving
half an onion
1 small-ish diced red/green/yellow (mixed) pepper
chili powder, to taste
garlic
S/P

Directions:

Pre-heat the oven to 425 degrees. Cook the rice according to the directions. Add the diced veggies, chili powder, garlic, and S/P to rice and mix together once off the stove. I evened out the bottoms of the peppers so they would stand without falling. Place in an oven safe square dish. Stuff the peppers with the rice mix. Dig out a little hole in the top to crack the yoke in. Carefully place in the oven and cook for 15 minutes. Once it beeps, add cheese to the top and cook for another 10-15 minutes or until egg is cooked thoroughly.

I served it with pumpkin mash. Warm the pumpkin on the stove and add 1 tbsp coconut oil, red pepper flakes, cinnamon, and honey. Stir until hot. Sprinkle coconut on top. It pretty much looks like (and tastes like)  baby food, so not everybody will be a fan. I just love how good pumpkin is for you and it's a potato-type side. Obviously, you can serve with anything you want on the side.  Leave me your comments! Enjoy!

Sunday Power meal a week

I am new to following Powercakes, but I love everything I have tried so far. I like the idea of challenging ourselves to eat better, and have others out there doing the same thing. It's easy to get recipe ideas from others (especially when you get bored with your lunches). For post workout breakfast, I made Paleo Pumpkin Pancakes. They were tasty(cakes)! 

Here is the recipe:

• 1/4 cup coconut flour (ground up coconut)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, a pinch of nutmeg
• 1/4 cup fresh pumpkin puree
• 3 eggs (I used 1 whole egg and 2 flax eggs)
• 1 tablespoon coconut milk
• 1 tablespoon coconut oil (I used 1/2 tbsp and 1 tbsp applesauce)
• 1/4 teaspoon apple cider vinegar

1. Mix together coconut flour, baking soda, salt, cinnamon, and nutmeg with a whisk.
2. In another bowl, whisk together eggs, coconut oil, coconut milk, apple cider vinegar, maple syrup, and pumpkin puree.
3. Gradually add the coconut flour mixture to the egg mixture as you whisk the ingredients together until well combined.
4. Heat coconut oil or butter over medium-low heat until melted.
5. Spoon the batter into the pan in whatever size you prefer. The batter is thick, so you can shape them with the spoon. They do not bubble like regular pancakes, so keep an eye on them to make sure they’re done on one side, then flip. They should need several minutes for each side.
6. Check the edges to see if they’re done. No raw batter should show.
7. Serve with maple syrup, fruit, butter, or plain. (I did 1 tbsp sugar free maple syrup and 1/2 tbsp coconut oil heated in microwave together.Yum!)