Mahma's Power Bars

This WONDERFUL, HEALTHY afternoon (or anytime) snack is a BIG hit in my house.  I have multiple teen athletes who seem to need almost constant food.  This quick and easy snack bar fills the void in just a few bites.  Mahma's Power Bites...the Power food for fueling the football player, dancer and basketball star.

1 scoop Vegan Tropical Shakeology (optional, but a seriously good addition)
3/4 Cup raw almonds
3/4 cup macadamia nuts
8-10 dates
12-14 figs
5 ounces dried mango
dried flake coconut
1/2 overripe banana

Grind the nuts in a food processor or blender. Add the dates, figs and mango. Blend until everything is well blended and the mixture is sticky. If it it not sticky enough to hold together, add more fig or dates or use half an over-ripe banana (remember to store in the fridge). form balls or bars, roll in coconut if you like. ENJOY!

Infomation on Where To Get Shakeology

 

Kale Soup....that's what I said Kale

8 cups water
1.5 pounds red skin potatoes
1 large bunch Kale
1/2-1 pound sausage (I used Chicken Andouille, being careful that it was Gluten, Dairy and MSG free, but you can use wathever is your favorite, we have also subbed white beans for my vegan friends)
1/2 tsp garlic pepper (or just garlic if you like it less spicy)
1/2 tsp red pepper flake (optional)
1 tsp sea salt

Bring water and salt to boil.  Chip potatoes in to bite sized pieces, making sure to wash them well first.  Add potatoes to boiling water.  Reduce heat and simmer 10 minutes.

Meanwhile chop sausage in to bite sized pieces (ground works here too) and fry.  Be careful to drain all the grease.  Also chop the kale, I don't remove the think stalks, but we are used to it, so if this is a first for your family, you may want to remove the thicker veins on the leaves.  Give it a rough chop, it cooks down pretty well so it doesnt have to be super fine.

Add the chopped Kale to the potatoes and water, cover and simmer another 10 minutes.  Then add spices and sausage (or beans) and cook another five minutes.

Serves 8.

My son eating his Kale soup....proof!

Gluten Free Pop-Overs

1 cup vanilla almond milk
1 cup all purpose gluten free flour (I use Bob's)
2 eggs (room temperature)
1 pinch salt

Preheat over to 400.  Grease pop-over pan or deep muffin pan. I used coconut oil.  Mix all ingredients until smooth.  Makes five or six pop-overs depending on how well you divy up the batter.  Bake for 30-45 minutes.  Watch this because all ovens differ a bit.  These dont pop as much as your traditional ones, but boy oh boy do they taste good and the kids love love love them!

Pineapple and Strawberry Omelet

This omelet is fantastic and the kids just loved it.

2 eggs
2 tbsp vanilla almond milk
3 large strawberries
1/3 cup fresh sliced pineapple
1 tsp honey
coconut oil

Scramble the eggs with the milk until the yolks are well incorporated.  Heat coconut oil in pan.  Add eggs and fry until almost cooked through.  Flip the egg to continue to cooking until solid throughout.

While frying the egg, cut the fruits in to bite sized pieces.

Put the egg on the plate, fill with fruit and fold over.  Top with a drizzle of honey and more fruit.

ADDITIONS:  Kid tested, mother approved.
Banana
Chopped walnuts

Avocado Pesto Spaghetti Salad

Avocado Pesto Spaghetti Salad

Ingredients

1 Spaghetti Squash

1 avocado, ripe

1/3 cup nuts (I used raw cashews)

2 cloves fresh garlic

1/2 bag fresh spinach

1/2 cup parmeasean cheese (I use the Veggie Shreds)

salt and pepper to taste

Extra Virgin Olive Oil, just a drizzle

Fresh Lime Juice (a squeeze or two)

Cooking Steps

Cut spaghetti squash in half lengthwise. Clean out seeds. Unless you have more time, then you can roast it whole. Place cut side down on cookie sheet. Roast spaghetti squash in oven for approximately 20 minutes at 350. CAREFULLY remove from oven and let stand. (Don’t forget the seeds can be roasted.)

While the squash is resting, place nuts in food processor. Blend for a minute or so, until the nuts are at a rough chop. Then add the avocado, spinach, garlic, salt and pepper, squeeze of lime and a drizzle of oil. Blend until everything is well combined. Add cheese and blend for a few more seconds, just until cheese is mixed in.

Carefully pull the squash from the shell with a fork.  IT WILL BE HOT!  This will make spaghetti like strands. Mix in the pesto. Serve hot or cold.

"You can't even taste the spinach...which is good because I don't like spinach!!" (From a Coworker.)

This was posted on http://fastpaleo.com/avocado-pesto-spaghetti-salad/!!