Super Energy Kale Soup

During the winter months, it's no secret we all need an extra pep in our step! The shortened day light, extreme COLD weather, and "go, go," lifestyle, equals a recipe for fatigue.  I am always looking for functional  ways to increase energy naturally and balance the demands of winter months.

Starting the week, this cold and busy health coach was lead by one of her clients (who continues to inspire daily) to try a new super energy soup that includes one of my favorite greens, KALE.

I was gifted a homemade bowl of this delectable soup after a Pilates class this week and instantly fell in love. I am constantly flirting with kale; throwing it in smoothies, salads, sauteed vegetable dishes, and soups. This particular soup has to be one of the best I have tasted! Maybe it was the veggies mixed with red skin potatoes, the combination of thyme and sage, or the extra TLC from the cook that I tasted with each bite....

Why Kale? During the winter months when other leafy greens are out of season, kale is in full bloom, in season, and richest in flavor. This leafy green, cruciferous vegetable is versatile to cook with and can be prepared just like spinach or any other greens.

As one of the most nutritionally dense foods, Kale scores a perfect 1,000 on the Aggregate Nutrient Density Index. The ANDI score is a food rating system that measures nutrients per calorie. One cup of kale has only 36 calories but it’s chock full of Vitamins K (1328% RDA), A (192%), C (90%), and E (6%). Kale also has calcium (9%), iron (6%), manganese, copper, calcium, fiber (10%), vitamin B6, potassium, iron, phytochemicals and even Omega 3 Fatty Acids (10%).

So, here you have it: Super Energy Kale Soup.

Ingredients:

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 5 cups vegetable broth (GF, no MSG)
• 1 medium carrot (diced into 1/4 inch cubes, about 1 cup)
• 1 cup diced celery
• 2 red potatoes (diced into 1/2 inch cubes)
• 3 cups kale, rinsed, stems removed and chopped very fine
• 2 tsp dried thyme
• 2 tsp dried sage
• salt and pepper to taste (if you desire)

Directions:

1. Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.
2. Heat 1 TBS broth in a medium soup pot.
3. Healthy saute onion in broth over medium heat for about 5 minutes, stirring frequently. 
4. Add garlic and continue to saute for another minute.
5. Add broth, carrots, and celery and bring to a boil on high heat.
6. Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more mintues.
7. Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth. 

.... much love and gratitude to my new friend for sharing. :)

*Stay tuned for my next post....Paleo Energy Muffins, also inspired by one of my Wholesome Health Warriors.

Paleo-Inspired Stuffed Eggplant

Last week I went on a quest of compiling nutritious, yet mouthwatering recipes that range from all sorts of fun, gluten-free baked goods, to healthy entrees and vegetable dishes. Keeping a goal in mind to support the bio-individuality of my inspiring health clients.

After sending a copious amount of culinary favorites along, I realized it has been quite some time since I have attempted a newbie in my own kitchen. This weekend was adventure packed on my end, with engaging in restaurant dining Friday and Saturday; all good food, however limited home cooking. 

Naturally, Sunday called for a wholesome home meal!  I sought out a dinner to support my chilly insides while providing a pleasant diversion from my standard "go to."  This dish find was inspired by a fellow health warrior who is getting her feet wet in "Paleo" eating. It is veggie intense, high protein, topped with healthy fats, and tasty nonetheless!   

This meal brings some versatility to the plate with easy prep time. I had the pleasure of making it with a newly adored man I happen to be in a kitchen with a lot lately.  He approves. :)  That's 2/2.    

Enjoy. 

 

Greek Stuffed Eggplant 

(serves 2)

Ingredients:

• 1 large eggplant cut in half lengthwise and scoop out the inside (to form a boat and dice the scooped interior) 

• 1 diced green pepper


• 1 diced med. tomato


• sliced cremini mushrooms
 

• 1⁄2 medium yellow onion, fresh minced garlic to taste 

• 1 grilled chicken breast diced fairly small


• 1⁄4 cup almonds ground to the consistency of bread crumbs

 • salt and pepper to taste  

• fresh dill chopped


• fresh mint chopped


• 2 tbsp. olive oil (or more?)

Instructions:

 Put the olive oil in a large skillet on medium high heat and add the onions and peppers until tender. Then add the mushrooms, eggplant, garlic, and chicken into the pan. When all ingredients are tender, add the almonds, dill, mint, and tomato. Salt and pepper the empty eggplant boats and fill to over- flowing with cooked mixture. Cover the top with almond “bread crumbs” and bake at 350 until the edges of the boats and bread crumbs are golden brown.