Sausage and Kale Soup

Try out this amazing and healthy soup recipe. I make it all the time.

Sausage and Kale Soup

Ingredients

1 tbsp coconut oil

1 large onion

4 cloves of garlic, chopped and peeled

1 pound of mild, ground chicken sausage

2 cups of chicken broth

3 cups of beef broth * I often skip the beef broth and use 5 cups of chicken broth.

1 head of cauliflower- chopped small without the stems

1 large bunch of kale – spines removed and chopped

Directions

  • In a large Dutch oven sauté chopped onion and chopped garlic in coconut oil for 2 minutes over medium heat
  • Add chicken sausage and sauté until done and browned
  • Add chicken and beef broth, keep at medium heat right below a boil
  • Add chopped cauliflower florets. Simmer for 20 minutes with lid on or until cauliflower is tender
  • Add chopped kale and simmer for 2 minutes
  • Serve immediately or put it in the fridge and reheat

Bon Apetit.

Delicious Chicken Salad – Dairy Free and Gluten Free

Here is great and simple lunch salad I made up today for Sarah to satisfy her lunch prerequisites: a) no heating required, c) low or no carbs, d) low fat, e) high protein, f) gluten free, g) little to no dairy… and phew that is it.

Recipe:

1  1/2 cup cooked chicken breast

1  cup diced dill pickles

1 cup chopped kale (remove spines)

Kale which is rich in Dietary Fiber, Protein, Thiamine, Riboflavin, Folate, Iron, Magnesium and Phosphorus, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese

1/8 cup finely diced red onion

1/4 cup cilantro

Cilantro which is noted for having anti-cancer properties, detoxifies the liver, high in Vitamin K.

2-3 tbsp Veganaise

1/2 tsp Paprika

dash of salt to taste

Mix them all together well so that everything is nicely blended and coated with Veganaise. Bon Appetit!

Spinach & Kale Salad Recipe

This is a very flavorful recipe I came up with recently after hearing Sarah talk about a kale salad she had from Whole Foods that had kale and nutritional yeast in it. Sauteed kale provides a delicious base and compliments the spinach and garlic. I would suggest experimenting with this recipe by adding different proteins or nuts to add to the flavor. I plan to try this recipe with a few different additions like chicken, tofu, roasted almonds, roasted filberts and cilantro. (If you are doing a cleanse, tofu and nuts are typically on the “do not eat” list, so avoid these items).

The portions below are approximated.

Ingredients:

Baby Spinach
Purple Kale – remove the spines. I found the easiest way to do this is with good kitchen scissors. Then chop it into around 1/2 inch pieces.
4 cloves Garlic – chopped finely
1/4-1/2 Onion – diced
2 tbsp Olive Oil
1 tbsp tamari
1/4 C nutritional yeast
1/2 C lemon juice

Preparation:

-In an iron or non stick skillet. Heat up some of the olive oil on medium heat.

-Add half of the garlic and saute garlic for about 3 minutes until it starts to brown.

-Add kale and saute, stirring frequently until softened and glazed with oil –  about 3-5 minutes.

-Transfer sauteed kale, onions and garlic to large mixing bowl.

-Keep pan on stove and add the remaining garlic and diced onion to pan and saute until onions and garlic begin to brown.

-Add tamari, remaining olive oil, and a couple pinches of nutritional yeast to pan and saute for 2-3 minutes.

-Add baby spinach to mixing bowl and stir in with the sauteed kale.

-Next drizzle the contents of the pan over the top of the spinach and kale and toss, drizzling a little bit at a time while you stir the mixture.

-Finally sprinkle the remaining nutritional yeast over the top of the mixture stirring a bit in between. Add as much nutritional yeast as you like…I find it is hard to have too much. Finally, squeeze lemon over the top of the salad and toss.

Enjoy and feel free to be creative and add your favorite ingredients…Bon apetit.

– Jake (Sarah’s husband)