Tuscan Kale Soup with Sausage

Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
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Heirloom Potato & Kale Latkes

I just whipped these up for
brunch and decided they were share-worthy. The red, purple, and fingerling
potatoes are a little healthier than the traditional russet potatoes. This is
totally vegan but you can use real eggs instead of chia eggs, or even serve a
couple poached eggs on top. To be honest, I was longing for a coupe duck eggs
that I sometimes get from a local urban farmer. Having said that, I love the
gooey texture in the middle that can only be a result of the chia seeds and
the consistency of the heirloom potatoes doing a little happy dance. Enjoy
these with some homemade ketchup or smoked trout. Yum!

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Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”

When I was a caterer and more
into the conventional way of cooking, I used to love serving sliced filet
mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed
potato “timbale,” at the time. Now, I have come up with a
completely vegan and far more nutritious version of the same. This could be
the vegan entrée that finally conquers over the “roast beast” at
your Christmas dinner table. The kale is put in at the end so it retains its
raw, live nutritional value. Although it isn’t in the recipe, you can finish
this off with a ladle full of some vegetable stock reduction or mushroom
ragout
featured earlier this month.

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