Kale and meatball soup


Eating my greens is not something I’m good at. So in order to get them into me soup is my answer. I will pretty much eat anything in soup form.

On a day I had some kale quickly going limp in the fridge, I decided soup was its best destination. This soup came together quickly and was just what the body needed. Hope you like it.

  • 1 bunch of kale chopped
  • 1 onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • premade meatballs raw or cooked
  • 4 cups chicken broth
  • 2-4 cups water or more broth
  • salt to taste

Sauté the vegetables except the kale for 5-10 minutes until onions are translucent. Add the kale, the broth, and meatballs. Add more water or broth until the soup is as thin as you like. Simmer 15-20 minutes until all the vegetables are soft and the meatballs are cooked.

You may want to add other seasonings but I didn’t because I found the flavour (especially garlic) transferred from the meatballs to the broth.


Turkey stuffing

This Christmas the sadness was upon me over all the things I couldn’t eat… especially stuffing, which is odd because even prior to AIP I wouldn’t say stuffing was my favourite thing. Maybe it’s just that being denied anything is one of my least favourite things.

So as I do in these situations, I set out to create my own version to take to every Christmas function that we attended. I will admit the recipe could use a little tweaking  but lets save that for Easter 🙂 Please feel free to share your ideas.

  • 2 green plantains peeled and diced
  • 1 stalk celery diced
  • 1 onion diceD
  • 1 1/2 tsp sage
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp rosemary
  • 1 tsp savory or summer savory
  • 1/2 to 1 tsp salt
  • 1/4 to 1/2 cup broth if needed

Saute the diced vegetables until tender, add seasonings, and cook through for 2-5 more minutes. If the mixture seems dry, add broth to moisten. At this point you can add as much broth as you want to get as soft and smushey a texture as you like.

Deep fry batter

I threw this together and in a small miracle kind of way it worked….really well in fact.

As a disclaimer, I never measure anything, so what I usually have to do is go back and guess later. I can do this because I know the consistency it should be, but I would suggest trying a test run. My first go at this the batter pretty much fell off, so I added a bit more tapioca starch and all was well.

  • 1 slightly yellow plantain
  • 1/4 to 1/2 coconut milk (add more as needed)
  • 1/2 cup tapioca starch
  • 1/4 cup kombucha
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

In a food processor or blender, mix all ingredients until a fairly thick batter is formed.

I used this on onion rings, chicken, and fish. It made a batter similar to English style fish or Chinese chicken ball coating.  For the fish I needed to dredge each piece in tapioca starch to get the batter to stick. It seemed fine on its own for the other things I tried it with.

Plantain and Bacon Soup

This week my youngest daughter Dani had all four wisdom teeth removed. Not a pleasant experience if you’ve ever had the procedure. So in an effort to get the girl to eat something -anything- I offered her whatever she’d like. That thing turned out to be potato soup.

I was instantly jealous. My fondness for potatoes has not diminished though my body rebels for weeks should I eat any. So while making her a pot of soup I was recreating it in my head with plantains. My go to substitute for potatoes.

As soon as Dani’s soup was done I started one for me. It turned out very well except for  a texture issue that I think can be easily remedied by adding the plantain near the end instead of blending with the rest of the ingredients. So in the recipe here I’m suggesting that.

I hope this satisfies your longing for a hearty bowl of potato and bacon soup!

Plantain and Bacon soup


  •  2 cups liquid (I used broth and coconut milk in equal parts)
  • 2 green plantains cut in 1 inch pieces (2.5 cm) and boiled until fork tender
  • 2 tbsp nutritional yeast
  • 1/2 tsp rosemary
  • 1/2 tsp dill
  • 1/2 tsp salt
  • 1/2 small onion sautéed
  • 3 slices of bacon fried to slightly crispy

Procedure for high speed blender:

  • Boil the plantain and drain off liquid, sauté the onion, and fry the bacon.
  • Heat the liquid (broth and coconut milk) until steaming.
  • Add all ingredients except plantain and bacon and run the blender on high for about 3 minutes until very hot.
  • Add hot plantain and bacon and run just 5-10 seconds until chopped and incorporated into the mixture.

***Don’t over blend or the texture becomes gooey.

Procedure for stovetop:

  • Boil the plantain and drain off liquid, sauté the onion, and fry the bacon.
  • Add all ingredients except plantain and bacon to a soup pot.
  • Heat until boiling then reduce the heat.
  • Chop the bacon as fine as you like.
  • Mash the plantain to your desired texture.
  • Add bacon and plantain and just heat through.

Note: If you have an immersion blender you can roughly chop the plantain and bacon then blend briefly in the pot.

***Don’t over blend or the texture becomes gooey.