Kale Soup and AIP "Fig Newtons"

I am struggling here with the morning routine.  As much as I like James's school, it is really stressful to get everyone dressed, fed, and ready to go to get him to school on time.  Each time I try to break our morning record of three hours to get out the door I fail.  The main problem is the length of breakfast.  Since James only eats purees I have to blend his food and spoon feed him which takes awhile.  I've tried to eat before the kids get up or after they eat so that I can have the time to sit quietly and digest well, but that takes A LONG TIME!!!  I was telling my husband that life would be so much easier if I didn't need to eat breakfast.  I think we'll start making big batches of the plantain pancakes so there is something to grab if I am running late.

In the past I've done well with making big batches of soup that are easy to reheat and quick to consume.    So, I finally kicked myself in the butt and made a batch of my favorite: butternut squash and kale soup. I avoided making this because I love frying butternut squash with my breakfast and didn't want to use up all my squash.  But it is such a nice, easy soup and gives me lots of kale to eat.  I don't eat a lot of greens because I don't really like them cooked and I don't eat them raw (at least not right now).  But, I really like the kale in this soup.  So, here's what you do:

1/2 butternut squash 

5 small stalks kale

4 cups chicken broth or stock

1 tsp salt

Onion (optional)

 2 cloves garlic (optional)

Coconut oil (optional)
Ground or pulled meat (optional) - I like chicken

1. If FODMAPs are not an issue, chop and brown cloves garlic in pot with coconut oil.  Add onion and continue to brown.

2. Add broth to pot, heat on low.

3. Cut butternut squash into small pieces (I use about 1/4 inch) and add to pot, bringing to a boil.

4. Rip pieces of kale off the stalk and add to boiling stock.

5. Cook until squash and kale are tender to your liking (about 10 minutes).

6. Add tsp salt.

7. Serve and enjoy!

Remember those baked goods I whipped up Sunday?  Here is the first (and most successful) of the recipes, my AIP "Fig Newtons"!  These got my husband's overwhelming approval and are super easy to make.  AND they don't have any added sugar!

1/3 cup figs (about 5 figs), cut off stem if you like

1/3 cup green apple, chopped in small squares (about 1/2 apple)

1/8 tsp salt

1/4 tsp cinnamon

2 coconut wraps

Coconut oil

1. Cook apples in teaspoon of coconut oil until apples are soft.

2. Place figs and apples in food processor and process until they form a sticky puree.

3. Cut coconut wraps into 4 squares.

4. Once puree is ready, place small amount of fig mixture in center of each coconut wrap square and fold into a diamond shape.  Use a small amount of fix mixture to "glue" the folds together.

5. Place on oiled cookie sheet and bake at 300 degrees for 10 minutes.

6. Let cool to retain shape of coconut wrap.

7. Enjoy!!!

I hope these will lead to easier meal times!

Happy Thanksgiving!

Check out more real food recipes at Kelly the Kitchen Kop's Real Food Wednesdays!