Fall was in the air around here this weekend. Brrrrr! It was chilly! Normally, I’m super excited for the cooler temperatures but since I have yet to buy my kids fall clothes- I was hoping summer would stick around a little longer! But the geese were spotted flying south so it’s time for fall inspired food!

I’ve been so excited to make this soup again- I’ve been waiting for cooler temperatures! I first made it on a rainy spring day. It’s packed with “super food” and it’s really filling.

Kale and Quinoa Soup

· 1 Tablespoons olive oil
· 1 bunch of kale, ribs removed and leaves chopped
· 2 large carrots, chopped
· 1 medium onion, minced
· 1 inch knob ginger, peeled & smashed
· 8 cups chicken stock
· 1/2 teaspoon ground cumin
· 1/2 teaspoon chili powder
· 1 tablespoon tamari soy sauce
· 1 cup cooked quinoa
· 1 can drained and rinsed chickpeas
· 1 cup chopped roasted chicken breast
· salt to taste, depending on how salty your stock is

Directions:

1. In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook till translucent.
2. Add carrots, knob of ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
3. Add chicken stock. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
4.Simmer soup on low for about 15 minutes.
5. Add chopped kale and cook for 2-3 minutes or until kale becomes tender.
6. Add quinoa, chicken and chickpeas. Simmer until hot.
I didn’t have any cooked chicken breast on hand- it’s usually something I like to have pre-cooked in the fridge. Pre-cooked chicken makes a quick healthy meal when added to a kale salad or other veggies. I usually just slice lemons really thin and place sliced garlic beside the lemons. I then put boneless, skinless chicken breasts on top and coat with olive oil and salt and pepper.

I then bake at 400* for about 30 minutes.

For dessert tonight, I made a Clean Apple Crisp. I used this recipe from Pinterest: http://www.100daysofrealfood.com/2013/11/19/cinnamon-apple-crisp-recipedinner-club/ The recipe suggests to bake the apple crisp in mini mason jars! I love this idea! I once taught a multi-age cooking class and we did cupcakes, apple pies, cookies and cheesecake in little mason jars.

. I added a few drops of coconut milk instead of topping it with ice cream- coconut milk yogurt would be nice too.

My kids want to pack one in their lunch tomorrow- not only are the mason jars pack able but they are built in portion control.

Happy fall (for now- until it’s gets hot again!)

Choose happy 🙂