Tomato Basil Kale Soup, Paleo Ice Cream, and a Lovely Guest Blogger!

Before we get to this creamy, toasted coconut-topped loveliness I just need to say, WOW, I am so humbled and indescribably ecstatic that my website blew up a few days ago after a couple of my recipes were featured by Just Eat Real Food on FaceBook.  I am so very blessed to have all you new fans!  WELCOME 😀 I can’t wait to share all my cooking and baking and paleo love with you all!

This last weekend I spent with one of my greatest friends in Iowa City.  I won’t go into our weekend because SHE is going to do it for me!  Please give a warm welcome to my first ever guest blogger, the lovely Miss Lizzy.  Thanks for the weekend AND the guest post Wifey!


Hello Freckled Foodie Fans!

I am guest posting on the blog today to talk a little bit about Rachael’s visit to Iowa City last weekend, which was filled with lots of fabulous paleo eats and treats (not to mention some EPIC karaoke.. Thong Song anyone?!?
First, a little bit about how the Freckled Foodie and I know each other.  We met at the 7th grade lunch table, where we were forced to sign up for our tables for the entire semester within the first week of school.  Not that any one in middle school needs help promoting cliquey-ness among classmates.. That was just one of several issues related to school lunches that I recall; the daily meals of ChocoTacos, Fruitopias and french fries being another, as Rachael and I reminisced about over the weekend.  Even with that said, am I ever glad that I got signed up for that table!  Rachael and I have been friends ever since and boy, have we come a long way since then – in both our relationships with each other and with food!  Thanks to her (I was a bit of a skeptic at first.. whole grains can’t be bad for me, right??), I have completed my first Whole30 and have changed a lot about my diet and the way I think about food.
So, back to the weekend. To start off our cooking extravaganza, we made some morning-after-late-night-karaoke Plantain Pancakes from the Paleo Mom.  Topping the pancakes was a sprinkle of unsweetened shredded coconut, canned coconut milk, and a drizzle of local honey produced by a family friend! We finished off that meal with some spicy chicken sausage from my local co-op for some added protein.
We were so full from our brunch (thanks, paleo diet!), that we made it all the way until dinner before making this Chunky Tomato Basil Kale Soup, slightly adapted from Nourishing Nantucket.
Click here for our version!

excuse our iPhone pics

 The last, but definitely not least, recipe I want to mention is this Roasted Pear and Cinnamon Ice Cream made with coconut milk. We had a girl’s night on Saturday evening and watched The Notebook, so this ice cream was exactly what we needed afterwards to eat all of our feelings! One tip when making this ice cream is to fully cool the coconut mixture before adding it to the ice cream maker.  We learned that the hard way, so ours took a bit longer than expected. Still delicious though! We topped it all off with some extra toasted coconut, cinnamon, and a dash of sea salt.

Tastes JUST like full-dairy ice cream with NO dairy!

Overall, we had a such a great time and I do not hesitate AT ALL to recommend these recipes to you! So go ahead and give a few (if not all..) of them a try!

Chunky Tomato Basil Kale Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Soup


  • 2 – 28 oz cans of Muir Glen Organic Diced Tomatoes (we used the fire roasted ones for some added flavor)
  • 1 can coconut milk
  • 1 c chopped basil
  • 3 large shallots, diced
  • 9 cloves garlic, minced
  • 4 c organic kale leaves, roughly chopped
  • 2 spicy chicken sausages, crumbled (leftovers from breakfast!)
  • S & P to taste


  1. Combine all ingredients above except the chicken sausage in a large stock pot and heat on medium-high until mixture is boiling.
  2. Reduce heat to medium and continue to cook for 30 minutes
  3. Turn off heat and use an immersion blender (if you have one, if not a regular blender could do the trick) until desired consistency. Ours was still pretty chunky.
  4. Put back on heat and add in the previously cooked chicken sausage. Heat until sausages are warmed through.
  5. Enjoy! We served ours with some beautiful rainbow carrots roasted with olive oil and cumin.
  6. *** Slightly adapted from Nourishing Nantucket

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Comments: 2

  1. Sue Kovach March 6, 2013 at 10:15 am Reply

    can’t wait to try this my mouth is already watering

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