Stone Soup.

I literally threw together yesterday's lunch.  I had leftover wild salmon baked in coconut oil and fresh rosemary.  I was craving tomatoes, so that's where I started.  I love colors....isn't it pretty?  Here's what I did:

3 tbsp coconut oil
1 purple onion chopped
3 garlic cloves minced
1 celery stalk chopped
1 can organic diced tomatoes
Left over salmon - broken up into small pieces (check for those fish bones!!!)
2 Cups chicken stock
1/2 bunch of kale chopped (I keep the stems on like a weirdo)
Salt, pepper, spices to taste

Sautee onion about 5 min in coconut oil.  Add garlic and celery.  Another 3 min.  Add tomatoes, salmon, chicken stock.  Cook on Med-High for about 10 min (the salmon is already cooked).  Add kale, turn to Low let cook for another 5 min.  Add salt, pepper, spices to taste.  Yum....