Hi Friends,

One of my goals over the next few months is to revisit old recipes on Meal Planning Mommies that I used to make prior to switching to whole foods and post them once again the way that I would prepare them now. Switching to whole foods does not mean giving up your favorites, it simply may require you to plan and prepare the dish in a different manner. You may even find that you really enjoy the taste of the change!

Grilled Cheese and Tomato Soup. It is an American classic. It is our movie picnic night go-to. It is warm, soothing, perfect. And, here is a way to make it nourishing and whole.

Each week I make a stock. Usually on Mondays. This way I can use the meat during the week in different dishes and the stock for various things such as flavoring potatoes and cooking rice. I also use the stock for two soups per week. Stock, done correctly, is incredibly nutritious.Stock has minerals, electrolytes, and hydrophilic colloids which aid greatly in digestion. But~ this is an entirely different post all together and I am off track! Back to Grilled Cheese and Tomato Soup!

Rather than canned tomato soup or even a previous homemade version of tomato soup may I suggest giving the Mexican Soup recipe from the Nourishing Traditions cook-book a try. We have found it a great alternative to regular tomato soup and a nice way to include more stock in our diet.

Mexican Soup: 
2 Quarts Chicken Stock 
1 Cup Tomato Paste
4 Cloves mashed garlic 
1/2 tsp Red Pepper Flakes 
Sea Salt 

With this delicious and nutritious tomato based soup we also have….you guessed it…grilled cheese.

Sprouted Grain or Soaked Whole Grain Bread
Butter
Raw Milk Cheddar Cheese
Avocado (Momma likes this on hers, I am the only one in my family that adds this!)

Serve, dip, enjoy!