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Acorn Squash Scramble, Tomato Basil Soup, & Spicy Cheddar Kale Chips

DiabetesEpisode_AcornRecipex825

Use organic ingredients whenever possible.

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Ingredients

Nikolette Barnes & Kwamenah Mensah

ACORN SQUASH SCRAMBLE
Serves 1


Instructions

To cook an acorn squash (can be done the night before): Preheat the oven to 400°. Prepare a baking sheet by covering it with foil or parchment paper. Cut the squash in half and scoop out the seeds. Drizzle with olive oil, salt and pepper. Place cut side down on the baking sheet and bake for 25-30 minutes or until the skin gives a little when you poke it from the top.

1. Scramble eggs lightly adding spinach and sharp cheddar cheese in the last 3 minutes of cooking.

2. Cover the pan with eggs to let the steam melt the cheese and wilt the spinach.

3. Scoop egg mixture into the squash, using the squash as a bowl.

4. Sprinkle a little more sharp cheddar over the top and enjoy!

SPICY CHEDDAR KALE CHIPS
Serves 2

Ingredients

Directions

  1. Preheat oven to 400 degree.
  2. In a large bowl toss kale and olive oil until all pieces are coated.
  3. Lay kale onto baking pans covered with foil. Be sure that all pieces create an even layer.
  4. Mix remaining spices together in a small container.
  5. Sprinkle kale with combined spices.
  6. Add sharp cheddar to kale chips.
  7. Bake for 25 minutes or until chips have a crispy and crunchy texture.

TOMATO BASIL SOUP
Serves 4

Ingredients

Directions

  1. Boil tomatoes until soft – about 20 minutes
  2. Transfer boiled tomatoes into blender and blend until mostly smooth (you may want more texture in your tomatoes, if blend for less time leaving a chunky consistency).
  3. Return blended tomatoes to the stock pot and whisk in heavy whipping cream and almond milk.
  4. Whisk in tomato paste.
  5. Add basil, spices and salt and pepper.
  6. Simmer on medium-low heat for 1 hr.
  7. Stir in butter before serving.