This past week we had our annual family reunion in Indio California (right by Palm Springs). We had such a wonderful time with family and like always, ate too much, played too much, swam too much and had an all around great time! I feel truly blessed to be part of my family (immediate and extended). This year we had 36 people with us and we had such a riot! It was sure hard to come home to snowy-rainy weather–ugh. But, life is great. We are all healthy, my son was able to be with us in California (a huge blessing!) and so every moment we had together seemed like an extra special blessing.
A few days after we returned home from the hospital my Dad was at our house visiting and he began to not feel well. My Mom ran him into the urgent care and we found out he has Diabetes. My grandfather died of diabetes, and so we were nervous that my Dad was diagnosed with this disease as well. If you know our family, our lives pretty much revolve around Family, God and good food. My Dad was devastated that he was diagnosed right before we left to California (where food is some of the best parts about our trip). As with all trials however, you soon begin to realize the blessings that come with them. We all realized our family needs to cut back on our sugar consumption and begin to eat a little healthier. So, from now on, I’ll be happy to share with you some of my new-found ‘Diabetes Friendly’ recipes. My Dad is one of my biggest fans and taste testers, so I knew I had to start making recipes he could still come over and try. We have my parents over for dinner at least a couple times a week, so I knew I needed to step up my healthy-recipe game and jump on board a healthier eating regimen 😉 This Butternut & Kale Stir-fry is a recipe with lots of great flavor and makes for a healthy side dish or even a light main dish.
- 1 butternut squash, peeled, seeds removed and cubed
- 4 leaves kale, stems removed and coarsely chopped
- 2 Tbls. olive oil
- 2 garlic cloves, minced
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 1 tsp. salt (plus extra if needed)
- Prepare the squash by peeling off the skin. Cut the squash in half and remove the seeds and center of the squash with a spoon. Cut the squash into long strips and then dice into 1/2 inch cubes. If you don't have time, you can also purchase pre-cut squash if you would rather. Rinse the kale and remove the leaves from the stem. Coarsely chop the kale and set aside. In a medium sized saute pan, pour a couple tablespoons of olive oil. Let the olive oil heat until hot. When the oil is smoking, add the diced pieces of squash. Saute with a wooden spoon to toss the squash into the oil. Turn the heat to the stove to medium-low heat and continue to let the squash cook until they begin to be slightly tender. Add the garlic while the squash is cooking for extra flavor. Once the squash is soft, add the chopped kale to the squash and toss to combine. Season the kale and squash with salt and pepper. Continue to saute until both the squash and kale are tender, but not mushy. Remove from the heat and serve.