This past weekend was one of those weekends that were just to busy, things did not go as planned and everything just took way longer then expected. It started Saturday morning when Mister decided to make it clear he needed a toddler bed. So Saturday morning was spent taking down a crib, moving Buddy‘s toddler bed to Mister’s room and giving Buddy a big boy bed. Who knew that a toddler could be so upset about getting a bed? But it all has worked out so far. The logic of a 2 year old- now that I am given freedom to get out of bed, I will just stay there. Hopefully this will last, but such a good reminder of how quickly things can change. Even with this busy weekend, I think it is still important to make time to eat a good dinner.
In my mission to take care of myself, I have begun to eat a lot healthier. I am making an effort to try to eat healthier despite being busy with life. I have learned that to do that, I can’t change everything I eat, but rather just try to make something I would normally eat healthier. One of my easiest “go to recipes” are these butternut squash & kale quesadillas. I usually makes these for lunch with sweet potatoes instead because we always have those around the house. They are really easy, quick and delicious. They are toddler approved. This is a recipe you can really just add whatever ingredients you have on hand and if you have more time feel free to chop up onion and garlic.
Butternut squash & kale quesadillas
Dice up about half a small butternut squash and cook in about a tablespoon of olive oil until soft, about 7 minutes.
Add the kale and continue to cook with a pinch of kosher salt for about 3 minutes.
Make your quesadilla. Place a little cheese on the bottom tortilla and then add the squash/kale mix. Place a little cheese on top (helps to seal the tortillas).
Cook until the cheese is melted.
I also made it with this black bean soup . I make this soup a little thicker by not fully blending it. I like to use it as a dip.
1/2 a small butternut squash or 1 sweet potato
1-2 tablespoons of olive oil
1-2 cups of chopped kale
pinch of kosher salt
1/2-1 cup of cheddar cheese (more or less depending on how much cheese you like).
optional: avocado, salsa, sour cream
Heat about 1 tablespoon of olive oil and cook chopped butternut squash or sweet potato until soft about 7 minutes (I suggest cutting the pieces small to cook faster).
Add the chopped kale with a pinch of kosher salt. Cook for about 3 minutes.
Begin to melt your cheese on a tortilla, add the squash/kale mix, a little more cheese and the top tortilla. Cook until the cheese is melted and a little brown. Serve with any toppings you like. Enjoy.