I was the kid that ate all her veggies growing up. I was lucky enough to have my Mom’s garden available to me all summer long, so there was never a shortage of delicious home grown veggies. I have and always will love vegetables prepared in a variety of ways, but unfortunately my love of veggies have not been passed onto my two older kids, although I’m doing my best to try and get them on board. I even started a garden this summer in the hopes that if I let them “help” me and they see where food comes from they will be more inclined to at least “try” them instead of wrinkling up their little noses in defiant protest at the mere thought of them.
I’m at a point where I am either going to develop diabetes or not. I am doing my part to change the outcome by actively participating in my diet and consciously choosing what foods I put into my body, because at this point in the game I have a full and complete knowledge of how foods effect my blood sugar and I take full responsibility that the outcome lies within my choices.
I’ve been doing a good job at maintaining my blood sugars during the day, but for whatever reason I can’t get my fasting sugars below 120 in the morning. I am trying to discover if I can in fact change the outcome by changing my food choices all across the boards. Because in all honesty I can’t accept medication as the solution for an internal problem…ever. When I was pregnant I submitted to the use of insulin to lower my fasting sugars, in order to not harm the baby with elevated blood sugars…but now I’m looking for a more natural solution through a lot of vegetables and lean proteins and lifestyle changes.
But onto better more delicious topics of conversation than my sad state of fating blood sugar….like summer squash, yes again! I know I posted about Summer Squash last week, but there is so much that can be done with it, like this recipe of my Mother’s that is seriously beyond delish.
Creamy Summertime Squash with Sauteed Onions…
What makes this dish so fabulous beside the obvious yumminess of the actual squash and sauteed onions is the addition of cheese. But not just any cheese-White American Cheese. So many people don’t even know of this option of cheese, but it is what I grew up on and the one thing friends would raid my fridge for. It is much creamier than typical american cheese and I prefer it because it has less coloring in it and I like the taste.
This is what you will need to make it….
- Yellow squash
- Zucchini (Optional)
- Onions
- American Cheese
- Cooking oil of choice ( I used coconut oil, but you can use, olive oil or butter)
- Salt and Pepper to taste
Wash and dry your squash. Peel the outer skins and half then quarter the squash. Chop your onions and add to a heated pan with oil of choice. Cook your onions at a medium heat until they start to soften and get clear. Add your squash and if you choose add the zucchini as well.
Cover and let it all cook down until the squash is soft…10 min or so. You can add a bit of salt and pepper to season nit all a bit as well.
Add a few slices of White American cheese to top and cover so it melts, turn down heat to low. Let it sit for a few minutes then.
Stir well and serve.
Hope you enjoy this post!!!
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