Fall Bacon, Tomato and Butternut Squash Soup

Fall is my favorite time of the year. I love all of the trees bursting into flaming orange and reds. I love running on those brisk cool days. I also love cooking up all the seasonal dishes. I have been doing a lot of experimenting lately on different types of soup that can be made using squash. Although this isn’t my favorite type of soup, it still puts me in the fall spirit.

I think this recipe would be perfect on a chilly fall day next to a steaming fire.


Fall Bacon, Tomato and Butternut Squash SoupIMG_1138

  • 1 butternut squash
  • 1 package Bacon
  • 1/2 white onion
  • 1 package mushrooms sliced
  • 1 12oz can chopped tomatoes
  • 1 cup water
  • 1 Tbs Pepper
  • Salt to taste

Slice open squash and scrape out all of the seeds in the squash. Bake on a cookie sheet lined with parchment paper at 350 for 45 minutes or until the squash is soft. Allow Squash to cool. The skin of the squash should be able to pull off easily. Cut Squash into cubes. I usually like to do this step a day before starting my soup recipe.

Finely chop onions and bacon and add them to a kettle. Allow bacon and onions to simmer for 10 minutes or until the onions are translucent. Add mushrooms, tomatoes and squash to the kettle. Add water and pepper and allow soup to simmer for 20 minutes.

Add mixture to a nutribullet, vitamix, or other type of blender and serve.

Serves 4 people



Tomato Feta Salad

When I was younger, I hated eating tomatoes. I think it was the texture of them that made me want to spit them out whenever I ate them. As I grew older, I began to understand the health benefit of Tomatoes.

Tomatoes are one of the best foods you can eat. They are high in an ingredient called lycopene. Lycopene is the main ingredient that causes the deep red color in the plant. Some studies say that tomatoes may help prevent osteoporosis, cancer and may even lower cholesterol.

I cannot eat a tomato plane! So when I want to eat the plant, I need to mix them with other things. Here is a simple recipe for a Tomato Feta Salad. Literally this will take you 5 minutes to make and it is DELICIOUS! I have also included optional dishes to liven up the dish.


Tomato Feta Salad is a great dish to make on a summer day

Tomato Feta Salad is a great dish to make on a summer day


Tomato Feta Salad

  • 2 Packages cherry tomatoes. (You may use any type really.)
  • 1/2 of a Red Onion finely chopped
  • 2 Tbs Olive Oil
  • 1 Tbs Vegetable Seasoning
  • 1 clove garlic
  • 1 tbs basil
  • 1/4 cup of crumbled feta cheese

Optional Ingredients include

  • 1 Avocado Cubed
  • 1 Cup Steamed Corn
  • Fresh Basil

Chop up tomatoes and add to a mixing bowl. Add chopped onions. Mix olive oil into the tomato mixture. Add all seasonings to mixture. Add feta cheese just before serving.

Serves about 4

The Truth about Kale Chips

I have been attempting to live the #NSNG lifestyle for almost a year now. Recently, I have been browsing Pintrest, trying to find new and exciting recipes to try. When I search for recipes, I want to find ones that I can make NOW!!! I usually open up my fridge and ask myself “What can I do with all this Kale?” I have no idea what I was expecting to come up with. Kale Doughnuts, or Kale Cookies? I wanted some magical recipe that instantly made kale sound exciting. However, after the search was made, the truth came out that there was no magical recipe. What did come up, was recipes that I have already heard of…And lots and lots of recipes for Kale Chips. Disappointed in my failed search, I reluctantly clicked on a pin for Kale Chips.

Numerous bloggers compared eating Kale Chips to potato chips. I do not know what secret spice these cooks are sprinkling on their kale chips, but I highly doubted that the end result was comparable to potato chips. Eager to prove the bloggers wrong, I decided to whip up a batch and see for myself how awful they tasted.

I plucked off the leafy parts from the thick stem and ripped the leafs into smaller pieces. Then I added about 2 Tbs. of Fat Louie Olive Oil to the Kale and mixed it until every piece was saturated in the oil. I then spread out the Kale on a cookie sheet lined with parchment paper and seasoned the Kale. Lastly, I placed the Kale into the oven at 250 for 30 minutes.

Finally, the buzzard broke the silence of my kitchen. I was surprised, because the Kitchen actually smelt good. For about a minute, I just stood by the oven, trying to decided if this was a good idea. Reluctantly, I grabbed a small piece that looked like it got seasoned well. Now, I will not compare these to Potato Chips, but this was actually tasty. Because the kale is baked at a low temperature for a longer amount of time, the water seems to dry out of the kale, leaving a dry crunchy snack. Season the Kale to your preference and you have yourself a tasty alternative to eating junk food.

I dare you to try this for yourself!Casey's Kale Chips

Casey’s Kale Chips

1 cup Kale (remove thick stems)

2 Tbs. Fat Louie Olive Oil (Sicilian)

1 Tbs. Dill

2 tsp. Garlic Powder

1 tsp. Salt (add more to taste)

Chop up kale into bite size pieces. Add olive oil and toss in kale until everything is completely covered. Spread evenly onto a cookie sheet lined with parchment paper. Combine spices and sprinkle evenly onto the kale. Make sure to only have one layer of kale on the sheet. If you have too much Kale, it will not dry out and will be left soggy. You can be creative and season the kale with your favorite seasoning.