WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Monday, March 18, 2024

SPINACH AND MUSHROOMS


2 tbsp olive or coconut oil
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
2 lb fresh baby spinach leaves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup grated Parmesan cheese

Heat the oil in a large skillet over medium to medium-high heat. Add the mushrooms and garlic to the skillet and cook, stirring, until mushrooms are tender.

Add the spinach to the skillet and cook, stirring, over medium heat for 4 to 5 minutes until the spinach has wilted but color is still bright.

Stir in the salt and pepper.

Sprinkle cheese overall.

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Sunday, March 17, 2024

CHICKEN SALAD WITH WILD RICE & TARRAGON VINAIGRETTE

Did you know that wild rice is not actually rice? It is the seed of a certain marsh plant and is full of nutrients. It is considered a good source of plant protein.

1/2 cup uncooked wild rice
2 cups chopped cooked chicken breasts
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/2 cup chopped toasted, blanched almonds
Tarragon Vinaigrette (recipe below)
1 cup loosely packed watercress leaves (or other salad greens)

Rinse rice in a fine mesh strainer.

Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.

Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.

Chill chicken salad for an hour before tossing with the greens to serve.

Yield: 4 to 6 servings.

Tarragon Vinaigrette:
1/2 cup olive oil
1/4 cup white vinegar
1 tbsp chopped fresh tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth.  Whisk in the tarragon, salt, and pepper.

Yield: Approximately 3/4 cup
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Saturday, March 16, 2024

LIME SHERBET PUNCH

1/2 gallon sugar-free lime sherbet

1 (2 liter each) bottles diet 7 UP, chilled
1 (2 liter) bottle diet ginger ale, chilled

Combine the 7 UP and ginger ale; stir in the sherbet. Serve in a large punch bowl.

Yield: Approximately 40 punch cup servings
file photo for reference

Friday, March 15, 2024

LEMON CHICKEN PICCATA


3 large lemons
4 (1 lb total) boneless skinless chicken breast halves
1/4 cup mayonnaise
3/4 cup Ritz-type cracker crumbs (or your favorite low-carb crackers)
2 tbsp olive or coconut oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter

Cut 1 lemon in half and then cut 4 thin slices from one of the halves; set aside. Squeeze the juice from the remaining lemons.

Coat the chicken with the mayonnaise then coat with the cracker crumbs.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side. Chicken should be golden brown on both sides and cooked through. Transfer to a platter and cover to keep warm.

Using a paper towel, wipe up any crumbs from the skillet; add the lemon juice and broth to the skillet. Cook mixture on medium-high for 6 to 8 minutes or until slightly reduced; stir occasionally during cooking. Add the butter and the reserved lemon slices; cook and stir over low heat for 3 to 4 minutes until butter is melted and lemons are heated through.

To serve, pour the sauce over the chicken and sprinkle with the chopped parsley.
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Thursday, March 14, 2024

PORK CHOPS WITH GRILLED PEACHES AND ARUGULA

My version of a recipe from Diabetic Living.

2 (1/2" thick) bone-in pork chops
1/4 tsp salt
1/2 tsp ground black pepper
dash of garlic powder
2 small peaches, halved and pitted
4 (1/2") slices baguette, optional
3 cups arugula
1 tbsp balsamic glaze
1-oz feta cheese, crumbled

Preheat a grill to medium high.

Season pork chops with salt, pepper, and garlic. Place chops over direct heat on grill, cover and grill, turning once, until done (about 6 to 8 minutes - meat thermometer should read 145 degrees to be done)

Grill peaches, cut side down, rotating once halfway through, until charred (about 3 minutes).

Grill bread slices, if using, until marks form.

When you can handle the peach halves, cut each half into thirds.

Line plates with arugula and top with the peaches and pork chops. Drizzle with balsamic glaze and top with the cheese. Serve with the bread, if using.

Yield: 2 servings
Per serving: Calories 377, Carbs 31 g (3 g fiber, 15 g sugar, mostly natural from peaches), Fat 11g, 5 g sat, 37 g protein
Eating Well Photo

Wednesday, March 13, 2024

SOUTHWESTERN BEEF & BEAN BURGER WRAPS

I got this recipe several years ago from Diabetic Connect. Personally, I would use every opportunity to cut back on sodium.


  • 12 ounces 93%-lean ground beef
  • 1 cup refried beans
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon chopped pickled jalapenos
  • 1 avocado, peeled and pitted
  • 1/2 cup prepared salsa
  • 1/8 teaspoon garlic powder
  • 4 whole-wheat tortillas, warmed (see Tip)
  • 2 cups shredded romaine lettuce
  • 1/2 cup shredded pepper Jack cheese
  • 1 lime, cut into 4 wedges
  1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
  2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not over mix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
  3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
  4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
  5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
  • Calories - 455
  • Carbohydrates - 42g
  • Saturated Fat - 6g
  • Protein - 28g
  • Sodium - 716mg
  • Dietary Fiber - 9g
  • This is a good carb/protein ratio for diabetics. Diabetics should have at least 1/3 as many proteins as carbs. This exceeds that amount.
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Tuesday, March 12, 2024

VANILLA MOUSSE CHEESECAKE

Now that I am diabetic, I am always reworking recipes to come up with diabetic versions. This is one such project. As I always say, this is a dessert and should be treated as such. Save for special occasions or occasions where you will be sharing with family and friends. And only 1 slice per day!

Preheat oven to 325 degrees.

1 1/2 cups sugar-free vanilla wafer crumbs
2 tbsp butter, melted
1 tbsp coconut oil, melted

Mix the crumbs, butter and oil together and press onto the bottom of a 9-inch springform pan.

1 pkg (8-oz) cream cheese, softened
3 pkg (8-oz each) reduced-fat cream cheese
1 cup Splenda or Stevia granular, divided
1 tbsp + 1 tsp vanilla extract, divided
3 large eggs
1 carton (8-oz) sugar-free frozen whipped topping, thawed
Fresh berries for garnish, if desired

Beat the cream cheese with 2 of the reduced fat cream cheese, 3/4 cup of the Splenda, and 1 tablespoon of the vanilla extract until mixture is well blended.  Add the eggs, one at a time, mixing on low speed after each, just until blended.  Pour mixture over the crust.

Bake cheesecake 50 to 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake, cool completely in the pan.

Beat the remaining reduced-fat cream cheese, remaining Splenda, and the teaspoon of vanilla extract in a large bowl until well blended. Whisk in the thawed whipped topping. Spread the mixture over the cheesecake.

Refrigerate for at least 4 hours before removing the rim of pan to slice and serve cake. Garnish with the fresh berries, if desired.

Yield: 10 servings
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Monday, March 11, 2024

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB


4 bone-in rib pork chops, 3/4-inch thick
2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper

With food processor running, drop garlic through the feed tube to mince. Stop machine and add the basil; process until chopped.  Add the juice, oil, salt and pepper; process to make a thin, wet rub.

Spread the basil-garlic mixture on both sides of the pork chops; let stand 15 to 30 minutes.

Prepare grill to a medium-hot fire. Brush grate with oil and grill the pork chops over direct heat, turning once, until of desired doneness. Internal temperature should reach at least 145 degrees.

Allow chops to stand for 3-4 minutes before serving.

Sunday, March 10, 2024

SPICED GRANNY SMITH APPLES

1/2 cup butter (or 1/4 cup canola oil and 1/4 cup butter)

8 large Granny Smith apples, peeled, cored, sliced
1 1/4 cups Splenda granular
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Melt butter (or butter in oil) in a large skillet over medium-high heat.

Add the apples, Splenda, cinnamon, and nutmeg to the apples and saute 15 to 20 minutes or until the apples are tender.
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Saturday, March 9, 2024

CHERRY ANGEL CREAM CAKE


1 (10-12-oz) prepared sugar-free angel food cake
14-oz diabetic sweetened condensed milk*
1 cup cold water
1 tsp almond extract
1 pkg (4-serving size) instant sugar-free vanilla pudding mix
2 cups whipping cream, whipped
2 cans (21-oz each) Splenda-sweetened cherry pie filling

Cut cake into 1/4-inch slices; arrange half on the bottom of a 13x9-inch baking dish.

In a large mixer bowl, combine sweetened condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.

Fold the whipped cream into the chilled mixture.

Spread half the cream mixture over the cake pieces in dish. Top with 1 can of the pie filling. Repeat the process.

Chill at least 4 hours or until set. To serve, cut into squares.

Leftovers must be covered and refrigerated.

*The recipe is on this blog.

Remember this is dessert and should be treated as such. Share with others so you aren't tempted to overindulge. This is a great recipe for pitch-ins or large family meals, etc.

file photo of this recipe