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.

Thursday, May 5, 2011


2 large sweet onions, sliced into rings
3 tsp canola or olive oil, divided
1/4 tsp salt
4 tsp balsamic vinegar, divided
1 cup sliced mushrooms
1 lb boneless beef top sirloin
1/4 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp fresh ground black pepper

Slice the beef into 1/2-inch thick slices; set aside.

Place the onions in a large nonstick skillet over medium heat. Cover and cook 15 minutes, stirring several times and scraping bottom of pan to loosen the browned bits. Add two teaspoons of the oil and the salt to the skillet and stir well. Add 3 teaspoons of the balsamic vinegar to the pan, one teaspoon at a time; scrape to deglaze pan.

Lower the heat under the skillet to medium-low and add the mushrooms. Cook mixture, uncovered, for 4 to 5 minutes until mushrooms are soft, stirring often. Remove mushrooms and onions from the pan but keep warm.

Raise the heat under the skillet to medium-high; add the last of the oil and swirl to coat bottom of the skillet. Add the beef and sprinkle with the garlic powder, thyme, and pepper. Cook 5 minutes or until of the desired doneness. Remove from heat.

Drizzle the remaining balsamic vinegar over the beef; return the onions and mushrooms to the pan, stirring to mix well.

Yield: 4 servings
Approximately per serving: 215 calories, 9 g (2 sat)fat, 7 g carbs, 26 g protein, 53 mg cholesterol.