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!

Wednesday, May 11, 2011


Sometimes we diabetics are told to stay away from rice. And we really should avoid white rice. But this recipe for Rosemary Shrimp with Rice is diabetic friendly. The recipe calls for Brown and Wild Rice and the recipe has a ratio of 20 carbs to 17 protein per serving. Rice can be a healthy grain alternative when we use the brown rice and serve it with a good protein item. Add a salad or steamed broccoli and you have a decent meal.

(Following directions below, put shrimp in frig to marinate while preparing the rice.)

1 tsp olive or canola oil
2 green onions, thinly sliced
1 1/2 tsp minced fresh rosemary
1/2 cup uncooked brown and wild rice blend
1 1/3 cups chicken broth

In a medium saucepan, over medium heat, heat the oil. Add the green onions and the rosemary. Cook, stirring, for about two minutes until fragrant. Add the rice and mix together. Add the chicken broth and bring to a boil. Reduce heat to simmer and cook 30 minutes or whatever your rice package recommends. Fluff with a fork and set aside while preparing the shrimp.


2 tsp olive or canola oil, divided
1 tbsp white cooking wine (or another tsp lemon juice)
1 tsp lemon juice
1 garlic clove, minced
1 tsp fresh rosemary, minced
1/2 lb med to large fresh shrimp, peeled and deveined
1/4 tsp salt
dash fresh ground black pepper

Mix one teaspoon of the oil, wine, lemon juice, garlic and rosemary together in a large plastic ziplock bag. Add the shrimp to the bag and mix well. Place in the refrigerator for 30 minutes.

Remove shrimp from bag and reserve the marinade. Heat a nonstick skillet over medium to high heat. Add the remaining oil to the skillet and swirl around to cover the bottom of the pan. Add the shrimp and sprinkle with the salt and pepper. Cook shrimp for 1 to 2 minutes. Flip shrimp to other side, add the reserved marinade and cook, stirring, for another minute or two until the shrimp are pink and opaque. Place the shrimp over the rice to serve.

Makes 4 servings with each serving approximately 20 carbs to 17 protein.