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!

Sunday, May 15, 2011


This is a delicious recipe that is healthy for anyone but is especially diabetic-friendly. Made with thin-sliced beef and healthy vegetables, you can even enjoy this stir-fry over a small portion of brown rice without jeopardizing your diet. Make the rice without salt or butter; the stir-fry will flavor it so you won't even notice.

1 lb lean boneless top round steak, trimmed
2/3 cup water
1/4 cup chopped onion
3 tbsp reduced-sodium soy sauce
1 tsp beef-flavored bouillon granules
1 tsp Worcestershire sauce
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 medium carrots, sliced diagonally
2 cups cauliflower flowerets
1 cup sliced fresh white mushrooms
1 pkg (6-oz) frozen snow peas, thawed partially
1/4 cup water
1 tbsp cornstarch

Partially freeze steak so it will be easier to cut diagonally across the grain into 1/4" strips; set aside.

In a large bowl combine the 2/3 cup of water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic, salt, and pepper, stirring well. Add the steak to the mixture and stir well to coat. Cover and refrigerate for an hour, stirring after 30 minutes. Drain steak; reserve the marinade. Set steak aside.

In a medium saucepan cook the cauliflower and carrots in just enough water to cover them. Cook for 3 minutes once hot; drain and set aside.

Spray a wok or large skillet with nonstick cooking spray; heat at medium high for 2 minutes. Add the steak and stir-fry for about 3 minutes or until cooked through. Add the mushrooms to the steak and stir-fry another minute. Add the pea pods, carrots, and cauliflower; stir-fry another couple of minutes until the vegetables are crisp-tender.

Combine the reserved marinade, the 1/4 cup water and the cornstarch, stirring to blend well. Pour over the steak mixture and stir-fry until thickened and bubbly.

Serve over hot brown rice that has been cooked without salt or butter.