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!

Thursday, June 2, 2011


1 1/4 lbs beef round steak, fat trimmed and meat cut into 1-inch pieces
1 tsp canola or olive oil
1 cup chopped onion
3 (14-oz each) cans reduced-sodium beef broth
2 (approx 15-oz each) cans diced tomatoes
1 1/2 cups sliced carrots
2 tbsp Splenda granular
1 tbsp paprika
1 tbsp caraway seeds, slightly crushed
2 cloves garlic, minced
2 cups uncooked whole-wheat noodles
2 cups very thinly sliced cabbage

In a nonstick Dutch oven or large pot, heat the oil over medium heat. Add the meat to the hot oil and brown on all sides. (Do half the meat at a time if necessary.) After the meat is browned, add the onion to the pot; cook, stirring, for about 3 minutes until the onion is tender. Stir in the beef broth. Add the undrained diced tomatoes, carrots, Splenda, paprika and caraway seeds. Stir in the garlic and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 45 minutes to one hour or until the meat is tender. Stir in the noodles and return mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the noodles are tender. Add the cabbage and cook an additional 2 to 4 minutes until heated through and cabbage is cooked.

Yield: 4 to 6 servings