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.

Wednesday, January 11, 2012


2 tbsp canola oil
2 lbs boneless beef round steak, cut into bite-size cubes
1 small onion, chopped
2 cups water
1 can (11-oz) mandarin oranges, drained
1/3 cup low-sodium soy sauce
1/2 tsp ginger
2 tbsp ground ginger cornstarch
1/4 cup cold water
1 small green bell pepper, cut into strips
1/2 lb mushrooms, sliced
2 cups diagonally sliced celery
1 can (5-oz) sliced water chestnuts, drained

Heat the canola oil in a large nonstick skillet that has a lid.  When the oil is heated, add the round steak cubes and the onion; cook, stirring until onion is tender.  Drain excess oil from the skillet.  Add the 2 cups of water, soy sauce, and ginger.  Heat the mixture to boiling over medium-high heat.  When mixture starts to boil, reduce heat to simmer, cover skillet and simmer for 1 1/2 hours or until the meat is tender.

Blend the cornstarch and the cold water together then stir into the meat mixture in skillet.  Cook over medium heat while stirring constantly until the mixture thickens and boils.  Boil, while stirring, for 1 minute.  Stir in the bell pepper, mushrooms, celery, and water chestnuts; cover and cook over low heat another 5 to 7 minutes.  Just before serving, gently fold in the oranges.

Yield: 6 servings