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.

Friday, March 2, 2012


2 tsp butter, divided
1/2 cup finely chopped onion
4 medium tomatoes, seeded & chopped
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp black pepper
8 jumbo raw shrimp, peeled, deveined, and butterflied
1 slice whole-wheat bread, cut into small cubes

Preheat oven to 400 degrees.

Melt 1 teaspoon of the butter in a large nonstick skillet; add onion and cook until tender over medium-high heat.  Add the tomatoes, curry powder, salt, and pepper to skillet.  Cook over high heat for 2 to 3 minutes.  Spoon mixture into a 9-inch deep dish pie plate and arrange the shrimp over the mixture.  Sprinkle the bread cubes over the shrimp.  Melt the remaining butter and drizzle over the bread cubes.

Bake at 400 degrees for 10 to 15 minutes or until the shrimp are cooked through.

Yield: 2 servings
Per serving: Approximately 250 calories, 27 grams protein and 21 grams carbs; perfect for diabetics.