1 tbs canola oil
4 cups fresh broccoli florets
1 1/2 tbsp balsamic vinegar
2 tsp Splenda granulated
1/4 tsp salt
1/4 tsp red pepper flakes*
In a large nonstick skillet over medium heat, heat the canola oil while swirling to coat the entire pan. Add the broccoli, cover, and cook 10 minutes stirring frequently until lightly browned and crisp tender.
In a small bowl combine the vinegar, Splenda, salt, and pepper flakes; set aside.
Remove the skillet from the heat, add the vinegar mixture and toss gently but thoroughly.
Yield: 4 (1 cup each) servings
WELCOME TO DIABETIC ENJOYING FOOD
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.