1 russet potato, cut into 1-inch cubes
2 tsp finely chopped fresh oregano
canola oil nonstick cooking spray
6 tsp lemon juice
2 tbsp olive oil
1/2 tsp flaxseed oil
1 garlic clove, minced
1/2 lb cooked, peeled, and deveined large shrimp
1/2 small cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
1/2 small red onion, sliced
3 cups shredded romaine lettuce
Preheat oven to 425 degrees.
Place the potato cubes on a cookie sheet that has sides. Sprinkle with half the oregano and 1 teaspoon of the lemon juice. Spray with canola oil cooking spray, turning to coat both sides. Roast at 425 degrees, turning once during cooking, for 15 to 20 minutes until lightly browned and tender.
Whisk the remaining lemon juice, olive oil, flaxseed oil, garlic, and remaining oregano together in a bowl. Pour half of the mixture into a separate bowl.
Add the shrimp to one bowl of dressing. Place the tomatoes, cucumber, and onion into the other bowl. Toss both to coat ingredients. Let stand 10 minutes.
Divide the lettuce evenly onto 2 serving plates. Top with the shrimp, veggie mixture, and potatoes.
Yield: 2 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.