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, September 26, 2012


1/2 cup brown rice
1/4 stick butter
1 celery stalk including leaves, chopped
1 small yellow onion, diced
1 garlic clove, halved
1 can (approx 16-oz) stewed tomatoes
1 tsp Splenda Granulated
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup water
1 can (6-oz) tuna in water, drained and flaked

Prepare the rice according to the package directions; set aside.

While rice cooks, melt the butter in a 10-inch skillet over medium heat.  Add the celery, onion, and garlic; saute until tender.  Remove and discard the garlic.

Preheat oven to 350 degrees.

In a 1 1/2-quart casserole dish combine the rice, celery mixture, tomatoes, Splenda, salt, pepper, and water.  Stir in the tuna.

Bake at 350 degrees for 25 minutes or until hot and bubbly.

Yield: 4 servings