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.

Thursday, January 24, 2013

Add A Little Spice To Your Life With Spicy Rubbed Pork Loin & Spicy Bean Salsa Recipes-Diabetic, Too

Another of my old Internet articles going into the archives.  This article was first published in March of 2010 so I am sharing it with you before I archive it.

Add a little spice to your life with these recipes that add a dash of spicy flavor but are not too hot to enjoy. The Spicy Rubbed Pork Loin gets a touch of flavor and heat from chili powder, garlic powder, and black pepper. Not too much, just a touch. To go with your pork loin try this recipe for Spicy Bean Salsa.

1 1/2 tsp chili powder
1 tbsp Splenda granular
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp fresh ground black pepper
3 lb boneless pork loin
Preheat oven to 375 degrees.
In a small bowl, combine the chili powder, Splenda, paprika, garlic powder, salt and pepper. Rub the mixture all over the pork loin and place it in a small roasting pan. Bake at 375 degrees for 50 to 60 minutes or until a meat thermometer reaches at least 150 degrees. Remove from oven and let rest on cutting board 15 minutes before slicing.

1 can black-eyed peas, drained
1 can black beans, drained
1 can whole kernel corn, drained
1/2 cup chopped purple onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cans diced tomatoes, undrained
1/2 tsp garlic salt
1 bottle (8-oz) Italian salad dressing
Tortilla chips for dipping, optional
chopped jalepeno peppers, optional*

In a large glass bowl, combine all ingredients except the chips. Mix well. Cover and refrigerate for several hours to allow the flavors to blend.

*Jalepeno peppers are hot so do not use unless you want the added heat. If using, handle with gloves; do not touch eyes or face while working with jalepenos!

NOTICE: As a diabetic, I use only half a can of corn and make sure the dressing is low in sugar or sugar-free.