2 cups water
3/4 lb salmon fillet
2 cups asparagus, sliced into 1-inch pieces
2 cups cooked brown rice
1 cup spinach, sliced into strips
1/3 cup reduced fat & sodium chicken broth
2 tbsp chopped fresh chives
2 tbsp lemon juice
1/8 tsp freshly ground black pepper
Bring the water to a boil in a large skillet; add salmon fillet and reduce the heat to a gently simmer. Cover skillet and cook 10 minutes or until the fish flakes when tested with a fork. Remove salmon from skillet to a cutting board. When cool enough to handle, break into large pieces and remove the skin.
Coat a large skillet with nonstick cooking spray and heat over medium-high heat. Add the asparagus and cook, stirring occasionally, for 6 minutes or until tender. Add the rice, spinach, and broth; stir to combine. Cover and cook on low heat 1 to 2 minutes until the rice is hot and spinach is wilted.
Return the salmon to the skillet along with the chives, lemon juice, and pepper; mix in gently.
Yield: 4 servings of about 1 cup
Good protein/carb ratio for diabetics! Per serving 22 g protein and 26 g carbs
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.