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, September 19, 2013


1 pkg (8-oz) whole-wheat rotini
5 1/2 tsps olive oil, divided
20 asparagus, cut into 2" pieces
2 cups cherry tomatoes, halved
1/2 tsp pepper, divided
3/4 lb large sea scallops
1 tbsp lemon juice
1 garlic clove, crushed
1/4 tsp salt
6 tbsps prepared pesto
3 tbsp fat-free sour cream
Pinch of red pepper flakes, optional
Fresh basil for garnish, optional

Prepare rotini cooking according to directions omitting fat and salt; set aside and keep warm.

Meanwhile, heat 1 1/2 teaspoons of the oil in a medium skillet over medium heat.  Cook the asparagus for 5 minutes, stirring occasionally.  Toss in the tomatoes; turn heat to low.  Sprinkle with 1/4 tsp of the black pepper, cover and continue cooking 5 more minutes; stir occasionally to prevent sticking.  Add the mixture to the pasta and keep warm.

Toss the scallops with 1 teaspoon of the olive oil, the lemon juice, garlic, and half the pepper in a large bowl. Toss, do not marinate!

In the same skillet, heat remaining oil over medium-high heat; add scallops and sprinkle with the salt.  Cook approximately 3 minutes per side until opaque.

Combine the pesto and sour cream in a small bowl; add to the vegetable/pasta mixture; mix well.  Add the red pepper flakes if using.  Arrange the scallops on top of the pasta mixture and garnish with the fresh basil, if desired.

Yield: 6 servings
Per serving: 314 calories, 11 g fat (1 g saturated) 37 g carbs, 17 g protein
Dietary Exchanges: 2 fat, 1 meat, 2 starch, 1 vegetable

Note: This recipe is from an old diabetic cooking magazine.