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.

Monday, September 2, 2013


1 tbsp dark sesame oil
1/2 cup thinly sliced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda granulated
1 lb medium raw shrimp, peeled & deveined

Heat the oil in a large nonstick skillet or wok over medium heat. Add the celery,  bell pepper, onion, and ginger; cook and stir 5 to 7 minutes.

Add the soy sauce, lemon juice, and Splenda; cook, stirring for 1 minute.  Add the shrimp and cook another 3 minutes or until the shrimp are pink and opaque.

Yield: 4 servings.
Per serving: 213 calories, 9g fat (2g sat), 28g pro, 3g carbs, 208 mg cholesterol, 663 mg sodium

Note: This is a recipe from an old diabetic booklet.