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, February 19, 2014


2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
2 celery stalks, diced
1 large carrot, diced
1 1/2 fresh or frozen green beans, in pieces
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 can (28-oz) diced tomatoes
1 can (14-oz) crushed tomatoes
6 cups low-sodium chicken broth
1 can (15-oz) kidney beans, drained
1/2 cup whole-grain elbow pasta
1/3 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil

Heat the oil in a large soup pot over medium-high heat; add onion and cook until translucent.  Add the garlic and cook about a half minute.  Add the celery and carrot; cook until starting to soften. Stir in the green beans, oregano, and basil, salt and pepper; cook for 3 minutes.

Add both types of tomatoes and the broth; bring mixture to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in the beans and pasta; cook until veggies and pasta are tender, about 10 minutes or so.

Ladle soup into bowls and top with the cheese and fresh basil.

Serve with a piece of crusty whole-grain bread, if desired.

NOTE: This is my version of an Ellie Krieger recipe.