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.

Saturday, May 3, 2014


Note: I would suggest eating a small portion of a lean protein item with this dish.

2 tsp olive oil
1 medium-size onion, sliced
2 cloves garlic, crushed
1 1/2 tsp coriander
1 1/2 tsp ground cumin
1 tsp salt
1/4 tsp cayenne pepper
2 medium sweet potatoes, peeled and cut into bite-size pieces
1 can (14.5-oz) stewed tomatoes
1 cup bulgur
2 1/4 cups water
1 can garbanzo beans, rinsed and drained
1/4 cup dark seedless raisins, optional
1 cup loosely packed fresh cilantro, chopped

In a large nonstick skillet, heat olive oil over medium heat. Add the onion and cook, uncovered, until tender and golden, stirring occasionally. Add the garlic, coriander, cumin, salt, and cayenne; cook for another minute, stirring.

Add the sweet potatoes, tomatoes, bulgur and water; heat to boiling over medium-high heat. Reduce the heat to medium-low, cover skillet and simmer until the potatoes are fork-tender - about 20 minutes.

Stir in the garbazo beans, raisins, if using, and cilantro. Heat through.

Serves 6.