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, August 12, 2015


3 lb pork roast, cut into bite-size pieces
3 tbsp white whole-wheat flour
2 tbsp sweet Hungarian paprika
1/2 tsp salt
3 tbsp coconut or olive oil
1 medium yellow onion, chopped
1 red bell pepper, diced
3 tbsp cider vinegar
1 tsp caraway seeds
1 can (14 1/2-oz) diced tomatoes
1 cup beef broth
2 tbsp tomato paste
Fresh parsley, chopped for garnish, option
Cooked whole-wheat noodles for 6 for serving, optional

Combine the pork pieces, two tablespoons of the flour, 1 tablespoon of the paprika and 1/4 teaspoon of the salt in a large bowl. Coat pork well with the mixture.

In a large Dutch oven, heat half the oil over medium-high heat. Add half the pork and brown on all sides. Remove meat with a slotted spoon. Repeat the process with the remaining oil and pork.

Reduce the heat to medium and add the onion to the Dutch oven; cook for three minutes. Stir in the bell pepper and cook another two minutes. Sprinkle the remaining tablespoon of flour and tablespoon of paprika over pepper and onion; cook 1 minute.

Stir the vinegar into the Dutch oven and let simmer. Sprinkle the caraway seeds over the mixture; add the tomatoes and broth. Scrape up any browned bits from bottom of pan.

Return the pork to the Dutch oven; cover and simmer over low heat for an hour.

Stir the tomato paste and remaining 1/4 teaspoon of salt into the pan. Cook, uncovered, 10 minutes.

Serve over noodles and sprinkled with parsley, if desired.

Per serving: 441 calories, 12 g carbs, 52 g protein