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.

Friday, October 7, 2016


6 tbsp water
6 tbsp olive or coconut oil, divided
4 tsp Dijon mustard
4 tsp cider vinegar
4 tsp dried basil
4 tsp dried thyme
1 tbsp dried rosemary, crushed
1/4 tsp black pepper
6 to 8 (1 1/2 lbs) beef short ribs
1 can (8-oz) tomato sauce

In a small bowl, combine water, 2 tablespoons of the oil, mustard, vinegar and seasonings; mix together well. Set aside half of this marinade.

Place ribs in a large resealable plastic bag. Pour the remaining half of the marinade over the ribs, seal bag tightly and turn to coat ribs. Refrigerate for several hours.

Drain and discard the marinade from ribs

Heat the remaining 4 tablespoons of oil in a skillet and add the ribs; cook until browned. Transfer ribs to a 1-quart baking dish that has been sprayed with olive oil cooking spray.

Combine the reserved marinade with the tomato sauce; pour over the ribs. Cover and bake at 350 degrees for 1 1/2 hours or until ribs are tender.

Yield: 2 to 3 servings
Note: File Photo