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, November 21, 2016


1 (3 1/2 to 5 lbs) beef tip roast
2 tsp cracked black pepper
2 tsp dry mustard
1/2 tsp ground allspice
1/2 tsp ground red pepper
1 large garlic clove, minced
1 tsp olive oil

In a small bowl, combine the spices and garlic; stir in the oil to form a paste. Spread evenly over the roast. Place roast, fat side up, on a rack in an open roasting pan. Insert a meat thermometer into the thickest part of the roast. Do not add any water or cover the meat.

Roast at 325 degrees to your desired doneness (you should allow at least 30 minutes per pound). Follow this guideline: rare = 135 degrees, medium = 155 degrees. Allow the roast to stand for 5 minutes so temperature can rise another 5 degrees to 140 degrees for rare and 160 degrees for medium.

Yield: About 2 to 4 servings per pound.

Note: File Photo