Spinach and Onions Saute

When I was first diagnosed, I ate about 2 cups of spinach everyday. Didn’t matter how I ate it be it salad, salad, more salad, in a sandwich, or sautéed.

And what happened? My eyesight went 20/20 and I didn’t wear my glasses for a month. But then I missed 1 day, one stupid day, and my sight went back to normal.

Ever since the last hospitalization, me and spinach don’t get along. I’m rather flatulent and its rather rancid. But I love this sauté.


Spinach and Onion Sauté

9 oz bag of spinach
1/4 of an onion, sliced
1 clove of garlic, chopped
3 oz of chicken broth


In a large skillet over medium heat, dump all the ingredients and stir occasionally.

Once the spinach has wilted and the onions are translucent, remove from heat and serve.

Makes 4. Calories: 34, Carbohydrates: 7 grams, Sugar: 2 grams, Fiber: 2 gram, Protein: 3 grams.

Why chicken broth instead of butter like most people make it? Less carbs and fat. A sauté is more of a way lighter of cooking.

Why drown your vegetables in fat? Why?

So don’t. Give into the broth.



Everyone should have a taco recipe.

I’m not talking about a gourmet froufrou Korean carnitas street taco with kimchi slaw and caramelized pineapple guacamole. A simple, I’m really hungry and could stuff my face with these tacos tacos. A the kids won’t spend the night at Sue’s house or eat dinner at Johnny’s because it’s taco night tacos.

I realize anyone can brown some ground beef, go to the store and get some taco seasoning, add tortillas and cheese and call it a day. But I don’t work that way.

I go all out. Tortillas. Shredded lettuce. Chopped tomatoes. Sliced onions. A Mexican blend of cheeses. Pico de gallo. Avocado. The meat filling.

This is definitely not your normal taco bell taco.



1 pound ground beef
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 poblano pepper, chopped
1/4 big onion, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cumin
1 garlic clove, chopped
8oz can tomato sauce


Season ground beef with cumin, garlic powder, and onion powder.

In a medium skillet over medium heat, brown ground beef with onions, garlic, and peppers.

Continue cooking until onions are translucent.

Pour tomato sauce over meat mixture and stir until everything is coated in the tomato sauce.

Simmer for 15 minutes.

Makes enough for 15 tacos. Calories: 87, Carbohydrates: 4 grams, Sugar: 2 grams, Protein: 6 grams.

There’s a nice kick to it thanks to the poblano peppers. Its so fast to make. And while it simmers you can chop the extras up and create the taco bar.

In all honesty, I felt like these were the best homemade tacos ever created.

Bryan had 4 and I was overstuffing them with the yummies. I only had 3 since we were using flour and not corn tortillas. Flour tortillas have more carbs.

There’s just something about tacos. You can have the worst and longest day in your life but the moment your hands get on a taco the stress from earlier dissipates.

If people gave each other a taco, there would be no war. Yes, I went there. I firmly believe food creates peace and warm fuzzy feelings. There’s a piece of your heart and soul in the food you cook. And you can taste it in the food. It’s what separates the amazing cooks from the mundane ones.

Cilantro Kidney Cleanse

I’m diabetic and I’m doing a cleanse.

Diabetics are usually told not to do cleanses or juicing because it is highly dangerous. It wonks up our bodies and the blood sugars get all out of whack and the next thing we know, we are in a coma.

Have you looked at the carbs of juice cleanses? Some of them are 56 grams and you drink it 3 times a day. Fuck that! If there’s an apple or pear in the juice, forget about it. And oranges are just as bad, hence drinking the juice during a low.

So why am I doing this cleanse? I’m bored. Its not one of those you can only drink this and water for 5 days sort if things. If anything, its a low maintenance cleanse that won’t leave you starving because all you are eating is rabbit food. And its all natural. Bryan is not happy about it so I’m checking my blood sugar more than usual.

Its a cilantro cleanse. I read somewhere that cilantro can help lower blood sugar and help the pancreas produce insulin. Although, it is more of a kidney cleanse.

The kidneys filter toxins from the body on a daily basis. But there are certain toxins, like metal from fish and tooth fillings, that stay in the kidneys because there’s no where for it to go. A cilantro cleanse help absorb these toxins and get rid of them through urination. But that’s not the only thing this cleanse helps with. Supposedly it can help with sleep, anxiety, back pain (which i think is really the kidneys way of screaming help!), fertility, blood sugar, fatigue and some other issues that do not pertain to me. In fact, cilantro is used as part of a diet in Europe to help manage diabetes.

Oh, and because you’re eliminating salt, toxins, and Lord knows what else, there might be some weight loss. Everyone loves losing weight. But do not do this cleanse if that is your end goal. It is not guaranteed.

So this is more than a mere kidney cleanse, its a whole body cleanse.

And beside, sometimes its those harmful toxins that have no place to go that causes infections, diseases, and chronic medical conditions. Most people focus on colon cleanse, but what about the liver and kidneys and other organs whose main function is to get rid of waste? Shouldn’t those organs get squeaky clean so that can be healthy? After all, a healthy organ is a healthy body.

The question then becomes how to I get squeaky clean healthy kidneys?

Its actually really easy and the cleanse hardly asks anything of you.

Get a bunch of cilantro.
Wash it.
Put it in a large pot.
Pour about 2 liters of water into the pot over the cilantro.
Boil the cilantro for 10 minutes.
Remove pot from heat and let the “tea” cool down.
Pour the tea through a strainer to filter the cilantro leaves and the tea into a gallon water jug or something to that effect.
Keep in fridge.

What do you have to do during the  cleanse?

Its simple. For 7 days, drink 8 ounces of the cilantro tea a day. Make sure you drink it on an empty stomach. I usually drink it before dinner since that’s my biggest meal of the day. I also drink about 16 ounces of water after drinking the tea. Then sit back, reap the benefits, and go about your merry way.

Now the question becomes, how do you know its working? Most websites will say you don’t. But your body gives you clues. I’m currently on day 4 of this cleanse.

Day 1 – nothing.
Day 2 – I woke up at 4AM to the start of a blood sugar dip. My BS was already at 91.
Day 3 – I felt heavy and had to go to the bathroom every hour. Lots of peeing. And then, this is way too much info but consider it a warning of what may happen, the mud poop came for about 4 hours straight. Talk about a colon cleanse.
Day 4 – lots of peeing so far.

How does it taste? Like cilantro. If you down it, it taste like water and then the spiciness of the cilantro is apparent in the aftertaste. That’s where drinking 2 cups of water after comes in handy.

Whether you choose to try this or not, its up to you. But if you have some cilantro laying around the house about to go to waste, use it….in this cleanse.

Chocolate Rice Krispie Treats

Last week I bought me a box of rice krispie treats. Not the best thing to buy diabetic wise but it’s only like 90 calories and I have no clue what the carb count is.

Hold on.

17 grams of carbs, 8 grams of sugar. Bloody hell. And I just looked at the ingredients *hangs her head in shame*.


That’s a mouthful. Why is there fructose if there’s sugar in the marshmallow and the rice cereal? Why do they use margarine and then add an artificial butter flavor? So many questions.

Completely beside the point- where was I?

So bought a box of these evil artificial gooey chalk full of ingredient if you can even call them ingredients more like chemicals I can’t pronounce, and my husband ate 2 of them!

I buy him his own snacks. Snacks that I won’t even touch mind you and without fail he dips into my snacks of applesauce and granola bars. Every. Single. Time. Then he takes chocolate chips and smushes them into the rice krispie treat and proceeds to tell me he wants homemade ones with chocolate chips in them. I double check to make sure he wants the chocolate chips in them and not smushed on top.

And then I go out and buy the ingredients after doing some research on how to make these bloody things.

Then I make them, and the whole thing goes to hell. The recipe I found lied to me so I ended up with chocolate rice krispie treats. That’s right, I just rolled with the punches and was all, I totally meant to do that when I really didn’t and I’m mad that I didn’t catch the lie in time.

Sometimes, I’m forgetful. I blame the blonde in me. I’m a coconut. Brunette on the outside, total blonde on the inside. If putting something that melts in a heated contraption with hot food inside, it’s going to melt. Of course it’s going to melt! What the hell was I thinking?!?!? Oh right, I wasn’t.

So the chocolate chips melted on me. And after completely making the whole thing, I realized A) there was no way I was going to get chocolate chips in the mixture without them melting and B) how on earth do Moms make this shit by themselves? Getting the mixture out of the pot is a two person effort with one of them using insulated gloves. What.The.Hell. It’s madness.

Something tells me, I might not make them until I have kids. And I have 1/4 of the box left. Bryan will totally eat them except we don’t have milk. Damnit! Damn it all to hell.

What this recipe is, in reality, is a good base for when you want you use lucky charms, trix, fruity pebbles, fruit loops, basically any sugary cereal that isn’t rice krispies and make a cereal snack bar out of it.

Other than that, it’s pointless. Unless you have kids. Or a 31 year old who thinks he’s 5.

On the other hand, if you want to make the chocolate version of the vanilla version and don’t feel like paying an extra 10 cents for the chocolate rice krispies and happen to have chocolate chips at home, this recipe is right up your alley. See how I did that, making lemonade out of those evil tart lemons that I want to throw at the wall.

Chocolate Rice Krispies Treats

6 cups Rice Krispies cereal
40 marshmallow
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips


In a large saucepan, melt the butter on low.

Once butter is melted, add marshmallows and stir until marshmallows are completely melted.

Stir in vanilla.

Dump cereal into sauce pan and mix into the marshmallows.

Add the chocolate chip and mix until well incorporated.

Dump cereal mixture onto a sprayed 9X13 cookie sheet and press down to even the mixture out with wax paper.

Let it cool down before cutting into bars.

Makes 24. Per bar. Calories: 104, Carbohydrates: 19 grams, Sugar: 12 grams.

Not bad considering I added chocolate to the mix. The recipe called for 1 cup of mini chocolate chips. Yeah, that is totally not going to happen. If they were normal sized, maybe, but minis, that is too much.

Next time, which probably won’t be for a year, I’ll make a normal rice krispie treat and smush mini chocolate chips in it. Yeah.

Tomato, Cucumber, Feta Salad

I love tomatoes.
I love cucumbers.
I love feta.

It only makes sense that these three foods should come together to make a mini salad. It’s not a full salad; it’s not a few random vegetables put together; it’s a mini salad. What’s a mini salad? All the good stuff inside the salad without the leafy greens.

When Bryan grills (something I’ve been making him do on a weekly basis), it’s a steak with either green beans or asparagus that has also been grilled. It tastes amazing, but I wanted something light and crisp to go with it. Enter, this salad.

It doesn’t get healthier than this. Two of the ingredients are considered negative calorie food. What’s negative calorie food? Food that causes your body to expend more calories digesting it than the amount of calories in it. Most vegetables, except the nonstarchy ones, are negative calorie foods.

It pairs well with any meat. We happened to have it with steak. You can put it on top of chicken or fish. Hell, it would be great as a snack.


Tomato, Cucumber, Feta Salad

50 grape tomatoes, halved
1 cup cucumbers, chopped
1/2 cup feta


Dump ingredients into a bowl and mix.

Makes 4. Calories: 78, Carbohydrates: 8 grams, Sugar: 3 grams, Protein: 3 grams.

I like simple recipes. I like simple recipes that taste delicious.

There’s the crunch from the cucumbers, the sweetness of the grapes, and the saltiness of the feta that creates something so magical, so simple, so perfect. I could eat this every day.

Unfortunately, my husband ate it all. That’s right. Before I could go back for more, he poured all the contents in the bowl onto his plate and ate it. Then he looked at me and said, “More?” Really sweetie, really! Next time, I’m going to have to use a pint and a half of tomatoes, a whole cucumber, and a cup of feta. Something tells me he will still manage to eat all of it. Dump the whole thing on his plate or just eat out of the bowl.

This is going to be staple in my house, I can feel it.

Chicken Lo Mein

Bryan and I love Chinese food. The anniversary of us meeting, he took me to a Chinese restaurant in Crosby. Actually, we pretty much love any Asian cuisine.

Whenever we go to a new Chinese place, I always try the lo mein. I have the same thought process of lo mein as I do when we go to Italian restaurants and I order spaghetti. If they can’t make the basic recipe right, then why eat there?

Lately, I’ve been craving Panda Express chow mein, which in my head is more of a lo mein without the meat. The only difference is there isn’t egg in it. Then I decided, maybe I should make my own. The truth of the matter is, we, Americans, are lazy. Hence, the reason why take out is so popular.

When I found this recipe, I decided to add chicken.


Chicken Lo Mein

2 tablespoon vegetable oil, divided
4 cups cabbage, shredded
1 cup carrots, shredded
3 green onions, sliced in long thin strips
1 pound fresh steamed noodles
1 1/4 cup chicken broth
1/4 cup soy sauce
1/8 cup Pure Sesame Oil
1/4 cup oyster sauce
1 tablespoon sugar
6 thinly sliced chicken breasts, cut into strips
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon paprika


Mix onion powder, garlic powder, and paprika in a small dish.

Sprinkle over chicken strips and mix until the chicken is coated in the seasonings.

Heat 1 tablespoon of vegetable oil in a large skillet. Cook chicken in oil.

Place chicken on a dish with a paper towel once cooked.

Heat 1 tablespoon of vegetable oil in the skillet again. Dump carrot, cabbage and green onions into skillet. Cook until cabbage is wilted.

Add cooked noodles to skillet along with 1/2 a cup of chicken broth. Cook for a few seconds and add rest of the broth. Stir until broth has been absorbed.

In a small dish mix oyster sauce and sugar.

Add the chicken to the skillet and mix until chicken is evenly disburse in the noodle mixture.

Add sesame oil, soy sauce, and oyster mixture to the skillet. Stir until everything is even coated by the sauces.

Put skillet on high and cook for a 4 minutes constantly stirring the lo mein.

Makes 8. Calories: 521, Carbohydrates: 44 grams, Sugar: 4 grams, Fiber: 5 grams, Protein: 28 grams.

Bryan claimed it was different. I, on the other hand, thought it was better than take out.

The flavors were perfect. The seasoning of the chicken was amazing. Everything tasted good. Maybe the flavors were too much for Bryan. They were more *boom* I’m in your mouth and not a subtle appearance. Still, it’s better than takeout.

You can find steamed noodles at your local Asian store. It is in the freezer aisle.

If you don’t like chicken, you can use shrimp, beef, pork, or a combination of all of them or none of them for a vegetable lo mein. If you want it to be more of a lo mein, add 2 scrambled fried eggs.

Pecan Pie

When I was a teen, Mumika made a pecan pie. It was the one and only time she has ever made it.

The first thing I noticed was the appearance of karo syrup. We don’t do things that way. Maybe that’s why she never made it again. And the karo syrup – well, it never moved from the spot she placed it on in the pantry.

During my let’s make 3 different pies madness, Bryan asked for a pecan pie. I told him we would have to wait until all the pies were eaten. In reality, I was looking for a recipe that didn’t have karo syrup in it.

Karo syrup is one of those products I am definitely against. I can’t trust anything that never expires. 12 million years from now, you could use that bottle that is still in Mumika’s pantry from like 15 years ago. It just doesn’t make sense.

Anyway, I found what is considered “Old Fashioned” pecan pies. I guess this is how they made pecan pie before karo syrup came onto the scene revolutionizing baked goods. But people are getting smart and realizing that the way we made stuff before the introduction of sweetners had less diseases. Diabetes was rare. So was ADD or ADHD, Autism, Down Syndrome….the list goes on.

So if you want a real pie without modified anything full of pecans. This pie is for you.

Pecan Pie

1 1/2 cups pecan halves
1/2 cup chopped pecan
1/2 cup light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
2 tablespoons flour
2 tablespoons milk
1 teaspoon vanilla extract
A frozen deep dish pie crust


In a medium mixing bowl, whisk eggs.

Add melted butter and sugars, stirring into the eggs.

Add flour, milk, and vanilla extract to the mixture. Stir until well combined.

Add the pecans, coating the pecans in batter.

Pour pecans into the frozen pie shell.

Bake at 400 for 10 minutes and reduce to 325 for 40 minutes.

Makes 12. Calories: 317, Carbohydrates: 23 grams, Sugar: 14 grams, Fiber: 2 grams, Protein: 4 grams.

I reduced the brown sugar to 1/2 cup and after tasting the batter, it still tasted too sweet. Then I realized I already had a sweet taste in my mouth from eating this horrendously sweet cake slice my mother in law saved me. It was from church and they loaded it with extra “goodies” which in the end made me feel like my teeth were going to rot. Or I’m getting used to quality home baked goods designed solely so that I can eat it.

Irony: A type 2 diabetic complaining about sugar, cake, and sweetness to a type 1 diabetic.

“You need to eat this slice of cake I left for you. I’ve already ate too much.”

This pie smelled amazing while and after it baked. It smelled so good, my mother in law asked for the recipe.

And when I finally dug into it, I felt it was too sweet. So reduce the brown sugar down to 1/4 cup. But it taste better than any pecan pie I’ve eaten. Although technically, pecan pie is a no go do to the amount of carbs and sugar in it.

The main reason why I did mostly pecan halves came from Bryan. He’s always complaining about how processed the pecan pies look at the store. It also gives the pie a real nutty flavor. You can literally taste the pecan because you can see the pecan and you know it is loaded with pecans. There are so many pecans in this pie, it took me a while to figure out how to cut the pie. Then again, I was using a plastic knife.

Amazingly, it still did that separation of layers. But the pie gives you more of a praline feeling. I’m not complaining, I love me some pralines.

Basically, this is an awesome pie that has a good wholesome taste packed with pecans. A sliver will indulge your sweet tooth. Besides, you want a pie where you can see the pecan halves and not that pecan dust flecked on the surface attempting to seduce you but you know better, you know it’s nothing but that sickening sweet karo syrupy filling underneath.


Mac & Cheese

Growing up, Mac and Cheese was not a staple in my house.

It wasn’t until my senior year of high school that mac and cheese came into my life. My best friend and I would scarf a whole box down after marching practice. By college, it was considered comfort food. I don’t know why, I guess because it was cheap and I love cheese.

Then I got diabetes and realized mac and cheese is a thing of the past.

Look at the ingredients: Enriched Macaroni product (wheat flour, niacin, ferrous sulfate [iron], thiamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid); cheese sauce mix (whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, contains less than 2% of citric acid, lactic acid, sodium phosphate, calcium phosphate, yellow 5, yellow 6, enzymes, cheese culture)

At 47 grams of carbs for 1 cup prepared, there is just no way I could eat the stuff.

But lately, life hacks have been posting about a new way to make mac and cheese. You know how I feel about these things. But I already had cheese, macaroni, and milk, so I figured why not. If it comes out wrong at least I can warn people.


Mac and Cheese

2 cups milk
2 cups macaroni
2 cups cheddar cheese


In a medium pot pour in milk and macaroni. Set on medium heat.

Stir continuously until milk comes to a boil.

Stir in cheese, remove from heat, and keep covered for 5 minutes.

Makes 8. Calories: 180, Carbohydrates: 14 grams, Sugar: 3 grams, Protein: 10 grams.

This is too easy.

When you stir in the cheese, the macaroni will not be soft. Hence the covering. The steam cooks the macaroni leaving a creamy cheesy mac and cheese.

I was speechless for 5 minutes after I took the cover off of the pot, looked in the pot and found perfect mac and cheese. It’s insane. Absolutely insane. And it’s perfect.

The problems I’ve had with homemade mac and cheese is the whole thing is bland and you can’t taste the cheese. When I tasted this life hack, all you could taste is the cheese. It was literally the most amazing mac and cheese I’ve ever had. No eggs. No bread crumbs. Just pure ingredients.

And it’s only 14 grams of carbs! I went from 47 grams to 14 grams. Diabetic and mac and cheese lover rejoice, there’s a way around those pesky carbs.

This is obviously the healthy version which happens to be the yummy version.

My only problem is that it loses flavor when refrigerated so make sure you eat it when it’s ready. When it’s nice and gooey.

Life Hack – approved.


Cilantro Parmesan Corn

It just sounds good.

I love corn. I really really do. Corn has to be a comfort food for every single person on the planet. I can’t think of any culture that doesn’t use corn in some shape or form.

Food number #2 my stupid nutritionist told me I could rarely eat was corn. I was pissed. She took pasta from me and then she took corn from me; shaking my very existence.

“You can only eat half an ear, and you can have it on rare occasions.”

“Oh, hell no!”

I really hate diabetic nutritionist. They like to tell me what I can and cannot eat. Needless to say, I only saw her once.

Half the time for the first 3 months, I would cry because in my head, I couldn’t eat. Everything I wanted to eat, I was told I couldn’t. So, I went starving for 3 months. 3 bloody months. Crying, looking at food saying in high pitched only dogs can hear you voice, “I don’t know what to eat!” 3 fucking horrible months.

And then I said fuck it.

Cilantro Parmesan Corn

4 cups of corn, I did frozen instead of canned because the fresh corn was not looking to hot.
3 tablespoons butter
1 garlic clove
1 tablespoon lime juice
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/2 cup shredded parmesan cheese
1/3 cup heavy cream
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cilantro
1/2 cup sliced onions


In a large skillet over medium heat, melt butter.

Add garlic, onions, and corn to skillet, coating the corn in butter and cooking for a few minutes.

Add lime juice and spices.

Stir in cheese and slowly add heavy cream.

Continue stirring until cream is absorbed by the corn.

Stir in cilantro.

Makes 10. Calories: 143, Carbohydrates: 17 grams, Sugar: 3 grams, Fiber: 2 grams, Protein: 4 grams.

I added onions. I also reduced the amount of spices because I felt they would overpower the meshing of natural flavors.

This corn tastes amazing. It like a modern version of creamed corn with a kick. There are definitely southwestern or Mexican flavors thanks to the spices. The cream and parmesan help soothe these flavors. And the cilantro adds to these undertones.

Bryan was asking for seconds and thirds.

This would also go great with enchiladas, tacos, tamales.

So yummy. Take that stupid diabetes nutritionist.

Greek Chicken

Every so often I get an idea in my head that sounds absolutely amazing.

We had feta.

Bryan has been using it on top of our steaks. We had a little left over and I didn’t want it to go to waste.

And that’s when I came up with this chicken. I already use Greek dressing as marinade when I bake chicken, why not add some veggies to it.

So I added grape tomatoes and onions. And that’s how this recipe was created.

I probably should have made my own Greek dressing but that will be for another day.

Greek Chicken

6 thin chicken breast
1/4 cup Greek dressing
1/2 pint grape tomatoes, halved
1/2 cup onions, sliced
1 cup feta crumbs


Place chicken in a 9X13 baking dish.

Pour Greek dressing over the chicken. Make sure both sides are coated.

Place onion slices over the chicken and halved tomatoes over the onion.

Sprinkle feta over the chicken breasts.

Bake at 350° for 45 minutes.

Makes 6. Calories: 284, Carbohydrates: 7 grams, Sugar: 3 grams, Protein: 31 grams.

This tasted amazing.

The chicken was moist, the onion soaked up some of the marinade giving it a more herbal undertone, and the tomatoes were perfectly roasted.

Add the semi-melted feta and every bite screamed Greek yumminess in my mouth.

And the smell was captivating. You know when you smell something at a restaurant as plates of food goes by you and you secretly hope its your food because it smells so amazing? It was like that.

Not to mention how healthy it is. 7 grams of carbs. Absolutely amazing and you’re not sacrificing flavor for a lower carb count.

You can pair it with some hummus and pita bread or a Greek salad. Hmmm….

I wonder….