TL A COMMENTARY FROM THE HEART (22)I’m so thankful to God for guiding me in the right direction so I can manage my type 2 diabetes.  I’ve been committed to exercising 3 days a week and have embraced a low-carbohydrate, high protein diet.  I’ve lost 13 pounds so far and have not needed to take a shot of Levemir at night – for the most part.  My blood glucose has been consistently from 82-110 throughout the day.  I’m also thankful for the prayer support from friends on facebook and in the DOC.  Our facebook group, A Second Helping of Wellness…  with a Dash of Humor and a Pinch of Faith, has been so wonderful and supportive – thank you!

I want to share some of the recipes that have made my blood glucose happy.  I wanted to wait until I knew for sure that this would work before sharing.  I’ve seen positive results, so I’m going to post them here for you.

I love Mexican food!  I was so happy to find this recipe because even though it’s a salad, it is a taco salad – and I’ll be honest – I like that “taco” part!


Makes 4 servings, (approx. 2 cups ea)

9g carbohydrates / 31g protein per serving


1 lb. extra-lean ground beef

1 pkg. low-sodium taco seasoning

3/4 C. water

2 Tbs. olive oil

4 C. shredded lettuce

1/2 C. chopped tomatoes (omit if you want to lower the carbs even more)

8 Tbs. sour cream

1 C. shredded cheddar cheese


With olive oil, brown ground beef in skillet.  Add taco seasoning mix with water.  Simmer until reduced.

Mix with remaining ingredients.  You can layer them in a big clear bowl – but I’m not fancy – I just mix it all up and serve.

Sometimes I pick up a little bag of Nacho flavored Doritos from the checkout line at Walmart to crush up and put on top.  Yeah, it adds a little carb, but you can add just a few for flavor.  It’s a small bag and there’s 4 servings – don’t sweat it.  I also add about 1/2 Tbs. of Catalina salad dressing sometimes.  Yes – I know…  I know.  Shh…  don’t tell.

I did say LOW carb – not NO carb, right?  😉







No Mexican dish is complete without a side of guac!  A wonderful green avocado taste of heaven, guacamole lends flavor to make even the most basic meal more fabulous!

How will you celebrate National Guacamole Day?


Most of us think of using guacamole to dip chips in or dollop over our burritos, but have you thought of…  say – putting some on your omelet or in your soup?  The limitations are only in your mind!

Avocados are so healthy and taste so rich and creamy as guacamole.  It’s necessary  with fajitas to be sure, along with large portions of iceberg lettuce, cilantro and sour cream.  There is fat in avocados, but it is considered “good fat” that reduce cholesterol, help fight cancer and can be used as a substitute for butter or shortening in baking.

There are more than twenty vitamins in avocados!  Don’t let the fact that there’s fat in avocados keep you from making some great guac!

As I was searching for facts about guacamole, I ran across a sort of guac-off online.  People were discussing what ingredients belong in guacamole.  The bone of contention seems to be GARLIC.  Does real guacamole have garlic in it?  Some say yes – others say no.

In the same post, a person who lives in Mexico reminds us that most people won’t eat your guacamole if it does not have onion in it.  I do put chopped onion in mine.  I can’t imagine garlic in it, however.  Ugh…  no.

Is this enough of a holiday to have a party?  Could you make guacamole the center of attention at a celebration?  Well…  maybe.

Honor the humble avocado today by making the best guacamole possible.  Seriously, to me that would be minus the garlic.  I also leave cilantro out of mine because I think cilantro tastes like soap.

It really is just a matter of personal taste.  Do what you do because you and your family are the ones who have to eat it, right?  🙂