Sugarless & Spice

I’ve struggled with controlling my type 2 diabetes since I was diagnosed when I was 12 years old.

I was hospitalized for having a blood sugar over 700 when I was 18 and I was given my first, “You won’t live to see 25 if you keep going like this!”

I got a bad infection in my foot (exacerbated by my uncontrolled diabetes) and I almost had to get a toe amputated when I was 23.

By age 24, I felt so out of control and like I had to do something to raise my quality of life.

So, I had gastric bypass surgery a month before my 25th birthday.

I’m 25 1/2 now and I’m doing better than I have in my entire life. My a1c officially puts me in non-diabetic range!

I’ve come such a long way!

In order to keep this recipe lower carb, I omitted the pasta. 

Ingredients:

1 lb. 90% lean ground beef

1 ½  teaspoon kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 oz. can diced tomatoes

32 oz. beef stock

2 bay leaves

Reduced fat grated Parmesan cheese (It’s optional, but I sprinkled some on top right before serving it).

Instructions:

In a large non-stick skillet, sauté the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery, and carrots and sauté 3 to 4 minutes.

I agree with this list for the most part.