I have adult onset Type II diabetes (non insulin dependent!) and cooking at home often helps me keep my blood sugar in check–and eat healthier. I am not a dietitian or a nutritionist but I do like to cook healthy–enjoy!No one would suspect that it’s diabetic friendly!

Serves 2

4 pieces of frozen tilapia fillets

2 tablespoons lemon Juice (from the bottle is great!)

1 tablespoon butter

1 tsp minced garlic (I use the jar stuff)

1 tsp of dried basil

a couple of shakes of Tony Satcherehs

2 medium carrots, peeled and shredded (I used the peeler to just shred it!)

1 medium green bell pepper, pith and seeds removed, cut into spears/strips

1 small container fresh mushrooms, sliced (stems and all)

Put all the stuff into a medium/large semi deep skillet, turn on medium-low heat and simmer together until fish is cooked and the veggies are al-dente.

In a small pot, put 2 cups of water and 1 cup of plain quinoa with salt and pepper-cook this on medium heat for 15 minutes, stir periodically and let rest (turn off heat) to let finish cooking

Plate up the fish and veggies on top of the quinoa or side by side, as in the photo. Pairs really nicely with Chamomile tea or Cinnamon Apple Tea–Enjoy! .