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Diabetic Recipes

Balsamic Vinegar and Diabetes

Does aged balsamic vinegar contain sugar? Yes, it contains a little bit of sugar just like many other condiments. In fact, it's probably one of the sweetest vinegars on the market. But ironically, many research studies have found that adding 1 - 2 tablespoons of balsamic vinegar to your meal can help certain diabetics improve their blood sugar control. The reason for that lies in one key nutrient: acetic acid. The acetic acid in vinegar tends to slow down the work of several carb-digesting enzymes in our intestine. Accordingly, some sugars and starches will pass through the system without being ingested into the bloodstream. So diabetics can enjoy the sweetness of balsamic vinegar without worrying about a sugar spike. Isn't it a win-win situation?

Click Here for Nutritional Information

Top 10 Diabetic Super Foods


Diabetic Recipe - Balsamic Glazed Shrimp

Diabetic cooking isn't all about cutting the sweetness but choosing a smart substitute.

Ingredients(for 2 servings)

20 medium shrimp (peeled and and deveined)
2 tbsps. House Blend Olive Oil
1 tsp. finely chopped garlic
2 tbsps. Vanilla balsamic vinegar
a pinch of pepper and onion powder
a few sprigs of parsley (optional)

Heat oil in a skillet over medium heat. Add garlic and cook for about a minute.
Add shrimp, onion powder and pepper. Stir constantly.
When the shrimp start to turn pink, add balsamic vinegar and stir together well. Make sure the vinegar coats every shrimp. Cook for another minute or until the shrimp are completely cooked.
Serve with your choice of salad or steamed vegetables. (I served mine on a bed of baby spinach.) Garnish with sprigs of parsley.

Diabetic Recipe - Pork Stir Fry with Balsamic Vinegar Marinade

s you may know, vinegar is a natural meat tenderizer. Mix it with a little bit of light soy sauce and a pinch of ground ginger to create an easy balsamic vinegar marinade. For a diabetic-friendly meal, pair this stir-fry dish with brown rice or whole-grain noodles.

Ingredients (for 2 servings)

1 lb. lean pork loin (sliced into about 1-inch strips)
1 cup bean sprouts
1 small Italian squash (peeled and diced)
1/2 medium onion (thinly chopped)
2 tbsps. Spanish Olive Oil
1 tbsp. light soy sauce
2 tbsps. White Peach Balsamic Vinegar
1/2 tsp. ground ginger
salt and pepper to taste

Combine soy sauce, balsamic vinegar and ground ginger in a bowl. Add pork and toss together thoroughly. Cover and let marinate in the refrigerator for 1 - 2 hours.
Heat oil in a skillet over medium-high heat. Add onion and cook until it becomes soft and slightly yellow.
Add the marinated pork and all the liquid from the marinade. Stir fry for about 2 minutes.
Add Italian squash and bean sprouts. Continue cooking until the meat is fully cooked and the vegetables are tender. Add salt and pepper to taste.
Serve with a small bowl of cooked brown rice.

Diabetic Recipe - Mango Salad with Balsamic Vinaigrette Dressing

This simple diabetic recipe is perfect for a quick lunch or a diet dinner. One tip for a better presentation of this dish is that you shouldn't put the balsamic vinaigrette on the salad long before serving. This dressing has a dark brown color, which could alter the look of the vegetables a little bit if allowed to sit in the salad bowl for too long.

Ingredients (for 2 servings)

For the salad

1 medium carrot (peeled and cut into 1-inch matchsticks)
1 small cucumber (peeled and cut into 1-inch matchsticks)
1 medium ripe mango (cut into bite-size pieces)
½ cup chopped Thai parsley

For the balsamic vinaigrette

2 tbsps. 18 year Aged Traditional Balsamic Vinegar
1 tbsp. Blood Orange Olive Oil
¼ tsp. garlic salt
1/4 tsp. pepper

Combine the mango and vegetables in a large salad bowl.
Combine all the balsamic vinaigrette ingredients in another bowl and stir together well. Pour the dressing over the salad and toss together before serving.

Pan Roasted Chicken Breast With Mango Balsamic


6 boneless, skinless chicken breast cut in halves
11/2 tsp dried thyme herb or oregano herb
2 cloves garlic, chopped finely
½ tsp each of salt and freshly ground black pepper
2 tbsp extra virgin olive oil
Oil cooking spray
Mango Balsamic Vinegar


Rinse the chicken and pat dry.
Combine the thyme, garlic, salt and pepper in a small bowl. Mix well.
Place chicken in a large bowl, drizzle with oil and rub with the herb mixture.
Cover and refrigerate overnight.
Preheat the oven to 230°C.
Spray a heavy roasting pan or frying pan with cooking spray.
Place the chicken in the pan and bake for 10 minutes. Turn the breasts over, stirring in 3-4 tbsp of water (or white wine) if it begins to stick to the pan.
Bake for about 10 minutes or until the juices run clear when a skewer is inserted in the thickest part of the chicken. If the pan is dry, stir in another 1-2 tbsp of water or white wine.
Drizzle balsamic vinegar over the chicken in the pan. Transfer the chicken to plates. Stir in the pan liquid, then drizzle it over the chicken. Serve with Cauliflower and Broccoli.
Makes 6 servings



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