I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Sunday, April 17, 2011


Cooking for a diabetic does not have to be difficult. Here is an easy recipe for chicken that is baked, crispy, and takes about 30 to 40 minutes, start to finish. It is important for the diabetic not to rely heavily on eating out. You have much better control at home.

8 skinless boneless chicken thighs or 4 skinless boneless breasts
2 cups crispy rice cereal, slightly crushed
1/2 cup grated Parmesan cheese
1 oz (1 envelope) dry ranch salad dressing mix
2 egg whites, beaten
2 tbsp melted butter, optional

Preheat oven to 350 degrees.
Spray a baking sheet that has sides with nonstick cooking spray; set aside.

In a large bowl, combine the cereal, Parmesan cheese, and salad dressing mix in a large bowl.

Place the beaten egg whites in a medium-size mixing bowl. Dip each chicken piece in the egg whites, then in the cereal mixture. Turn pieces to coat evenly then place on the prepared baking sheet. Drizzle the butter over the chicken, if using.

Bake chicken until the juices run clear when pierced with a fork and the coating is lightly browned. This should take about 25 minutes.