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. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you!

Saturday, May 14, 2011


This is a great potato dish for diabetics as it has 15 g of carbs and 5 g of protein per serving (without the shredded cheddar cheese topping). And as always, eat your potato serving with a protein item.

3 cups cooked, mashed potatoes
1 egg, separated
1/2 cup shredded low-fat process American cheese
1/2 small green bell pepper, finely chopped
1 tbsp finely chopped green onion
1/2 tsp celery salt
1 egg white
1/2 tsp paprika
2 tbsp shredded low-fat cheddar cheese, if desired

Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with a nonstick cooking spray; set aside.

In a mixing bowl, combine the mashed potatoes and egg yolk; stir until well blended. Stir in the cheese, bell pepper, green onion, and celery salt.

In a small mixing bowl, beat the 2 egg whites at the high speed of an electric mixer until soft peaks form. Gently fold the egg whites into the potato mixture.

Gently spoon the potato mixture into the prepared casserole dish. Sprinkle the paprika evenly over the potato mixture. Bake the casserole for 25 to 30 minutes at 375 degrees.

Remove casserole from oven and sprinkle the top with the shredded low-fat cheddar cheese, if desired. Serve immediately while hot.

Yield: 8 (1/2 cup) servings