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.

Friday, May 13, 2011


This Chicken Spinach Salad is a quick, easy, and healthy entree recipe that also uses an orange and slivered almonds.

1/2 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken breast halves
nonstick cooking spray
12 oz baby spinach leaves, rinsed
1 orange, peeled and sectioned
4 tbsp slivered almonds

Sprinkle salt and pepper over both sides of chicken. Spray a heavy skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook 5 to 6 minutes per side or until cook through and juices run clear. Remove chicken to a cutting board.

Toss spinach leaves and oranges together in a bowl. Divide among four salad bowls or plates. Slice chicken breasts and put 1 breast over each of the four salads. Sprinkle almonds over the top. Drizzle with your favorite salad dressing.