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! And feel free to take a recipe and adjust it to suit your needs.

Wednesday, December 14, 2011


1 portion of the whole grain pizza crust recipe on this blog
1/3 cup light Alfredo sauce
1/4 tsp crushed rosemary
1 cup shredded (or chopped) cooked chicken
2 Roma tomatoes, sliced thin
1 small zucchini, sliced thin
3/4 cup shredded mozzarella cheese
1/4 cup small fresh basil leaves

Preheat oven to 425 degrees.
Sprinkle a small amount of cornmeal over the bottom of a 12-inch round pizza pan; set aside.

Roll out the pizza dough on a lightly floured surface. Place dough on pizza pan and prick with a fork.  Bake the dough for 6 to 8 minutes until lightly browned.

Combine the crushed rosemary into the Alfredo sauce and spread to within an inch of the edges of the crust.  Top sauce with the chicken, tomatoes, and zucchini then sprinkle with the mozzarella cheese.  Bake at 425 degrees for 8 to 10 minutes or until the veggies have softened and the cheese is melted.  Before serving sprinkle the fresh basil leaves over the top.

Yield: 4 servings
Per serving: 310 calories, 33 g carbs, 24 g protein