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.

Monday, January 2, 2012


1 lb fresh asparagus, trimmed cut into pieces approximately 3-inchs
1 1/2 cup reduced fat sour cream
2 tsp lemon juice
1 1/2 tsp prepared mustard
1/2 tsp salt
1/2 lb cooked chicken breast, sliced
4 whole-wheat split and toasted English muffins
2 med tomatoes, sliced
paprika for garnish

In a saucepan, cover the asparagus with wate and bring to a boil.  Cover and cook 2 minutes or until crisp tender.  Drain and set aside.

Using the same saucepan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through; remove from the heat.

Warm chicken in microwave if necessary.

To assemble: per serving plate, place two of the muffin halves side by side on the plate.  Top with sliced chicken, tomato slices, asparagus, and sauce.  Sprinkle lightly with the paprika.

This recipe has almost equal grams of carbs and protein making it perfect for diabetics.

Yield: 4 servings.