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.

Tuesday, February 21, 2012


2 sweet potatoes, scrubbed, peeled, cut into 32 wedges
3 turnips peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tbsp olive oil
4 garlic cloves, crushed
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425 degrees.

Place the potatoes, turnips, onion, and carrots into a large bowl.  Add the olive oil, garlic, salt, and pepper; toss to coat the vegetables.

Place into a 9 x 13-inch baking pan or dish and bake at 425 degrees approximately 40 minutes until the vegetables are tender and browned.  Stir gently occasionally during baking.

Yield: 6 servings
NOTE: Eat with a protein source.

Note:  Your sweet potatoes should weigh about a pound and the turnips should be around a half pound.

File Photo