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, May 21, 2012


2 uncooked turkey sausage links (approx. 1-oz each)
1 small onion, diced
1 1/2 cups cholesterol-free egg substitute (or 6 eggs)
1/8 tsp salt
1/4 tsp pepper
1/2 cup shredded reduced-fat Cheddar Cheese, divided
thinly sliced green onions for garnish, if desired

Heat a 12-inch nonstick skillet over medium-high heat. 

Remove the sausages from casings and add to the skillet along with the onion.  Cook approximately 5 minutes or until the sausage is cooked and onion is tender.  Stir during cooking to break up the sausage.  Remove mixture from the skillet; keep warm.

Using a paper towel, clean out the skillet then spray with nonstick cooking spray.  Heat over medium-high heat.  Pour the egg substitute into the skillet and sprinkle with the salt and pepper.  Cook about 2 minutes or until the bottom is set.  Lift edges to allow uncooked portion to run underneath for cooking.  Lower heat to medium-low, cover, cook another 4 minutes or until completely set.

Gently, using a large spatula, slide the egg onto a large serving platter.  Spoon the sausage/onion mixture down the center of the egg.  Sprinkle half the cheese over the sausage. Fold the sides of the eggs over the sausage and cheese to form omelet.  Sprinkle the remaining cheese over the omelet and sprinkle with the green onions, if desired.

To serve, cut into 4 equal pieces and serve immediately.

Note: This recipe and picture are from a 2009 Diabetic Cooking magazine.