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, October 9, 2012


1 lb cooked and shredded boneless, skinless chicken breast halves
8 oz whole-wheat thin spaghetti, cooked according to the pkg directions
1 1/2 tbsp dark sesame oil
2 tbsp rice vinegar
2 tbsp light soy sauce
2 tbsp water
2 tsp firmly packed Splenda Brown Sugar Blend
1 1/2 cups chopped red cabbage
1/3 cup chopped green onions, including tops
2 tbsp chopped peanuts
2 tbsp chopped cilantro

Using a wire whisk, combine the sesame oil, vinegar, soy sauce, water, and brown sugar in a large bowl until well blended.

Add the chicken, spaghetti, cabbage, and green onions to the vinegar mixture, tossing to coat well.

Sprinkle the peanuts and cilantro over all before serving.

Yield: 6 servings
Per serving: Approximately 280 calories, 34 g carbs, 22 g protein.  This is a very good carb to protein ratio for diabetics.  So diabetics, you can get your pasta fix with this meal!