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, January 23, 2013


1/4 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
8 brussels sprouts, trimmed & sliced
1 large fennel bulb, trimmed, quartered, sliced
2 medium tomatoes, seeded & chopped
1/4 cup lemon juice
1 tbsp olive or canola oil
1 tsp minced garlic
1 cup cooked whole-wheat rotini pasta
2 tbsp grated Parmesan cheese

In a large bowl, combine the chicken, brussels sprouts, fennel, tomatoes, lemon juice, oil, and garlic.

Lightly coat a large nonstick skillet with nonstick cooking spray; heat over medium heat.  Add the chicken/vegetable mixture and cook, covered, about 15 minutes or until the chicken is cooked through and the veggies are tender.

Add the pasta to the skillet and cook until heated through.  Sprinkle each serving with the Parmesan cheese.

Yield: 2 servings of 315 calories, 38 g carbs, and 23 g protein per serving.