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.

Saturday, September 7, 2013


1/2 cup chicken broth
2 tsps cornstarch
2 tsp soy sauce
1 1/2 tsps curry powder
dash of red pepper flakes
3 green onions, sliced
2 garlic cloves, minced
2 cups fresh broccoli florets
2/3 cup sliced carrots
1 1/2 tsps olive or canola oil
6-oz boneless skinless chicken, cut into bite-size pieces
2/3 cup hot cooked brown rice, cooked without salt (there is enough salt in the broth and soy sauce)

In a medium bowl stir the broth, cornstarch, soy sauce, curry powder and red pepper flakes together; set aside.

Spray a large skillet or a wok with nonstick cooking spray and heat over medium-high heat.  Add the green onions and garlic to skillet; stir fry 1 minute.  Remove from the wok.

Add the broccoli and carrots to the wok and stir-fry 2 to 3 minutes until crisp tender; remove from wok.

Heat the oil in the wok and add the chicken pieces; stir-fry about 3 minutes or until cooked through.

Stir the broth mixture you had set aside; add to the chicken in the wok.  Cook and stir until the sauce comes to a boil and thickens slightly.  Return the vegetables to the wok and cook, stirring, until heated through. Serve over the hot rice.

Yield: 2 servings

Note: Proteins and carbs are both around 27-28 grams.

Note: I adapted this recipe from a diabetic booklet I got after being diagnosed.