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, December 28, 2013


1 (1-lb) pork tenderloin
1 egg
1 cup Italian-style panko crumbs
1 tbsp olive or canola oil
salt to taste. optional
freshly ground black pepper, optional

Cut the pork tenderloin crosswise into 4 equal pieces. Make a cut through the middle of each piece almost all the way through. Open each piece up like a book.  Using a meat mallet or a rolling pin, pound each piece to a thickness of 1/4-inch. Season with a little salt and pepper, if desired.

In a shallow plate or pie plate, beat the egg with a fork.

Place the panko crumbs in another shallow plate or pie plate beside the egg plate.

Coat the pork pieces in the egg then in the crumbs.

In a large nonstick skillet, heat the oil over medium heat.  When oil is shimmering, add two of the pork pieces.  Cook 4 to 5 minutes per side or until golden brown and crisp.  Remove from skillet to drain on paper towels. Repeat the process with the other two pieces.

Serve with a green salad or a vegetable such as steamed broccoli.