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.

Friday, January 10, 2014


1 (9-inch) unbaked pastry shell
1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.

Enjoy with a green salad, steamed broccoli, etc.

Leftovers should be refrigerated.