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.

Monday, January 13, 2014


4 cups loosely packed torn romaine lettuce
1 cup sliced radishes
2 cups frozen peas, thawed
1 cup red bell pepper, diced
5 hard-boiled eggs, quartered
4 green onions, chopped
1 cup shredded cheddar cheese
6 slices lean bacon, cooked, drained on paper towels, crumbled
1/2 cup low-fat mayonnaise
1/2 cup fat-free sour cream
1 tbsp Splenda granulated

Place the lettuce in a large clear glass bowl; layer with the next 7 ingredients in the order listed above.

In a small bowl, mix the mayonnaise, sour cream, and Splenda until well blended. Spread the mixture over the salad. Refrigerate for several hours then toss just before serving.

Note: This is a great make-ahead salad as it can be made and refrigerated for up to 24-hours before tossing and serving.