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, February 26, 2014


1 9-inch unbaked pie crust
1 tbsp unsalted butter
1/3 cup finely chopped onion
2 tbsp finely diced green bell pepper
1 tbsp finely diced red bell pepper
1/2 cup diced fresh mushrooms
3 large eggs, lightly beaten
1 cup low-fat sour cream
6 slices bacon, fried crisp, drained, crumbled
1 1/2 cups grated low-fat Swiss cheese
1 cup grated low-fat cheddar cheese
3 or 4 twist of freshly ground black pepper
salt lightly

Preheat oven to 450 degrees.

Using a fork, poke some air holes on the inside of the crust; line with foil and bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or until set and dry. Remove from oven and lower oven temperature to 350 degrees.

In a skillet, saute the onions, peppers, and mushrooms in the butter until softened.

Combine the veggies with the eggs, sour cream, bacon, cheeses, salt and pepper, beating lightly to combine well.  Pour into the crust and bake at 350 degrees for 40 minutes or until the center is set.

Allow quiche to stand for 10 minutes before cutting to serve. Add a dollop of sour cream to each serving, if desired.