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, February 17, 2014


2 1/2 lb boneless top loin pork roast
1 1/2 cups fresh rosemary leaves
12 garlic cloves
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
2 tsp freshly ground black pepper

Preheat oven to 450 degrees.

Combine the rosemary, garlic, olive oil, balsamic vinegar, salt and pepper together in a food processor; pulse to a coarse, wet paste.

Spread 3/4 of the paste all over the roast.  Place roast, fat side up, in a shallow roasting pan.

Bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and cook another 50 minute to an hour. Roast should reach an internal temperature of 150 degrees.

Remove roast from oven and allow to rest for 10 minutes before slicing to serve.