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, February 8, 2014


1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp Splenda granulated
1 egg, beaten
2/3 cup water
2/3 cup lemon juice, divided
2 lbs perch fillets, cut into serving-size pieces
Olive or Coconut oil for frying
Lemon wedges for serving, optional
Kale leaves or other dark greens leaves for serving, optional

In a mixing bowl, combine 1/2 cup of the white whole-wheat flour with the 1/2 cup of garbanzo bean flour; add the salt and Splenda and set aside.

In a small bowl, combine the egg, water, and 1/3 cup of the lemon juice; add to the flour mixture and mix until smooth.

Dip the fish fillets into the remaining 1/3 cup of lemon juice, the remaining 1/2 cup white whole-wheat flour, and then coat with the batter.

Heat enough oil over medium-high heat until hot enough for frying.  Fry fish in the oil, a few fillets at a time, for about 3 minutes per side or until the fish easily flakes with a fork.

Remove fish to a paper towel lined plate to drain before serving.

Garnish fish platter with some dark greens leaves and lemon wedges, if desired.