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.

Sunday, February 2, 2014


2 cans (8-oz each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tbsp butter
3 tbsp white whole-wheat flour
1/4 cup Splenda granulated
1 tsp salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Drain pineapple; reserve juice.
Set aside the pineapple and 1/2 cup of the juice.  Toss the apple with the remaining juice; drain.

In a large bowl, combine the chicken, grapes, pineapple, and apple; cover and refrigerate.

In a saucepan, melt the butter; stir in flour, Splenda, and salt until smooth.  Gradually add the lemon juice and the 1/2 cup of pineapple juice; bring to a boil and cook, stirring, for 2 minutes.  Reduce the heat and add a small amount to the egg yolks, stirring until smooth; return to the pan.  Bring mixture to a gentle boil and cook, stirring, 2 minutes.  Remove from the heat and chill 10-15 minutes.

Beat whipping cream until stiff peaks form; fold into the cooled dressing.  Pour dressing over the chicken mixture and stir gently to coat.

Chill salad for at least 1 hour.

Place salad in a lettuce-lined bowl to serve.  Sprinkle with the slivered almonds.

NOTE: This is an old Taste of Home Recipe.