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.

Thursday, March 20, 2014


  • 12 ounce(s) chicken, breast
  • 2 teaspoon oil, olive
  • 3 clove(s) garlic, minced
  • 2 can(s) broth, chicken, less sodium
  • 3 cup(s) mushrooms, fresh, sliced
  • 1 3/4 cup(s) water
  • 2 medium carrot(s), cut into matchstick strips
  • 2 cup(s) kale, purple or green
  • 1 teaspoon tarragon, dried
  • 1 package(s) tortellini, cheese-filled, refrigerated

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

Note: This soup has an excellent carb to protein ratio of 27 carbs to 21 protein per serving.
The basis of this is a recipe from Everyday Health.