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, May 26, 2014


1 lb lean ground beef
2 cans (14.5-oz each) diced tomatoes with garlic, basil, and oregano, do not drain
3 1/2 cups water
1 1/2 cups frozen Italian vegetable blend
1/2 cup uncooked whole-wheat medium-size pasta shells
2 tbsp balsamic vinegar
1 tbsp + 1 tsp dry chicken bouillon
1/2 tsp garlic powder or 1 garlic clove, minced
1 small zucchini, sliced in half horizontally then cut into thin slices, optional

In a large saucepan, cook the beef over medium-high heat until crumbled and no longer pink. Drain well in a colander and wipe out pan with a paper towel. Return the beef to the skillet and add the remaining ingredients, stirring to blend well.

Cook until soup starts to boil; reduce heat and simmer until the pasta is tender, 12-15 minutes.

Yield: 4 servings (8 cups)