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, August 9, 2014


4 boneless, skinless chicken breasts
2 1/2 tbsp orange juice concentrate, thawed
2 tbsp fresh lime juice
1/2 cup chicken broth
3 tbsp Splenda Granulated (or equal amount your favorite sweetener)
1 1/2 tsp cornstarch
1 tbsp unsalted butter
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, stemmed, chopped
1/4 cup sliced almonds, toasted

Preheat oven to 425 degrees.

Place chicken on a foil-lined baking sheet and brush with 1 tablespoon of the orange concentrate.

Bake chicken 15 to 20 minutes or until cooked through.

In a small saucepan, combine the remaining orange concentrate, lemon juice, and chicken broth.

Blend the Splenda and cornstarch together in a cup or small bowl; stir into the broth mixture.  Cook over medium-high heat until bubbly then simmer 8 to 10 minutes or until slightly thickened.  Remove from heat.

Whisk the butter into the sauce; add chives and parsley.

To serve, pour sauce over the chicken and sprinkle the almonds overall.

Yield: 4 servings
Per serving: Approximately 230 calories, 9 g carbs, 28 g protein, 5 g sugar (from the juices)