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.

Friday, November 21, 2014


2 tbsp pine nuts*
1 1/2 lb fresh asparagus, tough ends trimmed
2 tbsp extra-virgin olive oil
1 tbsp loosely packed slivered lemon zest
1/2 tsp kosher salt to taste
Freshly ground black pepper to taste
Lemon wedges for garnish, optional

Preheat oven to 425 degrees.
Oil a 13 x 9-inch baking dish; set aside.

In a small skillet, toast the nuts, shaking the pan several times, for 12 minutes or until golden. Transfer to a small dish and set aside.

Place asparagus into the prepared baking dish. Sprinkle with the oil, lemon zest, and salt, turning asparagus until evenly coated with the oil. Place in oven and roast for 15 to 20 minutes until tender, turning a few times.

Season asparagus with pepper and transfer to a serving platter. Sprinkle with the nuts and garnish with lemon wedges, if desired. Best served warm to hot.

Yields: 4 to 6 servings.

*May substitute almonds.