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, March 7, 2015


3 medium-size yellow squash, sliced 1/4-inch thick
1 medium-size green bell pepper, sliced thin
1 medium-size red bell pepper, sliced thin
1 medium-size yellow bell pepper, sliced thin
1 medium-size orange bell pepper, sliced thin
1 small red onion, sliced thin and separated into rings
1 can whole baby corn, drained
1 medium-size carrot sliced into thin coins
1/4 cup white vinegar
2 tbsp Splenda Granulated
2 tbsp water
2 tbsp olive oil
3/4 tsp salt

Combine the squash, peppers, onion, corn and carrots in a large bowl.

Place the vinegar, Splenda, water, oil and salt into a jar with a tight-fitting lid; shake well until mixed. Pour over the vegetables and toss to coat.

Cover vegetables and refrigerate at least 2 hours before serving.

Serve with a large slotted spoon.

Note: This recipe is from an old Light and Tasty Magazine.