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 26, 2015


1 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 boneless skinless chicken breast halves (about 6-oz each)
3 medium lemons, sliced thin

Spice Blend:
2 tsp paprika
1/2 tsp garlic salt
1/2 tsp lemon-pepper seasoning
1/4 tsp ground allspice
1/8 tsp ground cinnamon

In a small bowl, whisk together the oil, lemon juice, garlic, and spices until blended. Pour 1 cup of the mixture into a large resealable plastic bag. Add the chicken, seal bag and turn to coat. Refrigerate for 1 hour. Cover the remaining marinade and refrigerate.

Preheat oven to 350 degrees.

Arrange the lemon slices in two greased 11 x 7-inch baking dishes.

Drain marinade from chicken and discard marinade.

Place the chicken over the lemon slices in the baking dishes.

Mix the spice blend together and sprinkle evenly over the chicken. Drizzle the reserved marinade over all.

Bake, covered, 35-40 minutes or until a meat thermometer reads 165 degrees.

Serves 8
Per serving: 385 cal, 26 g fat (4 g sat) (remember olive oil is a very good fat), 94 mg cholesterol, 469 mg sodium, 4 g carbs, 1 g fiber, 34 g protein

Note: This recipe is from Taste of Home, 2014.