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.

Wednesday, July 29, 2015


4 (6-oz each) skinless, boneless chicken breast halves, cut into 1/2-inch strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup brown rice flour
1 cup buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tbsp coconut oil

Sprinkle the chicken strips with the salt and pepper.

Put the flour in a shallow dish (pie plate works great).

Combine the buttermilk and egg in another shallow dish.

Dredge chicken strips in the flour; shake off excess. Dip into the buttermilk/egg mixture then dredge in the coconut.

Heat the oil in a large skillet over medium-high heat. Add chicken strips to skillet and cook 6 - 8 minutes or until chicken is cooked through, turning once during cooking.

Yield: 6 servings

Note: File Photo