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.

Tuesday, July 21, 2015


1 head garlic
1 tbsp olive or coconut oil
2 cups sliced fresh mushrooms
2 medium-size carrots, cut into 1/2-inch coins
1 medium-size parsnip, cut into 1/2-inch slices
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
1 tsp dried thyme, crushed
2 cups fat-free or low-fat milk
3 tbsp white whole-wheat flour
2 cups cubed cooked chicken breast meat
4 sheets phyllo dough, thawed
Olive oil nonstick cooking spray

Preheat oven to 425 degrees.

Peel the outer layer of skin from the garlic head, leaving cloves intact. Cut off the pointed top (approximately 1/4") leaving the bulb intact but exposing the individual cloves. Place, cut side up, in a custard cup and drizzle with 1/2 teaspoon of the oil. Cover with foil and bake25 to 30 minutes or until cloves feel soft when pressed. Set aside to cool enough to handle. When you can handle, squeeze out the paste from the individual cloves.

While garlic cools, heat the remaining oil in a large skillet. Add the mushrooms, carrots, parsnip, and onion; cook 10 minutes, stirring occasionally.

Add the broth to the skillet along with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil and reduce the heat. Simmer, covered, about 10 minutes until vegetables are tender. Stir in the garlic paste.

In a medium mixing bowl, whisk together the milk and flour until smooth; add to the mushroom mixture and cook, stirring, over medium heat until thickened and bubbly. Stir in the chicken.

Divide the mixture evenly among 4 (12-oz) individual oven-safe dishes; set aside.

Unfold phyllo and remove one sheet at a time to a flat work surface keeping other sheets covered. Lightly coat sheet with nonstick cooking spray, top with another sheet and lightly coat with spray. Repeat with remainng two sheets. Cut the stack in half crosswise and place one stack atop the other stack.

Use a pizza cutter to cut the stack into 16 strips. Place four strips in a woven pattern atop each dish.

Bake at 425 degrees 15 to 20 minutes until bubbly and phyllo is a golden brown. Allow to stand 10 minutes before serving. Sprinkle tops with freshly ground or cracked black pepper, if desired.