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.

Monday, October 31, 2016


1 can (15-16 oz) kidney beans, drained
1 can (16-oz) whole kernel corn, drained
1 can (3-oz) sliced black olives, drained
1 large tomato, chopped
1/2 cup chopped sweet onion
1/2 cup chopped green bell pepper

Combine all the above ingredients in a large bowl.

1/2 tsp cumin
1/2 tsp oregano
2 tbsp chopped parsley
1/2 tsp dry mustard
1/4 tsp salt
2 tbsp Splenda Granulated
1/4 cup olive oil
1/4 cup cider vinegar

Place alll dressing ingredients in a jar and tighten lid to seal. Shake jar well to combine all ingredients. Pour immediately over the vegetable mixture and toss to coat.

Refrigerate several hours before serving. Stir occasionally during this time.

Note: This is a file photo