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, October 29, 2016


1 large onion, chopped
1 medium carrot, shredded
1 celery rib, diced
1/4 cup unsalted butter
1/2 cup white whole-wheat or garbanzo bean flour
8 cups chicken broth
3 cups cooked wild rice
1 1/2 cups cooked chicken, cubed or shredded
1/4 tsp salt
1/4 tsp black pepper
dash of garlic powder
1 cup fat-free evaporated milk
1/4 cup chopped chives for garnish, optional

In a large saucepan or Dutch oven, melt butter; saute the onion, carrot, and celery until tender. Stir in the flour until smooth. Gradually add broth while stirring. Stir in the remaining ingredients except the milk and chives. Bring soup to a boil over medium heat; cook, stirring for 2 - 3 minutes or until thickened. Stir in the milk and cook another 4 -5 minutes. Ladle into serving bowls and garnish with the chives, if using.

Note: File Photo