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, December 19, 2016


1 lb boneless skinless chicken breasts, cubed
2 tbsp +1 tsp lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp salt, optional
1/4 tsp black pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 whole-wheat flour tortillas
1 cup shredded lettuce
1/2 cup salsa
1/2 cup low-fat Mexican-blend cheese, optional

Place chicken in a gallon resealable plastic bag; add the 2 tablespoons of lemon juice. Seal the bag and turn to coat all the chicken. Refrigerate for a couple of hours.

Heat the oil in a nonstick skillet; add the onions and garlic cooking until tender. Add the chicken and spices; cook, stirring, until the chicken juices run clear. Remove skillet from the heat and stir in the tomatoes, cilantro and remaining teaspoon of lemon juice. Spoon the mixture onto the tortillas. Top with the lettuce, salsa, and cheese, if using. Fold over and serve.

Yield: 8 tacos
Per serving of 2 tacos without cheese: Approximately 370 calories, 44 g carbs, 4 g fiber, 36 g protein
Diabetic Exchanges: 3 1/2 very lean meat, 2 starch, 2 vegetables, 1 fat

Note: File Photo