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, January 9, 2017


1/2 cup reduced-sodium chicken broth
1/2 cup smooth peanut butter
1 tbsp Splenda Brown Sugar Blend
2 tbsp lime juice
1 tbsp reduced-sodium soy sauce
1/4 tsp ground red pepper
1/8 tsp garlic powder

Microwave broth on high 30 seconds or until hot. Place broth along with the remaining ingredients into a blender container; process until well blended, about 15 seconds. Set aside.

1 lb chicken tenders, cut into bite-size pieces
1/4 tsp salt
2 tbsp olive or canola oil
1 pkg (16-oz) frozen Asian vegetable medley
2 tbsp low-sodium soy sauce
1 pkg (10-oz) mixed salad greens
3/4 cup unsalted dry roasted peanuts

Sprinkle salt over the chicken.

Heat oil in the wok over medium-high heat until hot. Add chicken and stir fry 3 minutes. Add the vegetable medley and reduce heat to medium. Cook 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the soy sauce.

Arrange the salad greens on plates and top with the chicken mixture. Sprinkle with the peanuts.

Serve with the dressing.

Yield: 4 servings
Per serving: Approximately 520 calories, 27 g carbs, 4 g fiber, 38 g protein
Diabetic Exchanges: Vegetable 2, Bread 1, Meat 4, Fat 4

Note: File Photo