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, February 13, 2017


4 slices lean center-cut bacon
1/2 cup finely diced onion
1/2 cup water
1/3 cup cider vinegar
3 tbsp Splenda Granular
1 tsp cornstarch mixed with 2 tsp water
1 bag (12-oz) prewashed, bagged spinach
1 red onion, sliced into thin rings
1 cup sliced mushrooms
Boiled egg for garnish, if desired

In a large skillet, cook bacon over moderate heat until crisp; drain on paper towels. Crumble bacon and set aside.

Retain 2 tablespoons of the bacon drippings in the skillet and add the 1/2 cup of onion; cook until softened and golden. Add the water, vinegar, and Splenda; stir, scraping the bottom of the skillet to incorporate the drippings. Bring to a low boil and add the cornstarch mixture. Heat until clear and thickened.

In a large salad bowl, combine the spinach, red onion and mushrooms. Pour the hot dressing over the salad and toss to coat. Sprinkle with the crumbled bacon. Garnish with boiled egg before serving, if desired.

Yield: 8 servings.

Note: File Photo