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.

Wednesday, February 15, 2017


2 tbsp olive or canola oil

1 lemon
1 garlic clove, crushed
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 (1 1/4 lb)skinless boneless chicken breasts

Using a vegetable peeler remove a couple of strips of peel from the lemon. Using a sharp knife, cut strips into thin strips; reserve. Grate remaining peel to make 1 tablespoon of zest. Squeeze the juice into a large bowl.

In the large bowl, combine the lemon zest, oil, garlic, parsley, thyme, marjoram, salt and pepper with the lemon juice. Add the chicken breasts and spoon the marinade over the chicken until coated well. Cover and chill for 30 minutes to overnight.

Heat up the grill, griddle, or broiler to medium heat. Put the chicken on the grill and reserve the marinade. Cook chicken about 10 minutes on each side until cooked through. Brush chicken with the marinade 2 or 3 times during the cooking time. Sprinkle the reserved lemon strips over the chicken as a garnish.

Note: File Photo