A few months ago, I had a blood test that revealed a hemoglobin A1c (blood glucose/sugar level over 90 days) value of just over 11. That’s a pretty bad number and meant I was diagnosed with diabetes.

Bummer.

In response to this, I decided it was time (or rather, my doctor decided it was time) that I adopt a more Mediterranean-style diet. I also needed to quit drinking (probably the more important of the two). Wine in the evening apparently contributed greatly to my blood sugar.

I also decided it was time to start helping with the cooking. Kim has been cooking for me for 20 years (because she’s a great cook, loves doing it, and we’re all happier when she cooks), and it’s about time I started helping.

Here is what I’ve been cooking for a few months now. Coupled with abstaining from wine, I’ve lost about 30 pounds and lowered my A1c to 6.4 in about 3 months by eating this for dinner most days (and salads for lunch).

Ingredients

• 3 boneless, skinless chicken thighs (or one for each person being served)
• assorted veggies. Here’s what I typically use:
  • 1 bag of broccoli (one of those microwaveable bags of cut florets)
  • 1 bell pepper
  • 3-4 baby bella mushrooms
  • 5-6 garlic cloves
  • 6 Brussel sprouts
• Whatever meat seasoning each person likes. Here’s ours:
  • Montreal steak seasoning (yeah, I know this is a chicken dish, but it’s good)
  • blackening seasoning
  • shake-n-bake for chicken
• ~2 shots of olive oil

Instructions

• Pre-heat oven to 475.
• Chop up all the veggies into bite sized pieces and place in a large bowl.
• Add olive oil and season with Montreal Steak Seasoning.
• Mix up the veggies, seasoning, and olive oil well.
• Spread the veggie mix on a baking pan with aluminum foil and parchment paper.
• Use the residual oil in the bowl to cover the chicken thighs in oil.
• Season each chicken piece (Montreal steak seasoning, blackening seasoning, shake-n-bake) to taste.
• Place the chicken pieces in spaces between the veggies on the baking pan.
• Bake for 30 minutes