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.

Friday, August 26, 2016


1 cup boiling water
4 bags green tea
2 tbsp Splenda Granulated
1/2 cup seltzer water
2/3 cup sliced strawberries
2 fresh mint leaves for garnish, if desired

Pour the boiling water over the tea and steep for 1 1/2 - 2 minutes. Remove tea bags and stir in the Splenda; chill.

Just before serving, pour into 2 ice filled glasses, add the seltzer and strawberries. Add a mint leaf to each, if desired.

Yield: 2 8-oz glasses

Note: File Photo

Thursday, August 25, 2016


7 pickling-size cucumbers, quartered lengthwise
1 cup water
1/2 cup rice vinegar
1/3 cup Splenda Granulated
1 tbsp kosher salt
1 whole clove
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves

Place the cucumbers into a clean 1-quart canning jar. Set aside.

Combine all the remaining ingredients in a small saucepan; simmer over low heat until the salt is dissolved.

Pour the hot juice over the pickles in the jar; cover tightly with a two-piece lid.

Refrigerate pickles and leave 4 to 5 days before serving.

Note: The sweetness and flavor will intensify over time.

Note: File Photo

Wednesday, August 24, 2016


  • 2 cups almond meal or almond flour
  • 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures)
  • 1 tsp baking powder
  • pinch sea salt (or table salt)
  • 6 eggs at room temperature
  • 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 Tbsp lemon zest
  • 1 Tbsp orange zest
  1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
  2. In a separate bowl, beat the eggs and then add to the almond mixture.
  3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
  4. Mix well and pour into a well-greased pan.
  5. Bake for 45-55 minutes.
  6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.
Note: I believe this recipe is from Diabetic Club Diet.

Tuesday, August 23, 2016


2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

NOTE: This recipe was posted on my diabetic facebook page and credited to the above source.


2 tbsp unsalted butter
1 tbsp olive oil
1 egg, slightly beaten
1 tbsp water
1 tbsp fresh lemon juice
1/4 cup white whole-wheat flour
1/2 tsp onion salt
1/8 tsp freshly ground black pepper
1 lb fish fillets
1/2 cup fine whole-grain bread crumbs

Preheat oven to 350 degrees.
In the oven, melt butter in a 9 x 13-inch baking dish. Add the olive oil and stir to blend; set aside.

In a medium bowl, combine the egg, water and lemon juice.

In a shallow pan or dish, combine the flour, onion salt and pepper.

Coat the fish fillets with the flour mixture then dip in egg mixture. Roll in the bread crumbs. Place fillets in the baking dish, turning to coat with the butter/oil mixture.

Bake at 350 degrees for 15 to 20 minutes or until the fish flakes easily with a fork.

Yield: 4 servings.

Note: File Photo

Sunday, August 21, 2016


1 bag (7-oz) baby spinach
1/2 cup croutons (preferably whole-grain)

1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda granulated
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach and croutons in a large bowl; set aside.

To make dressing:
In a small mixing bowl, blend the water, vinegar, mustard, and Splenda together; set aside.

Slice bacon into small strips; place in medium saucepan and fry over medium-high heat until crispy (about 3 minutes). Add the onion and garlic; cook over medium-high heat 1-2 minutes.

Add the vinegar mixture to the saucepan and simmer a couple minutes. Pour over the spinach and croutons. Toss together and serve immediately.

Yield: 4 servings
Per serving: 80 calories, 5 g protein, 8 g carbs

Saturday, August 20, 2016


Olive oil cooking spray
2 cups chopped red bell pepper
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp cumin
2 tbsp Splenda Granulated
1 can (19-oz) garbanzo beans, drained

Spray a nonstick saute pan with the olive oil cooking spray. Add the bell pepper and saute 4-5 minutes; set aside.

In a food processor, combine the remaining ingredients, add sauteed peppers. Puree 1 minute, scrap down sides and continue to puree until smooth.

Place in a covered bowl and refrigerate until serving time. Garnish with additional chopped parsley, if desired.

Yield: 15-16 servings

Note: Garbanzo beans are excellent for diabetics.

Friday, August 19, 2016


4 quarts water
1/2 cup lemon juice
4 1/2 lbs ripe apricots
1/4 cup lemon juice
2 tsp grated fresh ginger
1 pkg (1.75-oz) low methoxyl pectin with calcium
1 1/2 cups Splenda Granulated

Put clean jars in boiling water in a canner, bring to a simmer. Only remove jars one at a time for filling. Put 2-piece lids in a saucepan of hot water, simmer until ready to use. Remove only as needed.

Combine the water and 1/2 cup lemon juice in a large bowl; set aside.

Fill a Dutch oven 3/4 full of water; bring to a boil. Immerse apricots in this water for 20 seconds or until skin will peel off easily. Remove apricots with a slotted spoon and immediately plunge into ice water to stop the cooking process. Using a paring knife, slip the skin from apricots; cut in half and remove the pits. Place in the lemon juice water to prevent browning; drain. Place apricots in a food processor in batches and process until finely chopped. Measure out exactly 6 cups of apricots.

In a large Dutch oven, combine the chopped apricots, 1/4 cup lemon juice, ginger and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full boil over medium-high heat. Boil for 1 minute while stirring constantly. Remove from heat and add the Splenda, stirring until completely dissolved. Using a large spoon, skim off any foam.

Ladle the hot preserves into the hot jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with the lids, screwing bands on tightly. Place jars on rack in the canner. Be sure water covers jars by an inch or two. Add boiling water if necessary. Cover and bring the water to a gentle boil. Process the preserves for 10 minutes.

Remove jars and place in an upright position on a towel to cool completely. You may hear popping as the jars cool and seal. After the jars are cooled, press the center of each lid with a finger. If lid doesn't spring back it has not sealed and must be refrigerated.

Sealed jars may be stored in a cool dark place for up to 1 year. Unsealed jars and opened jars may be kept in the refrigerator for 2 weeks.

Thursday, August 18, 2016


4 skinless, boneless chicken thighs
1/2 cup almond meal
1 tsp salt
1 tsp pepper
1 tsp paprika

Preheat oven to 350 degrees.
Spray a glass baking dish with nonstick cooking spray; set aside.

Combine the almond meal, salt, pepper and paprika together in a resealable plastic bag. Add thighs, one at a time, to the bag and shake to coat. Place in a glass baking sheet.

Bake 25-30 minutes until chicken is cooked through and the juices run clear.

Note: File Photo

Tuesday, August 16, 2016


1 lb lean ground chicken
1 tbsp dried parsley
2 garlic cloves, grated
1 small onion, grated
salt to taste
pepper to taste
1/2 cup Frank's Hot Wing Sauce
2 tbsp butter
low-fat ranch or blue cheese salad dressing for serving
carrot sticks and celery sticks for serving, optional

Preheat oven to 350 degrees.
Lightly spray a baking sheet with nonstick cooking spray; set aside.

In a small bowl, combine the chicken, parsley, onion, garlic, salt and pepper. When mixture is combined well, shape into 16 meatballs. Place meatballs on the prepared baking sheet.

Bake meatballs at 350 degrees 12-15 minutes.

Meanwhile, combine the hot sauce and butter in a small saucepan. Bring to a simmer over low heat.

Place meatballs in a bowl and coat with the sauce.

Serve with the salad dressing and carrot and/or celery sticks, if desired.