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.

Tuesday, April 25, 2017


Servings: 10
1 3/4 cups all-purpose flour (Note from Linda: I recommend diabetics use only whole grain flour such as white whole-wheat)
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee
Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Source www.food.com 


4 salmon steaks (about 3-oz each)
Vegetable oil cooking spray
2 tbsp fresh lemon juice
1/2 tsp dried whole dillweed
1/2 tsp dried parsley flakes
1/2 tsp freshly ground black pepper

Rinse salmon thoroughly with water and pat dry with paper toweling. Spray a shallow baking pan with vegetable oil spray. Place steaks in the prepared pan. Brush steaks with the lemon juice. Sprinkle the dill weed, parsley, and pepper evenly over the salmon steaks. Bake at 350 degrees for 25 to 35 minutes or until salmon flakes easily when tested with a fork.

Note: File Photo

Monday, April 24, 2017


4 large baking apples

1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup uncooked oats
1/4 cup raisins, optional based on your blood sugar
2 tbsp butter, softened
1/2 cup sugar-free caramel topping (Smucker's has a good one.)

Preheat oven to 400 degrees. Spray an 8-inch baking dish with nonstick cooking spray.

Wash apples thoroughly and core. Cut a small slice off the bottom is necessary to make apple sit upright. In a small mixing bowl, combine cinnamon, nutmeg, oats, raisins and butter; combine well. Stuff mixture into apples. Cover pan with aluminum foil and bake for 45-50 minutes until apples are tender. Remove from oven and drizzle caramel topping over apples. Serve warm.

Note: This is not an actual picture of this recipe but a file photo that is similar.

Sunday, April 23, 2017


1/4 lb cubed fully cooked lean ham

1 cup shredded fat-free cheddar cheese
1 1/2 cups egg substitute (or 6 eggs)
4 egg whites
3 tbsp minced chives
2 tbsp skim milk
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 375 degrees. Coat 8 muffins cups with nonstick cooking spray.

Divide ham evenly among the 8 muffin cups. Top ham with cheese. In a large mixing bowl beat eggs or egg substitute with egg whites. Beat in the chives, milk, salt and pepper. Pour this mixture over the cheese in muffin cups. Each cup should be about 3/4 full. Bake 22-25 minutes or until a knife inserted near center comes out clean. Carefully run a knife around edges to loosen. Remove from pan and serve warm.

Note: File Photo

Saturday, April 22, 2017


2 1/2 lbs Brussels sprouts, trimmed
4 slices bacon, cut up
1 tbsp extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory + 2 tsp leaves, divided
1 tsp salt
Freshly ground black pepper to taste
2 tsp lemon juice, optional

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook in the boiling water until barely tender, 3 to 5 minutes; drain.

Meanwhile, cook the bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, about 3 to 6 minutes. Using a slotted spoon, remove to a paper towel to drain. Pour out the bacon fat, leaving 1 tablespoonful.

Add the oil to the pan and heat over medium heat; add onion and cook, stirring often, until soft but not browned. Reduce heat if necessary to keep from browning, should take about 4 minutes.

Stir in thyme sprigs, salt and pepper. Increase heat to medium high; add sprouts and cook, tossing or stirring occasionally, until tender and warmed through. This should take about 3 minutes. Remove the herbs; add bacon and thyme leaves. Also add lemon juice, if using, and toss to coat sprouts.

    Yield: 10 (approximate 3/4 cup) servings

Note: Recipe and photo from Eating Well.


4 cups fresh broccoli florets
1 medium tomato, chopped
1 can (16 oz) kidney beans,
 rinsed and drained
3/4 cup chopped red onion
1 cup shredded reduced-fat cheddar cheese
1/2 cup ranch salad dressing (watch sugar grams)

Steam broccoli until crisp tender. Drain well. In serving bowl, toss the broccoli, tomato, beans, onion, and cheese together. Drizzle dressing over top and toss again to coat. Cover and keep refrigerated until serving time.

Note: Kidney beans should be an important part of a diabetics diet.

Note: File Photo

Friday, April 21, 2017


2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds

Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

Yield: 8 servings

Note: This is a file photo

This recipe contains a lot of bread so only one small serving per day is recommended for diabetics. The chicken, egg white and almonds make a reasonable serving okay.

Thursday, April 20, 2017


1 qt fresh strawberries

3/4 cup cold water, divided
2 tbsp lemon juice
1/4 tsp cinnamon
3 tbsp cornstarch
1 cup Equal Sugar-Lite or Splenda Blend

Wash, hull, finely coarsely chop berries. Combine in a small dutch oven or other heavy saucepan, strawberries, 1/2 cup water, lemon juice and cinnamon. Bring mixture to a boil, stirring well. Dissolve cornstarch in the remaining cold water and add to the boiling mixture. Reduce the heat and simmer a couple of minutes or until mixture thickens, stirring occasionally. Remove from the heat and cool. Stir in Equal after mixture has cooled down.

NOTE: This is good spread on toast or used as you might use jelly or jams.

1 tbsp = 11 calories, 3 g carbs, trace protein

File Photo

Wednesday, April 19, 2017


1 cup + 2 tbsps white whole-wheat flour

6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Equal Sugar-Lite or Splenda Blend
1/2 tsp salt
1 cup low-fat milk
1 egg or 1/4 cup egg substitute
1/4 cup coconut or canola oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon

In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt. Make a well in the center of the mixture.

In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.

Note: File Photo

Note: Made these this morning when I didn't have regular oats or fresh blueberries. I used a very full 3/4 cup quick oats and 1 cup frozen berries. I also stirred the cinnamon into the mixture rather than sprinkling over the top. I also made 14 instead of 12 as I prefer eating a smaller size muffin per serving. Below is a picture of how these turned out.

Tuesday, April 18, 2017


4 lean pork chops

1 medium yellow onion, sliced thin
1 1/4 cups water
1 tsp chicken-flavored bouillon granules
1/4 tsp fresh ground black pepper
3 medium apples, peeled and sliced
1/2 tsp ground cinnamon

Spray a large skillet with nonstick cooking spray or heat 2 teaspoons of canola oil and brown the pork chops in the pan with the onion.

In a small bowl combine the water, bouillon, and pepper, stirring well to dissolve all the bouillon. Add the mixture to the skillet with the pork chops and onion. Cover the skillet and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes. Skim off any fat.

Add the apple slices and the cinnamon to the skillet. Return lid to skillet and simmer for another 15 minutes. Serve hot.

Note: Photo credit - Mel's Kitchen