WELCOME TO DIABETIC ENJOYING FOOD

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.

Sunday, February 26, 2017

SAND TARTS

1 cup butter, softened 

1/4 cup Splenda, granulated
1 cup all-purpose flour

1 cup white whole-wheat flour
2 tsp vanilla extract
1 cup chopped pecans
2 tbsp Splenda, granulated
2 tsp cornstarch

Preheat oven to 350 degrees. Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls and place onto cookie sheets. Bake 20 minutes; remove from oven and place on wire racks to cool.

To make a diabetic or "fake" powdered sugar from Splenda:
Process 2 tablespoons cornstarch  and 3/4 cup Splenda granular in a blender or food processor until it is the texture of powdered sugar. Roll cookie balls in mixture. 


Note: File Photo

Saturday, February 25, 2017

DIABETICS AND DEPRESSION

Did you know that diabetics may be more prone to develop depression? If you are a diabetic (info below applies to anyone) and have 3 or more of the following symptoms, talk about it with your doctor. If you only have one or two of these symptoms but they have lasted longer than two weeks, you should also talk to your doctor. 
1. You know longer find pleasure in the things you used to enjoy.
2. Changes in your sleep pattern ie trouble sleeping or wanting to sleep more than usual.
3. You wake earlier and can't get back to sleep.
4. Change in appetite - not hungry or want to eat often.
5. Trouble with concentration; you can't concentrate on what you are reading or watching.
6. You feel tired all the time.
7. You wake up feeling tired and sad.
8. Nervousness to the point you can't sit still.
9. Guilt; you feel you can never do anything right or that you are a burden to others.
10. You feel you would be better off dead and have the desire to hurt yourself.

Note: This is a file photo!

Friday, February 24, 2017

EASY BLUEBERRY PARFAIT

This is a "throw it together quickly" recipe for the busy diabetic. This parfait is made with ready-to-eat pudding cups but you can make your own if you want. It is a great treat for any diabetic but an especially fancy treat for children with diabetes.


4 containers (3 to 4-oz each) sugar-free ready-to-eat pudding
4 tsp no-sugar-added raspberry preserves
2 cups fresh blueberries
4 sugar-free vanilla wafers

Empty the puddings into a small bowl. With a rubber or silicone spatula, gently stir the preserves into the pudding.

To assemble the parfaits: Into each of 4 parfait glasses, place 1/4 cup of the fresh blueberries. Using half of the pudding mixture, top the blueberries. Top the pudding mixture with the remaining blueberries, then finish off with the remaining pudding mixture. Top each of the parfaits with a vanilla wafer.



Wednesday, February 22, 2017

BLUEBERRY BOTTOM PIE

2 pkgs (4-serving size each) sugar-free French vanilla cook and serve pie filling and pudding mix

1 1/4 cups reduced-fat milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen sugar-free whipped topping, thawed
Fresh blueberries for garnish, if desired

Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.

Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.

Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.


Garnish with the fresh blueberries before serving, if using.

Note: File Photo


Tuesday, February 21, 2017

APPLE-CHERRY COBBLER

This is an article I wrote six years ago for an internet publication. I saw it in my archives and thought I would share it with you. By the way, my husband now has admitted he never knows when he is eating a sugar-free dessert. He's decided they are as tasty as those full of sugar.The picture is a file photo as I haven't taken one of this recipe.
Have you ever made a mistake or am I the only one who does that? One evening I was working on a new recipe to add to my website and guess what--you got it, I goofed! I had an apple I needed to use and I had a really bad sweet tooth. The perfect combination for coming up with a new recipe for us diabetics.

I was tired and I was excited as I was figuring this all out. I melted butter in a casserole dish in the oven. I grabbed a mixing bowl and started measuring and adding ingredients. "Yum! This sounds good," I thought. The more I worked the better it sounded. So I got a little anxious to get this dessert in the oven, as I knew it would need to bake for about an hour. Glancing at the clock, I realized it would be after 9 pm before my wonderful creation would come out of the oven. And you know we diabetics aren't supposed to eat before going to bed. To bad, guess I'll stay up until midnight.

I'm sure you are getting the idea by now that I'm not really concentrating on what I'm doing. Ever been there? I go there often! Too often in fact! I finish up and slide my new creation into the oven, grab a glass of iced tea and head for my computer work area. After all, I do need to get this down on paper and onto my website before I forget exactly what I've done. You see, in addition to being scatter-brained, I am also forgetful. Don't tell anyone, okay? It'll be our secret!

I am sitting at the computer and my husband is in his recliner close by. Suddenly, as I'm listing the ingredients, I gasped. "What is the matter," my husband asks. "I wish you would quit doing that," he adds before allowing me to answer his question. "With you," he continues, "I never know what that's going to mean." To hear him, you'd think I do that fairly often! Silly man!

"I forgot to put the milk in my wonderful new cobbler," I explained, evidently with a worried look on my face.

"Is that all?" he had the nerve to ask. To which I repeated, "Is that ALL? Don't you see," I tried explaining. "You can't make this type of cobbler without milk."

"Then go add some milk," he calmly replies. HUH? My cobbler has been in the oven 10 or 15 minutes. I can't go add some milk! "You can always give it to Dustin" (our 18-year-old grandson), he adds. "He'll eat anything you make. But you know I won't eat it; it's sugar-free." Isn't that just like a man? Trying to pass the culls off on the grandkids!

But guess what, folks. My cobbler actually turned out to taste pretty good. Even Dustin said so. You know, the grandson who will eat anything I make! So now I have two new recipes in one. Add the milk and you have a cobbler. Forget the milk and you have sort of a fruit crisp dessert. Especially if you hurry to the oven and sprinkle some finely chopped pecans over the top.

If you have a sweet tooth, an apple you need to use and a can of lite cherry pie filling in the pantry, give it a try. You'll be glad you did. By the way, if you don't have an apple you need to use or a can of lite cherry pie filling in the pantry, pick some up the next time you're at the grocery store. It's actually a pretty good dessert. Just ask Dustin, you know, the one who'll eat anything I make.

7 tbsp butter
3/4 cup white whole wheat flour
1 cup Splenda granular
3 tsp baking powder
3/4 cup milk
1 tsp vanilla
1 large apple, peeled and diced
1 can lite cherry pie filling (no sugar added)

Preheat oven to 325 degrees. Put butter into a large oval baking dish and place in oven to melt butter. In a medium mixing bowl, combine Splenda, flour, baking powder, vanilla and milk. Mix well. Remove dish from oven and add batter by pouring into the center of the butter; do not stir or mix. Add apple on top of batter and pie filling on top of apple. Do not stir or mix! Bake at 325 for 50 minutes or until crust is golden brown and crispy around the edge.

Serving note: Serve warm with sugar-free vanilla ice cream.


Monday, February 20, 2017

NO-FLOUR PEANUT BUTTER COOKIES

1 cup natural peanut butter
1 cup Splenda Granular
1 large egg
1 tbsp vanilla extract

Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper; set aside.

Combine all ingredients on low speed of an electric mixer until well combined.

Place approximately 1 1/2 tablespoons of dough per cookie 1 1/2-inches apart on the prepared cookie sheet. Flatten with the tines of a fork to make a criss-cross pattern.

Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove from oven and leave on cookie sheet a couple of minutes before removing to a wire rack to cool completely.


Friday, February 17, 2017

BANANA SPICE CAKE

2 cups sifted white whole-wheat flour

3/4 cup sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 cup Splenda granular
2 tbsp water
1 tbsp vinegar
2 eggs, well beaten
1 1/2 cups mashed ripe bananas
2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Sift the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together three times; set aside.

In a large mixing bowl, beat oil, applesauce, Splenda, water and vinegar together until fluffy. Add the eggs and beat well. Add the sifted flour mixture alternately with the mashed bananas, beating well after each addition. Stir in the vanilla.

Pour the batter into the prepared baking pan. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Note: File Photo

Thursday, February 16, 2017

MIXED BERRY COBBLER

2/3 cup white whole-wheat flour

1/2 cup Splenda Granular
1 1/2 tsp baking powder
1/4 tsp salt
2/3 low-fat milk (or soy milk)
1 pkg ( 20-oz) unsweetened frozen mixed berries

Preheat oven 350 degrees.

In a mixing bowl, stir together the flour, Splenda, baking powder and salt. Add the milk; stir until the batter is smooth.

In a 9-inch square baking dish, spread the berries evenly over the bottom. Pour the batter over the berries. Bake for 45 minutes, or until lightly browned, at 350 degrees.

Note: File Photo


Wednesday, February 15, 2017

GRILLED LEMON CHICKEN

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

Tuesday, February 14, 2017

CHOCOLATE LASAGNA

1 pkg sugar free Oreos
6 tbsp butter, melted
1 pkg (8-oz) reduced-fat cream cheese, softened
1/4 cup Splenda Granular
2 tbsp cold low-fat milk
1 carton (12-oz) sugar-free frozen whipped topping, divided
1 pkg (4-serving size) instant chocolate pudding mix
3 1/4 cups cold low-fat milk
1 cup sugar-free chocolate chips

Crush cookies to fine crumbs; transfer to a large bowl. Add the 5 tablespoons of melted butter and stir with a fork until combined. Press mixture onto the bottom of a 9 x 13-inch baking dish. Refrigerate while you continue with the recipe.

Using an electric mixer, beat cream cheese until light and fluffy; add the 2 tablespoons of milk and the Splenda; mix well. Stir in 1 1/4 cups of the whipped topping; spread over the chilled crust.

In a large mixing bowl, whisk the pudding mix and the 3 1/4 cups of milk until the pudding starts to thicken. Spread mixture over the cream cheese layer. Let set for 5 minutes for the pudding to firm up.

Spread the remaining whipped topping over the top of the lasagna; sprinkle the chocolate chips evenly over the top. Refrigerate 4 hours before cutting to serve.

Note: File Photo