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!

Wednesday, March 21, 2018


Make your own cafe mocha drink at home where you will know exactly what you are getting. This drink is not overly sweet, has a rich coffee flavor, a touch of chocolate and a hint of cinnamon.

2/3 cup Splenda Granular
1/2 cup instant coffee
1/2 cup nonfat dry milk powder
1/2 cup nondairy powdered creamer
1/3 cup Dutch-process cocoa powder
1/4 tsp ground cinnamon

Mix all ingredients together thoroughly and place in an airtight container.

To serve: Stir 3 tablespoons of the mix into 6-ounces very hot water. Stir to dissolve.

Yield: 14 servings
Per serving: 40 calories, 7g carbs, 2g protein, 1g fat (0 saturated fat)
Diabetic Exchange: 1/2 carb
WW Point: 1

This also makes a great gift for your diabetic family members or friends. Package prettily, as in the file photo below, and give as a gift for any occasion.

Tuesday, March 20, 2018


1 3/4 cups white whole wheat flour
1/2 cup all-purpose (Personal note: I only use white whole wheat never all-purpose.)
1 tbsp chia seeds, ground
1 tbsp Splenda Granulated
1 tbsp baking powder
1/2 tsp salt
2 1/4 cups unsweetened soy milk
2 eggs, lightly beaten
1/4 cup canola oil
1/2 tsp almond extract
1/4 cup slivered almonds, toasted

In a bowl, stir together the flour/s, chia seeds, Splenda, baking powder, and salt.

In a separate bowl combine the milk, eggs, oil, and extract; add to the flour mixture. Stir only until moistened, batter should remain slightly lumpy.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. If batter is too thick, add a small amount more of the milk. Cook over medium heat 3 to 4 minutes per side or until the pancakes are light golden, turning when bubbly and edges are slightly dry.

Sprinkle the pancakes with almonds and drizzle with a sugar-free or low sugar syrup, if desired.

Yield: 8 servings of 2 pancakes

Note: I got this recipe from a Diabetic Living magazine and made some changes to better suit my diabetes.

Monday, March 19, 2018


10 drops SweetLeaf Liquid Stevia Lemon Drop Sweet Drops
1 cup cantaloupe melon, diced
1 cup fresh mango, peeled and diced
1/2 serrano chili, seeded and minced
1 tbsp fresh mint, shredded
Juice of 1 lime
1/2 cup fresh pineapple, diced
1 tsp ground ginger
1 tbsp fresh cilantro, chopped
1/2 tsp salt
1/2 tsp chili powder

Combine all ingredients in a bowl and mix thoroughly.Refrigerate before serving.

Yield: 2 cups
Per serving of 2 tablespoons: 5 calories, 0g fat, 0g protein, 2g carbs, 1g sugar

Note: This is a SweetLeaf recipe.

Saturday, March 17, 2018


2 tsp butter
1 tsp Splenda Brown Sugar Blend
1 small apple, peeled, cored, diced fine
2/3 cup 1% milk
2 large eggs + 1 large egg white
1/2 cup white whole wheat flour
1/4 cup Splenda Granulated
3/4 tsp cinnamon
1/2 tsp vanilla
1 tsp powdered sugar

Preheat oven to 425 degrees.

Melt butter in a 10-inch ovenproof skillet; add brown sugar blend and apple, cooking 3 to 4 minutes to soften the apple.

In a medium bowl, whisk together the milk, eggs, egg white, flour, Splenda Granulated, cinnamon, and vanilla just until smooth. Pour over the apples in the hot skillet and immediately place in the oven. Bake at 435 degrees 15 minutes. Reduce the oven temperature to 375 degrees and bake an additional 10-15 minutes. Pancake is done when it is puffed up and the edges are curled up and browned.

Remove from oven and lightly dust with the powdered sugar or your own homemade fake powdered sugar.
Serve with some fresh berries or fruit, if desired. Butter and syrup are not necessary with this pancake. I would eat a protein item with this.

Yield: 3 servings
Per serving: 210 calories, 26 g carbs 2g fiber, 9 g protein
Diabetic Exchanges: 1 1/3 carbs, 1 fat

This pancake is not this recipe. It is used for reference only.

Thursday, March 15, 2018


This recipe is from a diabetes magazine. Don't be overly concerned about the carbs, they are mostly healthy carbs. This muffin is very heart healthy as it is packed full of antioxidant-rich raspberries and strawberries. And the walnuts are heart healthy and have been shown to reduce bad (LDL) cholesterol. So enjoy a muffin! Notice I said a muffin. As diabetics we know we must control portion size!

Nonstick cooking spray
1 1/2 cups whole wheat flour (personal note: I use white whole wheat)
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground nutmeg
2 eggs, lightly beaten
3/4 cup unsweetened applesauce
1/4 cup agave syrup
1 1/2 tsp vanilla
1 cup mixed fresh raspberries and halved strawberries
3-oz 70-80% dark chocolate, chopped
1/3 cup chopped walnuts

Preheat oven to 350 degrees.
Coat 12 muffin cups with nonstick cooking spray; set aside.

In a large bowl, stir together the flour, cinnamon, baking powder, baking soda, and nutmeg; make a well in the center.

In a small bowl, combine the eggs, applesauce, agave syrup, and vanilla: add all at once to the well in the flour mixture. Stir just until moistened. Fold in the berries, chocolate and walnuts.

Spoon batter into the muffin cups filling each 3/4s full. Bake at 350 degrees for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pans on a wire rack. Remove from pans when almost cooled.

Yield: 12 muffins
Per muffin: 162 calories, 6 g (2 sat) fat, 31 mg cholesterol, 160 mg sodium, 23 g carbs (3 fiber, 9 sugar), 4 g protein

Wednesday, March 14, 2018


3 cups boiling water
3 apple* tea bags
1 cup apple cider
1 tsp lemon juice
1/3 cup Splenda Granular
1/4 tsp allspice
2 cinnamon sticks
2 orange slices

Measure water into medium pot and bring to a boil. Remove from heat and add the tea bags. Steep 3 minutes; discard tea bags.

Add cider, lemon juice, Splenda, allspice, cinnamon sticks, and orange slices. Place back on heat and bring to a simmer but do not boil! Serve in 8-oz mugs.

Yield: 4 servings
Per serving: 35 calories, 9 g carbs

Diabetic exchange: 1/2 fruit
WW Points: 1

*I prefer apple-cinnamon

Tuesday, March 13, 2018


1 1/2 lbs ground beef
1 envelope dry onion-mushroom soup mix
3 oz mozzarella cheese, cut into 6 cubes

In a bowl, combine the ground beef with the soup mix until well combined. Shape mixture into 6 equal patties.

Place 1 cheese cube in the center of each patty; bring meat over cheese to enclose in the center of the patty. Shape into burger.

Broil or grill burgers until desired doneness.

I serve on whole-grain sandwich thins instead of hamburger buns.

Garnish with lettuce, tomato, onion, etc. Using veggies as garnish puts more vegetables into your diet rather than sauces which usually add fat and sugar.

Yield: 6 burgers

Note: File Photo

Monday, March 12, 2018


1 lb fresh spinach
1 small red onion, sliced into rings
3 hard-boiled eggs, chopped
6 slices bacon, cooked, drained, crumbled

1 small onion, chopped
1 cup olive or canola oil
1/3 cup vinegar
1/3 cup Splenda Granular (or equivalent of your favorite sweetener)
1 tbsp prepared mustard
1 tsp celery seeds
1/2 tsp salt

Remove stems from spinach, wash leaves in lukewarm water and pat dry. Tear into bite-size pieces. Combine the spinach, red onion, chopped eggs, and the crumbled bacon. Toss with the dressing.

To make the dressing, combine all ingredients in a small jar with a tight fitting lid and shake until combined or whisk all together.

Note: File photo for reference only.

Saturday, March 10, 2018


1 pkg (4 serving size) sugar-free Lemon-flavored gelatin
1/2 tsp salt, optional
1 cup boiling water
1 tbsp white vinegar
2 cups ice cubes
1/2 cup finely cut salami
1/3 cup finely cut Swiss cheese
1/4 cup chopped celery
1/4 cup chopped onion
2 tbsp sliced ripe olives

Dissolve gelatin and salt, if using, in the boiling water; stir until completely dissolved. Add ice cubes and vinegar; stir constantly until thickened, about 3 minutes. Remove any unmelted ice and discard.

Stir the remaining ingredients into the gelatin mixture. Pour into a 3-cup serving bowl and chill until firm, about 3 hours.

Garnish as desired.

Yield: 4 servings

Friday, March 9, 2018


6 tbsp ground coffee
Zest of 1 small orange
3 tbsp Splenda Granular (or 4 packets)
2 tsp honey, optional
4 cups water

Place coffee in the coffee pot filter; add the orange zest.

Measure the Splenda and honey, if using, into the coffee pot.

Brew the coffee using the 4 cups of water.

Yield: 4 servings
Per serving: 20 calories, 5 g carbs, 0 g protein,

Diabetic Exchange: 1 free food