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! And feel free to take a recipe and adjust it to suit your needs.

Wednesday, June 22, 2011


The lowly little blueberry is one of our most nutritious foods. This antioxidant-rich little berry packs a big wallop of a nutritional punch and we should all make blueberries a part of our diet. The good thing is they are very tasty and can be a great addition to our diet. One of the best ways to incorporate blueberries is by using them in baking. This delicious Blueberry Lemon Bread is proof of that. Directions for making the sugar-free powdered sugar glaze follows.

2 cups white whole wheat flour
2/3 cup Equal Granular
2 tsp baking powder
1/2 tsp salt
1/4 cup egg substitute or 1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup skim milk
3 tbsp butter, melted (or canola or coconut oil)
1 cup fresh blueberries
2 tsp grated lemon peel

1/3 cup unsweetened powdered sugar*
2 tbsp lemon juice
Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the flours, Equal, baking powder and salt. In a small mixing bowl, beat the egg substitute, egg white, applesauce, milk and butter together. Stir into the dry ingredients just until moistened. Fold in blueberries and lemon peel. Put batter in prepared pan and bake for 60-65 minutes or until a toothpick inserted in the center of loaf comes out clean.

If desired, combine the glaze ingredients and pour over loaf while it is warm. Cool in the pan 10 minutes then remove to a wire rack to finish cooling.

To make sugar-free powdered sugar:

* Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Now don't tell. Most people won't know the difference.