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.

Monday, November 14, 2011


1/4 cup butter, softened
1 cup creamy peanut butter
1 egg
2 tbsp honey
1/2 tsp vanilla extract
1 cup Splenda granulated
1/2 cup all-purpose flour
1 cup white whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.

In a large mixing bowl, using an electric mixer, beat butter and peanut butter until creamy.  Add the egg, honey, and vanilla extract; beat on high speed for 1 1/2 minutes.  Add the Splenda and beat on medium until well blended.

In a small mixing bowl, combine flours, baking soda, and salt.  Gradually add flours mixture to the creamy mixture while beating on low speed until well blended.  The mixture may appear crumbly; that is okay.

Dip dough out by level tablespoonfuls and roll into balls using your hands.  Drop the balls onto a lightly sprayed baking sheet about 2-inches apart.  Flatten the balls with a fork into a crisscross pattern.  Bake at 350 degrees for 7 to 9 minutes or until lightly browned around edges. 

Remove cookies to wire racks to cool completely.

Yield: 24 cookies
Per cookie: Approximately 120 calories, 10 g carbs, 4 g protein, 8 g (1 g saturated) fat, 150 mg sodium, 2 g sugar
Note: File Photo