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.

Tuesday, February 28, 2012


1 cup creamy unsweetened natural peanut butter
1/4 cup + 1 tbsp Splenda Brown Sugar Blend
1/4 cup Splenda Granulated
1 tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1 beaten egg

Preheat oven to 350 degrees.

In a medium mixing bowl combine the peanut butter, Splenda Brown Sugar Blend, Splenda Granulated, cocoa, cinnamon, salt, and ginger.  Add the beaten egg and stir until blended well.  Shape the dough into 24 1-inch) balls.  Place on ungreased cookie sheets and flatten balls with a fork to a half-inch thickness.

Bake cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool on the cookie sheets for 5 minutes before removing to wire racks  to cool completely.

Note: File Photo