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, March 14, 2012


double pie crust pastry made without sugar
7 to 8 cups apples, peeled, cored, sliced thin
1 cup Splenda Granulated
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt

Preheat oven to 425 degrees.
Line a 9-inch pie pan with pastry crust; set aside.

Put the apples into a large mixing bowl and set aside.

In a small bowl combine the Splenda, cornstarch, cinnamon, nutmeg, and salt.  Pour over the apples and toss gently to coat all.  Spoon into the pastry-lined pie plate.  Top with the second crust, cut air vents, and seal edges.

Bake at 425 degrees for 40 to 50 minutes until golden brown.

Yield: 8 servings of 300 calories, 3 g protein, and 40 g carbs per serving.
Note: As with all dessserts, be sure your daily carb to protein ratio is a third as many proteins as carbs!