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.

Thursday, March 1, 2012


2 1/2 cups quick oats
3/4 cup dried cranberries, coarsely chopped
1/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking soda
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
4 eggs, divided
1 tsp vanilla extract
1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray; set aside.

In a medium bowl combine the oats, cranberries, both flours and the baking soda. 

In a large mixing bowl beat the butter, applesauce, and Splenda with mixer at medium speed until creamy.  Add 2 of the eggs and the vanilla extract; beat until well blended.  Add the oat mixture and beat just until blended.  Press the dough evenly into the prepared pan; set aside.

Combine the brownie mix, canola oil, water, and remaining 2 eggs in a large bowl; mix just until combined.  Stir in the walnuts and spread mixture over the oatmeal mixture in the pan.

Bake brownies at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.  Cut into 32 bars and store in an airtight container.