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.

Friday, March 23, 2012


1 (1/2 lb) zucchini, grated into a colander
1 tsp salt
1 tbsp water
2 pickled jalapenos, chopped fine
2 green onions, chopped fine
1 garlic clove, minced
1 tsp curry powder
2 tsp sesame seeds
1 tbsp olive or canola oil
1 1/2 cups whole-wheat flour
1/2 tsp baking powder
1 tbsp sunflower or canola oil for frying

Sprinkle the salt over the zucchini and stir.  Allow to sit for 20 minutes; squeeze out the excess liquid.

In a medium mixing bowl mix together the zucchini, water, jalapenos, green onions, garlic, curry, sesame seeds, olive oil, flour, and baking powder.  Using lightly floured hands, shape mixture into equal rounds and flatten slightly.

Heat the sunflower oil in a large frying pan and cook the cakes 1 minute or until golden brown on first side.  Gently flip using a spatula, lower heat to low and cook cakes approximately 15 more minutes, turning once more.

Yield: 4 servings of 2 cakes each.