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, April 19, 2012


I have a friend who enjoyed a cookie sundae or something like that at a famous chain restaurant.  Since she watches her sugar and her diet, she asked if I could make a healthy cookie for her.  This is what I came up with and it is good.  Just add a sugar-free ice cream, sugar-free chocolate sauce, sugar-free whipped topping, some chopped pecans and a maraschino cherry and you have a restaurant-style yummy dessert!

1 cup whole-wheat flour
1/2 cup all-purpose flour
3/4 cup ground oats (I used a Magic Bullet)
1/2 tsp salt
1 tsp baking soda
1 stick butter, softened
1/2 cup applesauce
1/2 cup soy oil
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 eggs
1 bag (8-oz) sugar-free chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Lightly oil 4 8-inch pie pans (or several miniature pie pans); set aside.

In a medium mixing bowl beat the butter, spplesauce, oil, eggs, and vanilla until light and fluffy.  Add the eggs and beat in until combined.  Add the whole-wheat flour and the all-purpose flour to the mixture and beat until blended.  Add the ground oats, salt, and baking soda; beat on medium speed until mixture is well combined.  Stir in the chocolate chips and the pecans. 

Divide the mixture among the pie pans and bake at 350 degrees until lightly browned.  Do not overbake.  Baking time is only a few minutes and depends on the size of the cookies you are making.

When cool serve as described in the introduction to have a restaurant-style treat.  If you prefer just the cookie, the mini-pan size make great individual cookies.  The larger ones can be cut into wedges or bars for serving.

Here is a picture of one I made yesterday.