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.

Saturday, June 16, 2012


Approximately 5-lb pork loin roast
salt to taste
freshly ground black pepper to taste
1 can cherry pie filling with Splenda
2 tbsp slivered or finely chopped plain almonds
1/2 tsp ground cinnamon

Preheat oven to 325 degrees.

Sprinkle the salt and pepper evenly over the roast.  Place on meat rack in a roasting pan and place, uncovered, in 325 degree oven for 2 1/2 hours.  Meat should reach an internal temperature of 175 degrees.

In a small mixing bowl combine the pie filling, almonds, and cinnamon until well blended.  During the last 30 minutes of roasting, spread the glaze of the roast, reserving some to serve with the meat, and cover. 

Remove roast from oven and let stand 10 minutes before carving.  Serve with the reserved cherry mixture.

Note: This is a file photo