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, June 14, 2012


Chocolate Chip Cookies, recipe below
Sugar-free ice cream
Sugar-free or low-sugar whipped cream or topping
Chocolate chips for garnish

For the Cookies:
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup canola or soy oil
1/4 cup unsweetened applesauce
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 large eggs
1 1/3 cups sugar-free chocolate chips
1 cup chopped pecans

Preheat oven to 375 degrees.

In a medium bowl combine the two flours, baking soda, and salt; set aside.

In a large mixer bowl, beat the butter, oil, applesauce, Splenda Granulated, Splenda Brown Sugar until creamy.  Add the eggs and vanilla extract mixing well.  Gradually add the flour mixture, beating well to blend.  Stir in the chocolate chips and pecans. 

Place dough into lightly greased small pie pans or drop by 1/4 cup onto lightly greased baking sheets.  Bake at 375 degrees until lightly browned, about 10 minutes.  Time will vary depending on cookie size.  Remove to wire racks to cool completely or leave in pie pans and cool on wire racks.

To Assemble:
Place cookie on dessert plate (or serve in pie pan if desired) and top with a scoop of ice cream.  Top ice cream with whipped topping and sprinkle with chocolate chips for garnish.