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, October 12, 2012


3 cans (1-lb each) sweet potatoes in light syrup, well drained & mashed*
1/2 cup sugar-free maple-flavored syrup
1 tsp grated orange peel
1/3 cup whole-wheat flour
1/3 cup raw oats
1/4 cup rounded and firmly packed Splenda Brown Sugar Blend
1/2 tsp ground cinnamon
4 tbsp butter
1/3 cup chopped pecans

Preheat oven to 350 degrees.
Lightly spray a 1 1/2 to 2-quart casserole dish with nonstick cooking spray.

In a mixing bowl, combine the mashed sweet potatoes, maple-flavored syrup, and orange peel until well blended.  Transfer to the prepared casserole dish.

In a medium mixing bowl combine the the flour, oats, brown sugar blend, and cinnamon; cut in the butter until the mixture resembles coarse crumbs.  Stir the pecans into the mixture and sprinkle over the top of the sweet potatoes.

Bake at 350 degrees for 35 to 40 minutes or until heated through.
Garnish with fresh parsley, if desired.

Yield: approximately 8 servings

*Cook your own sweet potatoes and mash, if you prefer not to get the sugar from the canned ones.