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.

Wednesday, December 5, 2012


My friend has a birthday today and she loves pineapple and eating sugar-free.  So I thought I would experiment with something for her made with Splenda and pineapple.  This bread is the result of this experiment.
1/4 cup pecans, chopped fine
1/4 cup canola oil
1/4 cup ground flaxseed
1/8 tsp lemon juice or 1/4 tsp grated lemon peel
3/4 cup Splenda granulated
1 egg
1/2 cup all purpose flour
2 cups white whole-wheat flour
1/2 tsp baking soda
2 tsp baking powder
8 1/2-oz crushed canned pineapple with juice
1/4 cup milk
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Spray a 9-inch loaf pan with butter-flavored nonstick cooking spray.  Sprinkle the 1/4 cup of finely chopped pecans over the bottom of the pan.  Sprinkle a pinch of Splenda over the pecans and spray lightly with the cooking spray.  Set pan aside.

In a medium mixing bowl, using an electric mixer, blend the canola oil and flaxseed; add the lemon juice or peel, Splenda, and egg.  Mix until well blended.

Combine the flours, baking soda, and baking powder in another bowl.  Add flour mixture to the Splenda mixture alternately with the pineapple, mixing until well blended after each addition.  Begin and end with the flour mixture.

Mix in the mix until blended then stir in the  1/2 cup of pecans.

Spread the mixture over the pecans in the prepared pan and bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: For health reasons, I do not add salt to most of my baking.  If you want to add salt, I would only add a pinch!