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, March 29, 2013


This chocolate cake is so easy and tastes great without frosting, which is where we get way too much sugar from cakes.  You can dust this cake with a tiny sprinkling of powdered sugar or a sprinkling of cocoa powder if you just have to add something!  I also like to add a half cup of chopped walnuts, pecans, or almonds sometimes.

3/4 cup plus 2 tablespoons whole-wheat pastry flour 
1/2 cup Splenda granulated
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk 
1/4 cup packed Splenda brown sugar blend
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee

Preheat oven to 350 degrees.
Coat a 9-inch round or square cake pan with nonstick cooking spray; set aside.
In a large bowl, stirring with a wire whisk, combine the flour, Splenda, cocoa powder, baking powder, baking soda, and salt.  Add the buttermilk, brown sugar blend, egg, canola oil, and vanilla; mix with electric mixer on medium speed for a couple of minutes. 
Pour the hot black coffee into the batter; beat to blend.  This makes a thin batter, do not worry that you left something out!  Pour the batter into the prepared pan.
Bake at 350 degrees approximately 30 minutes until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in the pan on a wire rack for 10 minutes.  Remove from pan to the wire rack to cool completely.
If desired dust the top with the powdered sugar and/or cocoa powder as described above.


 2 cans (10 1/2-oz each) condensed beef broth
1 broth can of water
2 large red potatoes, cubed
4 cups frozen mixed vegetables
1 can diced tomatoes, do not drain
1 cup cubed or shredded cooked beef
1/4 tsp thyme
dash of freshly ground black pepper

Combine the broth, water, and potatoes in a 3-quart saucepan; heat to boiling over medium-high heat.  Reduce heat to low and simmer, covered, about 5 minutes until potatoes are starting to get tender.  Add the mixed vegetables, tomatoes, beef, thyme, and pepper; replace lid and return to simmering.  Cook a few minutes until the vegetables are tender.

Serve with a crusty whole-grain bread, if desired.

Monday, March 25, 2013


I have never cooked lamb but I know some of you like lamb, especially at Easter time.  I got this recipe recently from Campbell's and thought I would pass it on to you readers.

6 lamb chops (about 3/4-inch thick)
1 teaspoon dried rosemary leaves, crushed
1 tsp lemon zest
3 tbsp lemon juice
1 cup chicken Stock
2 teaspoons cornstarch
3 teaspoons Dijon-style mustard
Heat the broiler.

Season the lamb with the rosemary; place on a rack in a broiler pan.                                                   

Broil for 10 minutes for medium-rare or until desired doneness, turning the lamb over once halfway through the broiling time.                                                   

Stir the broth and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve with the lamb.

Saturday, March 23, 2013


You can make some sweet tasting homemade whipped cream by using a little vanilla and some homemade confectioners' sugar.  (Directions for making confectioners' (powdered) sugar using Splenda are available on this blog.

1 cup heavy cream
1/4 cup sugar-free confectioners' "sugar"
1 tsp vanilla extract

Beat the heavy cream with the "sugar" and vanilla in a medium mixing bowl using an electric mixer on high speed.  Beat until stiff peaks form.

This is great to use on everything from strawberry shortcake to pumpkin pie.

Monday, March 18, 2013


2 lemons
4 bone-in chicken breasts halves
1 tsp minced garlic
1 tsp salt
4 fresh tarragon sprigs
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1 cup chicken broth
fresh chopped tarragon for garnish, if desired

Heat oven to 400 degrees.

Juice 1 lemon and slice 1 lemon into thin slices.

Loosen the skin on the chicken breasts and rub the fleshy underneath with garlic and sprinkle with half the salt.  Tuck a lemon slice and a tarragon sprig underneath the skin of each breast. 

Place the chicken in a shallow roasting dish.  Drizzle with the olive oil and the lemon juice.  Place the remaining lemon slices over the chicken and sprinkle with the remaining salt and the pepper.  Gently pour the broth around the chicken.

Roast in the 400 degree oven for 40 minutes or until the chicken is cooked through.  Remove from oven and turn broiler to high.  Broil chicken for a minute or two to crispen. 

Garnish with additional tarragon, if desired.

Yield: 4 servings

Friday, March 15, 2013


1 cup Splenda granulated
3/4 cup unsweetened cocoa powder
dash of salt
3 1/2 cups milk
3 1/2 cups strong brewed coffee
1/2 tsp vanilla extract

In a large heavy saucepan combine the Splenda, cocoa, and salt.  Whisk in the milk and the coffee until smooth. 

Cook the mixture over medium heat using the whisk to stir often for about 20 minutes or just until bubbles start to appear around the edges.  (Do not boil!)

Remove from the heat and stir in the vanilla extract.

Yield: About 6 servings

Thursday, March 14, 2013


I do not eat chicken but my family (none of whom are diabetic) enjoys this chicken.

1 whole chicken (approx 4 lbs)
3 garlic cloves, minced
2 sprigs fresh rosemary
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 450 degrees.

Remove the giblets and neck if they are inside the chicken; discard.  Rinse chicken cavity well.

Loosen skin over the breast and insert the garlic and the rosemary distributing evenly.  Sprinkle with the salt and pepper.

Spray a broiler pan with cooking spray and place the chicken, breast side up, on the pan.  Bake for 30 minutes at 450 degrees.

Reduce the oven temperature to 350 and bake another half hour or until the chicken is cooked through.  Should read 165 degrees on a meat thermometer.

After removing from the oven cover loosely with foil and allow to stand for 10-12 minutes.

Friday, March 8, 2013


1/2 cup water
1/3 cup whole wheat couscous
1 cup shelled frozen edamame, thawed & cooked*
1/2 cup finely chopped red bell pepper
1 stalk celery, finely chopped
1/4 cup finely chopped red onion
1 1/2 tsp fresh minced dill
2 1/2 tsp white wine vinegar
2 tsp olive oil
1 tbsp vegetable broth
1/4 tsp salt
1/4 tsp pepper

In a small saucepan, bring the water to a boil; gradually stir in the couscous.  Cook 30 seconds.  Place lid on pan, remove from heat, and set aside for 5 minutes.  Uncover; fluff with a fork and allow to cool.

Spoon the couscous into a serving bowl; add edamame, bell pepper, celery, onion, and dill. 

In a cup, combine the vinegar, oil, broth, salt, and pepper until well combined; pour over the salad.  Gently toss well.

If desired, garnish with a small sprig of fresh dill.

NOTE: To cook the edamame, steam until tender - 3 to 4 minutes.

Yield: 3 - 4 servings

Monday, March 4, 2013


24 whole-wheat jumbo pasta shells, uncooked
1 10 oz. pkg. frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 tbsp shredded onion
2 14 1/2 oz. cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
Preheat oven to 375 degrees.
Prepare pasta according to package directions; drain.

Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.

Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork.

Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around the shells. Cover pan with foil.

Bake at 375 degrees for about 25 minutes until heated through, and serve.


1 can (15-oz) kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 small green bell pepper, chopped
1/4 cup finely chopped scallion
1 jalapeno pepper, cored, seeded, chopped
1/2 cup shredded Monterey Jack cheese
1 tbsp vegetable broth
1 tbsp tomato paste
1 tsp white wine vinegar
2 tsp olive or canola oil
dash of salt, optional
freshly ground black pepper to suit taste
1/4 tsp ground cumin
1/8 tsp chipotle chile powder*

In a large bowl combine the beans, tomatoes, bell pepper, scallion, halapeno pepper, and the cheese; toss gently to mix together well.

To make the dressing:
In a small bowl or cup, combine the broth, tomato paste, vinegar, oil, salt, pepper, cumin, and chile powder.  Stir to blend well; pour over the salad in the large bowl.  Toss well and set aside around 5 minutes before serving.
Yield: 4 cups

*Chipotle chile powder is quite hot so use only a sprinkle if you cannot take the heat!