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.