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, February 20, 2014


1/3 cup Pompeian Extra Light Tasting Olive Oil
2/3 cup Splenda Granulated
2 tsp ground cinnamon
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
2/3 cup low-fat buttermilk
2 egg whites (or 1/4 cup egg substitute)
1/2 can (16-oz size) solid pumpkin
2 tsp vanilla extract
1 tbsp grated orange zest
1 can (8-oz) pineapple tidbits in their own juice, drained

Preheat oven to 400 degrees.
Brush the bottoms of a 12 cup nonstick muffin pan with 1 tsp of the olive oil; set aside.

Combine 1 tablespoon of the Splenda and 1/2 teaspoon of the cinnamon together in a cup and set aside.

Whisk together the flours, baking powder, salt, and the remaining Splenda and cinnamon in a medium bowl; set aside.

Whisk the buttermilk, remaining oil, egg whites, pumpkin, vanilla, and orange zest together in another bowl. Stir in the pineapple.

Make a well in the center of the flour mixture, pour in the milk mixture and stir just until blended. Spoon batter equally into the muffin cups.  Sprinkle the cinnamon/Splenda mixture over the tops of the batter.

Bake at 400 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean.  Carefully remove from muffin pan and allow to cool completely on a wire rack.

This is my version of a Pompeian recipe.