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.

Saturday, May 10, 2014


1 large egg
1 large egg white
1/3 cup canola oil
2/3 cup Splenda Granular
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
1 cup all-purpose flour
1 cup white whole-wheat flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp Splenda Granular for sprinkling, if desired

Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.

Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup Splenda, buttermilk, almond extract, and dry milk; stir to blend.

Mix the baking powder, baking soda, and both flours together; blend into the buttermilk mixture.  Add the cherries and almonds, if using, and stir to mix in.

Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional Splenda, if desired.

Bake at 350 degrees for 10 to 15 minutes.