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.

Tuesday, May 13, 2014


2 large eggs, slightly beaten
2 cups shredded zucchini
1/3 cup whole-grain bread crumbs
1/3 cup chopped onion
1 tsp salt
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 lbs lean ground beef
2 tsp Splenda brown sugar blend
2 tbsp ketchup
1/2 tsp prepared mustard

Preheat oven to 350 degrees

In a large bowl, mix the eggs, zucchini, bread crumbs, onion, salt, oregano, garlic, pepper, and ground beef together until well blended.  Press the mixture into a 9-inch deep dish pie plate.

Bake 35 minutes.

While meatloaf bakes, prepare the topping by mixing all the ingredients together in a small bowl; set aside.

After the meatloaf bakes for 35 minutes, remove from oven; pour off any drippings.

Spread the topping mixture over the meatloaf; return to oven.

Bake another 10 to 15 minutes until cooked thoroughly. Remove from oven and allow to stand 5 minutes before cutting into serving-size pieces.

Note: This meatloaf can be baked in a traditional loaf. The pie plate method allows the meat to cook quicker.