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, July 15, 2014


1 pkg (20-oz) precooked Italian sausage, diagonally sliced
1 cup chopped red onion
1 celery stalk with leaves, sliced
2 garlic cloves, minced
5 cups low-sodium chicken, beef, or vegetable broth
1 1/2 cups peeled, cubed potatoes
1 cup chopped carrots
1 small fennel bulb, chopped
1/2 tsp fennel seed
2 tsp Italian seasoning
Salt and pepper to taste
1 small head of cabbage, sliced
2 cups thinly sliced kale leaves with the tough stems removed
1 can (15-oz) cannellini beans, rinsed and drained
1 can (14 1/2-oz) diced tomatoes, do not drain
1/2 cup fresh grated Parmesan cheese for garnish, optional
1/4 cup sliced basil leaves for garnish,

In a Dutch oven or large saucepan, brown the sausage for 5 minutes; add the onion, celery and garlic.  Saute mixture for 5 minutes; drain any excess fat from the pot.

Add the broth to the pot along with the potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper. Bring the mixture to a boil, reduce heat and simmer, covered, 40 minutes or until the veggies are tender.

Stir in the cabbage, kale, beans and tomatoes; return to boiling and cook 15 minutes.

To serve, ladle soup into bowls and sprinkle with Parmesan cheese and fresh basil, if desired.

Monday, July 14, 2014


1 can (15-oz) low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup unsweetened cocoa powder
3/4 cup Splenda granular
1/2 tsp canola oil
1/2 tbsp unsweetened applesauce
1 tbsp fat-free milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar-free chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan or dish with nonstick cooking spray and line with parchment paper.

Place all ingredients except chocolate chips in a blender and blend until combined and smooth. Stir in the chocolate chips and walnuts and pour batter into prepared baking pan or dish.

Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pan on a wire rack. Cool completely before cutting into 16 squares.

Note: File photo without nuts

Friday, July 11, 2014


1 ( 1 to 1 1/2-lb) boneless pork tenderloin
1/4 cup water
2 tbsp tomato paste
1 tbsp orange juice concentrate
2 1/2 tsp chili powder
1/8 tsp salt
1 tbsp Splenda granular
1 tsp white vinegar
1 pkg (14-oz) frozen California-blend vegetables

Preheat oven to 425 degrees.

Rinse pork and set aside.

In a small bowl, combine the water, tomato paste, oj concentrate, chili powder, salt, Splenda, and vinegar; whisk until smooth.

Place pork in a foil-lined 9 x 13-inch baking pan; cover with half the glaze. Bake 15-20 minutes.

Remove pork from oven and cover with remaining glaze. Place the vegetables around the pork and bake an additional 15 minutes or until the vegetables are heated through and the pork reaches an internal temperature of at least 160 degrees.

Yield: 4 servings
Per serving: 180 calories, 9 g carbs, 29 g protein
Diabetic exchanges: 1/2 starch, 3 meat, 1 vegetable

Sunday, July 6, 2014


6 ears of corn, kernels cut off the cob
4 thick slices cooked ham, cubed
3 large eggs
1 1/4 cups low-fat milk
2 cups grated reduced-fat cheddar cheese
1/8 tsp ground nutmeg

Preheat oven to 400 degrees.

Place the corn and ham in a casserole dish that has been lightly sprayed with nonstick cooking spray.

In a medium mixing bowl combine the eggs and milk; beat until combined well.  Add the cheese and nutmeg to egg mixture.

Pour the milk mixture over the ham and corn.

Bake at 400 degrees for 25 minutes.

Friday, July 4, 2014


2 pkgs (4-serving size each) lemon-flavored sugar free gelatin
2 cups boiling water
1 1/2 cups cold water
2 tbsp lemon juice
2 cups assorted chopped red, yellow, and green bell peppers
2 tbsp sliced green onion

Completely dissolve the gelatin in the boiling water, stirring to be sure all is dissolved. Stir in the cold water and lemon juice.  Chill until slightly thickened.

Stir in the peppers and green onion.

Lightly spray a 5-cup mold with nonstick cooking spray; pour gelatin mixture into the mold.

Chill gelatin until firm, at least 4 hours. Unmold to serve.

Tuesday, July 1, 2014


1 bag (7-oz) baby spinach greens
1/2 cup whole-grain salad croutons
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tbsp Splenda Granular
5 slices bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Place spinach in colander; wash and remove stems and allow to drain well.  Place in salad bowl and add croutons.

Blend the vinegar, water, mustard, and Splenda together; set aside.

Cut bacon into bite-size pieces and fry over medium-high heat until crispy, stirring to crisp on all sides.

Drain off most of the drippings, especially if bacon was very fat. Add the onion and garlic; cook over medium-high heat for a couple of minutes while stirring.  Add the vinegar mixture and simmer for a minute or two. Pour dressing over the spinach; toss well.

Serve immediately.

Yield: 4 servings of approximately 5 grams each of protein and carbs