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, August 30, 2014


1 1/4 cups white whole-wheat flour
1/2 cup all-purpose flour
1/2 cup garbanzo bean flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups Splenda Granular
1/2 cup Splenda baking blend
2 tsp baking soda
1 can (15-oz) no sugar added fruit cocktail
2 eggs

Preheat oven to 325 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

In a large mixing bowl, combine the flours, salt, cinnamon, both Splendas and the baking soda. When combined, add the fruit cocktail with juice and eggs. Mix together well.

Pour batter into the prepared baking pan and bake at 325 degrees for 45 minutes.

Before cake is finished baking, make the following topping:

1 cup fat-free evaporated milk
1 cup Splenda granulated
7 tbsp butter
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup unsweetened coconut, optional

Combine the topping ingredients in a saucepan; bring to a boil. Boil mixture 5 minutes. Pour topping over the hot cake.

Note: As with all desserts, do not go overboard in one sitting! Diabetics must always eat in moderation.