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, October 14, 2014


Please note: This recipe contains a small amount of honey per muffin. You know your blood sugar so you make the decision whether or not to eat these. They should be fine for most diabetics.

3/4 cup white whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
2 tbsp wheat germ
1/2 tsp salt
1 cup grated carrots
1/2 cup raisins, optional
1 egg, slightly beaten
1 cup low-fat or fat-free milk
1/4 cup olive or coconut oil
1/4 cup honey
1 1/2 cups dry oats

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, spice, wheat germ, salt, carrots, and raisins- if using; set aside.

In another bowl, combine the egg, milk, oil, honey and oats; stir well and let stand 3 minutes.

Make a well in the center of the flour mixture. Add the oat mixture to the well and stir just until all is moistened.

Spoon mixture into the prepared muffin pans, filling each 3/4 full.

Bake muffins at 400 degrees for 18 to 20 minuts. Remove from oven and cool on a wire rack.

Note: File Photo