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.

Wednesday, October 1, 2014


2 cups white whole-wheat flour
1 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
2 cups Splenda Baking Blend
2 eggs, beaten
4 egg whites, beaten
1 1/4 cups canola or coconut oil
1 cup chopped pecans
2 cups no-sugar-added frozen strawberries, thawed, with liquid

Preheat oven to 350 degrees.
Spray 2 loaf pans with nonstick cooking spray; set aside.

In a mixing bowl, combine the flours, baking soda, salt, and cinnamon; add the eggs, egg whites, Splenda, oil, pecans, and strawberries. Stir just to moisten all the ingredients.

Divide batter equally between the two prepared loaf pans. Bake at 350 degrees for 60 to 70 minutes until a wooden toothpick inserted in the center comes out clean.

Note: File Photo