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.

Sunday, November 30, 2014


1/4 cup unsweetened cocoa
1/2 cup boiling water
1/2 cup Splenda granulated or comparable amount of Stevia
2 cups low-fat milk
1/2 tsp vanilla extract
whipped cream for topping, optional
ground cinnamon for garnish, optional

Place cocoa in a medium saucepan and whisk in the boiling water and Splenda. Using the whisk, stir in the milk and vanilla; heat through without boiling.

Pour into cups or mugs and top with a dollop of whipped cream garnished with a sprinkle of cinnamon, if desired.

Saturday, November 29, 2014


1 1/2 cups cold fat-free milk
1/2 cup unsweetened applesauce
1/4 tsp ground cinnamon*
1 pkg (4-serving size) vanilla-flavored sugar-free instant pudding mix

In a bowl, combine the milk, applesauce, and cinnamon; add the dry pudding mix.

Beat the mixture slowly on the lowest speed of electric mixer until well blended, approximately 2 to 3 minutes.

Pour mixture into 4 individual dessert dishes and let set 5 to 10 minutes or until firm.

Garnish with a dollop of whipped cream, if desired.

May use as little as a pinch of cinnamon to suit your taste. But remember, cinnamon is a blood sugar stabilizer.

Note: File Photo

Wednesday, November 26, 2014


1 pkg (1.25-oz) taco seasoning mix
5 tbsp Splenda or Stevia Granular
2 tsp ground cinnamon
1/4 tsp cayenne
1/4 cup fresh orange juice
2 cups pecan halves

Preheat oven to 350 degrees.
Line a 15 x 10 x 1-inch baking pan with aluminum foil; spray with nonstick cooking spray and set aside.

In a small saucepan, combine 1 tablespoon of the taco seasoning, 4 tablespoons of the Splenda or Stevia, the cinnamon and half the cayenne; mix together well. Stir in the orange juice and bring to a boil over medium heat.

Remove pan from the heat and stir in the pecans. Pour the mixture onto the prepared baking pan; spread out evenly.

Bake pecans at 350 degrees for 15 minutes, stirring once about halfway through.

While pecans bake, in a small bowl, combine the remaining taco seasoning, remaining Splenda or Stevia, and remaining cayenne; mix together well.

When you remove pecans from the oven, place in a medium-size bowl. Add the spice mixture and toss to coat all the pecans. Return to the baking pan.

Place back into the oven and bake another 5 minutes, stirring once. Allow to cool completely before serving or placing in an airtight container to store briefly.

These make great snacking party foods or placed in a decorative jar or container they make a great gift for diabetics.

Tuesday, November 25, 2014

Recent Poll Results

The results of our latest poll are as follows:

25% of respondents say they only serve regular desserts on the holidays.
25% of respondents say they only serve diabetic desserts on the holidays.
50% of respondents say they serve both types of desserts on the holidays.

Saturday, November 22, 2014


  • 1 package (2-layer size) sugar-free yellow cake mix
  • 1 package (4-serving size) sugar-free vanilla instant pudding mix
  • 1 cup canned pumpkin
  • 1/2 cup canola, olive, or coconut oil
  • 1/2 cup water
  • 3 eggs
  • 1 1/2 teaspoons ground cinnamon 
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Preheat oven to 350°F. 
  • Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
  • Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
  • Frost with a sugar-free vanilla or cream cheese frosting. Or lightly sprinkle with powdered sugar.
  • Note: This recipe is one from McCormick's spices that I changed into a sugar-free recipe.

Friday, November 21, 2014


2 tbsp pine nuts*
1 1/2 lb fresh asparagus, tough ends trimmed
2 tbsp extra-virgin olive oil
1 tbsp loosely packed slivered lemon zest
1/2 tsp kosher salt to taste
Freshly ground black pepper to taste
Lemon wedges for garnish, optional

Preheat oven to 425 degrees.
Oil a 13 x 9-inch baking dish; set aside.

In a small skillet, toast the nuts, shaking the pan several times, for 12 minutes or until golden. Transfer to a small dish and set aside.

Place asparagus into the prepared baking dish. Sprinkle with the oil, lemon zest, and salt, turning asparagus until evenly coated with the oil. Place in oven and roast for 15 to 20 minutes until tender, turning a few times.

Season asparagus with pepper and transfer to a serving platter. Sprinkle with the nuts and garnish with lemon wedges, if desired. Best served warm to hot.

Yields: 4 to 6 servings.

*May substitute almonds.

Thursday, November 20, 2014


These stuffed mushrooms are an acceptable appetizer for diabetics.

3 slices bacon, fried, drained well on paper towels, crumbled
1/2 brick (8-oz size) low-fat cream cheese
4 tbsp grated Parmesan cheese, divided
3 drops Worcestershire sauce
2 twists freshly ground black pepper
1 lb mushrooms, stems removed

Preheat oven to 350 degrees.
Very lightly spray the bottom of an 8-inch square baking dish or pan; set aside.

In a mixing bowl combine the bacon, cream cheese, 2 tablespoons of the grated Parmesan cheese, Worcestershire sauce, and pepper until blended.

Stuff the filling into the mushrooms and place in the prepared baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

Bake at 350 degrees for 25 to 30 minutes until the filling is a golden brown.

Sunday, November 16, 2014


  • 1 tablespoon olive oil
  • 1 pound turkey sausage*, casing removed
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 3 (15-1/2-ounce) cans great northern beans, undrained
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach, washed and patted dry

  • In a large soup pot, heat oil over high heat. Add sausage, onion, and garlic, and cook 6 to 8 minutes, or until no pink remains, stirring frequently to break up the meat.
  • Add remaining ingredients except spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until thickened. Stir in spinach, and serve.

  • *Always read labels and be sure you are getting lean turkey sausage.

    This dish is just chock full of good for you foods and is perfect for diabetics. I got this healthy recipe from Mr. Food several years ago.

    Thursday, November 13, 2014


    2 cups fresh spinach, washed and torn
    1/3 cup toasted slivered almonds
    1 can mandarin oranges, drained
    Vinegar & oil dressing, to taste

    Toss spinach with the almonds and oranges to mix. Toss salad with the dressing when ready to serve.

    Yield: 4 servings

    Note: File Photo

    Poll Results

    Our latest poll regarded your use of sugar and sweeteners. The results are below:

    Use both sugar and artificial sweetener - 50%
    Use only artificial sweetener                 - 50%

    Friday, November 7, 2014


    1/4 cup Parmesan cheese
    2 tbsp butter, softened
    1 tbsp + 1 1/2 tsp olive oil mayonnaise
    1 tbsp fresh lemon juice
    1/8 tsp dried basil
    1/8 tsp ground black pepper
    1/8 tsp onion powder
    1/8 tsp celery salt
    1 lb tilapia fillets

    Preheat broiler.
    Grease broiling pan or line with aluminum foil.

    In a small bowl, mix together the cheese, butter, mayonnaise and lemon juice; set aside.

    Season the fish with the basil, pepper, onion powder, and celery salt.

    Arange fish in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Turn fish and broil another 2 to 3 minutes on other side. Remove from oven.

    Cover the fish with the cheese mixture only on the top side. Return to broiler and broil another 2 minutes or until the topping is browned and the fish flake easily with a fork.

    Yield: 4 servings

    Wednesday, November 5, 2014


    This diabetic-friendly recipe is from TOH.

    1 1/2 cups cold fat-free milk
    1 pkg (1-oz) sugar-free instant butterscotch pudding mix
    1/2 cup canned pumpkin
    1/2 tsp ground cinnamon
    1/4 tsp ground ginger
    1/4 tsp ground allspice
    1 cup fat-free (and sugar-free or low sugar) frozen whipped topping, thawed, divided

    In a large bowl, whip the milk and pudding mix together for 2 minutes. Let stand 2 minutes or until soft set.

    In a separate bowl, combine the pumpkin and spices; gently fold into the pudding. Fold in 1/2 cup of the whipped topping.

    Divide equally into 4 small serving dishes and refrigerate until serving time.

    Garnish each with a dollop of the remaining whipped topping, if desired. Sprinkle with some additional cinnamon. (Cinnamon is a blood sugar stabilizer.)

    Note: Adding a fresh mint leaf to the whipped topping adds a nice touch but is completely optional.


    I love apple butter and this Splenda recipe is tasty. A serving size is 1 tablespoon. This is an easy crock pot recipe that makes your house smell so good while it cooks.

    • 5 lbs of apples – peeled, cored and thinly sliced (suggest Jonathan, Golden Delicious or Ida Red)
    • 1 cinnamon stick
    • ½ teaspoon of salt
    • ½ cup SPLENDA® Brown Sugar Blend
    • ¼ teaspoon of nutmeg
    • ½ teaspoon of cloves
    • ½ teaspoon of allspice
    1. Stir all ingredients together in slow cooker. Cook on high for 4 hours.
    2. Remove and reserve cinnamon stick.
    3. Place apple mixture into food processor and process until smooth.
    4. Return mixture and cinnamon stick back to the crock pot and cook uncovered, on high, for about 4 hours or until mixture is thick and dark.
    5. Place in containers and store in refrigerator for up to 3 weeks or freeze for up to 3 months.

    Tuesday, November 4, 2014


    1/2 gallon sugar-free lime sherbet
    1 (2 liter each) bottles diet 7 UP, chilled
    1 (2 liter) bottle diet ginger ale, chilled

    Combine the 7 UP and ginger ale; stir in the sherbet. Serve in a large punch bowl.

    Yield: Approximately 40 punch cup servings


    Our latest poll ask 'How do you control your diabetes?" I am pleased to say that no one said, "With medication only". 66% of respondents said they control their diabetes with medication and diet. 33% said their diabetes is out of control.