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.

Friday, March 6, 2015


1 lemon
1/2 cup Splenda Granulated
1 cup nonfat buttermilk
1/3 cup canola or coconut oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cup white whole-wheat flour, or whole-wheat pastry flour
1/2 cup garbanzo bean flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (unsweetened, not thawed) raspberries

Preheat oven to 400°F. 
Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Personally I make mine in regular size muffin tins. I believe large muffins are too much for a diabetic serving.

Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and Splenda in a food processor; pulse until the zest is very finely chopped into the Splenda. Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine flours, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Best served warm.