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, May 5, 2015


1/2 cup white whole-wheat flour
1 cup unsweetened flaked coconut
1 cup raw oats
1/2 cup firmly packed Splenda Brown Sugar Blend
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups very ripe bananas, mashed
1/2 cup low-fat or fat-free sour cream
4 large eggs
1 box sugar-free yellow cake mix

Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan; set aside.

In a medium mixing bowl, combine the flour, coconut, oats, Splenda, and pecans; mix together well. Using a pastry blender or two knives cut the butter into the mixture until crumbly. Set aside.

In large mixer bowl, combine the bananas, sour cream and eggs, blending until smooth. Add the cake mix and beat for 2 minutes at high speed.

Spread 1/3 of the cake batter into the bottom of the prepared tube pan; top with 1/3 of the crumb mixture. Repeat layers two more times, ending with the crumb mixture.

Bake at 350 degrees for 50 to 60 minutes until a wooden pick inserted in center comes out clean. Cool in upright pan for 15 minutes then remove from pan to serving plate with crumb side up to continue to cool completely.