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.

Monday, May 18, 2015


For this recipe I took an old favorite and made it diabetic-friendly. I love it and hope you will, too.

1 (9-inch) sugar-free whole-wheat pie crust, baked
1 cup cold fat-free milk
1 pkg (4-serving size) sugar-free instant French vanilla pudding mix
1/2 cup unsweetened flaked coconut
1 can (8-oz) crushed pineapple in its own juice (unsweetened), drained
Sugar-free whipped topping, thawed, for garnish

Beat the milk and pudding mix until thickened. Stir in the coconut and drained pineapple. Transfer mixture to the baked crust.

Refrigerate pie for at least 2 hours before cutting to serve.

To serve, add a dollop of whipped topping to each serving. If you want your pie to look really pretty, pipe the whipped topping around the outer edge of the pie next to the crust.

Yield: 8 servings
Without the topping: Approximately 200 calories, 26 g carbs, 3 g protein
Diabetic exchanges: 2 fat, 1 starch, 1/2 fruit

NOTE: This is a file photo from Bing.