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.

Saturday, July 11, 2015


Today I had a "sweet" tooth and decided I needed to do something about it. It has been a couple of busy weeks and the cupboards aren't exactly loaded with "sugar-free" goodies. I found the following ingredients and made me a dessert. It is pretty good.

Note: I always use real butter but was out today and found this stick of margarine. My recommendation is real butter (always better for you than margarine). If you don't want to use that much butter, use half butter and half coconut oil.

1 box sugar-free yellow cake mix (2 layer size)
1 can pineapple* in juice (no syrup)
1 stick butter (see note above)

Preheat oven to 350 degrees.
Lightly butter a 9" X 13" baking pan.

Spread the pineapple with juice over the bottom of the pan.

Sprinkle the dry cake mix over the pineapple, evening out to equally cover the pineapple.

Melt the butter and drizzle overall.

Bake at 350 degrees 35-40 minutes or until lightly browned.

Serve topped with whipped cream.

Note: This is a dessert not a cake. You cannot 'frost' this dessert.

*I just happened to have chunked pineapple on hand. It worked out fine but next time just to see the difference I will try crushed pineapple. I will also sprinkle with some chopped pecans next time. I didn't think about them today.