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.

Wednesday, July 1, 2015


Note: This recipe is fine for most diabetics but remember only 1 serving a day! The key to enjoying desserts is to eat them in small quantities. My aunt gave me this recipe years ago. After being diagnosed as diabetic I redid the recipe to make it diabetic-friendly.

1 box sugar-free yellow cake mix
1/2 cup coconut oil (or olive oil)
1 can (16-oz) mandarin oranges, drained (reserve some juice)
4 large eggs
1 tub (16-oz) frozen whipped topping, thawed (use sugar free or 1 g sugar per serving)
1 can (16-oz) crushed pineapple in its own juice, drained
1 large box instant sugar-free vanilla pudding mix

Preheat oven to 350 degrees.
Grease and flour 2 8" or 9" round cake pans; set aside.

In a mixing bowl, mix the cake mix, oil, oranges, and eggs together until well blended. Pour batter evenly into the two prepared pans.

Bake cakes at 350 degrees for 25 minutes or until a wooden toothpick inserted in centers comes out clean. Remove pans to a wire rack and cool cakes in pan for 5 to 10 minutes. Remove from pans and cool completely on the wire rack.

Mix the whipped topping, pineapple, and pudding mix together until well blended. Add a little of the reserved pineapple juice if needed to get to spreading consistency.

Place 1 cake layer on a cake plate and spread top with the whipped topping mixture. Top with the second layer then spread the remaining topping mixture over the top and sides of the cake.

Keep cake refrigerated until serving time and refrigerate leftovers.

Note: This picture is a file photo.