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, August 15, 2015


If you are looking for a tasty diabetic treat this fall try these maple pumpkin pie bars. Remember this is a dessert, not a meal, so eat accordingly.

Nonstick cooking spray
1 box (2-layer size) sugar-free yellow cake mix
4 eggs, divided (or 1 cup egg substitute, if you prefer)
1/2 cup unsalted butter, melted
11/2 tbsp sugar-free maple-flavored syrup
1/4 cup Splenda Brown Sugar Blend
1 brick (8-oz) Neufchatel (low fat ) cream cheese
1 can (15-oz) pumpkin
1 pkg (3.4-oz) sugar-free vanilla instant pudding mix
1 tsp pumpkin pie spice
1/4-1/2 tsp ground cinnamon
1 carton sugar-free Cool-Whip, thawed

Preheat oven to 350 degrees.
Lightly spray a 9 x 13-inch pan with nonstick cooking spray.

Combine the dry cake mix, 1 egg (or 1/4 cup egg substitute), butter; press onto the bottom of the pan. Drizzle the syrup over all.

Beat the Neufchatel cheese, Splenda, remaining eggs, pumpkin, dry pudding mix and pumpkin pie spice with an electric mixer until blended. Pour mixture over the crust.

Bake at 350 degrees 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

Before serving, spread the Cool Whip over the top and sprinkle with the cinnamon. Remember cinnamon is a blood sugar stabilizer so go with the heavier amount if you enjoy the taste.