WELCOME TO DIABETIC ENJOYING FOOD

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.

Friday, August 21, 2015

EASY PEACH COBBLER

8 cups sliced fresh or frozen peaches
1/2 cup unsalted butter
1 cup Splenda granulated (or equivalent of your favorite sugar substitute)
1 cup white-whole-wheat flour (or equivalent of your favorite low/carb flour)
1 tsp ground cinnamon
1 1/2 tsp Splenda granulated

Preheat oven to 325 degrees.

Place the peaches over the bottom of a 9 X 13-inch baking pan or dish; set aside.

Using an electric mixer, cream the butter and 1 cup Splenda. Add the flour and mix together well. Sprinkle the mixture over the peaches.

Stir the cinnamon and 1 1/2 teaspoon of Splenda together in a bowl until well combined; sprinkle overall.

Bake at 325 degrees for 1 hour or until the topping is a golden brown.

Serve with sugar-free frozen yogurt, if desired.

Note: File Photo



Tuesday, August 18, 2015

CRANBERRY MUFFINS

1 1/2 cups white whole-wheat flour, sift before measuring
1/2 cup garbanzo bean flour
1/2 cup Splenda granulated
1 tbsp baking powder
1/2 tsp salt
1 cup coarsely chopped cranberries
1 cup low-fat milk
1/4 cup butter, melted
2 large eggs

Preheat oven to 400 degrees.
Grease 12 muffin cups with solid shortening or line with paper cups; set aside.

Sift the flours with half the Splenda, the baking powder and salt into a large mixing bowl.

Place cranberries in a small mixing bowl and toss with the remaining Splenda to coat well. Add to the flour mixture and toss again.

Measure the milk into a 2-cup glass measuring cup. Add the 1/4 cup melted butter and eggs; beat with a fork or small whisk until eggs are incorporated and all is well combined.

Make a well in the center of the flour mixture and pour milk/egg mixture into the well. Quickly stir with a fork just until moistened. Do not beat - batter will be lumpy.

Divide the batter evenly into the muffin cups, filling each about 2/3's full. Place on center rack in oven and bake at 400 degrees 25-30 minutes until golden brown.

Remove muffins from pan to a wire rack.

Note: File Photo









Tuesday, January 20, 2015

SOME NUMBERS ON DIABETES

These are numbers from 2014:

29.1 Million Americans have Diabetes - are you one of them? If so are you taking your meds, exercising and eating a healthy diet?

86 Million Americans have Prediabetes - are you one of them? If so are you doing everything the doctor tells you to take care of your health?

$245 Million is the annual cost in America of diabetes caused lost wages and diabetes medications.

Did you know that 1 in 4 Americans over the age of 65 have diabetes?

If you fall into either of the above catagories or if you have a family history of diabetes I suggest you pay attention to your health by eating a healthy diet, exercising - something as simple as walking will do, and faithfully take any medications your doctor prescribes. Complications from diabetes are serious but with proper meds and taking care of yourself you can live a normal life.

If you don't know where to start in changing your diet there are many healthy tasty recipes on this site.