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 27, 2016


Nonstick cooking spray
3/4 cup pecan halves
3/4 cup walnut halves or whole unsalted peanuts
1/2 cup whole blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda Granulated
1/2 tsp ground cinnamon

Preheat oven to 300 degrees.
Spray a 15 x 10-inch baking pan with nonstick cooking spray.

Combine the nuts in a mixing bowl and add the egg white; toss to coat all the nuts.

Combine the Splenda and cinnamon in a small bowl or cup; sprinkle over the nuts. Toss nuts to coat well. Spread out in one layer on the prepared baking sheet.

Bake at 300 degrees for 30 minutes or until the nuts are toasted. Stir every 10 minutes during baking.

Transfer to waxed paper to cool. May be stored in an airtight tin.

Yield: 8 servings
Per serving: 210 calories, 5g protein, 5g carbs, 1g sugar

Note: This is a file photo