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.

Monday, September 12, 2016


2 cups white whole wheat flour
1/2 cup all-purpose flour
1/2 cup garbanzo bean flour
3/4 cup Splenda Granulated
1/2 tsp salt
1 1/2 cups cold butter, cut into slices or cubed
3 cups Splenda-sweetened cherry pie filling
1 cup chopped pecans
1 cup "fake" powdered sugar*
4 to 5 tsp low-fat milk
1/4 tsp almond extract

Preheat oven to 350 degrees.
Line bottom and sides of a 9 x 13-inch baking pan with heavy-duty aluminum foil allowing it to extend over the sides by a couple of inches. Lightly grease the foil or spray lightly with nonstick cooking spray; set aside.

In a food processor, pulse the flours, Splenda and salt until combined. Add butter; pulse until crumbly. Reserve 1 cup of this mixture and press the remaining onto the bottom of the prepared pan. Bake at 350 degrees until lightly browned, 25 to 30 minutes. Remove from oven.

Spread the cherry pie filling over the crust.

Add the pecans to the reserved flour mixture and toss to combine. Sprinkle evenly over the pie filling.

Bake at 350 degrees until golden brown, approximately 40 to 45 minutes. Remove from oven and cool in the pan for 1 hour. Using the foil sides, gently lift bars from the pan to a flat surface.

Stir together the fake powdered sugar, 4 teaspoons of the milk and the almond extract. Add additional milk if needed to reach a drizzle consistency. Drizzle over the top of the pecan mixture.

Cut into 48 bars for serving.
*To make sugar-free powdered sugar:
Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Note: File Photo