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, January 16, 2017


Note: Diabetics should only make these if they think it will work for them. There is honey in this recipe. I have made notations on the Mix-INS!


  • 3/4 cup nut butter (peanut, almond, sunflower)
  • 1 cup rolled oats, old-fashioned or quick
  • 1/3 cup honey
  • 1/3 cup dried whole milk
  • 1 teaspoon vanilla extract

    • 1 tablespoon chia seeds or poppy seeds
    • unsweetened coconut, toasted or untoasted
    • mini chocolate chips (only if sugar-free)
    • diced dried fruits (I do not recommend dried fruit for diabetics - very high sugar content)
    • ground nuts
    • wheat or oat bran
    • crushed cookies or graham cracker crumbs (sugar-free)
    • sunflower or pumpkin seeds
  • Instructions

    1. In a large bowl mix together the nut butter, oats, honey, dry milk and vanilla.
    2. Using 2 cups total as your guideline, add in your mix-ins. If you are using chia seeds or poppy seeds, use only about 1 tablespoon as part of your mix-ins. Chia seeds especially can cause gastric distress if consumed in too large a quantity.
    3. Use your hands to blend and mix together all the ingredients. If the mixture is a bit dry, you can add more honey; add more oats if the mixture is a bit too sticky. This "recipe" is very flexible; consider it simply a starting point.
    4. Using your hands, two spoons or a tablespoon cookie scoop, portion the dough out to the size of ping-pong balls. Place on a parchment-lined sheet pan to rest and firm up for about 20 minutes.
    5. Store in an airtight container in the fridge for up to 2 weeks. These are great for breakfast with a glass of milk or juice.
    6. Yield: Approximately 2 dozen bites