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.

Tuesday, January 24, 2017


Yes, this recipe has miniature marshmallows. If you cut this recipe into 24 brownies, you will get about 1 gram of sugar per brownie from the marshmallows in this recipe.

3/4 cup salt-free butter*
1 1/2 cups Splenda Granulated
4 large eggs
1 cup white whole wheat flour
1/4 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup miniature marshmallows (see marshmallow information above), optional
1 cup sugar-free chocolate chips
3/4 cup chopped pecans (or walnuts)

Preheat oven to 350 degrees.
Lightly oil a 9x13-inch baking pan; set aside.

Cream butter and Splenda together; beat in the eggs.

Combine the flour, cocoa, baking powder and salt; mix together well. Beat mixture into the butter mixture. Fold in the marshmallows, chocolate chips and pecans.

Spread batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until set in the center.

Cool before cutting into 24 brownies.

*May substitute 1/2 cup butter and 1/4 cup coconut oil

Note: File Photo