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 23, 2017


You may have noticed I have been posting a lot of "sweet recipes". I have been on a three-week fast so I've had sweets on my mind! The fast is over; now which recipe to make first!

5 cups fresh strawberries, halved*

1 large apple, peeled, cored, chopped**
1/4 cup Splenda Granulated
1 tsp vanilla extract
2 tbsp white whole wheat OR garbanzo bean flour

Preheat oven to 350 degrees. Combine strawberries, apple, Splenda, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.


1/2 cup white whole wheat OR garbanzo bean flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp butter

Combine flour, oats, almonds, nutmeg, and Splenda in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

Serve topped with whipped cream or sugar-free ice cream, if desired.

Note: File Photo