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.

Thursday, February 9, 2017


I first saw this recipe on The Seasoned Mom a few years ago. I redid the recipe to make it diabetic-friendly and to suit my taste. Cherry is one of my favorite fruits for desserts and I love coconut.

Serves: 12
  • 1 (20 ounce) can of crushed pineapple in its own juice (not drained)
  • 1 (21 ounce) can of Splenda sweetened cherry pie filling
  • 1/2 cup unsweetened coconut
  • 1 package of sugar-free yellow cake mix
  • 1 cup of pecans, chopped
  • 1 stick (1/2 cup) butter 
  • 1/2 tsp ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13-inch baking pan with cooking spray.
  3. Spread pie filling evenly into the prepared pan.
  4. Spoon pineapple with juice over the pie filling.
  5. Sprinkle the coconut over the pineapple.
  6. Sprinkle DRY cake mix evenly over the coconut. Sprinkle with chopped pecans.
  7. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
  8. Bake for 40-50 minutes or until golden. Serve warm.

Note: File photo from the original recipe.