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.

Saturday, March 11, 2017


1 pkg (15-oz) refrigerated pie crusts or your own special sugar-free recipe for double crust pastry 

6 cups thinly sliced and peeled Granny Smith or other tart apples
3/4 cup Splenda Granulated
2 tablespoons white whole-wheat flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon fresh lemon juice

Preheat oven to 425 degrees.
Line a 9-inch pie plate with pastry; set aside. Roll out top pastry and cut air vents. Leave on board until ready to top the filling.

In a large bowl, combine the apples, Splenda, flour, cinnamon, salt, nutmeg, and lemon juice. Toss together until blended and all apples are coated. Place apple mixture into the crust in the pie plate. Place the top pastry over the filling, trim and fold the edge of the top crust under the edge of the bottom crust. Using fingers or a fork, flute the edges, sealing well. Brush the crust lightly with a small amount of water and sprinkle with a little Splenda, if desired.

Bake at 425 minutes for 40 to 45 minutes or until apples are tender and crust is a golden brown. To prevent excess browning, about 15 to 20 minutes into the baking, place foil rings around the edges of the crust.

Yield: 8 servings
Note: File Photo