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, March 7, 2017


Note: This is a bread item so please consider that in your meal plan! I also recommend using 1/3 cup dried cranberries rather than 1/2 cup.

2 1/2 cups white whole-wheat flour

1/2 cup all-purpose flour
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1 tbsp grated orange peel
6 tbsp butter
1/3 cup Splenda granulated
3/4 cup low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts

Preheat oven to 425 degrees.
Spray a large cookie sheet with nonstick cooking spray.

In a large bowl, combine the flours, cream of tartar, baking soda, salt, and orange peel; cut in the butter using a pastry blender until the mixture is crumbly. Add the Splenda and the milk to the flour mixture. Stir just until the ingredients are moistened. Stir in the cranberries and the nuts.

Pat out the dough to about 3/4-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch biscuit cutter. Place scones on the prepared baking sheet.

Bake for 12 to 15 minutes at 425 degrees or until the scones are lightly browned.

Yield: 14 scones 

Note: File Photo