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.

Wednesday, April 19, 2017


1 cup + 2 tbsps white whole-wheat flour

6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Equal Sugar-Lite or Splenda Blend
1/2 tsp salt
1 cup low-fat milk
1 egg or 1/4 cup egg substitute
1/4 cup coconut or canola oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon

In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt. Make a well in the center of the mixture.

In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.

Note: File Photo

Note: Made these this morning when I didn't have regular oats or fresh blueberries. I used a very full 3/4 cup quick oats and 1 cup frozen berries. I also stirred the cinnamon into the mixture rather than sprinkling over the top. I also made 14 instead of 12 as I prefer eating a smaller size muffin per serving. Below is a picture of how these turned out.