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, May 20, 2017


1 cup Splenda granulated

1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
2 eggs
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
1/2 cup low-fat sour cream
2 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Using a large spatula or wooden spoon, mix the Splenda with the oil and applesauce until creamy. Add the eggs and beat together well.

Combine the two flours with the baking soda and salt; add to the egg mixture and blend together well.

Add the bananas, sour cream, and vanilla extract; stir until well blended. Stir in the nuts.

Divide batter equally into 18 muffin cups that have been sprayed with nonstick cooking spray.  Bake at 350 degrees approximately 25 minutes or until a wooden toothpick inserted in the center comes out clean.

I was out of pecans so these don't have nuts but they are still very tasty.