Hi & Welcome!

I started this blog as a result of being a type 2 diabetic, and finding through research, trial & error, and good advice, that I can keep healthy blood glucose levels and maintain a healthy weight and all the benefits that go along with that, simply by eating right and getting enough exercise. At this time, I am not taking any medications for diabetes, and I'd like to do whatever I can to keep it that way. I'm not saying medications are bad - actually there are some very good medications and combinations of medications out there nowadays to help treat diabetes very successfully, just that at this point in my life, the natural approach fits with my way of living, and is what I want. You should find something interesting to read here whether you're newly diagnosed, or a long-time sufferer of type 2 diabetes. I've experienced type 2 diabetes from many perspectives at this point. My great grandmother died of a stroke after suffering with type 2 diabetes for many years. My maternal grandma is still living with it at 84. My paternal grandma died at age 67, having lost a leg to diabetes. My beautiful mom died at the age of 62, having suffered greatly with type 2 diabetes, and my father is still going strong despite diabetes, at age 70. Then came me. I wish I had known back when my mom was still alive, all that I know about type 2 diabetes now. She might still be here with us. Hindsight is 20/20 -- but hopefully, with my newfound knowledge and my lifestyle changes, my 15 year old son will be able to avoid what appears to be the family curse. Enjoy reading...please contribute!! Cheers!

Monday

Congo Cookies (no sugar added)




These yummy little cookies make up quick and easy, and keep well in the fridge. You can be imaginative with these, too. Add something different you life, take away something you don't...just try to keep the wet to dry ingredients the same as the original recipe.

INGREDIENTS:
1 cup Splenda
1/4 c. butter
1/2 c. skim milk
2 tbsp. cocoa powder
1/2 c. peanut butter (natural, no sugar added)
1 cup rolled oats
1 cup unsweetened, shredded coconut
1 tsp. vanilla extract

Place butter, milk and cocoa together in a 2 quart saucepan. Heat until the liquid boils, stirring continuously. Remove from heat and stir in peanut butter, Splenda and oats. Stir in vanilla. Drop by teaspoonfuls onto waxed paper. Cool in freezer. Fill up your cookie jar with these easy to fix chocolate treats. Yield 50 cookies.

1 comment:

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