Hello There.

Hi! I’ve started this blog to help people who are going through and struggling with being a caregiver to a parent, like me. And to put it out there no I’m not a professional in diabetes or doctor. My mother is a type 1 diabetic, and my father is a type 2. The doctors use to always tell me its not a matter of if it’s a matter of when I would develop diabetes, but about a year ago my mother was put in the hospital. We found out she had become unresistant to almost all her medicine. They told her she had to go to this weight loss program with this one doctor or she would die. So obviously she decided to do the program, because of my mom being legally blind they allowed me to do the program with her. The doctor put her on the Keto diet hoping it would pretty much restart her body into becoming resistant to her insulin and medicines again.

I decide to go full in with the diet with my mom to help her and be supportive. It’s been a life saver, my mom is doing amazing. She’s off of her u500 insulin and is now on Lantus (long acting insulin) and humalog (fast acting insulin) which is way better. She’s able to walk, and her asthma is better, well other then when its humid, and she actually has energy instead of always wanting to sleep and feeling sick all the time. Which feels like a miracle since for the past 5 years we never knew is something bad would happen and she spend most days back and forth in the hospital.

Another miracle was that we both lost a lot of weight. I’ve always struggled with weight loss, and so did she. people would always think because I was big it must be because I eat to much or to much junk and sweets. Which in reality was I ate healthy and working out on and off through out the years. We barely ever had sweets in the house since both parents where diabetics. The problem was we ate carbs. My mom always made pasta, rice, and bread. Which comes from her culture being from Chile. They always ate pasta and bread, which was ok for them. In Chile they walk a lot so eating pasta and bread didn’t affect them for the most part.

I’m happy that I started this program with my mother, because it’s saved not only my mothers life but mine. It’s helped me a lot with my health and how I feel. So I hope maybe my blog will help others. I’m going to mostly be blogging about Diabetes, and Keto recipes.

Featured post

Peanut Butter Cup (Keto Style)

If you are like me, then your favorite candy is peanut butter cups. I don’t usually eat a lot of candy, but these where always my down fall. I don’t know but it was just something about the peanut butter and chocolate mixed together that tasted so delicious. I always looked forward to Halloween, nut just because fall is my favorite season, or the fact that I got to watch Hocus Pocus at least 5 times during this time. It was also because I got to eat peanut butter cups, not the Reese cups, but the off brand ones. I know I’m weird. Everyone always loves Reese, but I actually loved the off brand more.

As you may know going onto Keto there’s no sugar, which I thought that meant no more of my favorite candy. Then I started hearing about Fat bombs. I looked at a few recipes, and there where a lot of butter cup fat bombs. I was instantly happy knowing I wouldn’t have to give up my childhood favorite candy. And they turned out better then I thought. They are sugar free, and makes you feel better knowing you made them yourself instead of just buying at the store. At least for me it did. They do taste a tad bit different, but not enough to make a difference really. I love making these, and my mom who I’ve said before isn’t a big fan of chocolate likes them as well. She likes it better then I make the dark chocolate ones rather then when I add almond milk (which makes sense since her stomach can’t handle almond to well).


Unsweetened Cocoa powder


Coconut oil (with mct oil *optional*)

No salt and No sugar peanut butter

Almond milk *Optional*


Melt the coconut oil in a cooking pan, Then add the cocoa powder, splenda, and almond milk if you choose to add. Mix until everything looks smooth and not clumpy. Then in a cupcake pan fill it up not even half way. Then put the left over chocolate in a bowl or in another pan you can melt the peanut butter. All you do is put the peanut butter in a pan heat it up until its a little liquid. If you want it sweet add some splenda, and mix until smooth just like the chocolate. Pour it into the cupcake pan covering the chocolate. Then with the left over chocolate fill up the rest of the pan. Place then in the freezer for about 30 minutes to an hour, then you can put them in the refrigerator and are ready to eat.

There you have it tasty peanut cups. The reason I didn’t add measuring to the instructions is because this is mostly what you like. I’ve tried recipes, and either they where to sweet or not sweet enough. and it depends on if you want to make a big on or mini ones. Which I prefer the big ones, but I always make mini since I have to make them last for a while and my whole family eats them. Hopefully you all enjoy them, and please let me know how they came out for you.

Simple and easy Cauliflower English Muffins.

I’ve been trying to find new recipes to keep it interesting. So I started looking up new ways to cook cauliflower and keep everything keto friendly. As usual google was my friend, and I found this cauliflower English muffin. Which looked and sounded so delicious. Since we are always eating cauliflower in my house I thought why not try spice it up a little.

Like I said we eat cauliflower almost every other day. If its not rice, mashed, put into soup (riced) ,or tortillas. So when I found this new way of making it I was excited. It’s pretty much the same thing as the tortillas minus the flour and onions, and adding cheddar. Which is always a plus for me. The only down fall to the prepping was the fact that we don’t have the best blender nor do we have a fancy food processor. So I Just did it the old fashion way. Chopped and blended it in small portions which works, but I suggest buying a food processor. Which is on my Christmas list this year, or maybe wedding registry *cough cough*

Anyway, here’s the recipe for this delicious keto friendly cauliflower English muffin. It took me about 15 minutes to cut and blend the cauliflower, but I believe they said the prep time was 5 if you have a food processor. Keep in mind I always make more then what they say, since I also cook for my mom, dad, fiance (when he comes over), and sister (when shes home visiting) and most of these recipes are for 1 or 2 people.


2 fresh cauliflower (chopped and blended)

1 cup of shredded cheddar.

3 large eggs.

Pink sea salt (Himalayan) to taste.


Chop the cauliflower, put it in a blender or food processor. In a towel or cheese cloth squeeze and drain all the water out. Then in a bowl add the cauliflower and the other ingredients, and mix it together. On a oven sheet put parchment paper. Put the cauliflower muffin in a circle shape. Preheat the oven at 350 °, then cook until it looks a little brown, but not burnt.

You can eat it with hamburger.
Or for breakfast with eggs and bacon.

And there you have it. A tasty cauliflower English muffin. Please let me know if you make it, and how it turns out. Hope you enjoy.

Avocado Brownies.

I’ve been looking for a brownie I could make without flour and was keto. My mom’s stomach hurts whenever I make anything with Almond flour, and shes not the biggest fan of coconut flour. So When I found this recipe I was excited to try it. Of course I tweaked it a little then the recipe I found, but in the end we all ended up loving it. Which says a lot since my mother doesn’t really like chocolate to much.

Being on keto for almost a year I’ve found different way to give my mom and I the things we miss. For example my favorite candy is peanut butter cups, which have way to much sugar and carbs so I found a keto version. My mom loved and missed bread, so I kept finding and making different keto recipes until I finally found one she liked. So when I started craving brownies I made a few different ones until I finally found one with no flour of any kind, and one that everyone would like.

This recipe is easy and quick to make. It takes maybe 5 minutes to prepare, and about 20 minutes or so to bake. You’ll be shocked to see that it actually taste, looks, and feels like a normal brownie. Now I will say it is more like a dark chocolate brownie, but I love dark chocolate. Maybe I’ll find a recipe that has almond milk in it or something to make it less dark and more milky. For now this is the recipe of the Avocado Brownie that I’ve found so far.


5 large eggs

2 avocados (mashed)

1 stick of butter (melted)

6 tbsp. unsweetened peanut butter

2 tsp. baking powder

1 cup of splenda

2/3 cup unsweetened cocoa powder

2 tsp. vanilla extract

Pink sea salt (Himalayan salt) to taste


Mash the avocado in a big bowl, then add all the other ingredients. Using a electric beater to mix all the ingredients together until it looks smooth or like brownie batter (you can also put everything into a blender). Preheat the oven to 350. Spray a little bit of coconut oil in the cake pan (you can also use butter), then pour the batter. Cook for about 20 minutes or you can check them with a toothpick to see if they are ready.

Then there you are, with tasty avocado brownies Hope you all enjoy it and please tell me how they came out and if you like them.

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