DELIVERING DELECTABLE DISHES DAY & NIGHT!

My immediate family has dealt with lactose intolerance, IBS, auto immune disorders and fatal cancer. From Fall '09-Summer 2010 I went from running 1/2 marathons to not being able to get out of bed, plagued with intense headaches, exhaustion and more. With my family history and my own immune system comprimised I was motivated to take a bit of a journey to better health. Slowly I've made considerable changes, (I'm not always 100% vigilant), but I know these changes have helped me return to better health...FOOD CHANGES: I cut out gluten, cut out most dairy, cut down on the "white stuff"-sugar, white rice & flour, decreased the amount of processed foods consumed, drink green smoothies regularly, eliminated red meat and eat more vegetarian and vegan dishes...just to name a few!

I use gluten free (GF) pasta and either a whole grain blend by Nalani Brown or a mix from Kathy Taylor for most bread, cake and cookie recipes-they are awesome! (If you like Kathy's mix, email me to order her cookbook at ishagirlclub@gmail.com.)

GF mix can be substituted straight across for regular flour if you aren't cooking gluten free!

Hope you enjoy!

Saturday, May 8, 2010

7 Layer Tortilla Pie

Oven 400. Bake 40min. *Makes 2 pies

Layer One:
flour tortilla (8inch round)

Layer Two: (Combine and spread approx 3/4c onto tortilla)
2 cans pinto beans, drained/rinsed/mashed or blended
3/4c salsa
2 cloves garlic, minced
Sprinkle with cheddar cheese

Layer Three:
tortilla

Layer Four: (combine and spread approx 2/3c onto tortilla)
2T fresh cilantro, chopped
1 can black beans, drained/rinsed
1/2c tomatoes, chopped
1/4c salsa

Layer Five:
tortilla

Layer Six:
1lb ground beef, browned and seasoned with taco seasoning
Sprinkle with shredded cheese

Layer Seven:
tortilla with sour cream spread accross the top and a little cheddar cheese.

Serve with additional salsa, guacamole or sour cream.

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