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!

Tuesday, May 4, 2010

Autumn Carmel Apple Cake

1 Spice cake mix
1-1/4c apple sauce
3 eggs
1/4c veg oil

Topping:
1/2c butter
1-1/2c brown sugar
1/2c corn syrup
1/2c evaporated milk
1tsp vanilla

1 container of Cool Whip

Oven 350. Bake 40min.

1- Combine first four ingredients. Beat at med speed for 2min. Spread into 9x13 greased pan. Bake for 40 min, then poke all over with a fork.

2- in med. pan, combine butter, sugar and syrup. Bring to boil. Remove from heat.

3- Slowly add milk and vanilla. When smooth pour over cake.

4- Top with cool whip.
Elaine Lake

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