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!

Sunday, May 16, 2010

Caramel Brownies

1 (14oz) pkg. caramels
2/3 C evaporated milk
¾ C butter, melted
1 pkg. German chocolate cake
1 (6oz) pkg. chocolate chips

Directions:
Melt caramels with 1/3 C evaporated milk in the microwave. While this is melting, mix 1/3 C evaporated milk, ¾ C melted butter and German chocolate cake. Spread ½ of batter in 9x13 greased pan. Bake @ 350۫ for 7 minutes. Remove from oven and sprinkle chocolate chips on top. Spread caramel mixture over chocolate chips. Then drop remaining batter on top using small teaspoons and spread carefully to cover mixture (it will not cover completely). Bake @ 350۫ for another 15 minutes. Let cool, best if done overnight in the refrigerator.
Brett Roberts, Indy
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