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

Crockpot Chicken Fetticini * (GF Noodles)

8 oz Fettuccini
2 chicken breasts
¼ cup green onion, chopped
1 tsp garlic, minced
1 can stewed tomatoes, drained a little
1 T basil

1 cup heavy whipping cream
2 egg yolks
¾ cup parmesan cheese

Combine all but the last three ingredients into a crock pot. Cook on high for approx 4 hours. Shred chicken and add remaining ingredients. Cook on high for an additional 30 min. Serve over noodles.
Corissa Hansen, Indy
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