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

Grasshopper Mint Pie

1 (8oz) cream cheese, softened
1/3c sugar
1 (8oz) Cool Whip, thawed
1c Keebler Grasshopper cookies, chopped
3 drops green food coloring
1 (6oz) ready made chocolate pie crust

1- mix cream cheese and sugar with mixer til blended. Fold in cool whip and chopped cookies and food coloring. Spoon onto crust.

2- Refrigerate 3hrs or overnight. Garnish with additional cookies, halved. Refrigerate leftovers...if you have any!
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