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!

Thursday, May 6, 2010

Pecan Pie

Oven 350. Bake for 30min with foil, then 20min more without.

1 pastry shell for pie crust, rolled out and put into pie dish. Cover the rim with foil to prevent overbrowning.

3 slightly beaten eggs
1c corn syrup
2/3c sugar
1/3c butter, melted
1tsp vanilla
1-1/4c pecans, chopped

1-Mix all ingredients together well, stirring in the pecans last.

2-Pour into crust and bake as directed above. Cool on a wire rack. Refrigerate within 2hrs.
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