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

Pumpkin Bread

3c sugar
1c oil
4 eggs
3-1/3 flour
2tsp baking soda
1-1/2 salt
1tsp cinnamon
1tsp nutmeg
2/3water
1 (15 oz)can of pumpkin

Oven 350. 1hour and 15min.
1-Combine the oil, sugar and eggs

2- Mix dry ingredients in large bowl.

3- Combine all. (Alternating between water and oil combo)

4-Add pumpkin last
Aubrey Boardman, Lansing MI
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