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!

Monday, August 16, 2010

Fruit Salsa and Cinnamon Chips **

Oven at 350 degrees
Salsa:
4 kiwis, peeled and diced
4 Fuji or Gala apples, peeled and diced
3 lbs frozen mixed berries (approx)
1/4 cup sugar
2 T brown sugar
6 T jam (any flavor-I used guava jelly)

Allow frozen fruit to thaw. Combine all ingredients well and allow to chill in fridge for at least 15min before serving.

Chips:
30 tortillas (welcome to make more, people like to eat these plain)
cinnamon and sugar mixed
butter or butter flavored PAM

Spray cookie sheet with PAM. Coat each tortilla with either butter or PAM spray and generously sprinkle cinnamon and sugar blend over. Use pizza cutter to cut tortilla into 8 triangles. Line triangles onto cookie sheet. Once cookie sheet is full, bake for 8-10min.

This recipe will serve approx 20-30 people! Enjoy!

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