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!

Friday, March 11, 2011

Leslie's Apple Pie

6-8 tart apples (I always use Granny Smith)

1 cup sugar
2 tablespoons flour or corn starch
1 teaspoon cinnamon
dash of nutmeg
2 tablespoons butter

Combine sugar, flour, spices, and salt and mix with the apples. Fill the crust lined pie pan with the apple mixture and dot the top with the butter. Place on the top crust, crimp the edges, and sprinkle top with additional sugar. Cut slits in top. Bake at 400 for 50 minutes. Watch so the edges of the crust doesn't over bake. Cover edges with foil if necessary.
Leslie Louthain
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