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, March 29, 2011

Sweet Potato Muffins w/streusel topping (GF)

375 degrees for 15-20min

Muffins:
1 1/2 C GF Mix
1/2 C brown sugar, firmly packed
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
2 tsp grated orange peel
1 C mashed sweet potatoes
1/2 C Buttermilk
1 T molasses
2 eggs

Streusal: Combine below until crumbly texture

3T GF Mix
3T sugar
3/4tsp cinnamon
2T butter
Handful of GF Oats

1. Mix all dry ingredients with a whisk. (including orange peel)

2. Seperate bowl, combine remaining ingredients.

3. Combine two stirring until just moistened. scoop 1/3 C of mixture and drop into greased or lined muffins pan. Sprinkle streusel on top.

Bake. Cool slightly but best when eaten warm.

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