This is a post about you, not me. Along those lines, I have some questions, I want to get to know you better. To find out what you like, and also what you need.
Why? I’m thinking of writing another cookbook. For the past ten years, I’ve had cookbook writing on the brain. And in the past four years I’ve created two of them. Now, I’m entertaining the idea of writing a third book. If I do, I’d like it to be of benefit to my readers. So here are my questions:
- What, if any, are your dietary restrictions?
- Are there foods you are not allergic to that you avoid?
- Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
- Of the cookbooks you own, which sections do you find yourself using most frequently?
- What is your definition of “healthy food”
- If you could ask for one thing in a cookbook, what would it be?
Feel free to answer all of the questions above, or just a couple. I’m really looking forward to hearing from you, and getting to know you a little bit better.
I will (as always) read each and every comment left below and while there may be competing requests and wishes, I will do my best to incorporate them into my future projects.
Cindy says
No gluten, dairy, soy & low carb.
Desserts, breads, anything really :)
I used both of your cookbooks, but tend towards the dessert sections as we keep meals very simple.
Healthy food is GF, DF and very low carb. As natural as possible.
I love easy, few ingredient recipes that tell me how to store and freeze for later use. Also would REALLY love nutrition information on each recipe.
Carolina says
Yay!–Another cookbook; I can’t wait.
I am celiac, and through lots of experimentation, and with the suggestion of my doctor, my diet is grain-free, low sugar, high raw (regarding produce) Paleo / GAPS. The only sugar I can eat at this point is raw honey (in moderation), and I stick to low sugar fruits and berries. I would love to see more recipes using stevia (my primary sweetener–I use the alcohol free extracts because the powders contain starches I can’t tolerate very well–maltodextrin, etc.). I also have to avoid nightshades, corn, all grains and “pseudo-grains”, all types of dairy (eggs are fine–no milks and cheeses, etc.) and peanuts (it’s super easy to substitute almonds and almond butter in peanut / peanut butter recipes, though). I use almond flour, coconut flour, coconut oil, coconut and almond milks, olive oil and sometimes a bit of sesame oil–no other flours, milks or oils.
To me, healthy foods are anti-inflammatory, wholesome, whole, seasonal, and as close to their natural state as possible–lots of fresh veggies and low sugar fruits with the highest quality, certified humane animal products and meats; that’s what works for me. It is also defined by a lack of highly processed, genetically engineered and highly refined “foods”, dyes, chemicals, etc. Organic is really important to me. I also believe in bio-individuality–what works best for one person may not benefit another as well, though we can all benefit from fresh, high quality whole foods, fresh air and reasonable exercise. I also feel that healthy eating should be a pleasure–a diet based on abundance and real food–not deprivation and calorie counting.
I would love to see you do a GAPS and / or Paleo inspired cookbook with lots of entrees and veggie recipes, as well as some updated baked goods recipes utilizing honey and stevia extracts (in my perfect world :))–I love your newer recipes which use honey and stevia (sometimes) in combination (keeping the use of honey to a minimum). And lots and lots of pictures, please. Thanks, Elana!
Emily says
I am gluten free, dairy free, refined sugar free (actually avoid eating sweets at all, including fruit.) I avoid night shades and I eat as much whole, non-processed food as possible.
I would recommend, simple recipes with few ingredients that are packed with nutrition, wholesome, and delicious…and don’t throw me into overload the second I look at them! (that’s actually one of the things I really like about your recipes – the simplicity.) I would also appreciate some creative on the go snack ideas/recipes. Maybe some soups and crock-pot recipes too. Thank You!
Mary Nagle says
Gluten free, dairy free. No additives or preservatives- fresh and home made.
I like cookbooks in a spiral binding so you can open it up flat and it stays open.
Savory dishes would be great and fruit desserts.
Amanda says
Hi Elaina!
I was diagnosed with several autoimmune issues (including Celiac Diesease) a few years back and decided to get very serious about changing my diet during that time. Since then, my family and I have decided to cut out ALL grains, dairy, soy, and any added sugar (the majority of the time). I usually leave out added sugar from recipes or replace with coconut sugar as a low GI sugar substitute. We also eat as strictly organic and local as we possibly can. No GMO’s and we eat only grass fed beef and buffalo, organic and/or free range chicken with no antibotic use, and some fish (as I have a high mercury level and many fish are contaminated, sadly).
I would love to purchase another cookbook from you…your books and blog were a lifesaver for myself and my family when we first embarked upon our diet change (they still are). Being able to make bread for my child again was amazing (and she would agree). I love your almond flour cookbook…love the format and the recipes. A “part two” would be great! I appreciate the different sections and variety of foods. I would love more bread recipes, entrees, and snack ideas. It is very difficult to send a packed lunch with my 9th grader that doesn’t become boring after a time. More “to go” ideas would be so welcome and very appreciated. We also need to incorperate more vegetables into our diet. Veggie entrees or side dishes would be wonderful as well!
I believe a good cookbook is easy to use and yields delicious results. Something that you obviously understand well.
Thank you for all the hard work you put into your recipes, your blog, and your cookbooks. Your efforts are more than appreciated! Looking forward to your next book! :)
Eliana says
How awesome that you want to hear the voice of the customer. I think its so thoughtful of you to consider our preferences.
1.What, if any, are your dietary restrictions?
Gluten/Soy free no artificial sweetneres. low glycemic.
2.Are there foods you are not allergic to that you avoid?
I avoid anything that is processesd or that has hormones or is GMO modified. (The lsst one is tough cause you can’t always tell)
I also avoid pork producsta and all shellfish.
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
Casseroles, sides desserts.Also marinades, rubs, sauces these help keep the food from being boring or making me feel I’m deprived. Holiday and ethnic recipes too. They are central to celebrations and need to be modified to accomodate dietary restrictions.
4.Of the cookbooks you own, which sections do you find yourself using most frequently?
Casseroles that freeze well, Side dishes, and veggies. I’m always looking simple, freezable options.
5.What is your definition of “healthy food”
Gluten/soy free. Nothing artificial, Meats/Dairy no hormones, grass fed. Fish wildcaught. Lots of fruits veggies and legumes. Plant based fats.
6.If you could ask for one thing in a cookbook, what would it be?
Nutritional breakdown that also includes exactly what constitues a serving. Many recipes say 4-5 servings but they don’t tell you the actual portion size. How many ounces or cups is a serving? Drive me nuts when I have to figure it out.
Thanks for listening!
cindy says
I would like to see a simple family cookbook. I try to pick out the best of every way to eat. We do a bit of paleo, a bit of vegetarian, sometimes vegan. Lots of veggies, grass-fed dairy, almond flour, ancient grains, and some meat too. Everyone always wants something different. How about recipes that make breakfast, the kids school lunches and snacks for running around easier. Dinner I can do, it’s the other areas that we tend to slip away from healthy on.
Marika says
I love you Elana! I would love to see your baking and snack recipes reworked without agave nectar. I avoid grains, soy,dairy, canola and vegetable oils and (try to) limit my sugar so I really love the newer recipes you’ve posted that don’t use agave. I basically try to follow an anti-inflammatory diet as much as possible. I love to bake with coconut flour and would love more of those recipes as well. I would totally buy your cookbook. Thanks for asking this question!
Elissa Flaumenhaft says
What, if any, are your dietary restrictions? I follow a Paleo diet, and I also keep kosher
Are there foods you are not allergic to that you avoid? Pork and shellfish
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Entrees and sides
Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees – beef, chicken, turkey and fish
What is your definition of “healthy food” Foods that contribute positively to your overall well-being – by removing free radicals, boosting metabolism and immunity, help balance blood sugar, etc.
If you could ask for one thing in a cookbook, what would it be? More ground beef recipes other than meatloaf and stuffed peppers!
Moriah says
First, you rick, girlfriend! Your recipes are wonderful and I really need to repurchase your first cookbook as I’ve nearly worn it out. Thanks for all you do!
I have a house full of GF/CF (7 of us) and 2 of us are type 1 diabetic (one since 4, me cuz of Lyme). I have so many sensitivities ir’s not funny but know how to adjust most recipes accordingly. Grain free is what my belly loves and honey/stevia/xylitol are the sweeteners are best for our bgls. (I reduce the agave amounts in your recipes by 25% and use these sweeteners w/added water instead)
With 5 kiddos and no energy left by mid-afternoon easy kid-friendly budget-friendly snacks, lunch box, and dinner recipes would be great. But I’ll buy and enjoy the 3rd book regardless.
Oh, I agree. Love pictures for every recipe :). Thanks!