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.
Ceren says
What, if any, are your dietary restrictions? I follow the paleo diet since everything else makes me feel bloated and gross!
Are there foods you are not allergic to that you avoid? Sugar (all forms)
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Comfort food! For those days when you’re TIRED of the fact that you can’t just curl up with a bowl of mac and cheese and drink warm tea on your couch while it’s raining outside.
Of the cookbooks you own, which sections do you find yourself using most frequently? Your dessert recipes
What is your definition of “healthy food”? Paleo
If you could ask for one thing in a cookbook, what would it be? Paleo, paleo, paleo – all your recipes are so delicious, but I’m really not smart enough in the kitchen to substitute out the few non-paleo items you have.
Thanks for everything Elana!
Joanna Snyder says
It would be wonderful if you could find a great recipe for almond bread that could be made in a bread machine. When I decided to try being GF to see if it helped my sinus congestion and arthritis (it helped both) I bought a new bread machine and started making Pamela’s and Bobs Red Mill packaged mixes but I’d rather have less carbohydrates and more protein.
I’ll be looking forward to your next effort.
Karen says
Hi Elana! So excited to see a new cookbook from you!
1. Alergic to gluten, soy, and dairy
2. I don’t eat meat, and I try to eat as little grains as possible…(some days are better than others) you are my hero for going completely grain free. I don’t have that much will power!! You’ll outlive us all!
3. Main dishes. it’s soooo easy to find awesome gluten free desserts. Everything is all about desserts, thousands of websites and cookbooks are all about how to make your favorite desserts gluten free – and thank you all for those! I do not want to sound ungrateful! I think your almond flour desserts are the most healthful of them all, and THANK YOU SO MUCH! But now I need to stop making desserts. I feel like I eat the same 7-8 things for dinner every day. I never know what to make for dinner but the same stuff I always make. Would love to have dinners with a few ingredients that kids will eat!
4. Both main dishes and desserts. sides are easy and not rocket science.
5. Eating healthy to me means eating what’s best for your body, and not eating what makes YOU feel junky. I think it can be very simple…eat mostly plant based, as many vegetables as possible, as fresh as possible, eat a variety of different foods, everything in moderation,as little animal products as possible, avoid food that comes in a box or a can. Avoid foods that contribute to an acidic atmosphere. Every body is different. If you really pay attention to what’s going on when you eat certain foods, your body will tell you what’s good for it. (and ignore it when it says “chocolate chip cookies” a little too often :)
6. Less ingredients. When I see a recipe that has 20 ingredients, I know I have to go to the store to buy half the stuff, and it’s going to take 2 hours to prepare dinner, so I get overwhelmed and I make spaghetti and a salad. I’m so bored of the stuff I make. But I don’t want to spend 2 hours on dinner.
I want it all of course! I want easy, fast, and healthy! That kids will gobble up :)
Good luck! Can’t wait to see what you come up with. You are a genius and I don’t know what I would have done had it not been for your books.
THANK YOU!!!
Randi says
Thanks for asking! I stay off white flour/wheat and corn, and white sugar. Woulld love more baking recipes with xylitol, stevia, coconut palm sugar or lakanto instead of agave. And most would like simple and easy lunch and dinner recipes and vegetable dishes. Also prefer coconut flour recipes instead of almond flour, as find almond flour can put the weight on. I have your first cookbook and love it! One pot meals would be great, too, as a number of others mentioned. (I don’t have crockpot, so not those, more like casseroles, stews, etc.) Seafood recipes would be great, too, thanks!
DanaN says
1. Restrictions: Peanuts, dairy, all grains, soy, and eggs.
2. Avoid: Try to minimize sugar.
3. Recipes: Absolutely anything!
4. Cookbook sections: Entrees and baking.
5. Healthy food: Something similar to Paleo/Primal.
6. One thing: Photos.
I have your first book and love it. My daughter and I are so grateful that we found you. Thank you for all the delicious recipes!
Elana Daley says
Hi Elana-
I have a caseine allergy so I would love to learn how to use alternatives. I do not use soy products as I react to them similarly as dairy.
It would be divine if you would put together a gluten free/dairy free meals for the jewish holidays cookbook. Desserts included.
I make the carrot kugel (with some changes) for Passover annually and it’s always a hit. Nobody believes me when I tell them it’s carrots.
A bread book would be great also.
Thanks!
Elana
Annie says
1. Gluten-free (low-to-no-grain), dairy-free, egg-free, soy-free, sugar-free. My daughter can’t do almonds.
2. I don’t have any food allergies – I follow this diet to manage an autoimmune disease. My daughter has many allergies, though, so her diet is more restricted than mine.
3. I would ditto the requests for budget-friendly one-pot meals and make-ahead snacks like bars. I appreciate recipes that help me spend less time in the kitchen. Ideas for meal planning and “cooking once, eating twice” would be awesome. I also ditto the great suggestion for focusing on seasonal eating, as that’s something I love to do but sometimes get stuck in a rut and realized I haven’t shifted with the season.
4. I don’t use many cookbooks because of our dietary restrictions. I find a lot of recipes online because it seems there are a lot of bloggers who eat like we do.
5. Food that lifts me up. Food that gives me energy, doesn’t bog me down. Food that is nutritionally dense, so I get a good bang for my buck. Pastured, organic, local, etc.
6. If I could ask for anything, I’d ask for a book that reflected the way my family eats, so I could give it to family members and say, “this is how you can cook for us!”
Barbara A. Goldstein says
Dear Elana, thank you for all the work you do towards making
healthy, gluten free food.
Your book would be in my low carb, healthy food collection,
if you used sweeteners that were NOT honey or agave….
These sugars stop me cold. I cannot have them, I am diabetic.
They really raise my bood glucose. Erythritol, Stevia, and
Splenda are fine.
I have tried your almond flour matzo balls, very good idea.
In fact your recipes are very delectable looking.
I always regret that I cannot make them.
carmen butler says
Barbara A. Goldstein,
Have you tried the Chive Pepper Muffins from her Gluten-free cupcakes book, page 89? They are to die for and do not raise my sugars any more than nuts do. I mean it – these things are so good. I think they would make great little sandwiches if I could convince the guys to let me have leftovers once. Another great one is the Garlic Cheddar Muffin from the same book. I have been insulin dependent for several years. The cracker recipes from the first book work well for me too because there are no sweeteners. I do not make them as often, though because I just eat way too many of them if I do. Hope this helps.
Jenn says
The first thing that comes to mind not living in the US (i live in Canada) is the availability of some of the ingredients. It would be helpful to have recipies with more widely available products or have substitution suggestions (yacon syrup) if possible.
Sheila says
I pick up cookbooks that are gluten free, dairy free, low natural sugar (honey, agave, maple syrup) and mostly soup, salad, entrees, less dessert but still in existence! :) I LOVE your cookbooks and blog! Thank you for introducing healthy gluten free to the world!