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.
Lori Shoaf says
Thank you so much for your cookbooks! I love the recipes and how simple and very tasty they are. I would like to see more meat recipes, meaning turkey meat or hamburger meat. Smoothies would be wonderful, too. I am on a high protein, low carb diet. Your cookbook has really helped especially in the sweets department. Now I do not have to watch my famiy eat white flour goods. The almond flour recipes taste way better than white flour. So thanks again!
Cassie says
1. I can’t eat refined sugar, sugars that are too high on the glycemic index, or wheat/gluten.
2. I try to avoid dairy, but I eat it occasionally.
3. I find entrees, sides and dessert most useful.
4. I use the above most often.
5. Healthy food, for me, is food that is healthy for MY body. I think every one is different and has a different biological stamp, so to speak.
For me, it makes me feel physically good after I eat it, causes no inflammation in my body, is free of toxins, and has a range of nutrients.
6. Your gingersnap recipe. No, seriously—I like tabs. It sounds silly, but they make it easier to find stuff.
Zoe says
1. I am vegan and gluten free due to lactose intolerance and celiac.
2. I avoid anything with animal products and gluten:) I avoid eggs simply because I think they are yucky;)~
3. I like creative salads and savoury dishes.
4. When I reach for a cookbook, I mostly want to make things that are vegan versions of comfort food classics.
5. I think healthy food is food that uses little ingredients that are packed with nutrients and don’t leave you feeling too full. Like the food on your blog!
6. I would ask that you can make the recipes vegan easily. I notice you use a lot of eggs. Also, because you use so few ingredients, the recipes are hard to make vegan when they contain eggs. I notice that eggs are sometimes the backbone of your recipes which is sad for me when it looks so darn tasty and I want to try it.
Good luck on your future endeavours. I like reading your blog, and making the yummy desserts.
Faith says
1. Dairy free, grain free, egg free.
2. Sorghum and millet flours.
3. Bread, entrees, desserts.
4. Entrees and desserts.
5. A healthy food is whole food that promotes good health and well being – not full of additives or fat.
6. For the recipes to be written in order of ingredients used.
emily stone says
hi,
i am 63 yo, obese and a year ago found out that i cant eat wheat or corn, dairy. it was also recomended that i cut out nightshades and coffee. i couldnt do everything at once so started with going gluten free and corn free. have recently cut back 90% of dairy and decreased caffiene significantly and have tried to go as organic as my budget will allow. sugar is also a problem for me but i havent been able to give it up completely, though i have switched from diet sugar to agave. your website has been very helpful for me during this transition and i want to thank you for making your recipes and information availalbe to me. i also found that i have your cupcake book and got it before i went to your website. what i would really like to see in a cookbook or website is a recipe for almond milk yogurt. can you just use a starter from an almond milk yogurt or do you have to buy a special starter.i also like stuff that i can make quickly and is tasty.
good luck on your new book
Barbara Hanawalt says
I love so many of your recipes from your website. I’d like to see the ones that aren’t in a book be put into the new cookbook, such as paleo bread, new muffin recipes, etc. Also, I’d like more recipes for treats like cake and cookies with LOW to MEDIUM amounts of sweetness. I currently use your drop biscuit recipe from the almond flour cookbook as cookies– love them. Thanks very much. I’m already looking forward to your next cookbook!
Kim says
Lunches is a great idea. I often go with sandwiches for the kids cause they are too easy and well liked. The rest of our meals are healthier and grain free.
Fast Dinners with not too many ingredients would be another, I often have to cook in a hurry or reheat something precooked because my three kids are getting home and rushing off to practices, often we are out shortly after the bus and dont’ get home till almost 9 somewhere in there I have to feed them.
I try to avoid lactose so I can avoid taking pills to eat it…also grains in general…
it would be nice to have a meat/veggie pairing so I don’t have to think too hard, oftentimes the idea is the hardest part of dinner and I rarely make the same thing twice…
Also meat and fish other than chicken would be appreciated as I find it very difficult to find a well-raised chicken.
Thanks for asking
Ashley says
1. I follow SCD – no grains, no refined sugar, no starch, limited selection of dairy
2. I’m technically not “allergic” to any foods, but due to UC my gut is sensitive and therefore follow SCD
3. I’m am not a natural in the kitchen, so ALL recipes are helpful to me.
4. Baked goods/ desserts – because baking has to be so exact.
5. Non-processed, made from scratch, nothing “white”
6. I’ve always loved your researched resources and tips. (for example, you gave resources for almond flour and your tip was to not use a certain brand)
Very excited about whatever you create, I frequent your website often for recipes – thank you!
Nancy Morgan says
1. I eat Paleo b/c I can’t handle any grains of any sort. I can’t do dairy, soy, nightshades, and now am having problems with fructose.
2. I do “ok” with some Agave but would LOVE an equivalents chart so I could mix and match sweeteners because of my senstivity. I’ve also seen this concern often with others. People have such wide ranges with abilities to handle this.
3. I am very interested in recipes that will fill me up. This is an issue, with all my restrictions and as much as I LOVE sweet potatoes, I could really use more options. (but I’ll be more than happy with recipes WITH them!)
4. I read them all. I’m hungry for options.
5. Healthy would have to be chemical free, GMO free, and (usually) homemade.
6. an Equivalent/substitution chart. We all of such a variety of food issues, and, for me, I seem to add to these and hate to toss out a recipe idea b/c of an ingredient.
YOUR ALMOND FLOUR COOKBOOK IS THE BEST!!!!!!!!!!!!!!!! I will buy anything you put out. (Ok, so I didn’t buy the cupcake one, but it is b/c I don’t need any help eating more sweets–I’m wanting to get away from them, as most of us seem to be wanting to do. Not necessarily succeeding, but wanting to do!)
Nancy Morgan says
…and I can’t handle yeast.
BeckyS says
Celiac and type 1 diabetic
Entrees, sides, salads, one dish, lunch ideas.
I own both of your books, others that I have considered purchasing are mainly desserts, baked goods. A bit tough when trying to control weight and blood sugar levels.
Of the cookbooks that I own I find myself going to the grains section to discover new ideas to prepare GF dishes.
Healthy, gluten free, and sugar free, in season foods.