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
What, if any, are your dietary restrictions?
–none medically required
Are there foods you are not allergic to that you avoid?
– mostly wheat, dairy and sugar (about 80% of the time).
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
– I always look for cookies and adapt cake and cupcake recipes into cookies
Of the cookbooks you own, which sections do you find yourself using most frequently?
– cookies, bars
What is your definition of “healthy food”
– low carb, high protein, high fiber, low sugar
If you could ask for one thing in a cookbook, what would it be?
– use of honey and coconut flour and fruit (like bananas or apples)
MES says
What, if any, are your dietary restrictions?
Soy, Gluten.
Are there foods you are not allergic to that you avoid?
Additives, Preservatives, Pesticides, Herbicides, Pasteurized Dairy, feed lot animal foods, Sugar, Fructose (Agave, Corn Syrup), Corn and corn products, GMOs., beans & legumes (including peanuts), Refined & Processed Oils.
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
All of the above. If I had to narrow it down, I would say salads and entrees. Soup, stews & casseroles for fall/winter and salads as entrees for summer meals.
Of the cookbooks you own, which sections do you find yourself using most frequently?
Entrees
What is your definition of “healthy food”
Wild, Organic, local/seasonal, whole foods – a good deal of it Raw and unprocessed. Wild, pastured/grass fed animal foods.
If you could ask for one thing in a cookbook, what would it be?
That it meet the above dietary requirements!
Kenna says
Paleo. Practical. Portable.
Paleo: I wouldn’t use the term paleo because people focus on terms as a fad or diet and there is a mental block. However, a lot of people with allergies to food were paleo before it was cool. I am finally cool. :)
Practical: I need to prepare for my week on Sunday. I must have the ability to create nutritious meals, with few ingredients or at least easy to find ingredients, because I am gone Monday through Friday 5am until 8pm. The recipes I prepare should be easily doubled or even cut in half so I am not stuck with the same meal for days at a time.
Portable: Being prepared for my week is mandatory when I can’t just stop at a restaurant and pick something up like everyone else can. The meals I prepare need to stack neatly in the fridge in my serving size containers so they can go with me to work and hold up well when they are reheated.
Maybe something that I am looking for is a plan of sorts. How do I plan for the week ahead of me? How will my food hold up for the week? Is the freezer an option? I am going to invest in a Wok this weekend to make stir fry, so perhaps a little bit of Wok cooking may be of interest to you if you haven’t broken one out already.
To summarize one of your biggest fans: I have no time, I am allergic to the sun, moon, and stars, and I will always look to you first to guide me. Everything that you have offered your readers is truly a gift. I have your cookbooks, I have several of your recipes memorized. They are simple, delicious, and everything I could want.
Thank you!
Sas says
I don’t eat gluten, soy, dairy, or eggs (for now).I’m also grain free (on GAPS diet).
I really try to avoid any sweeteners whatsoever.
I think I find snacks, soups, and entrees the most useful in cookbooks.
I think a healthy food is one that is as it is found in nature (a whole food). A healthy food is also one that has enormousn nutrient density.
I would love an egg free cookbook, but most of all, I would love a cookbook from you that is based on the seasons. That way, in the fall I can pick up your cookbook and eat a wonderful GF, soy free, grain free seasonal meal! Thanks Elana for your wonderful service to humankind with all your recipes. There is great love here for you.
Tam says
I agree on a SCD cookbook as well. I have been converting both gluten and GF recipes to sugar free utilizing stevia. I have had great success – but would also love an updated GF STEVIA COOKBOOK!
Thanks for all your wonderful ideas!
sarah says
What, if any, are your dietary restrictions?: grain and legume free, low sugar, low starch (but not totally scd), lactose-free
Are there foods you are not allergic to that you avoid?: I haven’t figured out exactly how sensitive I am to nightshades but I’m avoiding them for now.
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?: entrees–I was vegetarian until recently and have had to totally revamp my cooking style.
Of the cookbooks you own, which sections do you find yourself using most frequently?: vegetables/salads
What is your definition of “healthy food”: I wish I knew exactly, I think it’s different for different people!
If you could ask for one thing in a cookbook, what would it be? I would be so excited about a pie cookbook, but one-dish meals and healthy snack recipes would probably be the most useful!
Nikki says
You are my go to website. I have auto immune disorders and after my first child was born I went completely gluten, dairy and sugar free also avoiding corn, tomatoes, potatoes and other foods that are inflammatory to the immune system. Soy became an integral part of my diet and now I’ve learned I also have an intolerance to coconut and soy – Sniff! Sometimes I find it extremely tedious figuring out what to eat and I find i really need more salad recipes and heart soups or stews that my whole family will enjoy. Veg and protein are easy and I’ve baked so many fabulous desserts from this site.
It’s been over four years since I started this diet and people still ask me to “cheat” or look at me and think I’m on a never ending weight loss program. It’s hard to convey how unwell I feel if I do cheat or stray from my diet so I just carry on and find support in websites and blogs like this one.
Thank you so much for sharing your gifts with us.. your community.
Lisa Spencer says
Hi Elana, I am a health and weight loss coach (CHC AADP). I encourage people to eat whole unprocessed foods and have many of them try my version of an elimination diet when we first begin to work together. Recently I am working with many busy(single) Mom’s who have children with wheat, casein and dairy issues. One of them has an autistic child, and we are adjusting the family diet. This has been a HUGE shift for them and my recipes tend toward clients who are refining an already “whole foods’ mentality. My newer clients have VERY little time and want to cook mostly on the weekends and need VERY simple recipes and would like things they can make and freeze. They are very used to eating lots of prepackaged foods and lot’s of “bars”. They want things that are very much like what they are used to.
What, if any, are your dietary restrictions?
Wheat, dairy, sugar and yeast
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Simple, SNACKS and quick dinners.
What is your definition of “healthy food” Whole, organic foods with no added preservatives and dyes
If you could ask for one thing in a cookbook, what would it be? Simple and Universally enjoyed recipes..no brainer “favorites”(worth a try!). A book I could recommend with absolute confidence..
Jennifer says
Three months ago I was diagnosed with fructose malabsorption. Your website has been a wonderful resource as eating gluten-free is part of the dietary restriction (although not the same as celiac disease). My biggest challenge has been learning and incorporating which fruits, vegetables, etc. I can eat. It’s not common and I still have to modify every recipe. A FM section would be awesome!
Amy says
I am GF/DF and also avoid mushrooms, cucumber, turkey, lamb…am starting to go grain free. This may sound crazy but would love to see your next book in a spiral bound book or other binding that lays flat! Looking forward to another book from you.