First, I want to thank you all for being part of this community. It’s been such a wonderfully nourishing experience for me have this website and be able to share recipes and tips for good living with all of you.
However, there is another side to running a website. Like everyone in this age of information overload, I’m looking at working better and smarter. Doing more with less. As you may have noticed, I haven’t been posting quite as often. I’ve also gone on a social media diet, checking into Twitter and Facebook a couple of times a week instead of several times a day.
Further, after much consideration, I’ve decided to close down the Forums. Although the forums have served a good purpose, all in all, I’ve found that they are one more place for me to monitor in terms of the work I put into this website. I believe that the community can continue to connect in the comments section of each post and that it will still be productive for you to leave your remarks there.
So yes, change is in the air.
And I’m interested in you. I want you to tell me what type of information you find useful on this site. What are you doing with your life right now and what in particular are you looking for here?
So please, leave a comment and share your thoughts. I’m very interested, even though I do not often respond to comments, I do personally read each and every comment that you leave on every post.
Thanks for 6 great years and looking forward to many more!
Tiffany McCullough says
Elana, with 125 responses so far, you can definitely tell you are loved. When I first started on a Gluten Free diet I found your website and learned so much from your postings. Bought your cookbooks and have made just about everything in them. All of your recipes without a doubt are superior. You taught me about sugar substitutions, Honeyville almond flour (my very favorite), and how to eat smarter. I thank you for that from my heart and I was just lost until I found your web page. My main reason for visiting your site is for the recipes and the reasoning you always give for the ingredients (and as well the responders substitutions). I’m 70 now and it seems one is never too old to learn just about anything. Love to your entire family and I agree that you certainly deserve a break from your fast paced life.
Vicki Brown says
The work you do is excellent and I truly appreciate being able to eat better with diabetes.
I know that you do not post substitutions but I do want to tell you one that works for me.
You use agave a lot. When you say 1/2 cup of agave, I substitute 1/4 cup of spenda and 1/4 cup of xylitol OR I substitute 1/2 cup of xylitol. Then, in either case I also add 1/4 cup of water.
Diana says
I love your recipes and have both of your cookbooks. I would be happy to get some newsletters, whatever works for you, and more recipes. I follow a paleo diet and love what you make. Thanks for all you do. I could never come up with all these great recipes.
Candice says
Elana, thank you for your dedication and all of your hard work!
For years, you have been my go-to resource for simple recipes free of numerous food allergens, chemicals, binders and fillers. I refer other chronically ill or allergy-ridden patients to your site almost daily because I feel confident that they will find what they are looking for, and that it will be free of hidden dangers like excess sugar, xanthan gum, spelt, etc. etc.
I would love to see more adaptable recipes. Recipes that are free of the “top ten allergens” (gluten, corn, soy, nightshades, peanuts, eggs, and the like) and can be adapted for those who have additional sensitivities. I love adaptation suggestions on a recipe. I feel like it helps frustrated chefs that are new to cooking with food allergies to feel less overwhelmed and they become less apt to throw in the towel and quit. I’d love to see more recipes with little suggestions for substitutions (like flax for eggs, etc.).
Most of all, I’d just like to encourage you to keep doing what you’re doing because I’m not quite sure if you know the impact you have had on those around you. Unknowingly, you guide people each and every day. Thank you, Elana!
Candice
Gretchen @gfedge says
I love the quality of your recipes. You pay close attention to the nutrition that goes into our bodies. You write succinct easy-to-follow instructions. Many of your web recipes are on my hard drive as well as having your cookbooks in my kitchen. Friends and family have occasionally been astonished that gluten-free can actually be incredibly delicious. So, thank you, for the years of testing and sharing. I understand about the time that it takes to keep up with all of it. I don’t comment very often but as a fan I believe that you deserve accolades and applause! All the best for your future endeavors.
Kari W says
I’m so glad you’ll keep the website going – I run Paleo challenges in the DC / VA areas and your website is always on the list for recipes folks can check out!
Joanne says
First of all, many thanks for the valuable information and recipes you have given us over the past few years. Your support has made life following gluten and dairy issues much easier and certainly more tasty.
I am sure that whatever you decide to do to keep us all informed will be of equal value.
Joanne
EmmaJane Adams says
Oh, no! Like some others I use your website all the time for recipes and have never been disappointed. I do not like the thoughts of loosing such a terrific resource for some who must follow a gluten free lifestyle and desire to do so while limiting the carbohydrates. I have never found a better website than yours. I only hope that if you find yourself moving away from this website that you publish all of your recipes in one book so that all of us may have a complete resource of your recipes at hand. I know I could print them all but it would be more “green” to have a book assembled en masse rather than my printing everything at home. I am saddened by your need to change but can understand the constraints of time as I suffer from the same shortage myself. Here’s to the health of all!
Sirpa says
Hi, good to hear you keep posting recipes, our family loves them. My son’s school uses some of your recipes for their baking as well, it is a Montessori school. From my suggestion. I also bought them your books. I can’t have all of them now as I don’t eat almonds, or any nuts. I can have coconut though and make your coconut flour recipes often. We love all the paleo recipes as we try to go grain free and appreciate sugar free as well. We might go on GAPS diet soon and I am studying it right now so don’t know what kind of changes that will bring, if I will be able to use your recipes as much then but we’ll see. Will return after I am sure. Thank you for all you do!
Shannon says
I love and appreciate your website, primarily for the recipes and I don’t use the forums. Your recipes are reliable and never require too many ingredients. I like the movement to paleo (but I make some of your older recipes all the time, like pumpkin bars). I really turn to you before any other recipe sources. I too feared for a moment that you were scaling back more drastically – thanks for keeping up an amazing resource!