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!
Teresa says
I am glad you will continue to post recipes and keep your website. I don’t use the forums so will not miss them. In addition to your wonderful recipes, I like the way you provide links to find the products used. I have steered several people to your website and will continue to do so. Thanks.
Finley Kelly says
I haven’t been following you for very long. I have only been receiveing your new posts on my mail. Like you, I love to live simply. Actually, I have never visited the forum thing you are speaking of changing. But, I wanted to take this opportunity to thank you for all the recipes you have made available to me. I’m actually suppose to be grain free. But, being Filipino, I still have rice once in a while.:) Your recipes made with almond flour have been wonderful and I have made many of them! My hubby really likes them too! I just want you to know that you are appreciated by me! Your hard work has been a blessing! I’m glad you are doing what’s best for you and your family.
Thank you, again,
Finley
Barbara Filteau says
That’s fine Elana, I know how precious time is especially when you have children at home. Please don’t ever stop posting your recipes though.
Your site was the first one to get me started with gluten free and not just gluten free but using amound flour. I don’t use the other gluten free flours as they are loaded with carbs. Even though I have found other websites I use your recipes the most.
Marsha says
Dear Elana,
Completely understand about wanting to downsize your intake of information. More is less.
In general, sticking to the basics of baking gluten and fat free is very helpful for us not-so-good bakers. Cupcakes, muffins, cookies, pies and cakes have been extremely useful for me. The times when I eat completely vegan and free of sugar, your Bindy Bars and other similar snacks get me through those slow afternoons and late nights when the cravings really hit.
Good luck with your new venture and hope these comments help in your decisions.
Thank you for your time.
Sincerely,
Marsha Lucas
Tamra says
When I first had to go gluten/wheat free, I really struggled with it. But once I found your first cookbook and than website…life was good. I have also enjoyed your sharing with the Paleo diet.
I do hope you will be able to continue with your website.
Thank you!
Barbara Mycka says
Your recipes are greatly appreciated as we are gluten free, yeast free and dairy free.
They are easy to make and have nutrious ingredients. Have used many, many of them especially almond meal. I had never knew about this flour until making the recipes you have shared.
We hope recipes will continue if possible. Not only are they wonderful but the way you incorporate your sharings concerning your family’s use of them gives the feeling of one big family of those of us who go on your website.
We hope you can continue sharing.
Thank you for all that you have presently and in the past.
Thank you
Lynn says
WHEW!!!! So glad you are not shutting down everything! I really look forward to getting emails and trying the recipes you choose. I also enjoy your cookbook and have recommended it to others. Thanks for all you do for us.
Karla says
I love your recipes! Since I also try not to spend too much time on the internet I don’t usually browse the other sections (and I didn’t even know there were forums). Like someone else mentioned, I’m surprised agave is your main sweetener – but I’m good at substituting. I don’t have any allergies, but I’m always interested in different ways of putting ingredients together and try to cut out refined foods, occasionally having less dairy, fewer grains, etc.
shari says
I understand about not having time!
I not only have to try and live GF free but I am not able to tolerate:
sugar, eggs, milk, chocolate, garlic, and much more
If you are able to at least post recipes that would be wonderful!
It is people like yourself that make this world better. Thank you!
Cara says
I love your recipes and the ease of the ingredients. Often gluten free recipes require so many flours, but yours usually only call for one or two and are easy to make. Thank you so much for your hard work.