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!
Barbara says
I love your website and the gluten free recipes but what I like the best is that you put a link in the recipe that goes to where you can buy that product. So often I don’t know where to buy something such as Almond Flour. Thank you for making it easy by adding the link to the product website.
Jo Ann says
I love your site also! I use your recipes all of the time, and have shared with many friends and family. I haven’t used the forums, but subscribe to your newsletter for the excellent recipes. I just wanted to thank you and let you know your effort is very much appreciated!
aseafish says
I have your books and love your recipes and comments. I’m so glad you weren’t saying you were taking a permanent break from writing and cooking. One of the things I’ve found most valuable in your books and your blog post is that you include specifics like brand names of your prefered products. That may be the most helpful information in my opinion. There is so much on the market, and it’s so hard to sort through it all.
Thank you for all you add to eating well, Pamela
Laura S says
Elana,
I have referred nutrition clients to your blog and cookbook over the past 4 years, and I link to you from my site. I love to see your ongoing postings of foods, and also recaps and refresh posts of old recipes. For example, I just made your orange cake recipe from a couple years ago. I have made this several times with different variations each time, and the end results are quite different from one another! Some of the old recipes are so great, they deserve being brought back out in the spotlight, re sampled and discussed! I have never used the forum, so I can’t say that I will miss it. I do appreciate the comment section.
Also, I’ve been an advocate of coconut oil/avocado oil, honey in place of agave, and using coconut flakes, so I was excited to see you branch out and experiment with those ingredients, but I appreciate how simplistic your ingredient list is. This is helpful for many beginners, and it makes the recipes truly doable. I think your online recipes are a great marriage to the Almond Flour Cookbook. Thank you for continuing to provide us with such delightful creativity. I am thinking of making your orange chocolate torte next weekend. Or perhaps the carrot cake with cranberries. Yum!
–
Laura
Kelley says
I want to echo what others have said … I REALLY appreciate your recipes. I love how easy they are and many of your recipes have become standbys for me! I don’t use the forums, but I do appreciate the ability for people to post substitutions in the comments section (i.e. whether honey worked for agave, coconut oil vs. grapeseed oil, etc.). Sometimes it allows me to make your recipes right away depending on what I have in my pantry rather than making a separate run to the store. My 3 year old is gluten free and I especially appreciate your cookie and muffins/quick bread recipes because I can send them to school in his lunchbox and avoid the processed stuff. Thank you for all you do, Elana!
Karen Killinger-Humes says
Elana:
I love your recipes and stories. That’s all I look at. I would miss your website desperately if it were no longer available. I do like your recommendations on purchasing the ingredients and utensils. I am all about working smarter. I am an IT professional and I don’t have time to comment or ask many questions, but when you said change is in the air, I had to comment.
You are a great resource for all of us! Thank you for your past posts and website. I am looking forward to seeing your offerings in the future.
Karen Killinger-Humes
Cat@thingsmybellylikes says
Wow, six years! I’ve never commented before but I’ve been reading for quite a while. The six-year milestone has inspired me to get in touch and tell you what an amazing resource your site has been.
I stopped eating wheat and pretty much all grains about a year ago because of various issues and your site really helped when I had that initial “what will I eat” moment!
Thanks and congrats!
Jennifer says
I have been eating Paleo since November (dx celiac 3-1/2 years ago), and I love all your Paleo recipes. My husband still hasn’t stopped raving over your brownie recipe and he’s non-Paleo. Thanks for all you do!
Christine says
I dont necessarily use your recipes all the time, but the ones I have I love and I always look forward to seeing what the next recipe is!! I was so happy when I first stumbled across your website for the first time and cant imagine not being able to pull up your new recipes that you post!
Cheers, to good eating and good health!!!
Christine
Linda says
I don’t think I’ve ever commented on this site before, and I’ve not used the forums, but I just wanted to tell you how much I value this site and your book. You have helped me so much learning to use almond flour. Now I’m also doing dairy-free and gluten-free so the challenges continue. Without sites like yours I would have a lot harder time making this work, so thankyou so much for all your hard work and inspiration. Linda