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Is a Cookbook Missing from Your Shelf?

cookbooks pamela greer

Photo by Pamela Greer on flickr.com

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:

  1. What, if any, are your dietary restrictions?
  2. Are there foods you are not allergic to that you avoid?
  3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
  4. Of the cookbooks you own, which sections do you find yourself using most frequently?
  5. What is your definition of “healthy food”
  6. 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.


posted on August 8, 2012

463 comments leave a comment

  1. G

    An illustrated SCD style book from you would be cool
    Like Elaine’s original book but updated and modern in style like your almond flour cookbook

  2. Dawn @cuter than gluten @ cuterthangluten.com

    A photo of every recipe- I really like that.
    I avoid dairy, gluten, nightshades, soy, and cane sugar.
    I like vegetable recipes and I really love baking.
    I own both of your cookbooks so likely I will be buying a third!
    Not looking for meat recipes.
    Savory baking would be my top choice.
    I would like more casserole or one pot cooking recipes.
    And snack food- crackers, chips, etc.
    OK, I guess that is all over the map. Best of luck!
    And thanks for your other books.

  3. Sara

    How to eat healthy and avoid common food allergies on a budget.

  4. M

    I’d love for you to make a healthy dessert cookbook. I know you’ve already made your cupcake one, but what about other desserts? I’d like something with low sugar content, but high delicious-ness. :) Thanks! You’re awesome!

  5. Julie

    1. None, really.
    2. Sugar, flour, industrial seed oils and grains (most the time)
    3. I use cook books/recipes for baking (love your first book!), entertaining, inspiration for foods I have on hand and as reference books.
    4. I can’t say there’s any section I tend to go to more than another. (Other than your GF Almond Flour cook book, I don’t peruse dessert sections very often.
    5. Foods made from scratch out of real, whole foods. I try to avoid sweeteners as much as possible and if I do use a sweetener it would be honey or maple syrup. I also define “healthy” as eating in season and as local as possible.
    6. I wish more cook books focused on seasonal eating. One thing I love about your recipes is the short list of ingredients. I like simple and clean!

    • Rebecca Goolsby

      The above responder hit in on the head for me. :) I also have an almond sensitivity (it’s a migraine trigger! Noooooo! I love them! which I discovered due to my attempts to enjoy almond-flour based recipes. So. Some flour substitute candidates for recipes (such as, is this one good with coconut flour? Flax seed? What else would work) –would make me more likely to use a recipe than let it sit on a shelf.

      Also, guides for those of us cooking for one or two would be awesome. Many thanks.

  6. Kellie Hollister

    Snacks and Lunches. Hot Lunches, family lunches and on the go take to work type of lunches. I always have trouble with them for some reason. My husband follows Paleo and I follow the Eat Clean way of living, but my kids are neither and are so picky, so at times I feel like a short order cook.

    • Cynthia

      I second this. Healthy lunches on the go!

      • Pauline

        I’m in with the pleasing of kids and lunches. I love all your sharing about which recipes your boys love. You have a great resource there in your test kitchen. Thank you for everything you share – it is all appreciated.

    • Cyndi

      Lunches. I have a child starting school this september. And I am at a loss on what to pack, so he eats good stuff.

    • Becky

      I third or fourth the Kids Lunch book. Also, quick meals and snacks. I can come up with a great entree, but then will be at a loss for a side. I’m autoimmune and trying to avoid nightshades, so substitutes would be appreciated. Maybe a section on healthy eating on a budget. Thanks!

    • Brianna

      Love the lunch idea. My husband and I are Primal, and we struggle with coming up with to-go foods. Not just kids lunches please! Also perhaps recipes for foods that can be made in large quantities for convenience sake? Or Primal recipes on a budget? Good Luck Elana!

  7. I am on an anti-parasitical diet for an auto-immune disease called Reiter’s Syndrome. I don’t do any grains, fruit, sugar, dairy. I just got to add eggs back in. Your recipes have been a godsend to me! I usually modify any sugar for stevia and it works out just fine!

  8. BubbyMC

    Our goal is always to eat real food, healthy food, no additives, food made from scratch and bought in season, locally when possible, and organic when available.

    I would like to see a section for every day lunch & dinner recipes. My biggest problem is getting an idea for what to make.

  9. Molly

    1. No wheat, corn, shellfish, beans, plums, apples, or chickpeas
    2. I avoid as much sugar as possible, despite my serious love for all things sweet
    3. One dish meals PLEASE. I work long hours as does my husband and I don’t have time for elaborate dishes. I’d love casseroles, crock-pot, and other awesome entrees that require not so much work, but are delicious but aren’t made entirely of rice and cream of chicken soup (which I can’t eat anyway, but gross!) Also, snacky type foods that can be made ahead and eaten on the go. Also, recipes that look complex and fancy, but are easy to make!
    4. Entrees (for me) and dips and desserts (to bring to parties)
    5. Delicious dishes made with whole foods that fuel the body and include a good mix of carbs, protein, and good fats
    6. Lots of pictures, not too many difficult to procure ingredients

    I would LOVE to buy another of your cookbooks!

  10. Dana sanchez @ danaleslieorganics.net

    What, if any, are your dietary restrictions?

    Whole foods plant bases gluten free

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    Entrees and vegetable dishes

    What is your definition of “healthy food”
    Food that supports life

    If you could ask for one thing in a cookbook, what would it be?

    Really yummiest food

  11. Nancy Boal

    I am following Knowthecause.com Phase 1diet, which is no grains.
    I still use your almond flour cookbook, but I would love to see more meals using quinoa, amaranth, chia seeds.
    I also do not use any sweetener except a little stevia or honey.

    The use of raw cocoa would be nice, to quell that chocolate need.
    Thank you

  12. Julie

    I’ve started cutting back on almond flour, because of the high phytic acid content. I know you don’t use rice flour, but I’ve switched to that for some things, because it’s low in phytic acid. More coconut flour recipes would be great!

    Salad and soup recipes would be wonderful. Grain-free casserole or one-pot meal recipes would be great, too.

  13. Susan Deevy

    Recipes for mains and salads that have only 5 or 6 ingredients but are ‘fresh and clean’and make you feel like you’re brand new after eating them.

  14. Gita

    Love your recipes, I have very recently started eating clean and healthy. Suffer from under active thyroid, so would like tips about what foods to avoid. I would like to see baking (breads, & protein snacks) with different options for sweeteners such as xylitol & erythrotol.
    Thanks for all your work

  15. eileen

    Elana,
    I do want to let you know that my entire family and many of our friends are totally hooked on your website!! We all have your Almond Flour Cookbook and I have your Cupcakes book. We are all grains free and several us (myself included) are sugar free. My grandson is chicken eggs free (however, he can eat duck eggs) and peanut free.
    I LOVE your recipes for their simplicity, deliciousness and usual ease of finding or having the ingredients on hand. I would love more easy dinner recipes and vegetable side dishes. Maybe a cookbook with recipes for 2 would be nice or at least a section so I am not always freezing so much! A kid friendly section would be nice as well. New breads, pizza crusts, desserts, appetizers etc are also a joy to have and I TRUST your recipes as I have not found one I did not like.
    Thanks for your guidance the last two years. I also like the up to date education you give us as it seems research is constantly changing my ideas!
    Lastly, My definition of healthy food is anything fresh/fresh frozen and that God made himself!

    Eileen

  16. Cindy

    1. My son has Type 1 diabetes, so I’m always searching for healthy, tasty recipes that are lower in carbs (almond flour is perfect for this).
    2. Not really.
    3. I frequently find myself looking for family dinner recipes that have lots of flavor, and incorporate a lot of veggies and some meat.
    Something easy to make is of course a plus…love my crockpot and pressure cooker! (except both kind of mush vegetables)
    4. Easy, tasty recipes. Low calorie side dish/salad type stuff.
    5. Healthy for our family means lower carbs, no processed foods, no white flour/sugar.
    6. Our family appreciates nutrition information with each recipe, pictures are great, and meals that are quick and easy to prepare.

    Thanks!

  17. Valerie Trapp

    Love your first cookbook:) I use it all of the time. I need dairy free [ no soy either] , gluten free recipes. [ food allergies] More Veggie, meat, and fruit ideas. I have read various report on agave syrup-is there an alternative as many of your recipes call for this? I need desserts from time to time that are low glycemic for company. Healthy to me- natural foods with no fillers, no added sugars or perservatives. I enjoy using coconut milk in recipes and drink almond milk. Almond flour is my choice for flour also. it is clean and not full of starch and fillers like some gluten free flours. Whenever I need something special, I always check here first….. I do not keep hemp milk on hand tho :) . I need tasty- delicious, seasonal recipes- produce from my garden. New ideas.
    Thank you for your site, ideas, recipes,and thank you for sharing your life with us.

  18. Doreen

    I avoid sugar and high starchy food. For the most part I cook simple, and without recipes. I would be interested in a cookbook for special occasions, like holidays and company.

  19. Sherry

    I am always looking for good chicken recipes (paleo) and ground beef. I can never think of anything exciting for that… hamburgers with no bun anyone?

    I do not eat processed foods, or sugars. Your website has so changed my life and I am VERY grateful! I have your cook book and use it everyday. I am sooooooooooooooooooooooo excited for you to do another.

    Thank you!

  20. Mack

    1. I’m following the SCD diet
    2. No meat (I’m vegetarian)
    3. My favorites are veggie sides (desserts and breads are awesome too!)
    4. Desserts (experimenting with making SCD versions)
    5. Healthy food is real food, as close to the earth (original plant) as possible, organic, whole…
    6. Substitution options

    Thanks for all your wonderful posts!

  21. Amber Engeset

    Thank You for asking, my family is on a GAPS diet we don’t have any allergies but choose to eat a healthier way, we avoid sugar, wheat and all grains, starch (which includes your arrowroot)When we first started this lifestyle we were stumped on recipe until a friend loaned me your almond flour cookbook your wonderful bread recipes are our family’s favorite. A good bread recipe was something that was hard to find.My favorite section is the baked goods. I define eating healthy as to mean eating whole foods, not processed anything and I think eating with the seasons is wonderful. One thing I would ask for in a cookbook would be GAPS/Paleo friendly recipes

    • margaret

      Let me add a bid for a “menu” cookbook. A prime example is the menu with recipes Elana published for July 4th celebrations: I used each one, together and separately, and they were wonderful.

      Through a life of teaching, going to grad school, being a faculty wife, raising children, finally finishing a Ph.D., more teaching, more raising, and on and on, my favorites have always been the Full Monte–great recipes (yours) and suggestions for putting it all together.

      Margaret

  22. Irene

    I don’t eat gluten and my doctor wants me to avoid dairy (I do my best). Lunch ideas that aren’t leftovers from dinner would be great. Meals that feed one or two, not four or more since I’m the only gf eater in my house. Good luck with the new book. Can’t wait to see it in print.

  23. Hi Elana,

    1. I am allergic to dairy and believe that I have a gluten/grain intolerance. I sleep for days if I eat it.

    2. Sugar

    3. Entrees and baked goods. I’m so grateful for your blog and your cookbooks!

    4. I’ve been eating a Paleo diet since March so I’m using those cookbooks exclusively and use the entree sections most frequently.

    5. Unprocessed meat and veg. Fruit in moderation.

    6. Dairy free, grain free snacks.

    Thank you and I’m excited to see what you come up with!

  24. Dione

    I would love to see a cookbook of your favorite paleo recipes.

  25. Beth Aldrich @ realmomslovetoeat.com

    I’d love a book about Vegan eating. With my dairy, eggs, wheat and almond allergies, I’m left hanging most of the time :) :)
    ox
    Beth

  26. dannie mckinney

    Love the many recipes you share. Thank you so much!

    Trying to get rid of tumors right now which I believe I got from celiac disease. (probably decades of not knowing). 83 lbs now. Do so appreciate the gluten-free recipes, but now mostly have to eat raw, and plants.

    Appreciate your sharing.

  27. Molly

    Hi!
    After lots of experimenting with my eating, I’ve found that my diet pretty much boils down to Paleo. I borrow recipes from raw blogs and vegan blogs since they generally use whole foods. Weston Price is also a big influence, and I look there if I’m soaking my nuts or looking to include a bit of grains. What I would love would be a book consolidating quick easy delicious meal recipes that are heavy on the veggies and include some quality animal protein and a touch of GF grain but are essentially paleo. A “5 ingredient” paleo entrees book would really get my attention. And I’d love to see lots of super healthy soups or one pot meals included. I do eat butter and a bit of hard cheese.And i love to see coconut oil used liberally (brain food!). I use maple syrup, honey and fruit as my only sweeteners. I love that you’re asking this of your readers!
    BTW, whenever my 8 year old daughter longs for a gluteny treat, she heads to your site and begs me to help her make a gf version :)

  28. Jacqui

    I try to stay away from all things gluten and sugar.

    Because of blood sugar spikes, I avoid honey, agave, maple syrup too, so it would be great to know how to substitute with stevia, xylitol, lakanto. I’ve done this with a few of your recipes and have to figure out how to compensate for/replace the moisture that the honey, etc adds.

    I seem to gravitate toward the dessert and bread recipes- your 2 books and website have been invaluable resources!

    I really love cookbooks that have a photo for each recipe. As someone else suggested, a seasonal cookbook would be great- and maybe something with holiday treats (xmas cookies?)and recipes. GF on a budget is another great idea- or make ahead meals and treats that can be frozen and used throughout the week, etc would be good too.

    Thanks for all you do- i will definitely be purchasing your next cookbook!

  29. Pink Peppercorn and Paprika @ pinkpeppercornandpaprika@blogspot.com

    1. No Gluten
    2. Soy when possible, but not overly strict (soy lecithin is in everything..)
    3. The best recipes for me are the ones that don’t require difficult to find gluten free flours. This is one of the things I love about your almond flour cookbook. The simpler the ingredients the better. Also, living in the city, I don’t have space for fancy mixers, blenders, specialty baking pans, etc.
    4. Soups! (was the baking section before I went gluten free)
    5. Organic, non-GMO fresh items that are not overly processed. Basically if it’s not wrapped in plastic- it’s a good sign.
    6. Pictures!! and tips about if certain ingredients can be replaced with others

    Looking forward to the book! I love looking thru your almond flour cookbook. so pretty :)

  30. Kari

    Would love a GF, dairy free, soy free, egg free collection that offers the wonderful taste & simplicity that you do so well. If the nutrition values were included that would be super! I would definitely pay a premium for this.

  31. Lisa

    Because of health reasons, my husband cannot have any meat, dairy or oils. I would love to have recipes that I don’t have to figure out substitutions for.

  32. Becky

    1.I have Celiac disease, so no Gluten. I have also found out I am mildly allergic to corn, rice, peanuts, tomatoes, garlic, onion, and sesame. (I know quite the combo, LOL!)
    2.The only foods I avoid are ones I can’t have
    3.I tend to gravitate toward baked items….breads, rolls, desserts. However, if it is a savory and it looks good, I wouldn’t turn it down! ;)
    4.I don’t have any cookbooks that are geared toward how I have to eat right now. Before I was diagnosed I didn’t really use cookbooks and I was getting bored so I really need to get them.

    6.I would LOVE to have pics on every page. I am very visual when it comes to choosing a cookbook, so if it has No pics or very few, I tend to put it back on the shelf.

    I REALLY need to get your Gluten-free Cupcakes book. I’m a MAJOR sweet tooth and it sounds right up my alley! :D

  33. 1. I have a gluten and dairy intolerance, so recipes free of that would be awesome.

    2. I try and avoid peanut butter, eggs, tomatoes, and soy.

    3. I would love a cookbook based on all different kinds of desserts!

    4. Healthy foods, to me, are foods free of sugar and grain flours, such as, rice flour, sorghum flour, potato starch, etc. that require xantham or guar gum.

    5. I find myself looking in the breakfast and dessert sections of cookbooks more often than any other section.

    6. I’m always looking for more vegan ice cream recipes. I love gelato and lime sherbert, so a substitute for that would be awesome. I adore ice cream especially in the summer, but my next favorite dessert is persimmon pudding.

    I hope this helps! A cookbook based on all desserts would be a dream come true for me! Add in a few breakfast/dessert-like foods and wah-la! you’ve created my dream cook book. :)

  34. Elizabeth

    I have both of your books and reference them often.
    - No restrictions or allergies
    - I avoid dairy, eggs, butter, white sugar and flours
    - I use my cookbooks for entree’s, breads, and sides. Right now I am experimenting with healthy salad dressings
    - I use breakfast recipes and look for ideas all of the time
    - Healthy food for me is eating clean (food that is not processed). Lots of veggies, whole grains and protein.
    - Often when cooking I end up substituting ingredients (apple sauce instead of eggs for example). It is always trial and error. I would love a cookbook full of alternatives and inspiration!

  35. Lisa Self

    I have, and use both of your cookbooks, and eagerly await a third.
    Having Hashimoto autoimmune thyroid challenges, I do not eat gluten, dairy, corn, soy.
    Also appreciate lower glycemic sugar options. Love desserts- the more options the better! I eat meat, fish and eggs, but not much grains. Appetizers, desserts and baked things have been my go to when using your website and books. Healthy food is real food, no bag snacks or cupboard food. Oh, photos also quite helpful. Thank you very much Elana you have been instrumental on my healing journey.

  36. Nenah Sylver @ rifehandbook.com

    I don’t eat gluten, dairy, or refined sugars. No preservatives, colorings, and junk food is a given.

    My favorite cookbook is Nourishing Traditions.

    I find myself most in need of recipes for baked goods. I could also use basic principles of how to cook things, principles that could be applied to other foods.

    I would like to see a cookbook similar to Harold McGee’s Kitchen Lore, on the science of cooking and baking, only simpler, and using only healthy ingredients.

    By “healthy” ingredients, I mean:

    1) OILS: Using only virgin olive and coconut

    2) No glutinous flours

    3) Low-sugar fruits

    4) Meats, eggs, poultry, fish

    5) Many different types of veggies

  37. Hope

    I agree with alot of the above: one dish meals FREE of the common offenders. There is a reason casseroles became so popular for the common housewife they are easy! Making grain free casseroles and one pot meals that freeze well? Is that possible? I am a stay at home Mom of 4, who also homeschools, I spend about 75% of my day in the kitchen. Something with meal planning included? I follow alot of paleo blogs, your blog, Kelly at the Spunky Coconut, Wellness Mama, you name it. I would love a budgeting, meal planning, grain free, sugar free, Weston A. Price’ish cookbook! Crazy as it sounds. Thank you for all the time you put into your blog & cookbooks!

    • Kerry

      I second these comments! One-dish meals or casseroles would be super. We cook a lot for friends and neighbors who have had babies, or just need an extra meal. It would be great to have some recipes that can be easily doubled and stored in the freezer.

      I would also love a cook book that was organized seasonally. We eat primarily animal protein plus two veggies at a meal. I find that my cooking tends to change depending on what is available and what “feels” good (ie. not eating chili in summer!). I have yet to organize my recipes, though, into a seasonal format.

      Thank you so much! I cook or bake from your website on a daily basis.

  38. Lady

    I love your cookbooks, and I was hoping you would publish another one soon. YEAH!!! We are gluten, soy, corn, dairy and sugar free. This diet was recommended by a nutritionist, and it has helped with my cholesterol, blood pressure, and blood sugar. And more importantly, it has helped my son with his ADHD. I especially love the cupcakes, cakes, pancakes, and desserts. I would love to see a recipe for pound cake and waffles. Main dishes and sides are not hard for me to cook; it’s the traditional gluten desserts and breads that are hard to do. But your almond/coconut flour recipes are fabulous!!! Thank you! You have revolutionized my baking, and we can enjoy dessert again. Also, I made the sesame crackers to take to church so we can enjoy communion again!!!THANK YOU!

  39. Diane

    A colorful SCD or GAPS diet/Paleo cookbook would be awesome – with a small photo of each finished recipe.

    I can only use honey as a sweetener, and use nut flours/milks. No dairy, grains, starches (not even starchy veges). Nothing boxed, canned, or bottled (with the exception of Campbell’s Original Tomato Juice – which is permitted on the SCD diet)

    Would like more casserole and on-pot recipes, and recipes for veges like cauliflower and celery root (celeriac) – which have to sub for potatoes and rice and such.
    Maybe recipes for Scalloped Celeriac or Celeriac Au Gratin – yummm.

    Still need more snack ideas, and I have recently discovered Indian-style spices, so would like something like snack crackers or chips with a light Indian touch, maybe. Perhaps one in sweet (cardamon/ginger/cinnamon) and one in savory (cumin/chili powder/coriander)for example.

    Healthy eating is using fresh REAL foods.

    Love your other books – very inspiring (even though I must sometimes sub certain ingredients for those I can’t have) Looking forward to your new cookbook. Thanks for all you do.

  40. brenda

    What, if any, are your dietary restrictions? No corn, wheat, oat, rye, spelt, kamut, blackberries or strawberries.
    Are there foods you are not allergic to that you avoid? meat and dairy
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? entrees, vegetables and salads mostly. However I love reading recipes of all kinds and getting ideas.
    Of the cookbooks you own, which sections do you find yourself using most frequently? entrees, vegetables, salads
    What is your definition of “healthy food” No allergens, meat or dairy, low sodium and sugar. No processed food; the cleaner, the simpler, the more natural the better. Nutritional value is important.
    If you could ask for one thing in a cookbook, what would it be? a section about substitutions, complimentary flavors, suggestions. I am an artist and I cook like I paint. . . I pick my pallet and start to build my dish. I rarely follow a recipe to the letter, I take a little of this, a little of that and put it together with what I have. I love discovering new thing, like Bragg’s Aminos, nutritional yeast, international spices.

  41. Nancy Bennett

    WOW EVERYONE HAS JUST ABOUT HIT ON ALL THAT I NEED. I LOVE PICTURES, CASSEROLES, ABSOLUTELY NO SUGAR, GLUTEN FREE, ONLY FISH, BUT MAKE CHICKEN AND GROUND TURKEY FOR MY HUSBAND. FRESH FRESH ORGANIC VEGS AND FRUITS. CROCK POT IDEAS. THANKS FOR ALL YOUR GREAT RECIPES, NEVER HEARD OF ALMOND FLOUR UNTIL YOU.
    .

  42. Tonya

    Elana,
    I am gluten sensitive so I try to avoid gluten whenever possible. I experience issues when I eat almonds, peanuts, cashews,macadamia nuts and eggs-all of this within the last 2 years. I am also lactose intolerant. I attempt to follow a Paleo-ish diet but I have a huge sweet tooth so that derails me at times. I guess my idea of a perfect cookbook would be one that gives recipes in a complete meal format. When I am busy and planning meals, I would much rather look at the dinner section and find a menu and the recipes for a complete meal on one page. Not search in the meat section and then flip to the sides section, etc. And of course, I would love pictures. I am a visual person. I have both of your cookbooks and I know what ever you produce will be top quality. I am kinda all over the place in cookbooks, but my favorite section of course is dessert. My idea of healthy food is something I can see growing/living in nature and not processed with a bunch of ingredients that I cannot even pronounce. I hope you decide to publish a new cookbook, I will be ready to pre-order!

  43. I think you should write a Paleo Baking book. I like the paleo diet because they leave out all the things I can’t eat things with dairy, gluten, soy and corn. So many people have a grouping of allergies. If I had my wish, that is what it would be :)

  44. 1. gluten free, sometimes grain free, sometimes no sugars at all (including fruit :(–but the rest of my family is just gluten free, sometimes GAPS

    2. we eat a ‘real food’ diet–also avoid soy.

    3. I like to have a little of all of these….but see # 6.

    4. none, really. i mostly look online. I need new cookbooks! recently…I look at yogurt making, fermented veggies in my books. Online I look up ideas for everything.

    5. “Real Foods”

    6. Photos. Also—Would LOVE to have menu planning ideas. This takes up so much of my time and would love to have a week’s worth of ideas including snacks, breakfasts, etc. That is economical (financially and time-wise)

  45. shari

    No cane sugar, dairy or sesame.
    I avoid grains.
    I love bread and baking recipes, have yet to find a good gf cornbread recipe. Would also like to be able to make a good gf pound cake.
    Dessert, bread and baking recipes.
    Anything grown without the use of chemicals.
    Pictures! It helps to know what something should look like when it’s done.

    Thanks so much for all your wonderful recipes. I refer to your site and cookbook all the time and find it so incredibly helpful!

  46. Jaime

    I found myself agreeing with many of the other comments-
    whole foods, pictures, one pot meals,
    It got me thinking that maybe a section for
    menu planning would be helpful? A way to see lunch/ dinner options or what to bring to a party.

  47. Nikki

    Allergic to nightshades, garlic, fish, bananas and dairy. Also avoid gluten. We lean Paleo b/c of combined family allergies. I’m from the south, live in CO and miss all those great one pot, crockpot meals. I really miss Chicken Spaghetti. I’d love few ingredient family night meals with easy to substitute allergens that work in kid’s lunch bags the next day. Thanks for asking!

  48. Sonya

    I eat gluten free, healthy to me means the right balance of fats, carbs, and proteins and I try to stick with 12-1400 calories per meal. I eat simple deserts and rarely, so I prefer entrees and especially entrees that can be made in 30 minutes or less with on hand ingredients.

    I am also interested in healthy gluten free portable snacks for everyday running around when I can’t be home to eat between meals. I eat at least two healthy snacks a day and would like more home made things like protein bars or snack bags that aren’t too high in sugars or fats.

    Thanks for asking!

  49. Kristin

    I really liked the Gluten Free recipe book. I’ve made a lot of the recipes and they are good, easy to prepare, and I feel good eating these. Another GF with more ideas.

    Or as others mentioned, Paleo might be good.

    I just try to limit carbs and find tasty ways to enjoy vegetables, as I don’t really enjoy very many vegetables.

  50. laura

    I would love a section in the begining listing all Pantry items used in the book and how many recipes included each item.

  51. Christine

    I would love to see a book on entree & vegetable meals that is not only gluten free, but close to paleo as well. I am Celiac but also try to stay away from corn and grains as much as possible. I love your vegetable and savory recipes and would love to see them in a book with pictures. I find I seek out recipes for vegetables and entrees that are quick meals most importantly. My definition of healthy food is anything that I eat that is fresh and clean and makes me feel the same inside. If I could only ask one thing of a cookbook, it would be quick/easy lunch and dinner meals with pics. Thanks Elana and best wishes with a new book! I’m so grateful for your other two books and you!

  52. Noel

    We avoid gluten, dairy, refined grains and sugars — and too many ingredients. : )
    I love all of your recipes b/c I can count on them having minimal ingredients. I’d love a cookbook with entrees and sides. I like simplicity but also variety, so different ideas of herbs and seasonings, simple sauces and marinades and rubs… to go along with poultry and vegies would be great.
    : )
    Noel

  53. zosia

    What, if any, are your dietary restrictions?
    - gluten, dairy

    Are there foods you are not allergic to that you avoid?
    - white refined sugar, agave nectar, and I food combine, so I often avoid certain food combinations (like meat + potatoes)

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    - salad dressings that don’t call for sweeteners, healthy and sugar/sweetener-free alternatives to common-usually-store-bought sauces, such as ketchup, barbeque sauce

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    - I really like when cookbooks not only have pictures of the food – but also of the process (at least the somewhat difficult-to-grasp sections) Also, I like salad recipes

    What is your definition of “healthy food”
    - Healthy food to ME is food that doesn’t cause me stomach-upset…Mainly it’s food that is not processed and void of sugar.

    If you could ask for one thing in a cookbook, what would it be?
    - I am looking for a cookbook that incorporates AYURVEDA! I have recently noticed the amazing benefits of eating for my dosha.

    Bisous!!

  54. Emily

    1. What, if any, are your dietary restrictions?
    • No grains, sugar (except for honey), starches, or dairy
    2. Are there foods you are not allergic to that you avoid?
    • Just soy.
    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    • All of above, but I would love to find more interesting entrée ideas.
    4. Of the cookbooks you own, which sections do you find yourself using most frequently?
    • I most frequently visit the entrée sections and make adjustments according to the diet. Second in line would be loafs/breads or snack foods.
    5. What is your definition of “healthy food”
    • Health food, for me, is food that provides the necessary nutrients for my body while helping me heal.
    6. If you could ask for one thing in a cookbook, what would it be?
    • I would love to find more recipes that make me excited to cook or cookbooks that feature more ‘gourmet’ meals or ingredients.

  55. Christine in North Central Massachusetts

    1.What, if any, are your dietary restrictions?
    Gluten and dairy (occationally eggs)
    2.Are there foods you are not allergic to that you avoid?
    Corn and related products, most soy (we do use GF tamari)
    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Dinners and sides with notes on how to pair them together. I would really like a lunch type book that doesn’t rely on breads.
    4.Of the cookbooks you own, which sections do you find yourself using most frequently? The muffins section of the Coconut Cookbook by Fife. Otherwise we have mostly GF desert/baking books.
    5.What is your definition of “healthy food” We try to eat in the Weston A Price tradition. We are not afraid of good fats, meats, or veggies. We are learning about fermentation, kefir, yogurt, kombucha, pickles, saurkraut, ect. but have been too buzy to get started yet.
    6.If you could ask for one thing in a cookbook, what would it be?
    Clear Concise and accurate directions. If I need to get an item right into the oven once it’s mixed, please put preheat oven to x degrees as step one. Listing ingrediants in the order used is very helpful. An example would be if an ingredient is used twice (once to coat the meat and then more later to thicken the sauce) list it twice where (when) it would be used. I know that often time it’s listed as 1/2 cup plus 1/2 tablespoon OR 1/2 cup divided. These can be confusing as do I use the 1/2 cup plus 1/2 Tablespoon all at once or at two seperate time and when it says divided it means I need to hunt down how much I need when in the instructions.

    I hope I have helped. If I think of anything else I will comment again.

  56. Mary Louise

    I have Celiac and have evolved through several lifestyle changes to end up mostly Paleo. Would love to have you do a Paleo cookbook with more recipes using Coconut flour/oil/milk. I make your Coconut bar recipe weekly. Baking recipes using only honey and stevia for sweeteners. Would like to see recipes for whole foods, also, as indicated by others. Thank you, Elena, for your untiring work on this site doing all of the research for us so we can prepare recipes with ease. Looking forward to your new cookbook!!

  57. Ann Karine

    I love your recipes!!! They are so creative easy and delicious. I feel lost if you don’t have a recipe that i’m looking… so here are some ideas!

    I’ve been looking for a healthy version of pine nut cookies (love pine nuts), ginger lemon bread and anything with chestnuts (I like them but don’t know what to do with them). Thanks for the inspiration. we are not allergic but when my husband suggested we do a paleo diet for a while…. I got really excited because I wanted to try more of your recipes. Lots of love to you and your family. AK

  58. 1- I’m type 2 diabetic for 20 years and have come to realize that starchy carbs like breads and pastas really do a number on my glucose readings.
    2- Bananas, too high in carbs and fructose.
    3- Breads and desserts are most helpful.
    4- Main dishes, or recipes that I can adjust with lower carb ingredients.
    5- Hmmm, healthy food to me is anything that doesn’t make my blood sugar spike high.
    6- In a cookbook, I would really like to see a complete nutritional analysis –> protein, calories, carbohydrates, fiber, sugars, etc.!

  59. Julie

    What, if any, are your dietary restrictions? None

    Are there foods you are not allergic to that you avoid? I try to avoid dairy bc I don’t like its mucus-forming properties. I avoid gluten especially if it’s an added ingredient bc it bloats me. I also don’t eat meat really.

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? easy salad dressings, entrees, sides, desserts

    Of the cookbooks you own, which sections do you find yourself using most frequently? entrees or desserts

    What is your definition of “healthy food” Food that comes naturally from the Earth. You couldn’t go up to a wheat crop and start munching on it… so, I think if it takes that much processing to make it edible, then maybe we shouldn’t be eating it. I also think healthy food comes fresh from farmer’s markets, so eat local and seasonally.

    If you could ask for one thing in a cookbook, what would it be? simplicity of meals and delicious… vegetarian/vegan

  60. Kelly

    My husband and I are basically paleo. I have endometriosis and lots of inflammation so no grains or dairy for sure and limited sugars.

    I would love more ideas for portable lunches and snacks. That’s where we struggle. Also quick breakfasts that are filling. My husband is a med student so we have early mornings and looooong mornings. :)

    I’m so excited about another cookbook from you!

  61. MamaCassi

    1. Gluten-free. Also don’t purchase processed gluten-free products or ingredients, so basically, has to be able to be made from whole foods.
    2. Yes, all grains except soured brown rice, and the occasional quinoa treat. I also don’t cook w/dairy, or legumes, and sometimes avoid onions/garlic/cruciferous veggies due to random indigestion that they can cause.
    3. Desserts, treats, snacks, baked goods, and sometimes soups are the recipes i find myself looking up the most. I have meat and veggies down! and fruit is so easy.
    4. Usually, the only cookbook I reference is ‘The Art of Simple Food’ since i’ve memorized the preparation details in Nourishing Traditions (and don’t care for the recipes at all) and usually am referencing something for dessert or as a treat for guests or holidays.
    5. ‘Healthy food’ for me is something made with nutrient dense, real food ingredients that makes me feel good and also is satisfying and delicious. My quinoa chocolate cake is the ‘worst’ treat we have, but we keep going back to it b/c it feels good as well as tastes good. Your almond flour chocolate chip cookies are our other quick go-to and keep us smiling and get us through snacking and many pregnancies!
    6. Simple ingredients. I never go out to buy that ‘one thing’ for a new recipe. If it’s not something I keep on hand (my kitchen is pretty stocked) like coconut milk, or organic sugar, or local maple syrup, or vanilla extract or almond flour, I won’t ever try the recipes. Coconut flour, jams, stevia, and many coconut products have hit the ‘impossible’ list since we can’t access them easily or afford to maintain them for a family of 6. We keep almonds on hand, and grind our own flour, and eggs, and good fats which i’m comfortable substituting. My favorite thing about this site (which is the only food site i follow, and have for years and years now) is the simplicity of ingredients and recipes. You gave us back desserts, and I will be eternally grateful.

    Blessings and peace-

  62. Angela

    Hi Elana
    Loved your first two books and look forward to your third!
    I’d love more savoury baking recipes (bread type stuff)and chicken / salmon (I don’t eat red meat) recipes as well as dessert / pie recipes using stevia in particular.
    I am gluten intolerant and avoid sugar and dairy.
    I hope this helps!

  63. Jolene

    Hi Elana,
    I have one of your cookbooks and love it.

    I have not been diagnosed with any allergies but suffer from terrible headaches/irritability which I have narrowed down to be causd by either coffee or dairy (I think! It is so hard to figure these things out sometimes!) I eat paleo, so avoid grains, especially gluten containing ones, and refined sugars. Right now I am also low-caring to lose weight so my diet is super finicky. I expect to start adding carbs back in soon.m

    I am mainly looking for main meal ideas. This is the meal we like the most variety in. Breakfast, lunch, snacks etc are pretty much the same day to day. In a recipe book I prefer ones that have a photo for each recipe and accessible ingredients. I get most of my recipes from the Internet.

    My definition of healthy food begins with produce in its most unprocessed forms, organically grown if possible.

  64. Kelly Eisenlohr Moul

    1.What, if any, are your dietary restrictions?
    2.Are there foods you are not allergic to that you avoid?

    No gluten/grain, am pitta-kapha and am slow-medium oxidizer, so try to keep fat content conservative. Try to avoid using any sweetener but stevia and manunka honey.

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    I enjoy the wide variety of your recipes–probably the baked goods are most helpful, followed by entrees.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently?

    I do not discriminate; any section that looks appealing.

    5.What is your definition of “healthy food”?

    One that my body truly needs. Something I feel good after eating.

    6.If you could ask for one thing in a cookbook, what would it be?

    Beautiful, color photographs for each dish.

  65. Sarah Theis @ thisabundantlife.net

    1. What, if any, are your dietary restrictions?
    We (my husband and I) have none, but we like to eat mostly all paleo and cheat every now and then with cheese, ice cream or bread/baked goods.

    2. Are there foods you are not allergic to that you avoid?
    White sugar, white flour, processed dairy products, processed snacks, artificial sweetners.

    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Meat & Veggie Combos, soups and good meals/themes for entertaining guests.

    4. Of the cookbooks you own, which sections do you find yourself using most frequently?
    Chicken recipes and baked goods.

    5. What is your definition of “healthy food”
    Fresh produce, lean meat, nuts, no sugar, no processed food.

    6. If you could ask for one thing in a cookbook, what would it be?
    I like the idea of “eating the rainbow” and getting a little bit of everything God has created for us each and every day.

  66. I love Miss Dahl’s Voluptuous delights. It touches on some gluten or at least wheat freestuff and is such a pleasure to read. I love the stories and pics. I made the stir fry over and over…

  67. Christy

    1) allergies: dairy, soy, egg, spelt, peanut.
    2) I tend to avoid wheat, simply because most baked goods contain the items I’m allergic to.
    3) Desserts and baked goods: for family occasions and celebrations. I also like your entrees.
    4) How to cook meat… cause I’m horrible at it, and just learning.
    5) ‘clean’ food – not a lot of prepackaged, and processed ingredients. Most of the ingredients are spices, oils, meats, veggies, or fruits.
    6) A basic recipe, and then a followup section on different ways to modify it – or not. for example, Cupcake recipe, followed by info about which other alternative flours would work well, or wouldn’t. Also notes about how to replace eggs with different other items. Very specific information if the brand or refined/unrefined matters.

  68. Brenda D. Gaines

    I follow the Blood Type diet, which for me , a type ‘O’ is more like a Paleo Diet.
    I avoid; Foods and supplements which contain lectins that interact with my cells.
    I try to avoid most dairy, grain,soy, nightshades, pork, peanuts, and other foods that have been tested with type’O’ and found to have negative effects.
    I like to eat fresh, local, organically grown fruits and vegetables with an emphasis on greens.
    I garden and have some greens like kale year round.
    I raise chickens so I have an abundance of eggs.
    I am a bee keeper so I like to use honey instead of sugar.
    I prefer grass fed beef, cage free chicken, wild fresh oily cold water fish.
    I buy goat mozzarella cheese occasionally.
    I use your Almond flour cookbook the most for baked things, or I google a gluten free recipe for a dish I’d like to cook.
    I experiment with flour mixes including the almond flour, buckwheat, tapioca, Jerusalem artichoke, flax seed meal and rice flours. I’ve also tried sweet potato flour but it’s hard to find.
    I miss the pasta casserole dishes I quit making since I stopped using tomatoes.
    I’d like to learn how to make a paleo type noodle or dumpling that was grain-free and potato-free, and tasted good. Although I do like the seaweed noodles you suggested and I requested that my regular supermarket stock it, I have to drive a long way to a Japanese store to buy it.

  69. Amy

    I am gluten free due to a wheat allergy and endometriosis. I like to limit my dairy and grain intake. My biggest request would be healthy, paleo style breakfasts, as I can never seem to figure those out. Thanks and good luck with your book!

  70. 1) Yes Wheat & Dairy!
    2) Sugar, Flour, red Meats, Pork,
    3) I use the G/F AF Cook Book 3to 4 times a week for Breakfast, Desserts Chicken, Fish, etc!
    5) Organic, Fresh made from scratch, from local Farmers what ever is in season!
    Do use some real Honey from the bee farms here in OR!
    6) Would love to see more Vegetable Lunches & One Pot or One Skillet Dinners as well.
    For the new Book please continue with the Photos and the Utensils and Baking accessories you are using extremely helpful!

    Thank you in advance will be looking foreword to new cookbook!
    Many Blessings!

  71. Doherty

    1. Dietary Restrictions: 1 Celiac, 1 person allergic to nuts, chocolate
    2. Not allergic, but avoid: processed food, packaged food, refined sugars, gluten free baking with too many flours
    3. Type of recipe: Nut free celiac baking, entrees… by season?
    4. Current cookbook sections: baking… cooking is okay without a recipe
    5. Healthy food: no processed ingredients or refined sugars. Whole, natural foods… pasture raised meat, local veggies, healthy fats
    6. Ideal cookbook: maybe entertaining gluten free and healthy- including appetizer, entree, desert by season, for example.

  72. Yvonne Hertzberger @ yvonnehertzberger.com

    Hi Elana:

    Not exactly an response to your question but I have a problem. I am unable to find blanched almond flour in Canada, other than Bob’s Red Mill. Do you know of any sources here? The sources in the U.S. can’t export it. :-( Thanks Yvonne

  73. Lynnette Foster-Horwith

    Hi Elana,

    I’d love to know how to make Chocolate with less than 5g sugar and preferably sweetened only with Stevia.

    I don’t eat grains, sugar, fruit, corn, dairy. Eggs are ok. I eat 100% grass fed meat, tons of veggies, nuts, seeds, occasional berries. Cant figure out if nightshades are good or bad but I don’t like tomatoes–to acidic or eggplant–must be allergic, anymore.

    I make a lot of soups, great variety I’d love to share someday so I love you are so brave.

    I eat as alkaline as possible. So 2 veggies per meal.

    My friends love my cooking so keep it coming! I’ve cooked vegan for my daughter so I’m used to cooking alot!

    I’d also be interested in what you compile, how many people are food sensitive and when it began.

    I have friends I share my diet and recipes with all of the time.
    Lynnette

  74. Sheila Paxton @ fit4love.com

    I would love to see a Paleo cookbook. Your Paleo recipes are awesome —
    I would like to see all food categories, along with the addition of some yummy soups, and more recipes for sweet potatoes.

    I think a great index is a must — too many cookbooks lately are leaving this out.

  75. Barb

    I’m grain free and use only honey, maple syrup and/or stevia as sweetners. We eat whole foods; no processed foods. I would really like to see more baked goods using almond flour and coconut flour together; it seems they complement each other quite well.

  76. Eliana

    1. paleo overall,
    2. coconut flour.
    3. main dishes and sugar free desserts
    4. main dishes and sides, I use your paleo dessert recipes form your website
    5. no refined oils, grains, sugar, soy
    6. recipes with few ingredients and/or few steps, one dish meals, main dishes I own your almond four cookbook and I used to use it more but for my current diet the amount of sweeteners in it are much too high so I am using paleo desserts from your site and the non dessert recipes you have there. I would love to see that in a cookbook. I also would like to minimize special ingredients.

  77. Gina

    Vegan, soy free, glutamate free recipes would be wonderful.

  78. Sophie

    Hey Elana- I would love a cookbook that focuses on savory foods as close to their original form as possible. I don’t care about baking- and many cookbooks really focus on creating “comfort” foods. I don’t eat any sweeteners- no stevia, honey, sugar, maple syrup, coconut sugars, etc. I don’t eat any flours (including almond/coconut), grains, legumes.
    I eat veggies, animal proteins, healthy fats, and some fruits. I would love a cookbook that doesn’t have a ton of recipes that include sweeteners and such.

    Thanks!

  79. Christy

    I would love a simple straightforward cookbook with dinner salads…big substantial salads with meat incorporated with many. Also, soups and stews that someone with a full time job can tackle on a weeknight if the urge strikes.

  80. Barb

    I’m vegetarian and have IBS. I like to buy
    books for separate courses such as main dishes, salads, breads and desserts with
    ingredient lists that are not long and the items readily available.
    One photo of a dish can establish my interest to make it but only one unless I’m shown how to make a lattice crust on a pie or assemble a three layer cake with filling.

  81. April

    1) I avoid dairy, gluten, and I eat vegan 4 times a week.
    2) dairy, gluten, animal proteins
    3) Quick, delicious dinner recipes and gluten free baked goods that are free of added starch!
    4) desserts
    5) Healthy food= minimally processed, no added starches, full of vitamins and enzymes, and does not promote weight gain.
    6) A cookbook that has many entree recipes that are delicious, healthy, and FAST

    I’m really looking forward to your new cookbook, Elana. Your recipes are always incredible. :)

  82. Jessica Foster

    Gluten, Dairy, Soy, Coconut, Egg, Refined Sugar, Agave Free with substitutes for Flax & Nightshade Veg.

  83. Debra Hersh

    1-dietary restrictions: cow dairy, beef, gluten, almonds, tuna, peanuts, tuna, grains
    2-foods to avoid, no allergies- peanuts
    3-would like recipes of entrees, sides, desserts
    4-sections most used – substitutions, where together unusual ingredients
    5-healthy food- food that is good for the mind body and soul; organic, colorful, unrefined and unprocessed, non gmo

  84. jenny

    hi there
    some thoughts – a paleo cookbook that is beautiful to look at and seasonal.
    w lots of low-cal breads, baked good and breakfasts. one-pot meals for families
    would be ideal as well. oh, and SIMPLE.
    can’t wait to see what you come up with!!!
    ever a fan, jenny

  85. Chris Albe

    Hi, I changed my diet after being diagnosed with uterine leiomyosarcoma 2 yrs ago. I decided that I couldn’t control anything except what I placed into my mouth, so I went to a nutritionist. He has me on no sugar…that means none in any form. I. An have 4 fruits, all berries, bananas w/out spots, kiwi, and apples. All veggies except, peas, corn and beets. I can have chicken, fish and turkey, no dairy, oh and only one form of bread.. Summer bread by a vrench bakery.

    My problem is that when I bake…it doesn’t taste very good. Some how it tastes pretty awful. I use almond flour, coconut flour…but what can I add that will give it some flavor?

    Thank you,
    Chris Albe

  86. Rachel B @ bb4wa.com

    1. No flour, grains, white potaotes or sugar. Very little fruit.
    2. I avoid foods that are not organic and foods that are GMO.
    3. Entrees with pastured chicken and eggs, grass fed meat, organic vegetables, bone broths.
    4. Your coconut/almond flour cookbooks are the only cookbooks I ever go to for desserts; for all other recipes I go online to one of the Traditional or Paleo food sites for ideas.
    5. Chicken bone broth from pastured chicken. Beef/lamb bone broths from grass fed animals. Wild fish, bacon and all other pork products from healthy raised pigs, organ meats. Olive oil, coconut oil and butter from pastured cows. Sheep yogurt from pastured sheep. I’d love more ideas about using all these items.
    6. Simply prepared recipes with no more than 5 ingredients.

  87. pj

    1.eggs,casein(dairy),gluten,almonds(i sub other nut flours),bell peppers
    2.none
    3.All
    4.dessert
    5.sugarfree,all natural
    6.to meet my new dietary restrictions

  88. cindy drozda @ cindydrozda.com

    I would like to see:

    Sugarless, meaning how to make tasty baked goods without agave, sugar, cane juice, etc.

    Chocolate, healthy style without excess sugar

    What means healthy to me?

    Grain free, sugar free, chemical free, GMO free, organic, made in USA, raw if possible, minimally processed.

    Thank you for asking!

  89. Tam

    Hi Elana
    We LOVE both your cookbooks and will buy anything you produce! We would love to see a grain free/paleo/SCD cookbook with your unique approach…good food…few ingredients but healthy. My wish list would include cooking with other nut flours rather than just almond flour as anything you eat too much of is bad for you. Variety is the key to good health!
    Your questions answered:
    1. Grain, dairy, citrus & nightshade free
    2. Non organic food, soy & agave
    3. Entrees & sides
    4. Baking section although we need the most help with entrees & sides
    5. Organic & as close to nature as possible. Nothing out of a can or package.
    6. Quick recipes with few ingredients
    Thank you for considering writing another cookbook!

  90. Myrna Hammerling

    I have been dairy-free, corn-free and gluten-free for over 34 years. I do love cookbooks and collecting recipes–have both of your almond flour books.

    I don’t save recipes (on-line, in magazines, in the newspaper, etc.) high in sugar and shortening like gooey cakes and frostings. But I am partial to dark chocolate/cocoa as a dessert ingredient.

    Our diet is mostly vegetarian–no read meat, occasional poultry, much fish and some tofu.
    We have just begun juicing and do not have an ice-cream maker.

    I’ve never been formally diagnosed but have found that eliminating the various reaction-causing foods has left me much more energetic and healthy. Recently eliminated grapes and citrus with good effect.

    Good luck in your new venture.

  91. Carolyn

    Dietary restrictions – gluten, sugar and foods to avoid according to Leviticus (like lobster, scallops, pork, etc.)

    I also try to avoid food known to have high levels of pesticides like non-organic coffee, grapes, raisins, peanut butter.

    Most useful are the recipes for protein plus veggie. I also like the sugar-free, gluten-free desserts.

    I rarely look at my cookbooks. I like to mix together food that is OK for me in new combinations. My favorite dessert is Greek yogurt, truvia and flavored protein powder, mixed together and cold.

    I need very quick and simple recipes because when I am hungry, I have no patience.

  92. Margherita Hawthorne

    What, if any, are your dietary restrictions?
    Dairy, gluten, Wheat
    Are there foods you are not allergic to that you avoid?
    Pork, coconut
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    All of the above
    Of the cookbooks you own, which sections do you find yourself using most frequently?
    Baking
    What is your definition of “healthy food”
    Home made
    If you could ask for one thing in a cookbook, what would it be?
    Not to many different ingridients.

  93. Rachel

    I follow SCD but am allergic to eggs! Would love to see a section for dessert recipes without eggs! (The more recipes that adhere to SCD that do not include eggs the better!).

  94. Jennifer

    Hi Elana! I have both of your cook books and I think you are wonderful! I have celiac disease and my husband is a vegetarian so I feel very limited in what I can cook. I also gained about 20 pounds after being diagnosed with celiac disease so I would love to see a book about maintaining a healthy weight as a celiac. You have a lot of knowledge about healthy eating and lifestyle for people with MS that would be helpful to so many people. I know you are completely grain free so a cook book which had only grain free recipes would be interesting.

    The recipes I use most often are the ones having to do with baking… muffins and cookies especially as my daughter loves them and so do I. Main dish recipes are useful to me but only if they are vegetarian. I cook vegetarian for my husband but I still eat meat when I’m out otherwise I would feel to limited.

    My idea of healthy food is whole foods such as fruits, vegetables, nuts, fish and organic meat. I’m really into cooking with coconut flour so I love recipes which include coconut flour.

  95. MANDA

    i avoid sugar, starch and grains. i avoid these because of my blood sugar problems and because i am addicted to them. therefore, i go right to the bread and dessert sections of cookbooks;)

  96. Patti

    1. Love recipes with almond and coconut flour. Paleo or close to it. Some dairy is fine, esp if cultured.
    2. I avoid all grains and sugar. Use Swerve and Stevia, even though others don’t think they are natural enough. (I have to eat low carb.)
    3. Love recipes for versions of comfort foods and things I’d love to be able to eat but cannot.
    4. My fav cookbooks don’t have recipes with 10,000 ingreds. I don’t have all day to cook anymore.
    5. Need pictures!!!

  97. Katharine

    How exciting! I’m pre diabetic with 3 young kids so quick and low-carb, made with real ingredients, are necessary. We avoid gluten and limit dairy. One pot meals/casseroles would be great. And meat/veggie entrees. I’m also dying to find more coconut flour recipes that don’t use quite so many eggs. In general I am always looking for muffin/bread/cracker recipes that are lower carb, gluten free, have some fiber in them. I love your blog and cook from your almond flour cookbook weekly. Oh – dessert recipes with less agave and maybe stevia instead would be great, too. :)

  98. Thanks for asking what we like!

    Dietary restrictions–wheat, cow’s milk
    Not allergic that you avoid? I don’t like the taste of agave
    Which type of recipe do you find most useful? Mostly breads, cookies and cakes as those are often traditionally made with wheat flour
    Of the cookbooks you own, which sections do you find yourself using most frequently? Savory dishes, multi-cultural foods, cookies, cakes and savory crackers
    What is your definition of “healthy food”? Anti-inflammatory foods
    If you could ask for one thing in a cookbook, what would it be? More savory crackers, breads and savory and sweet tarts

  99. Nancy Johnson

    Dear Elana…

    I would LOVE a cookbook for SCD where there are tasty, healthy and practical ingredients, as practical and available (with exception, of course) as can be expected. All categories would be helpful but especially those foods which would add bulk and calories to your meal since carbs like potatoes and rice are off limits. Desserts, breads, fruits snacks, entrees, dressings, and beverages,,,etc. all needed and welcome! I have your Almond Flour Cookbook and it was as if someone had given my son a whole new opportunity and hope with the discovery of almond flour with such tasty recipes. Since then, he has been on the SCD Diet, which is helping his intestinal issues and there are some good books out there that I’m using for it, however, just knowing the quality of your Almond Flour Cookbook and the Paleo Diet recipes, gives me excitement in the prospect of you considering a new work and, hopefully, an SCD one.

    Thank you for asking!
    Nancy

  100. Jeanne

    Missing cookbook: Lunches! for on-the-go, and for kid lunchboxes
    Dietary restrictions: GF/CF, SCD (eating Paleo)
    Avoiding: high-glycemic foods
    Definition of “healthy food”: high nutrient density, local, organic, seasonal, pasture-raised animal foods
    Cookbook wish: photo of every recipe

  101. Moriah

    First, you rick, girlfriend! Your recipes are wonderful and I really need to repurchase your first cookbook as I’ve nearly worn it out. Thanks for all you do!

    I have a house full of GF/CF (7 of us) and 2 of us are type 1 diabetic (one since 4, me cuz of Lyme). I have so many sensitivities ir’s not funny but know how to adjust most recipes accordingly. Grain free is what my belly loves and honey/stevia/xylitol are the sweeteners are best for our bgls. (I reduce the agave amounts in your recipes by 25% and use these sweeteners w/added water instead)

    With 5 kiddos and no energy left by mid-afternoon easy kid-friendly budget-friendly snacks, lunch box, and dinner recipes would be great. But I’ll buy and enjoy the 3rd book regardless.

    Oh, I agree. Love pictures for every recipe :). Thanks!

  102. Elissa Flaumenhaft

    What, if any, are your dietary restrictions? I follow a Paleo diet, and I also keep kosher

    Are there foods you are not allergic to that you avoid? Pork and shellfish

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Entrees and sides

    Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees – beef, chicken, turkey and fish

    What is your definition of “healthy food” Foods that contribute positively to your overall well-being – by removing free radicals, boosting metabolism and immunity, help balance blood sugar, etc.

    If you could ask for one thing in a cookbook, what would it be? More ground beef recipes other than meatloaf and stuffed peppers!

  103. Marika

    I love you Elana! I would love to see your baking and snack recipes reworked without agave nectar. I avoid grains, soy,dairy, canola and vegetable oils and (try to) limit my sugar so I really love the newer recipes you’ve posted that don’t use agave. I basically try to follow an anti-inflammatory diet as much as possible. I love to bake with coconut flour and would love more of those recipes as well. I would totally buy your cookbook. Thanks for asking this question!

  104. cindy

    I would like to see a simple family cookbook. I try to pick out the best of every way to eat. We do a bit of paleo, a bit of vegetarian, sometimes vegan. Lots of veggies, grass-fed dairy, almond flour, ancient grains, and some meat too. Everyone always wants something different. How about recipes that make breakfast, the kids school lunches and snacks for running around easier. Dinner I can do, it’s the other areas that we tend to slip away from healthy on.

  105. Amanda

    Hi Elaina!

    I was diagnosed with several autoimmune issues (including Celiac Diesease) a few years back and decided to get very serious about changing my diet during that time. Since then, my family and I have decided to cut out ALL grains, dairy, soy, and any added sugar (the majority of the time). I usually leave out added sugar from recipes or replace with coconut sugar as a low GI sugar substitute. We also eat as strictly organic and local as we possibly can. No GMO’s and we eat only grass fed beef and buffalo, organic and/or free range chicken with no antibotic use, and some fish (as I have a high mercury level and many fish are contaminated, sadly).

    I would love to purchase another cookbook from you…your books and blog were a lifesaver for myself and my family when we first embarked upon our diet change (they still are). Being able to make bread for my child again was amazing (and she would agree). I love your almond flour cookbook…love the format and the recipes. A “part two” would be great! I appreciate the different sections and variety of foods. I would love more bread recipes, entrees, and snack ideas. It is very difficult to send a packed lunch with my 9th grader that doesn’t become boring after a time. More “to go” ideas would be so welcome and very appreciated. We also need to incorperate more vegetables into our diet. Veggie entrees or side dishes would be wonderful as well!

    I believe a good cookbook is easy to use and yields delicious results. Something that you obviously understand well.

    Thank you for all the hard work you put into your recipes, your blog, and your cookbooks. Your efforts are more than appreciated! Looking forward to your next book! :)

  106. Eliana

    How awesome that you want to hear the voice of the customer. I think its so thoughtful of you to consider our preferences.

    1.What, if any, are your dietary restrictions?
    Gluten/Soy free no artificial sweetneres. low glycemic.

    2.Are there foods you are not allergic to that you avoid?
    I avoid anything that is processesd or that has hormones or is GMO modified. (The lsst one is tough cause you can’t always tell)
    I also avoid pork producsta and all shellfish.

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Casseroles, sides desserts.Also marinades, rubs, sauces these help keep the food from being boring or making me feel I’m deprived. Holiday and ethnic recipes too. They are central to celebrations and need to be modified to accomodate dietary restrictions.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently?
    Casseroles that freeze well, Side dishes, and veggies. I’m always looking simple, freezable options.

    5.What is your definition of “healthy food”
    Gluten/soy free. Nothing artificial, Meats/Dairy no hormones, grass fed. Fish wildcaught. Lots of fruits veggies and legumes. Plant based fats.

    6.If you could ask for one thing in a cookbook, what would it be?
    Nutritional breakdown that also includes exactly what constitues a serving. Many recipes say 4-5 servings but they don’t tell you the actual portion size. How many ounces or cups is a serving? Drive me nuts when I have to figure it out.

    Thanks for listening!

  107. Mary Nagle

    Gluten free, dairy free. No additives or preservatives- fresh and home made.
    I like cookbooks in a spiral binding so you can open it up flat and it stays open.
    Savory dishes would be great and fruit desserts.

  108. Emily

    I am gluten free, dairy free, refined sugar free (actually avoid eating sweets at all, including fruit.) I avoid night shades and I eat as much whole, non-processed food as possible.
    I would recommend, simple recipes with few ingredients that are packed with nutrition, wholesome, and delicious…and don’t throw me into overload the second I look at them! (that’s actually one of the things I really like about your recipes – the simplicity.) I would also appreciate some creative on the go snack ideas/recipes. Maybe some soups and crock-pot recipes too. Thank You!

  109. Carolina

    Yay!–Another cookbook; I can’t wait.

    I am celiac, and through lots of experimentation, and with the suggestion of my doctor, my diet is grain-free, low sugar, high raw (regarding produce) Paleo / GAPS. The only sugar I can eat at this point is raw honey (in moderation), and I stick to low sugar fruits and berries. I would love to see more recipes using stevia (my primary sweetener–I use the alcohol free extracts because the powders contain starches I can’t tolerate very well–maltodextrin, etc.). I also have to avoid nightshades, corn, all grains and “pseudo-grains”, all types of dairy (eggs are fine–no milks and cheeses, etc.) and peanuts (it’s super easy to substitute almonds and almond butter in peanut / peanut butter recipes, though). I use almond flour, coconut flour, coconut oil, coconut and almond milks, olive oil and sometimes a bit of sesame oil–no other flours, milks or oils.

    To me, healthy foods are anti-inflammatory, wholesome, whole, seasonal, and as close to their natural state as possible–lots of fresh veggies and low sugar fruits with the highest quality, certified humane animal products and meats; that’s what works for me. It is also defined by a lack of highly processed, genetically engineered and highly refined “foods”, dyes, chemicals, etc. Organic is really important to me. I also believe in bio-individuality–what works best for one person may not benefit another as well, though we can all benefit from fresh, high quality whole foods, fresh air and reasonable exercise. I also feel that healthy eating should be a pleasure–a diet based on abundance and real food–not deprivation and calorie counting.

    I would love to see you do a GAPS and / or Paleo inspired cookbook with lots of entrees and veggie recipes, as well as some updated baked goods recipes utilizing honey and stevia extracts (in my perfect world :))–I love your newer recipes which use honey and stevia (sometimes) in combination (keeping the use of honey to a minimum). And lots and lots of pictures, please. Thanks, Elana!

  110. Cindy

    No gluten, dairy, soy & low carb.
    Desserts, breads, anything really :)
    I used both of your cookbooks, but tend towards the dessert sections as we keep meals very simple.
    Healthy food is GF, DF and very low carb. As natural as possible.
    I love easy, few ingredient recipes that tell me how to store and freeze for later use. Also would REALLY love nutrition information on each recipe.

  111. Vicky

    As someone who is gluten sensitive, have you tried einkorn wheat? Does that bother you as well? I am trying to stay away from modern wheat (re the book Wheat Belly), so have started purchasing einkorn wheat. I understand the gluten in ancient wheat (like einkorn) is not the same as the gluten in modern wheat and may not be as unhealthy. Problem is, it doesn’t behave exactly like modern wheat and there are not many recipes out there–at least not yet. I’m not one of these creative cooks that love to experiment. I like to have a recipe before I make anything. Just wondering if it is something you can eat and, if so, have you thought of creating some recipes using it?? I am not allergic to gluten, but think it is healthier to avoid it. I love your almond flour recipes but would like to be able to use wheat flour as well.
    In any case, would love a cookbook that has more bread recipes. I make your almond flour basic bread all the time, but would like some more alternatives, especially healthy breads that use a variety of flours.

  112. Danielle C

    I’m paleo, but I have an egg sensitivity. I LOVE your other books, I use them so much for our baking, even if I do modify things for us.

  113. Wendy

    Dear Elana,

    1. Gluten, soy, diary, coconut intolerant
    2. All
    3. It varies
    4. & 5. A cookbook which incorporates all the body needs to function optimally i.e. how to make fermented foods as a natural probiotic and incorporate this in the diet, some raw food recipes using superfoods as well as cooked using the superfoods, plus ‘treats’ in order to provide a well rounded cookbook. Always enjoy lots of photos and ‘how to’ as I need lots of instruction!

    Thank you, Elana, there are two things which make going to your website and using your recipes a joy…the wonderful recipes and I feel I am cooking them with you and the family. Your warmth and passion is so evident. Wishing you so much fun, inventiveness and great success with your new book. Wendy

  114. Karen

    Hi Elana,
    I have both of your cookbooks and if you are going to write a third, I know I’ll be jumping on it. My husband is a diabetic so I cook low-carb using sweeteners like Stevia. We gave up gluten because of the carbs and since doing so I seem to have shed a propensity for migraines. (Nice benefit!)
    We avoid bad oils, soy, processed food, including agave, wheat and sugar but love raw milk.
    I would love more recipes using coconut flour as that has become a go-to ingredient in baking. Also love anything made with coconut milk.
    The recipes I use the most are for desserts, low-carb/gluten-free side dishes and breakfast items. I use a lot of America’s Test Kitchen recipes for entrees (but often have to substitute for gluten or sugar).
    Healthy food for me is basically unprocessed food.
    One thing I want in a cookbook? Fewer ingredients, faster, easier preparation as I work all day and just don’t have the time to belabor meals.
    Love your site and look forward to more delectable recipes!

  115. Jennifer

    Hi Elana,
    I have your other cookbooks and love them! However, I do try to stick with a strict Paleo diet (we use your dessert recipes for special occassions), so I would be thrilled to have a cookbook with your Paleo recipes (now that you are Paleo as well). I would prefer little to no nuts and sugar, but there certainly would have to be a small dessert section :)

    The Main dish section is often used in my cookbooks, and I also love having a homemade/condiment/sauce section to add to meals. Crockpot/Dutch Oven meals are also a favorite in our home. Memorable flavors in a meal, would be worth having a few extra ingredients or steps in the recipe for me.

    Also, lots of pictures are a plus! :)

  116. I love your cookbooks.
    I have no allergies or intolerances but prefer to eat no gluten, no dairy, minimal grains, no soy.
    I yearn for main dishes, side dishes (i often make a meal of sides for my family) and soups.

    I own a variety of cook books and tend to like to keep the recipes on the simply side, full of fresh ingredients, no processed foods, lots of veggies.

    I consider healthy food food that is not processed, is close to the source, based on veg/fruit/nut/meat and less on grain/dairy (although I like both grain and dairy). REAL FOOD.

    if i could ask for anything in a cookbook it would be simplicity, fresh ingredients, generally quick to make (some exceptions of course) and family friendly.

  117. Julie

    I am thrilled by my recent discovery of this blog. Thank you! I have been plagued with acne since my early twenties and it has only gotten worse since the birth of my first child who is now 13. My skin does clear up a bit when I eliminate dairy, white flour and sugar. I would love to see a blog on this subject if you have any information to share. My fear is that it is just hormones and there is no cure.

    Cookbook? One pot meals without dairy/gluten.

    Thank you Elana!

  118. Celia

    I have a couple of auto-immune disorders and would love more ideas for auto-immune protocol (paleo) foods. Specifically well-flavored night-shade free stuff.

    I only have major reactions to gluten, but have minor/moderate problems with all sorts of other goodies if I don’t eat them in strict rotation.

  119. Hi Elana, It’s wonderful to hear you’re contemplating writing another book. What I would like on my bookshelf is a book of gluten-free (and grain-free, as this is your field of expertise) recipes that I can use when I’m entertaining people. The world certainly doesn’t need another gluten-free baking or dessert cookbook, and I have lots of recipes for homestyle cooking, but not many for having people over. I am most interested in recipes for starters, canapes, mains, entrees, party snacks, etc (not desserts). I hope this is helpful. All the best x

  120. What, if any, are your dietary restrictions?
    – gluten, lactose, hazelnuts, unfermented soy

    Are there foods you are not allergic to that you avoid?
    - corn and reduce my rice intake and sugar intake (basically leaning towards paleo but not quite there)

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    - fancy dinners, appies, potluck dishes. I like some dessert recipes but rarely buy cookbooks that are all desserts

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    - I use your almond flour cookbook the most out of all my cookbooks. one or two flour recipes are the ones I like the best. Plus I love your quiches.

    What is your definition of “healthy food”
    - paleo, raw, low sugar, vegetarian

    If you could ask for one thing in a cookbook, what would it be
    - pictures of every recipe. I want to know what it’s supposed to look like.

  121. Donna

    Hi Elana,
    to answer your cookbook questions…
    I do have dietary restrictions, I am both dairy free and glutefree and choose to be a vegetarian .
    I have found more and more I feel better when I eat small plates, or tapas size .
    I tend to use the appetizer sections of my cook books, but would love to have a cookbook that was all small plates to mix and match for a meal. I think healthy food is seasonal fresh and whenpossible local . healthy is also how food is cooked, not a lot of frying etc although I think we worry to much about fat, the right kinds are actually good for you!
    Good luck in your cookbook adventure

  122. MikeE

    I’m looking for ideas for portable meals (school and/or work lunches) that fit within Paleo guidelines and can be prepared (for the most part) the night before, or possibly portable meals that can be put together on the weekend for the following week.

  123. Bonny

    1. Sensitive to gluten & soy. Sometimes can eat Spelt bread.
    2. Large amounts of starch, meat, dairy, eggs & refined sugar.
    3. Breads, pizza crusts, french bread, crackers, entrees & dessert
    4. Gluten-free vegan desserts, entrees. Not much out there for gluten-free breads that are also dairy & egg free and have whole grains. I love your 2 cookbooks you’ve already done. I like the roughage in almond flour. I get too constipated with breads that are mostly starch of one kind or another! Hard to find a healthy bread of any kind!
    5. As close to nature as possible with nothing coming from an animal, and with no refined sugar, and low natural sweeteners.
    6. I would like to see a cookbook with breads that are light, dairy and egg free (egg replacers fine), and are as close to the way God made the ingredients to begin with. I’d like to see more recipes with coconut flour as well as almond flour, quinoa, seed meal like flax or Chia seed. Have you ever experimented with using food hydrogen peroxide for raising bread? I’d like to see someone experiment with that & make it gluten free. Happy cookbook making! I’m looking forward to another one of your delicious tasting recipe books!

  124. Danielle

    My family and I adhere to the Paleo diet. We feel the benefits of this sort of eating has transformed our health (mind, body, and soul)

    I would love to see another cookbook focused on quick and easy Paleo family meals. We love your AF cookbook and cupcake book! I also agree with the poster who asked for the nutritional
    Breakdown. Lastly, a Paleo kid cookbook would be FANTASTIC! There aren’t very many.

  125. Deanna

    1. Gluten free and Paleo
    2. I avoid foods with a high glycemic load, grains, and polysaturated oils. (has virtually cured acne)
    3. I find all very useful, but probably look for dessert and bread recipes most often.
    4. Desserts, Breads
    5. Definition of “healthy food” – Fruits, vegetables, nuts, Omega 3s, olive and coconut oils, low glycemic foods, lean meats, organic
    6. I would love to see a Paleo desserts cookbook! I really like using xylitol as a sweetener, and would like to see this used in more recipes.

    I want to say thank you for all of your great recipes! I have been eating Paleo for the past two years, and had become extremely bored with food until I discovered your website several months ago. Your recipes are simple to make, and I’m almost always very pleased with the results. Thanks so much, and I look forward to your next cookbook!!

  126. janet

    Holiday treats or any treats, made with stevia!
    After all, honey and agave have as many calories and carbs as sugar….I can envision so many awesome sweet things made with stevia, in fact if you don’t write it I may have to do it myself!! Love your site!

  127. Glenda

    1. gluten

    2.dairy,nightshades,soy

    3.Paleo breads and desserts

    4.Ones that are budget friendly,healthy,and easy to prepare

    5.Food that is not processed and as close to nature as possible

    6.A cookbook with simple recipes that are not time consuming

    I love your cookbooks,especially the GF Cupcakes. I own both of them and would buy a third.

  128. Kari

    My poor boy has a lot of allergies. I can work around those for entrees and desserts. My biggest problem has been finding/making a decent bread product for him. I mean sandwich bread, rolls, hamburger buns, and pizza crust. Just last night I had another loaf fail miserably.

    His allergies are gluten, dairy, eggs, soy, corn, peanuts, tree nuts, legumes, beans, shellfish, and cranberries. We try to avoid yeast and eat a whole foods diet. Even with yeast, it seems a good loaf of bread is beyond hope.

    So many of the recipe books I have bought promise egg free recipes. But when I get them, the recipe is built using eggs and an egg-free option is offered. Problem is that when the recipe is built using the eggs, the substitution usually is a disappointment in something as delicate as bread.

    Would be grateful for one of the above bread items in your new cookbook. Thanks for asking for this input!

  129. Hi Elana,
    I eat a paleo diet 90% of the time and have several cook books. The one I am missing would include several recipes that are basic, simple, everyday type of fare that are ready in 15-20 minutes or less. I list of pantry items to have on hand and one of things I could make ahead and freeze to make preparation easier would be helpful too.

    I am a fan and love your cookbooks and blog, thanks for the opportunity to give input.

    Karen

  130. KarenW

    I agree with so many here I do not want to repeat. However, photos, weekly menu plans, and shopping lists would help super busy people a great deal. I would love a book that pulled all of these things together.

  131. Jenna

    Dinner! I run out of ideas for dinners on a grain free diet. It would be great to see complete dinners, like entree and sides with beautiful colorful pictures for every one. I am definitely more likely to make a recipe if I am attracted to the pic!
    Also, kid friendly…this is so tricky for me on a high protein diet. They are sick of chicken and veggies!
    Thanks Elana! Keep up the great work.

  132. Amy

    A photo with every recipe is a MUST!

  133. Michele Sirois

    I would love a recipe book with one-dish meals — crockpots and casseroles (I miss these so much, especially tuna potato chip casserole!) and soups. I have always liked your recipes for how simple they are with limited ingredients. I would like it if you could stick with that, making entrees.
    I think doing something with the top 8 allergens might make sense. Of course, that is hard with entrees.
    My allergies are gluten, dairy, eggs, beef, almonds, bananas, mushrooms, peanuts.

    Sorry, I don’t think I answered all of your questions or answered in order. You get the gist!

    Thanks so much for caring! I own your other 2 cookbooks. And I only have 6 cookbooks! I made my own cookbooks!

  134. Chels

    I use several of your recipes.
    I try do avoid sugar, dairy and grains, but am not vegan or paleo.
    I agree with others that one-pot or slow cooker recipes would be nice. I used to love the Cook’s Magazine because it explained why different things worked better or didn’t work better in recipes. I think that as more and more of us are substituting this and that in our recipes, we’re all reinventing the wheel and it would be nice to learn a little from your experiments/experiences. You test your recipes so thoroughly that I’d love to hear some of the background on them.

  135. Jami

    1.What, if any, are your dietary restrictions?

    I eat strickly Paleo!

    2.Are there foods you are not allergic to that you avoid?

    I do not eat any refined sugars.

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    I like sides, salads and entrees the best.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently?

    Sides, salads, and entrees
    .
    5.What is your definition of “healthy food”

    Paleo would be number one, from there, grassfed beef, cage-free chicken, organic vegetables and fruits, and nothing in a package or box.
    6.If you could ask for one thing in a cookbook, what would it be?

    Foods that can be made fast and with ease!

  136. Laurie

    1. No gluten or coffee.
    2. I avoid sugar, agave, teff, sesame, almost all soy (other than lecithin) and GMO’s. I go easy on beans because of the lectins. And I try to keep it fairly low-carb.
    3. I like recipes in all categories as long as they’re pretty easy and don’t require a lot of expensive or hard-to-find ingredients. I would love to find healthier, satisfying versions of old favorites I used to love but can’t eat anymore like chicken pot pie, zucchini lasagna, ravioli with pesto alfredo sauce and pizza (I’ve yet to find a low-carb pizza crust I like). Also, delicious sweet things that are very low-glycemic and use stevia, xylitol, erythritol, etc. instead of agave or sugar. And unique soups, salads and veggie sides with lots of flavor. And new ways to make boring old chicken, turkey and beef more interesting. I guess I want it all. :)
    4. It varies depending on the cookbook.
    5. Something clean (usually organic) and natural, free-range, grassfed, humane, GMO-free, unprocessed, low-glycemic, non-inflammatory. Fresh, colorful and beautiful.
    6. Lot of gorgeous pictures. Clear, simple instructions. Delicious, nutritious dishes that feel like they should be guilt-inducing but aren’t. Lovely stuff I could serve at a party or bring to a potluck that would be eagerly devoured and that I could feel good about sharing. Maybe you could do a book about entertaining and holidays with healthy foods and have lots of luscious, festive pictures. I’d love to see that!

  137. Susan Goldsmith

    I love your cookbooks.
    The diet I’m following is no grains, and sugar free, lots of veggies, occasional fish or free range chicken or meat without hormones or antibiotics, gluten free,
    basically I love the Mediterranean Sephardi diet.
    sg

  138. Cindy

    I want a cookbook or app where I can cook seasonally. My family is GF, DF with maple syrup or honey as our sweetener. I find it easiest to prepare meals for my family, if the cookbook follows my CSA box. 1 pot meals for fall & winter. On the go, nutritious snacks for kids (snacks without nuts so they can bring them to school, camp, etc).

  139. rain

    Simple, Whole-food, Primal/Paleo — especially baked goods.

    totally grain free, completely sugar-free, stevia-sweetened only. Butter ok. coconut oil ok — no palm shortening.

    holistic simple nutritive yummy foods. SEAWEEDS
    dishes that require one pot only!

    did i mention baked goods?

    loveee yoooouuuu elana!

  140. Tamara

    In my family, we have sensitivities to gluten, dairy, artificial food colourings and preservatives (your recipes have been a lifesaver!)

    We are eating semi-Paleo (I find it a challenge to get the kids to accept a fully Paleo menu). So we are trying grain alternatives (loved your cauliflower rice). We are trying to eat whole foods as much as possible. Trying to avoid sugars.

    I would appreciate recipes that help me teach my kids that healthy, natural foods are delicious. My definition of healthy — minimally processed, grain-free (the kids fight this restriction), loads of fruits and veg, low in added starch and sugar. I don’t mind dessert recipe ideas, although I am trying to get my family to view dessert as things like apple sauce, watermelon slices, grilled pineapple with cinnamon… that you can end your meal with something sweet, but it doesn’t have to be cake and cookies, you know?

    My biggest challenge is always finding nutritious dinners that everyone will eat. We have four kids, and it seems that the best I can ever hope for is to please 3 out of 4!

    Thanks for your blog and cookbooks — I can’t tell you how much you’ve helped me to find a better way to feed my family. All the best!

  141. Myrna Welter

    I am so excited you’re considering doing another cookbook! I love your website and use your two cookbooks all the time. All of your recipes have been life-savers for me.

    I have been on a grain-free, sugar-free, soy-free diet for several years now, but I recently did a food allergy bloodtest called ALCAT and found that I am sensitive to 105 foods (including mushrooms, beef, cabbage, and rosemary)! I find that your recipes adapt pretty easily to my food plan, because I can usually make substitutions to take care of my allergy restrictions.

    The main thing I miss from my old way of eating is casseroles. I guess you can make casseroles with vegetables and protein, but I haven’t figured it out. Crock pot meals would be lovely, as well.

    Thanks for thinking to ask what we would like to see in your new book. Anything you come up with will be appreciated. You are a blessing to all of us.

  142. Sarah Josey @ goldenpoppyherbs.com

    1. I don’t eat wheat, dairy, soy or eggs

    2. I try and avoid sugar and excess carbs whenever possible, peanuts are also on my ‘don’t agree with my body” list

    3. I like bread/dessert/baked goods recipes a lot, these are hardest to ‘wing’ in the kitchen, but all the other ones are fun too, they give me inspiration for later…mostly I like tips for off-the-beaten-path things (ie: how do you keep your kale chips from going soggy once you bag/container them? Mine always turn soggy by the next morning!)
    Of the cookbooks you own, which sections do you find yourself using most frequently?

    4. I honestly use my hard-copy books very rarely, when I want inspiration I turn to the internet. The few exceptions would be my “Mama Leah’s Jewish Cook Book” and the “Dairy Free Ice Cream” book (care of Kelly on the Spunky Coconut…I needed to know how she did pistachio…it’s my favorite!!) for just about anything specialty. Otherwise I’ve used my “How to Cook Everything” book for stuff like homemade coconut milk.

    5. Healthy Food to me has lots of nutrients, good fat, protein, flavor, fun, heart, and soul. Food has to speak to me. I like to say I’m an ‘Intuitarian’, I listen to what my body says and I follow.

    6. I don’t even know what to ask for; if the book has enough special recipes that I can’t find anywhere else, I’ll buy it.

    Thank you so much for asking!!!

  143. Jane Reinholz

    I already have your Almond Flour Cookbook. I ordered it before it was released and waited about 6-8 weeks to receive it. That cookbook really helped me expand my then GF cooking/baking. While I still cook and bake GF, I have shifted more to a grain free Paleo diet. My family is grown and they have children, they too have shifted to grain free, for the most part. We’re also DF, Soy Free and I am sensitive to coconut. Thank you for your many wonderful recipes. You have absolutely enhanced our lives by sharing your recipes. We are a family that loves to cook, bake, eat and entertain and we constantly try new things and share with each other. A morning delivery of one of your breakfast breads by one of my daughters is not unusual.
    We are all GF DF and Soy free. We avoid soy by choice. We can tolerate grains but feel that we are healthier when we avoid. We are absolutely
    sugar free and use honey as our primary sweetener. We are all committed to eating organic whole foods that are not inflammatory to the body. Thank you for your wonderful recipes and cookbooks!!! We enjoy all of the sections and regularly visit your gallery of recipes for ideas.
    I don’t know what I would look for in a cookbook…maybe I wish this entire country and restaurants were not so dependent on gluten and dairy and I wish that our food supply was better, We just buy organic in 90% of situations and do not eat out very often. I wish GMO foods would be banned in this country, or at least labeled. Would make it easier, although we work hard to not buy GMO. Thanks again Elena! ; )

  144. a

    Would love to see kid-friendly good for you foods, as well as recipes including quinoa (a seed, not a grain) and other seeds and nuts.

  145. Joyce Bailis

    I define healthy eating as using local, seasonal whole food-not processed.

    I would like to see a gluten free, low carb, low calorie cookbook for bread, muffins and desserts.

  146. Michelle

    1) I follow a “low carb” or low glycemic diet.
    2) I do my best to avoid: Baked beans; Refried beans; Black-eyed peas (cow peas); Bananas; Lima beans; Potatoes; Corn; Dried fruits & Fruit juices; Barley; Rice; Pasta (all types;) Flour and Corn Tortillas; Tamales; Sweets of any kind; Products which contain Dextrose, Glucose, Hexitol, Lactose, Maltose, Sucrose, Honey, Corn Syrup, Agave Syrup, Rice and Cane Sweeteners, Fructose, Corn Syrup, Food Starch, Caffeine.
    3)4) I use the sections of cookbooks the most for veggie sides (meat is pretty easy to make yummy) and soups. I find I go online mostly for recipes… but I do have a few low carb cookbooks that I look in from time to time.
    5) “Healthy good” to me is REAL food, unprocessed and not full of additives. Real food tastes great!
    6) Easy, quick recipes with ingredients that are readily available at regular grocery stores. Pictures!

  147. Kathy Bateman

    Hello Elana,

    Thanks for asking the questions. I am ready to tackle a plant based diet but need one for someone with gluten intolerance. I’d like it to include a variety of dishes from appetizers to desserts and anything in between.

    In looking at all the cookbooks that I currently own; the recipes are key, but I love the photographs and the stories too.

    I tend to collect cookbooks, but since I seriously want to follow a plant based diet, I would want this type of cookbook to help in my meal planning.

    I really enjoy your recipes because they always lean towards healthy – not all the “garbage” gluten free ingredients; simple.

    Good luck with whatever you choose to tackle – they are all helpful.

    Kathy

  148. Julie

    My favorite recipes are the flexible ones… I often come to your site because your recipes are simple, straightforward, and with a few ingredients on hand (almond flour, coconut flour, etc) I find I can make almost anything on your site – and almost everything I’ve tried, I’ve had great success in substitutions. Dried cherries instead of figs in the rosemary crackers. Butter instead of coconut oil in other recipes. Honey for agave. I love that! Honestly, since I’ve had to avoid wheat and choose to avoid most grains, I don’t even use my cook books all that often. I come here, I experiment. My cookbook wish would be for a book that encourages experimentation, or even a book that could educate one how to edit traditional recipes to fit special diet requirements.

    Thanks for caring about your readers, and thanks for bringing us along on your journey. Blessings!

  149. Natalie

    Snacks and meals that are quick to make are at the top of my list. I have become allergic to almonds and am unable to have coconut flour (pain in the bum!) so if you have any great gluten-free, lower carb alternatives to those for breads and baked goods, I would be thrilled. I avoid gluten, dairy, and refined sugars.

  150. Kathy in Idaho

    Wheat, corn, soy, dairy, peanuts, chocolate, barley, walnuts, rye, chickpeas, are all things I am allergic to. Easy family friendly main dishes are what I need help with. I enjoy baking when it isn’t hot. Whole foods are what I try to eat more of.

  151. Jill Hilbrich

    Allergies: Dairy, gluten

    Foods I avoid: Sugars due to Candida

    Recipes I find most helpful: breads/desserts as making gluten free/sugar free is challenging and I’ve wasted a lot of money trying to figure it out! Sides would be nice as well.

    I use the sections I mentioned above, as well as entrees and soups

    Healthy food: lower sodium, low bad fats and low sugar, low processed

    One thing in a cookbook: sugar substiution and conversion chart for (thinking Stevia, Xylotol, etc) I still can’t get it right – maybe because I’m in high altitude?)

  152. Lynn Krukowski @ fireagateartstudio.com

    Thanks for doing this research.
    Your cookbooks and blog recipes are excellent and a blessing.
    I have problems with gluten, soy and corn.
    If I look in a cookbook it is for gf holiday celebration baking or for cooking with seasonal fruit (rhubarb, blueberries…)
    I would love a cookbook that went through the year with suggested recipes for each holiday or season (using local organic ingredients) that I could bake.
    Like the idea of healthy breakfast foods too.
    Thank you for all your wisdom and great advice.
    Lynn

  153. Jackie

    1. What, if any, are your dietary restrictions?

    No gluten, no cane sugar.

    2. Are there foods you are not allergic to that you avoid?

    Dairy, all meat except seafood, most sweeteners except stevia/honey/coconut nectar, non-fermented soy products, try to keep grains to a minimum.

    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    I find myself looking mostly for dessert recipes because almost all regular desserts have something in them I can’t eat…to the point where I’ve amassed too many dessert recipes while repeating the same few main dishes…so I guess at this point entrees and appetizers would be most useful for me.

    4. Of the cookbooks you own, which sections do you find yourself using most frequently?

    I don’t know that I use any section most frequently…I kind of read through them to get an idea of what type of dish I want to make, and then I go into the kitchen and improvise. But I refer a lot to spices and seasonings used in different dishes, and the recommended proportions for them. I really like when alternative seasoning blends are suggested, so I can try something a little different each time I make the dish.

    5. What is your definition of “healthy food”

    Simple and honest. Clean, fresh, organic, and preferably seasonal and local. No preservatives, chemicals, processed junk, obviously. Something close to paleo/primal ideas of healthy food. Foods that are nutritionally dense and also offer medicinal/health benefits…no empty calories or things that will cause inflammation or spike blood sugar.

    6. If you could ask for one thing in a cookbook, what would it be?

    Recipes that use ingredients that are easy to find and don’t cost a fortune. Anything based on kitchen staples is great. I’m looking for recipes that I can make every day of the week, not expensive or time-consuming projects for special occasions.

    Recipes that can be pared down for 1 or 2 servings…I don’t have a big family and I’m often the only one who eats what I make.

    Also, I really only use recipes that are 100% health conscious. What I mean by that is…I find a lot of recipes that, for example, use almond or coconut flour…but then it calls for 1 1/2 cups of sugar. I will pass right over that because for me that is just way too much of any kind of sweetener unless you’re making a giant 3-tiered cake. Some people eat to avoid just one or two allergens, but that doesn’t necessarily mean that they are still eating healthy. I keep in mind the full health impact of each dish, so it would be nice to have more recipes that meet this requirement.

    Another thing is…I wish there were more recipes that didn’t try to be substitutions for foods in the standard American diet. Tofu will never taste like cheese. Beans will never taste like hamburgers. Zucchini noodles will never taste like spaghetti. I’d like recipes to focus on the individual tastes of the actual foods they’re using, instead of trying to replicate something that they aren’t. I hope that makes sense.

  154. I know how you make simple whole food meals, and that is what I could always use the most help with. Delicious healthy meals that can be thrown together quickly.

    Dairy-free and gluten-free in our home – no other restrictions per say, but we prefer to keep it to the basics :)

  155. Linda Mazar

    What, if any, are your dietary restrictions?

    No gluten, no dairy, no fructose (including agave), low carb, not too high is non-soluble fiber

    Are there foods you are not allergic to that you avoid?

    sugar

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    main dish, treats, snacks

    Of the cookbooks you own, which sections do you find yourself using most frequently?

    main dishes

    What is your definition of “healthy food”

    low carb, non-gluten, non-dairy, no-sugar, fresh is good, organic is good, etc

  156. mary christian

    I have one of your cookbooks and really love it. I’m interested in Paleo recipes using coconut flour as well as almond. It would be great to see more main dish ideas and salad and vegetable side dishes. You are awsome thanks for all the great ideas on your website!

  157. robyn M

    I would love to see something that emphasized simple regular meals (lunched and dinners) that work well with autoimmune paleo. there are so many starchy gluten free books already and quite a few paleo but I have celiac and hashimotos and need to give up nightshades in addition to the regular paleo restrictions and it’s a pain, harder for me than going gluten free. and because of hashimotos am suppose to limit the cruciferous veggies… I know you recently went full blown paleo and nightshade free too…been searching the web for a meal plan type thing based on AI paleo but alas nothing much in the way of recipe planning. i’m just not that creative with my veggies and meat.

  158. Alta van Zyl

    My dream cookbook?

    No gluten, no grains, no nuts, no starches, no sugar.

    Guess it says PALEO (minus the nuts).

    Like to bake and love sweet treats, but apart from coconut flour, what remains? (I’ve been experimenting with fruit and veg in baking, such as banana/apple pancakes. Even pureed cauliflower shows potential in baking.)

    Prefer sweetness to come from fruit (prunes, banana, dates…)

    There are now so many almond and other alternative flour cookbooks out there, would be a blessing if you could be the pioneer in grain-free, nut-free baking!

    Thank you, Elana, for being the intrepid experimenter (is there such a word?) that you are!

  159. 1. Low-carb, gluten-free, sugar-free, soy-free.
    2. Sugar, artificial sweeteners (I use stevia and erythritol, sometimes xylitol), anything with too high carbs (though fruits and berries are okay in small amounts).
    3. Desserts! Snacks and bread as well.
    4. Desserts, snacks, bread and condiments.
    5. Natural, simple, nothing artificial, nothing too high in carbs (fruits and berries are okay in small amounts)
    6. A photo with each recipe. Clear instructions.

    Your book Gluten-Free Cupcakes is amazing! I’m still going to purchase the Almond Flour Cookbook, definitely. Unfortunately it’s still missing from my bookshelf.

  160. Janice Fritsch

    A cookbook with recipes that are sugar-free, sweetener free, and focus on living without sugar. Perhaps fruit (fructose) would be okay.

  161. I pick up cookbooks that are gluten free, dairy free, low natural sugar (honey, agave, maple syrup) and mostly soup, salad, entrees, less dessert but still in existence! :) I LOVE your cookbooks and blog! Thank you for introducing healthy gluten free to the world!

  162. Jenn

    The first thing that comes to mind not living in the US (i live in Canada) is the availability of some of the ingredients. It would be helpful to have recipies with more widely available products or have substitution suggestions (yacon syrup) if possible.

  163. Dear Elana, thank you for all the work you do towards making
    healthy, gluten free food.

    Your book would be in my low carb, healthy food collection,
    if you used sweeteners that were NOT honey or agave….
    These sugars stop me cold. I cannot have them, I am diabetic.
    They really raise my bood glucose. Erythritol, Stevia, and
    Splenda are fine.

    I have tried your almond flour matzo balls, very good idea.
    In fact your recipes are very delectable looking.
    I always regret that I cannot make them.

    • carmen butler

      Barbara A. Goldstein,
      Have you tried the Chive Pepper Muffins from her Gluten-free cupcakes book, page 89? They are to die for and do not raise my sugars any more than nuts do. I mean it – these things are so good. I think they would make great little sandwiches if I could convince the guys to let me have leftovers once. Another great one is the Garlic Cheddar Muffin from the same book. I have been insulin dependent for several years. The cracker recipes from the first book work well for me too because there are no sweeteners. I do not make them as often, though because I just eat way too many of them if I do. Hope this helps.

  164. Annie

    1. Gluten-free (low-to-no-grain), dairy-free, egg-free, soy-free, sugar-free. My daughter can’t do almonds.
    2. I don’t have any food allergies – I follow this diet to manage an autoimmune disease. My daughter has many allergies, though, so her diet is more restricted than mine.
    3. I would ditto the requests for budget-friendly one-pot meals and make-ahead snacks like bars. I appreciate recipes that help me spend less time in the kitchen. Ideas for meal planning and “cooking once, eating twice” would be awesome. I also ditto the great suggestion for focusing on seasonal eating, as that’s something I love to do but sometimes get stuck in a rut and realized I haven’t shifted with the season.
    4. I don’t use many cookbooks because of our dietary restrictions. I find a lot of recipes online because it seems there are a lot of bloggers who eat like we do.
    5. Food that lifts me up. Food that gives me energy, doesn’t bog me down. Food that is nutritionally dense, so I get a good bang for my buck. Pastured, organic, local, etc.
    6. If I could ask for anything, I’d ask for a book that reflected the way my family eats, so I could give it to family members and say, “this is how you can cook for us!”

  165. Elana Daley @ conceptsintraining.com

    Hi Elana-

    I have a caseine allergy so I would love to learn how to use alternatives. I do not use soy products as I react to them similarly as dairy.

    It would be divine if you would put together a gluten free/dairy free meals for the jewish holidays cookbook. Desserts included.

    I make the carrot kugel (with some changes) for Passover annually and it’s always a hit. Nobody believes me when I tell them it’s carrots.

    A bread book would be great also.

    Thanks!
    Elana

  166. DanaN

    1. Restrictions: Peanuts, dairy, all grains, soy, and eggs.

    2. Avoid: Try to minimize sugar.

    3. Recipes: Absolutely anything!

    4. Cookbook sections: Entrees and baking.

    5. Healthy food: Something similar to Paleo/Primal.

    6. One thing: Photos.

    I have your first book and love it. My daughter and I are so grateful that we found you. Thank you for all the delicious recipes!

  167. Thanks for asking! I stay off white flour/wheat and corn, and white sugar. Woulld love more baking recipes with xylitol, stevia, coconut palm sugar or lakanto instead of agave. And most would like simple and easy lunch and dinner recipes and vegetable dishes. Also prefer coconut flour recipes instead of almond flour, as find almond flour can put the weight on. I have your first cookbook and love it! One pot meals would be great, too, as a number of others mentioned. (I don’t have crockpot, so not those, more like casseroles, stews, etc.) Seafood recipes would be great, too, thanks!

  168. Hi Elana! So excited to see a new cookbook from you!
    1. Alergic to gluten, soy, and dairy
    2. I don’t eat meat, and I try to eat as little grains as possible…(some days are better than others) you are my hero for going completely grain free. I don’t have that much will power!! You’ll outlive us all!
    3. Main dishes. it’s soooo easy to find awesome gluten free desserts. Everything is all about desserts, thousands of websites and cookbooks are all about how to make your favorite desserts gluten free – and thank you all for those! I do not want to sound ungrateful! I think your almond flour desserts are the most healthful of them all, and THANK YOU SO MUCH! But now I need to stop making desserts. I feel like I eat the same 7-8 things for dinner every day. I never know what to make for dinner but the same stuff I always make. Would love to have dinners with a few ingredients that kids will eat!
    4. Both main dishes and desserts. sides are easy and not rocket science.
    5. Eating healthy to me means eating what’s best for your body, and not eating what makes YOU feel junky. I think it can be very simple…eat mostly plant based, as many vegetables as possible, as fresh as possible, eat a variety of different foods, everything in moderation,as little animal products as possible, avoid food that comes in a box or a can. Avoid foods that contribute to an acidic atmosphere. Every body is different. If you really pay attention to what’s going on when you eat certain foods, your body will tell you what’s good for it. (and ignore it when it says “chocolate chip cookies” a little too often :)
    6. Less ingredients. When I see a recipe that has 20 ingredients, I know I have to go to the store to buy half the stuff, and it’s going to take 2 hours to prepare dinner, so I get overwhelmed and I make spaghetti and a salad. I’m so bored of the stuff I make. But I don’t want to spend 2 hours on dinner.
    I want it all of course! I want easy, fast, and healthy! That kids will gobble up :)
    Good luck! Can’t wait to see what you come up with. You are a genius and I don’t know what I would have done had it not been for your books.
    THANK YOU!!!

  169. Joanna Snyder

    It would be wonderful if you could find a great recipe for almond bread that could be made in a bread machine. When I decided to try being GF to see if it helped my sinus congestion and arthritis (it helped both) I bought a new bread machine and started making Pamela’s and Bobs Red Mill packaged mixes but I’d rather have less carbohydrates and more protein.
    I’ll be looking forward to your next effort.

  170. What, if any, are your dietary restrictions? I follow the paleo diet since everything else makes me feel bloated and gross!

    Are there foods you are not allergic to that you avoid? Sugar (all forms)

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Comfort food! For those days when you’re TIRED of the fact that you can’t just curl up with a bowl of mac and cheese and drink warm tea on your couch while it’s raining outside.

    Of the cookbooks you own, which sections do you find yourself using most frequently? Your dessert recipes

    What is your definition of “healthy food”? Paleo

    If you could ask for one thing in a cookbook, what would it be? Paleo, paleo, paleo – all your recipes are so delicious, but I’m really not smart enough in the kitchen to substitute out the few non-paleo items you have.

    Thanks for everything Elana!

  171. adriane

    What, if any, are your dietary restrictions? paleo, and almond free recipes would also be great as my mom is allergic to them

    Are there foods you are not allergic to that you avoid? legumes, agave

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? all. you’re dessert recipes are fabulous!

  172. Tamara

    Hi Elana,

    Thank you for providing such a wonderful resource for healthy cooking. Here is my vote:

    1.What, if any, are your dietary restrictions? I am doing my best to live a primal lifestyle.

    2.Are there foods you are not allergic to that you avoid? I avoid all processed foods, grains, sugar, agave, most oils (except coconut, olive and nut oils).

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? I love good snack recipes and recipes that taste like it’s glutenous original.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently? I use Mark Sisson’s cookbooks often. It is very easy to find Paleo cookbooks, but extremely difficult to find Primal cookbooks. I believe that raw dairy is very beneficial, but it’s so hard to find recipes that use it. Another Primal cookbook would do extremely well. There are thousands and thousands of “Marks Daily Apple” followers, but so far he’s the only cookbook author of Primal foods.

    5.What is your definition of “healthy food”? Animals and animal products from those who are treated as they were intended and who die without pain or fear, eggs, nuts, good quality oils (coconut, olive, nut oils), fresh organic fruits and vegetables, and the list goes on.

    6.If you could ask for one thing in a cookbook, what would it be? Primal foods. Include dairy once-in-awhile. Use of fruits and vegetables. Incorporate other nut flours. Variety. Quick and easy. Child-friendly. A go-to cookbook for any meal. I guess that’s more than one thing, but it would be so great to have.

    Thank you again. I can’t wait for your new cookbook. I will be the first in line ;- )

  173. carmen butler

    You are one of my very favorite people – even though I’ve never met you. Too much? Honestly. I mean it. When I found your cookbook several Halloweens ago it changed our whole outlook. No more allergic-food ‘compromises’ because it was the holidays just to feel perfectly horrible for the next week. We now have staple cookie, chocolate cake, candy and muffin (pecan pie cupcake w/o frosting) recipes.

    Our definition of healthy food is real, nutrient filled food that will not make us feel crummy after we eat it.

    We have a bit of a long list of food allergies. One son is allergic to wheat, corn, rice, milk, soy and peanuts and sensitive to sugars and potatoes. The other son is allergic to tree nuts and sugar and sensitive to some other foods, especially the fakey kinds – like the coloring in mac and cheese mixes and foods like that. I have been insulin dependent for seven years and due to nerve damage I do not digest meats, veggies well. I seem to be allergic to corn, potatoes, milk and wheat.

    The foods I find myself looking up on your site are actually savory ones. A cookbook with meat dishes in it would be excellent. What I really need help with is vegetables. Especially the interesting ones like Kale and various other greens. I have absolutely no clue what herbs? spices? to use with veggies. I get tired of picking up the bags of broccoli/cauliflower/carrots and steaming them. I do not steam them to avoid fat. I just really don’t have a clue what else to do with them.

    There are some things that I hope you do not change. I appreciate the balance that you seem to have found with your books/site. You do not assume that we are clueless and yet you explain each step in clear language. Please keep that up. I also appreciate the simplicity of the recipes. I appreciate that you stick to whole foods but try new sweeteners and such as they come along. I also am glad that you have a focus on health but you respect our sweet tooth.

    Thanks for all the recipes so far. I am looking forward to your next cookbook. I promise to pre-order it as soon as you announce it.

  174. briita

    Restrictions are corn, wheat, most dairy (can do butter and yogurt), tomatoes, soy, and refined sugars.
    I think I find the baking recipes the must useful, I do allot of our main dish cooking using spices and techniques I am familiar with, but haven’t spent enough time to learn baking ratios to figure it out on my own. I really love your baking recipes because they aren’t full of strange ingredients our a huge ain’t of different flours.
    I think my most often used recipe is your chocolate Chip scone recipe. I have altered it so many times based on what flavors I am craving our the ingredients I have on hand, and it turns our great every time(my favorite is to leave out the chocolate chips and add white chocolate chips and frozen blueberries!)
    I really like recipes that give you a starting point and allow for creativity. I don’t know if that was ever a thought when the chocolate Chip scone recipe was designed, but I am so glad that I can use it like that. So I would love to have more recipes like that.
    I just want to end with a huge thank you for all the energy you put into this blog and your cookbooks, they are greatly appreciated!

  175. Hi Elana,

    Thanks for asking!

    The most useful cookbook would be breads, crackers, etc. Without sugar or any kind of sweetener, without grains (of course) or other starchy ingredients (or minimal like arrowroot or tapioca, no dairy, xanthan gum or legumes. Mostly nuts, seeds, oils, salt, spices, eggs and the like. Would love to see what else you can come up with.

    I love the breads in your GFree Almond Flour cookbook. Would love to have more!

    Pat

  176. 1.What, if any, are your dietary restrictions? No dairy or gluten due to intolerances

    2.Are there foods you are not allergic to that you avoid? avoid sugar, but occasional agave for a sweet treat. Generally low meat for health, avoid processed fods

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Quick to make entrees, desserts, tasty veg dishes and portable snacks

    4.Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees

    5.What is your definition of “healthy food”, Not processed, natural ingredients as you would find in nature, no additives

    6.If you could ask for one thing in a cookbook, what would it be?
    Quick and easy dinner recipes that look and taste good enough to serve to guests

  177. You have a lot of great, healthy, simple recipes! Unfortunately, I do not do well with almonds.

    My main allergy is to gluten, but I also react badly to sugar, cocoa, millet, almonds, and soy. I try to avoid all sweeteners except stevia, xylitol, non-GMO erythritol, and lo-han guo extract. I would love to see recipes using these sweeteners only!

    Other dietary restritions are: dairy (except ghee, and a little butter), white potatoes (red-skinned in small amounts are OK), tomatoes, fruits (except the very low-sugar fruits), refined oils/fats. I do eat some grains like quinoa, amaranth, buckwheat, corn, and basmati rice. Another VERY important feature I incorporate into recipes I make is PROPER FOOD COMBINING. I follow the Body Ecology Diet principles. So, if I would get a recipe book, I would want it to follow proper food combining principles in most or all of the recipes.

    If a recipe book would not be according to these specifications, I would probably still buy it if the recipes were easily converted to these specifications.

    I love vegetable dishes and healthy dessert recipes!

  178. What, if any, are your dietary restrictions? NO GLUTEN AND I AM A VEGETARIAN — NEARLY A VEGAN.
    Are there foods you are not allergic to that you avoid? EGGS, MOST DAIRY.
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? BAKED ITEMS, SINCE THE PROPORTIONS ARE MORE “SCIENTIFIC”, WHERE COOKING , FOR ME, IS A MORE INTUITIVE AND EXPERIENTAL PROCESS.
    Of the cookbooks you own, which sections do you find yourself using most frequently? BAKING
    What is your definition of “healthy food” LOW FAT, NO/LOW SUGAR, NO ANIMAL PRODUCTS, FRESH INGREDIENTS, BALANCED NUTRITIONALLY
    If you could ask for one thing in a cookbook, what would it be? INCLUDE PHOTOGRAPHS! I NOW ONLY BUY COOKBOOKS WITH PHOTOS OF THE FINISHED PRODUCTS.

    GOOD LUCK! THANKS FOR ASKING FOR INPUT.

    • I FORGOT TO ADD: I DO NOT EAT CHOCOLATE. WHEN YOU PROVIDE DESSERT RECIPES WITH CHOCOLATE, I TRY TO MAKE THEM WITHOUT THIS INGREDIENT (SOMETIMES IMPOSSIBLE). I HAVE BEEN SEARCHING FOR CAROB CHIPS THAT ARE ALSO GLUTEN-FREE BUT SO FAR ONLY COME UP WITH GRAIN-SWEETENED VERSIONS AND THEY ARE OUT. ANYONE OUT THERE KNOW OF GLUTEN-FREE CAROB CHIPS?

  179. Kelly

    1.What, if any, are your dietary restrictions? Me: Dairy/egg Kids: dairy and gluten

    2.Are there foods you are not allergic to that you avoid? I avoid wheat/gluten, we also avoid soy. I try to follow a Paleo-style plan.

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Probably paleo style entrees, sides and desserts.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees…

    5.What is your definition of “healthy food”? I follow a Paleo version of Weston A Price/Nourishing Traditions…so grass feed/wild meats, organic fruits veggies…very low sugar, fermented foods. I try to think traditional eating.

    6.If you could ask for one thing in a cookbook, what would it be? The index is well organized so you can find whatyou are looking for. Pictures of every recipe. Serving size AND amount the recipe serves.

  180. Iona Russell

    I will definitely look forward to the new cook
    Book by you. I am allergic to gluten and I also prefer to eat a paleo diet but including legumes. What I would like most would be recipes that stand out, and stand alone. When other cookbooks state to be gluten free for example and then include recipes that obviously do not include gluten to begin with, like chicken salad, it is frustrating. We want Recipes that we won’t find in regular cookbooks. I’m personally not interested in sweet things so prefer books not to be more than 25%. Good luck with this venture.

  181. 1.What, if any, are your dietary restrictions?
    NO wheat, dairy, grains, sugars or chemicals. We do use Stevia and have substitued all of your recipes with this (vs using honey, agave etc..) It would be GREAT to have a section of a recipe with “substitutions” at the bottom of the page

    2.Are there foods you are not allergic to that you avoid? Grains

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    We LOVE the bakery items. We do NOT feel deprived at ALL because of so many of your recipes!!!! THANK YOU! Your cook books are by far the BEST on the market! My(your) books are mangled because they are used SO MUCH!

    4.Of the cookbooks you own, which sections do you find yourself using most frequently?

    Bakery items

    5.What is your definition of “healthy food”

    REAL FOOD! Non altered. However, because we have autoimmune issues, we avoid real food that can cause inflammation.

    6.If you could ask for one thing in a cookbook, what would it be?
    Substitutions section.

    I personally have redone MOST of your recipes for us :) Already :) I would be HAPPY to share!!!!!! I just wrote them directly in my (your) cookbooks. I have tweaked many of them as well :)

  182. Michelle

    I won’t buy cookbooks that are not fully illustrated- so that is highly recommended!

    I am allergic to legumes (peanuts, soy, garbanzos, lentils, all those things), am lactose intolerant, and have wheat sensitivities. I also don’t eat meat, except for seafood. Lots of dietary restrictions :) Which is why I pick and choose from several favorite blogs, including yours.

    I use appetizer and dessert sections of cookbooks the most often. I mostly only bake “healthy” things- which to me means no refined grains, low or no sugar, only natural sugars like honey, brown rice syrup, sucanat , in small quantities.

    I love a lot of your recipes, but some of them I have difficultly with because they are higher in fat than my normal diet. I have to watch calories as well as avoiding processed foods.

  183. Wendi Wright

    What, if any, are your dietary restrictions? no gluten!
    Plus I recently had the Array 4 test done and discovered my immune system is cross-reactive with several other things besides wheat, mainly rice and potato. Although I scored moderately high also on corn and quinoa (which is what my pasta is made from). So I am trying to stay off rice and potato entirely for six months and then will add them back on in a rotating grain diet. A day or so for each grain and then switch off for awhile and go to another grain. I’m already on a rotating diet for the other grains to keep my immune system from becoming even more reactive to those as well. I limit all grains in general, but sometimes it is nice to have something good (recently made your almond flour chocolate chip scones that were EXCELLENT)

    Are there foods you are not allergic to that you avoid? not really

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Sides that use alternative grains or almond flour (for example, quinoa with mushrooms and onions, or different recipes for corn masa. Also bread, crackers, biscuits, flatbread, soft tortillas, rolls.
    One thing I’d like to find is a way to get biscuits or flatbreads/soft tortillas using almond flour. I really miss my biscuits that I used to have with my soups. Would love to find a recipe for almond flour graham crackers so I can have s’mores with everyone else around the fire.

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    soups, breads, and desserts. Also have started experimenting with side dishes that involve grain or beans – for example, recently I’m trying to learn how to make falafel. Also experimenting with different quinoa recipes. Really starting to look at different ‘ethnic’ side dishes. Corn mush with a tomato sauce that I had at an African restaurant a few years ago. Still trying to reproduce this…

    What is your definition of “healthy food”
    shopping the edge of the supermarket. fresh veges, fruits, meats, and cheeses. breads made from high protein and high vitamin/mineral level flours – like quinoa and millet, etc. I don’t use a lot of the ‘white’ GF flours anymore. I don’t like eating things with a lot of processing – with added chemicals to them that I’m really not sure I can even pronounce much less why they are in there. I also buy organic as much as possible.

    If you could ask for one thing in a cookbook, what would it be?
    I would like to have a section in a cookbook too that talks about substitutions. If you can’t have rice/corn/quinoa/potato/tapioca flour/starch, here is what you can use instead (and the amounts that you need to sub for each). Or if you can tell me if I have a recipe that uses a GF flour mix how much almond flour should I use. For example, I have a recipe that calls for 1 cup GF flour mix. Can I just sub 1 cup almond flour? One thing I noticed is that almond flour makes things very moist so I’m not sure how it would work out in substitutions.

  184. Abby

    My family tends to eat whole foods as much as possible. Sometimes the hardest thing is finding a new recipe for vegetables. We eat so many vegetables during each season, that we sometimes get sick of eating cucumbers and summer squash. And it can be too hot here in Maryland to really spend a lot of time cooking so you look for quick cool foods that taste good and aren’t always salad. I cannot tell you how many salads we have eaten this summer. We are so ready for a cold winter! We tend to stay away from all the sugars, flours, mixes and eat real food from our garden or farmers markets. Don’t get me wrong, we love to have a treat from the gluten free baker but not everyday. A good cookbook would be one that I could use everyday! Recipes that are a weekly thing but seasonal too. Like good ratatouille and grilled zucchini stuffed with quiona and tofu sausage. recipes that could be altered with other seasons veggies.

  185. Kathy L

    1.What, if any, are your dietary restrictions? I do well without carbs-at least the simple carbs. I don’t care for soy. That is why I love your Almond Flour cookbook & on line recipies!

    2.Are there foods you are not allergic to that you avoid?I am no allergic to wheat or soy but I do avoid both.

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Desserts & breads

    4.Of the cookbooks you own, which sections do you find yourself using most frequently? Muffins/Scones/Cookies-your book for things that make a good snack during the work day.

    5.What is your definition of “healthy food” Low carb, low/no sugar, high in protein & vitamins

    6.If you could ask for one thing in a cookbook, what would it be? Simple, fast recipies for the above mentioned.

  186. More and more we are having to change our diets because of food manipulation. Is there a good paleo diet cookbook? I know someone. who benefitted from that diet after years of suffering as you have.
    My intolerance is wheat. Almond meal has helped me so much to be able to have a treat once in a while
    Good luck planning your next venture. I appreciate your work.
    Marie

  187. How about appetizers, spreads and sauces with a large amount of nightshade free recipes! Foods sweetened with stevia and/or xylitol would be nice too.

  188. Melissa

    Ohh I was hoping you would come out with another cookbook! I prefer pictures for each recipe, I am also interested in recipes that can be prepared ahead of time and that will freeze well for easy meal planning through the week.

    Looking forward to reading it :)

  189. Laura Fisher

    1. No gluten.

    2. But I also try to avoid eating sugar, rice and potatoes and too much diary, but I am only allergic to gluten.

    3.As lovely as your desert recipes are it’s main meals that i need the most recipes for, as they’re a daily occurence rather than an occasional treat. Salads, sides, main dishes, vegetable dishes etc.

    4. The index. I like being able to look up an ingredient I have in my fridge (eg pork) and get a whole raft of suggestions.

    5. My definition of healthy is paleo. Lots of veggies and meat.

    6. A paleo cookbook by Elana Amsterdam!

  190. Barbara

    Hi. I eat gluten free and soy free because of health issues. The foods I have to avoid are curciforous veggies, peanuts, millet because I have a thyroid issue. I try to eat paleo but I do eat rice and buckwheat once in a while. I would like to see more entrees and breads that do NOT include, potatoe strach or tapioaca or millet or corn. You know what I mean. To me healthy food is organic unadulterated whole food. I like cook books that have simple easy to make recipes. Thank you. I love your web site. All the best with the new book.

  191. What, if any, are your dietary restrictions? no diagnosed allergies
    Are there foods you are not allergic to that you avoid? gluten and cow’s dairy and sugar
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    as a student, one dish meals, make ahead meals and meals that can be frozen
    Of the cookbooks you own, which sections do you find yourself using most frequently?
    I use the salads/soups and desserts section most often.
    What is your definition of “healthy food”
    Healthy food means eating REAL food (no additives), cooking from scratch using fresh seasonal ingredients, eating a variety of foods, a heavy emphasis on plant based foods and some room for indulgence
    If you could ask for one thing in a cookbook, what would it be?
    As a student, I would like more recipes without almond flour because that stuff is tasty but too expensive for me! I would also like more substitution options

    thanks Elana :)

  192. Janelle

    I eat a Paleo diet – no grains, legumes, dairy. I also can’t eat nuts and try to limit my fruit/ added sugar intake. A book with recipes along those lines would be awesome!

  193. Amy

    So excited you’re considering another cookbook! Thanks for asking for our feedback.

    1. gluten and lactose intolerant (but will take lactaid pills for something made with a good cheese or a little cream, so if you do lactose-free recipes its nice to have the option to use real dairy or a substitute)
    2. trying to reduce carbs and sugar intake
    3. I’m always looking for entrees that will re-heat or be tasty cold the next day for lunch. Also like entrees like risotto, chili, stew, hummus where I can make a big batch and store individual servings in the freezer. Makes it easy for dinner on a busy day or to take for lunch to work. Finally, breakfast recipes that travel well without refrigeration – like scones or protein bars. I travel a lot for work and hotel breakfasts are not so gluten-free friendly
    4. i use the salads, entrees sections most often, and the appetizers for entertaining.
    5. healthy is rich in protein and fiber using fresh ingredients
    6. I’ve loved the way your past cookbooks have been laid out and I like the size of them, they fit well on my cookbook stand and are easy to read when you’re in the midst of cooking, so I’d say stick to that layout

    oh and one little thing – as a single person I love it when a baking recipe can be easily cut in half – i.e. it uses 2 or 4 eggs but not 3 or 5 eggs. I may be in the minority on that one but just throwing it out there.

  194. Laura

    Hi,
    I love your cookbooks but they would even be better if they have the nutritional information available for each recipe. Knowing the calories, fat, fiber, carbs & protein would be very helpful. Thanks.

  195. Denise m

    What, if any, are your dietary restrictions?
    Gluten only

    Are there foods you are not allergic to that you avoid?
    Most grains, corn, potato

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    entrees, sides and desserts

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    slow cooker meals

    What is your definition of “healthy food”
    food that is low carb/low sugar/grain free (nut flour ok)

    If you could ask for one thing in a cookbook, what would it be?
    low carb casseroles, slow cooker meals, more healthy ethnic meals

  196. Joyce Powel

    1. Allergies to gluten, dairy and soy.
    2. Tomatoes; sugar
    3. Meataless entrees. Side dishes!
    4. I use the entree sections and the side dish sections most.
    5. Healthy means none of the foods I’m allergic to, low fat, no refined sugar and made with fresh ingredients – nothing processed and no microwaving involved. Also – no hard to find ingredients!
    6. Down to earth recipes, something I can make and serve to anyone and be confident the food will taste great and not make me sick.

  197. christine

    I love your cookbooks. After borrowing many gluten-free, Paleo and vegan cookbooks from the library, the one I kept coming back to time and again were yours, Bruce Fife’s Coconut Flour Cookbook and Julia Child’s “Mastering the Art of French Cooking for the great vegetable recipes and instructions for scratch cooking.

    I would like to see more vegetable based recipes that are worthy of main course status. it would be nice to see them as casseroles, one pot dishes, raw food worthy and budget minded. I’d like to see Buckwheat, Quinoa and Amaranth incorporated.

    My spouse is a dedicated vegetarian. He will eat eggs and dairy in small amounts. I lapsed only because of the arduous process of eliminating all the allergenic, cross-reactive foods and hidden gluten while getting enough protein to heal. It’s been very difficult to get enough nutrition when grass grains, legumes of all sorts, hemp foods and mammal meats are off the menu. While I love fish, consumption poses an environmental dilemma as well as it’s far too contaminated for my comfort. Now that I know what to avoid and what’s safe, I will move back to vegetarianism slowly testing every step of the way to make sure nutrient absorption is optimized and auto-immune lab markers negative/well below threshold.

    Since neither of us can eat soy (we ue Coconut Aminos and Vinegar) or other legumes but miss Asian cuisine, we both like recipes to make key items like Plum Sauce, Hoisin Sauce, Satay, etc, Middle-Eastern and Mediterranian signature flavors as well as more convetional more conventional condiments such as ketchup, mustards, mayonnaise that avoid white vinegar (grain reaction), soy ad canola oils.

    Hope this helps inspire some ideas.

  198. Judy Dorsey

    I’d like more vegetable recipes.

  199. 1. Gluten and dairy
    2. Meat and Seafood
    3. Vegetable/vegetarian recipes
    4. Baking
    5. Minimal processing, minimal sugar, minimal salt – whole natural foods
    6. Grain-free Vegetarian entrees!

    Thanks for taking all of our thoughts and ideas into consideration!

  200. Ester Perez @ supermilkmama.com

    Hi Elaina,

    I also own both of your cookbooks and they are great! I use them as a base for my recipes because I love adding lots of spices.
    I would love some crockpot meals and second that on having one pot casseroles. Also, more vegetable dishes.
    Best of luck with your next cookbook!!!!
    Ester Perez

  201. elise

    What, if any, are your dietary restrictions? Gluten and Dairy…currently moving towards GAP diet..
    Are there foods you are not allergic to that you avoid? Most Grains
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Meal type of recipes…breakfast, lunch, and dinner. Less sweets and baked goods, more mealtime options.
    Of the cookbooks you own, which sections do you find yourself using most frequently? Don’t own any yet!
    What is your definition of “healthy food” Food grown locally, organic, in season. Freshly prepared and not a ton of ingredients. Not a lot of sugar!!
    If you could ask for one thing in a cookbook, what would it be? Easy to follow, not too many hard to find ingredients, meals that are healthy and yummy! Would love to see something SCD/GAPS based!

    Thanks!! Love your recipes!

  202. Lorraine

    1. I have no known, meaning tested, dietary restrictions but just want to eat healthy by avoiding Sugar, flour, industrial seed oils and grains
    2. Besides Sugar, flour, industrial seed oils and grains I’d rather not use Agave nectar.
    3. I prefer recipes for breads, desserts, cookies because I have my won recipes I like for meals.
    4. I use mostly ethnic cook books for meals and they are usually healthy as they are.
    5. Avoiding Sugar, flour, industrial seed oils and grains
    6. I need a cook book for baking. I love the recipes on your site but have not bought your cook book yet because I am waiting for you to update it (no agave nectar and using coconut flour in addition to almond flour

  203. Terri Stankiewicz

    1. and 2. No true allergies — but I avoid gluten, corn, dairy and soy. I am mostly grain free as well. My husband and teen son eat everything and anything — so this creates a challenge.
    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? I love the desserts! But I need more entrees. My family is tired of the protein/vegetable routine, so quick casseroles and crockpot dinner ideas would be really appreciated. They are also big eaters, so volume that won’t break the bank would be nice!
    4.Quick/uncomplicated recipes.
    5.Healthy food to me is anything unprocessed (or minimal processing).
    6. Easy to follow, specific step-by-step instructions. Pictures are always fun!

  204. Laura

    Yay! I’m looking forward to another cookbook from you.

    1. dietary restrictions: gluten-free, casein-free, dairy-free, cane sugar-free, no oats, no buckwheat, no coffee, no chocolate, no eggs

    2. I don’t use agave or xylitol. I like honey, maple syrup, and stevia as sweeteners.

    3 & 4. I mostly use cookbooks for desserts. I love to bake, and I’d like to learn how to make more grain-free desserts that fit my restrictions above. I also like cookbooks for good soup recipes.

    5. “Healthy food” is natural, not processed, and homemade. Whole foods. Not too much sugar (in any form).

    6. I’d like to see more options for substitutions, like — Here’s how to make this recipe egg-free or cane-sugar free or whatever. I’m usually experimenting with all of that myself, but I always appreciate when someone else has already tested out the variations.

  205. Jessica

    I love your cookbooks and use them regularly along with the recipes on your blog! I think lunches would be great and like one pot meals. Quick and easy with minimal ingredients for the working mom trying to cook for a family but avoid her kid’s allergies. Which are eggs, dairy, wheat, and peanuts.

    Thanks so much for all you do! It’s saved my sanity!

  206. David Nigh

    1) i have NO dietary restrictions-
    i started eating primal/paleo about two years ago, and am “hooked” for life because of how i feel overall, especially energy level- stumbling upon your site has been instrumental in me sticking to this lifestyle, as your recipes are genius and delicious! (just wanted to say “THANKS for that Elana!”)

    2) Corn, flour, grains, HFCS etc-

    3) i find them all useful, except maybe Salads, as i find it’s pretty easy to put together a unique and different salad without a lot of help

    4) i tend to refer to entrees the most-
    since going primal, i’ve also developed a “love” for cooking/baking, because you do need to cook for yourself, i was lucky enough to end up really enjoying it-
    with that, i’ve found myself taking mainstream recipes, and adapting them to be primal- for example, i’m a big Jamie Oliver and Food and Wine Magazine fan, so i’ll take recipes from these and adapt them to be primal/paleo- it’s easier than i thought- maybe a theme for a book?
    (although you have many recipes that already do that)

    5) healthy = food made from “whole” and known sources (local, organic) with time and TLC-
    i’ve been especially more sensitive to stressing local/seasonal, and actually have stopped purchasing most produce from Whole Foods, since i feel guilty eating produce that has traveled over 1,500 miles to get to my store
    maybe a themed book that links recipes to the season?

    6) recipes that i will go back to time and time again-
    which you’ve already accomplished in your first book-

  207. joanne

    Recipes for vegetarians that can be made for just one person.

    Less sweet baking recipes. I find all of your desserts too sweet.

    In a book that is specific to a condition e.g. grain free, I am not interested in seeing a chunk of the pages being ‘meat and vegetable’ recipes which I could find in any other book.

  208. Lani

    I use recipes that I already have and sometimes refer to a cookbook; but mostly I use the internet to research and find recipes. I have three shelves of cookbooks that I can’t seem to part with, but they no longer reflect our diets and lifestyle. I am grain free, mostly dairy free and hubby and kids eat most everything. I would like a new cookbook with yummy pictures and great Elana recipes! Thanks Elana for all you do! This household appreciates your hard work and great recipes!!!

  209. Kim K.

    1.What, if any, are your dietary restrictions? gluten and dairy (casein)
    2.Are there foods you are not allergic to that you avoid? chick peas (don’t agree with me)
    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? replacement recipes for old favorites made without gluten or dairy
    4.Of the cookbooks you own, which sections do you find yourself using most frequently? entrees and desserts
    5.What is your definition of “healthy food” – organic, nonGMO, mostly vegan
    6.If you could ask for one thing in a cookbook, what would it be? pictures and for some gf and df items used, locations to purchase

  210. Danielle

    I follow SCD – so grain-free, lactose-free, processed sugar-free. Would love to see a cookbook with more entrees/meals for family and guests – sometimes it is hard to find meals to eat every day. A slow-cooker section would also be awesome!

  211. Amy

    Wow. As someone who has never tested for food allergies (and thus has no formal proof of what foods my body doesn’t like) but yet avoids eating most grains, refined sugar and dairy due to the fact I feel and operate better without them, I must say, this is very eye opening. I know this website is a bastion for all with food allergies, but I failed to realize how much more of a real issue than the latest food fad eating grain, dairy, soy, sugar, etc free is. Keep up the good work of keeping your bodies healthy people!
    That being said, as for for cookbooks, i own your first and love it Elana. I’ve trended to more coconut flour baked goods than almond flour lately, so I’d love to see more coconut flour recipes from you. I’d also love to see a more daily meal cookbook from you. Your last two books focused so heavily on the baking (and they both are awesome) but now that you are practically Paleo, what are you *cooking* these days? I think a down to earth, non smug (oh the groks rub me the wrong way with their attitudes), book on simple ‘whole’ foods would be great. Food that you can eat for breakfast, lunch and dinner. Food your teenagers will eat for the same. Foods you get from your garden and make into something delicious…..I’m rambling, but really, there’s tons of sweet recipes out there (and some of the best are yours) but I’d like to see some entree ideas. Good simple fare for dialy meals. Stuff I could pack and take to work. Some sort of meat and a salad gets real boring after a while, and thin brothed soups NEVER fill me up.

  212. Erica S.

    1. gluten free
    2. trying to cut back and eventually eliminate dairy. also avoiding chocolate since i have problems digesting it.
    3. entrees that are one dish meals.
    4. veggie and entree catagories are my go to cookbook categories.
    5. plenty of fresh veggies, fruits and protien sources. no processed food. eating close to the earth so to speak.
    6. love seeing cookbooks filled with photos of most if not all recipes. always looking for more variations on cooking veggies and making them palatable and husband pleasing.

  213. Johanna

    I would like for you to write a lifestyle cookbook. I want to know the recipes for your daily living, your daily diet, your supplements, your exercises, your activities, your interests. I love your posts – you are my inspiration!

  214. Elaine Locke

    1.Gluten and Diary
    2.foods high in Sugar
    3.Smoothie, salads, sides and snacks – especially anything kid friendly
    4.I use them all – though maybe not all in the same cookbook
    5.Whole foods – more veggies/fruite and less meat
    6.My struggle is feeding a family that is not interested in eatting healthy. I would love a cookbook with healthy recipes that wouldn’t frighten the kids/husband.

  215. I know you have a lot of comments on here already, but I thought I might as well add my two cents.

    I would love a cookbook that was dairy-free, gluten-free, but also coconut-free. I am intolerant to coconut (severe pain when I ingest it- crazy, I know!), and many gluten and dairy-free recipes these days call for coconut. It’s hard!

    My favorite sections of cookbooks have always been the desserts, but I would always welcome good lunch and dinner ideas too- preferably vegetable ones! I am having trouble finding good, hearty vegetable dishes that do not include the things I can’t eat.

    You’re the best Elana. Thank you for taking the time to take each one of us into account. I would be happy for ANY cookbook you would write! (Just please not a coconut-flour one! :) )

  216. 1. No Soy, it gives me a terrible headache. I have been doing the Whole 30 for the last 20 days, but some of those are limited restrictions.

    2. I live with my son, who is an adult and will always need to live with someone. We don’t eat gluten, we read Wheat Belly and have been wheat free since Jan of this year. My son is autistic and while I do not believe food is the cause, eliminating wheat and gluten has made a noticeable difference for him (he is 41). We normally try to keep sugar down (he loves sweets), no refined sugar or fake sugar, I use raw coconut crystals and sometimes agave. We avoid simple carbohydrates (rice, white potatoes, stuff like that) it tends to act like a drug and put both my son and I to sleep, immediately.

    3. I love your bread and muffin recipes (love your entire site). The family across the street is gluten (a health issue for them). Your pumpkin muffins don’t last a day because I like to share with them. Easy and simple and I can invite the 3 yr. old across the street to help make them. A wide variety of foods is good. I get so tired of the same breakfast / lunch or dinner. And I get tired of cooking every day. I feel having in-house healthy treats will keep my son from buying stuff that is just not good for him. I also have two adult daughters who live on their own, one has chosen to eat vegetarian, and it’s a challenge finding something for her that is not just a salad or steamed veggies. So I find a good vegetable section very helpful.

    4. I always turn to the bread or dessert section first, but I use the entree and one pot meal sections the most (soups, casseroles). Quick dinners are a challenge (I work full time). I like fixing something we can have more than one meal off of. I love bread recipes, desserts, entrees, thick winter soups, and could use some down and dirty ideas for breakfast (green smoothies for example) Pictures are always appreciated. I think something we have never had, that has a picture encourages me to try a recipe.

    5. Healthy food to me is organic, unprocessed / pre packaged food. Stressing homemade or made from a source that is local. I do use dairy grass fed beef, lamb, veal, free range chicken, pork, wild caught (NW) fish (which no one can afford the year!). I buy local in the summer at the farmers market, and in season fruit and vegetables. We look for organic, but also do buy from local farmers that may not be certified organic, but don’t spray. We do not do soda of any kind. Guilty pleasures include once a week latte and maybe twice a month I get a whole smoked chicken from a local BBQ place.

    I am an artist, so am a visual person, what I’d like is pictures. I the shots you have here on your site are great, and inspiring.

    Thank you for asking for our opinions. There is a lot of information posted here. Putting together a book of any kind is a huge challenge (I am part of a team that puts out a 400 page manual every two years-I know the stress of doing this), and I’m sure this community will support you whole heartily on this.

    NB

  217. Natasha @ NA

    I would love a cook book with salads and soups! Vegan and gluten free.

    Thank you for your wonderful books and website, Elana!

  218. ss

    1. What, if any, are your dietary restrictions?
    1A. Dairy, wheat, nuts, shellfish

    2. Are there foods you are not allergic to that you avoid?
    2A. Beef, pork, sugar

    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    3A. Actual meals. I feel like I make a lot of random small items & have a hard time accomplishing meals.

    4. Of the cookbooks you own, which sections do you find yourself using most frequently?
    4A. Index–I love cookbooks with useful indices.

    5. What is your definition of “healthy food”
    5A. Food that doesn’t make me sick.

    6. If you could ask for one thing in a cookbook, what would it be?
    6A. Clarity. I love well organized cookbooks.

  219. Taffy Benson

    Pure Paleo….ideas to replace bread, like wraps, tortilla chips, vehicles for dips, sandwiches, etc. Not a dessert family. I appreciate all you have done and are doing on the Paleo front. I am a strong believer in that as a healthy way to eat.

  220. Terri Green

    Hi Elana,

    My favourite cookbooks are the ones with oodles of pictures. I’m a very visual learner and I feel most inspired by food when I have a visual destination.

    Hope this helps!

    Terri <3

  221. Cookbook
    grain free
    and
    sugar free
    soy free
    corn free (grain)

  222. adeptus astartes

    I seem to be unlucky in that I am affected by most of the restrictions people seem to get.

    Dairy, Eggs, Soy, Gluten, Fats from red meats seem to affect me also, along with most sugar I have tried (I haven’t thoroughly tested this one as much as others.)

    I only recently realised I cannot eat even Gluten-Free oats.

    Flour I have tried bothers me also.

    I have not yet tried Almond flour so I will get on that.

    My main wish would be some sort of bread, the problem being even the ones that are free from everything else seem to still contain egg (as you would expect).

    The Paleo diet on this site looks perfect for me except for the inclusion of eggs in most of the breads.

    Thanks for your time.

  223. Jane

    Hi Elana,

    Thanks for all your imaginative ways of eating deliciously that also leave my body feeling nourished!

    I’m sensitive to gluten, cow dairy, soy and corn. I also avoid as many processed and GMO foods as possible.

    What I would love to see would be exciting vegetable based entrees that use a bit of meat. This is always my formula when making dinner :). I’m certain you could come up with some inspiring new combinations!

    I’ve also loved your raw and smoothie/juice recipes. The greena colada…omg. I think this aligns with others’ suggestions for seasonal recipes–summer is a great time for me to get those raw nutrients in.

    Thanks a million and enjoy the creative juices flowing!

  224. Linda Germanetti

    I frequently use your Almond Flour cookbook and am now also trying cooking with coconut flour. I am not only gluten intolerant, but also sensitive to soy, corn, dairy, yeast & SOMETIMES eggs. I tend to overdo the Lundberg wild rice cakes and find that I can only tolerate them every few days. I am able to eat goat cheese.
    I am not a vegan and do eat pork and sometimes chicken and beef because I have difficulty getting my protein from legumes. I am really interested in your Paleo way of eating because I think being totally grain free would be so good for me.
    I am hypothyroid, have fibromyalgia and 15 years ago developed autoimmune hepatitis. When I avoid all sugars, I have no fibro symptoms and I tend to eat more greens than animal protein.
    I think you are an incredible role model and look forward to your next cookbook. Thank you from all of us who strive for good health through good eating.

  225. emily

    school lunch ideas
    Quick and easy dinners
    Kid friendly
    Gluten-free, soy-free
    make ahead or freezable casseroles

  226. hope

    I’d love to see a savoury cookbook from you. My preference would be paleo, especially if it was nightshade free and low oxalate. I’m most interested in entrees/main meals. Particularly slow cooker or one pot recipes.

    Thanks so much for this blog – find it totally inspirational and even your approach to food is just want I was look ing for.

    BTW, I’d also love to see an ipad app from you… I’ve been looking at nom nom paleo’s but debating the cost – yours I’d grab without quibbling ;-)

  227. e4hand

    I am doing a cross between Paleo and SCD so I avoid all grains and all sugar. I don’t eat cheese since it causes problems. I will do some dairy, but only if I’ve cultured it for 24 hours (i.e. kefir, yogurt, etc). I always find main meals the most helpful and sides of course. The section of my favorite cookbook that I use the most is on fermenting. I like to ferment or soak just about everything, including nuts. I find this really helps in digestion.

  228. Tina

    I would love recipe’s using Stevia as the sweetener. Stevia is bit tricky to bake with.
    I would like to thank you for all of your hard work and dedication, it is so appreciated in our home…..

  229. Anne

    Thank you for everything you do and for asking this question. I don’t buy cookbooks any longer, because there are usually only one or two recipes I could use. I have been vegetarian since 1970, but since reading your blog, I have been trying to add more high quality protein like eggs to my diet. I also eat dairy products and nuts. I try not to eat beans unless that is all that is available. Within the past 10 years I have gradually eliminated grains and nightshades for health reasons. I try to avoid sugar and love your recipes with honey or agave. Although I realize the health value of coconut oil, I usually use butter in your recipes. When I really want something rich, I make your banana bread in a brownie pan instead of a loaf pan, add pecans and/or walnuts, use butter and a little more agave than you call for. When it comes out of the oven, I put it back in with a tiny bit of butter and honey or agave on the top, just til it melts. That makes me feel like I’m eating something very decadent. The rest of the time I follow your recipes just as you wrote them.
    Thank you again!

  230. Anonymous

    I will answer your questions in order:
    1. I must eat gluten free.
    2. I avoid fish, because I don’t like the taste. Except for tuna, and I am allergic to shellfish.
    3.The recipe I would find most useful is one for gluten-free baked ANYTHING. Baked goods are the hardest to master gluten free. Other recipes, such as side dishes and mains are not useful to me as I have a thousand other such ones at home and these can be easily modified to suit my diet.
    4.The sections that I consult in my own books most frequently, are the main dish recipes. but since I have so many, I would not go out of my way to purchase another book containing main dish recipes.
    5. A healthy food is one that keeps my body in good working order, keeps my sugar level and cholesterol at healthy levels. A healthy diet would include healthy, whole grains, fruits and vegetables and no refined sugars.
    6. I would dearly love to know the HOW of certain things. I have many dessert recipes at home (old favorites) that I would love to convert gluten free, but I don’t know how. I would love to know your formula or secret of changing an unhealthy gluten filled dessert into a healthy gluten free one. I think a chapter should be devoted to this.

  231. I think the direction your recipes have taken the last year is great. No sugar! except xylitol and stevia.I would love a cookbook paleo style but, with the Elana spin on it. Your recipes ALWAYS come out great they are easy and so delicious! I cant even begin to tell you how many recipes are a staple in our house.. THANK YOU! really enjoy your other 2 cookbooks. Cant wait for your new one.

  232. Kristin Walukas

    We are gluten-free first and foremost, and then also avoid soy and dairy milk. I am happiest Paleo. Your last post, Mint Vegan Ice Cream, is a great example of why whatever cookbook you put together will be on my shelf. I have all of Kelly’s cookbooks too, and love them, but I had not made that particular ice cream recipe, partly because it contained too many steps for me (Melt the chocolate, make the vanilla base on a different page, etc.) I like that you took the same idea and made it a simpler process, so that it is going in my ice cream maker now. Whatever cookbook idea you come up with, that is what I am looking for – simple, tasty Paleo food. I don’t really need anymore sweets recipes (I have your cupcakes cookbook for that and tend to make the savory ones the most anyway.)
    Thanks for all your recipes!

  233. Patricia Lush

    I am a newbie to this site…. and just recently found out I am celiacs and dairy free. I need a good basic cook book that has a little bit of each category…for example…like a Betty Crocker cook book has for meats, deserts, salads, breads (I have to be completely grain free so I only currently use Almond flour) etc…

    I really miss the dairy….cheese in particular!! Being grain free and dairy free really limits my alternatives when it comes to things like cheese. So recipes using coconut milk to substitute dairy items like ice cream would be appreciated or anything else along those lines.

    Including a list of staples to keep on hand or suggestions where to buy the special food items needed for the recipe helps too. I have never had to cook from scratch and find I never have everything on hand anymore when I want to cook something.

    Thanks for asking for our opinions! I really appreciate your recipes! They have helped so much already!

  234. Gail

    I recently purchased a Vitamix around which there seems to be a cult following, but a dearth of information on interesting uses and recipes beyond the standard smoothies, soups, etc. I could imagine a dedicated “Vitamix” cookbook on healthy desserts,for starters—puddings, flans, custards, mousses, flavored whipped creams,etc. Grinding coconut chips into coconut creme, almonds into flour that can be incorporated into these deserts. Another volume could include nutrient-dense healthy sauces, gravies and purees to garnish dishes. Kick it up a notch with creative salad dressings… Etc. Or go international, with individual sections on French, Italian, Swedish, etc. To give your niche book wider appeal, perhaps include an index supplying substitute ingredients for the more common allergens. Maybe you could even team up with the folks at Vitamix for mutual inspiration, knowledge, and support. Good luck, Elana, and thanks for all your good work!

  235. Christy Scheeler

    1. GF/CF/ minimal soy / LOW OXALATE! No nuts – very high oxalate, but, can do chestnut flour, sunflower, white rice flour, etc.

    2. Soy and corn when possible.

    3. Kid friendly crackers, snacks, lunchbox ideas that aren’t all salads. My kid has autism, so finger friendly is great too!

    4. Snacks, Sides, Entrees

    5 & 6. Food that is free of GMO, minimal or natural sugar, and perhaps even using xylitol. corn free, soy free and tastes GOOD without kids knowing it is good for them!

    Best cookbook ever would incorporate: SCD, Low Carb, Kid Friendly, GF/CF and nut free and perhaps a little paleo thrown in. But, again, not all salads and meat entrees…. Needs to be kid friendly and taste good.

  236. Kelley

    Elana, I absolutely love your site and have all your cookbooks. I am constantly telling people about you. My 4 year old son is autistic and on a gluten free/limited dairy diet. So I definitely love any kid-friendly recipes. I know it’s a common allergen and I’m in the minority here, but I actually like your bread/muffin recipes with eggs because of the added protein (my son is not a fan of meat). I also would love to have more recipes with coconut flour so I can vary the gluten free flours a little and not always use almond. Also really like when you include substitutions – I find it so helpful when people include their subs in the comment section. Sometimes I see a recipe of yours that I can’t wait to make and want to use what’s on hand. Thank you so much for everything you do, by the way!

  237. Patrice Oldani

    I have gastroparesis and I am also fructose intollorant. So I cannot have agave nector. If you could come up with some reciepies that use stevia for the sweetener that would be great. I have so many resrictions. I am also gluten free now because there are fructons in wheat I found out. It also slows the stomach even more, which I don’t need. I love brownies and haven’t had them in a long time. Could you come up with a brownie reciepie that I could tollorate? Sorry I wrote so much. Thanks

  238. Carol Spry

    I’m mainly interested in low glycemic and gluten free recipes and tips. No allergies, it just a healthier way to eat! I tend towards low blood sugar “moments” without significant protein at ea meal. I’d LOVE to see some guidelines on adapting regular baking recipes to using almond flour as a substitute.

  239. Tamra Taylor

    I use your website for most of my recipes! Your shepard’s pie is my favorite. I am gluten intolerant, have reactions to rice and potatoes.

    When you started to include information on the Paleo Diet it was the perfect fit for me. I have lost 25 lbs following this diet-feel great.

    So that being said- a Paleo cook book!

    I have given your other cook books out for birthdays/christmas presents so another cook book would be fantastic.

  240. Carol

    !. No allergies.

    2. We are a primal inspired family (for overall health). We try but are not perfect :-). We have eliminated all grains lentils and pulses and processed foods. Now moving to reduce nuts as we over compensated in the beginning. Trying to use more coconut flour vs almond flour. Trying to minimize sugar but will use honey or maple syrup. Now adding some of the “raw” diet when we can.

    3. Vegetables (always looking for ways to get more in), breads, muffin or crackers, lunch options for kids.

    4. Breakfast options (this was our hardest adjustment), mains, and sides.

    5. For our family, healthy eating is a focus on fresh organic produce, protein that is grass fed and ethically raised, and healthy fats like coconut oil, grass fed ghee and olive oil. Seasonal and local always the best.

    6. Really looking for healthy but high quality food. We are foodies that want to be healthy too!

  241. Andrea

    1. What, if any, are your dietary restrictions? No gluten, dairy, soy, or sweeteners of any kind (including honey, maple syrup, stevia, etc.)
    2. Are there foods you are not allergic to that you avoid? grains
    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? entrees and sides, for sure!
    4. Of the cookbooks you own, which sections do you find yourself using most frequently?
    Simple entrees!
    5. What is your definition of “healthy food”. Lean meat, vegetables, fruit, nuts.
    6. If you could ask for one thing in a cookbook, what would it be? A cookbook that includes simple quick strong flavored recipes for lean meat and delicious vegetables.

    Write it up!!!

  242. Karina

    1. I am sensitive to almonds, eggs, and dairy (These are not permanent; I plan on eating small amounts of these foods in the future).
    2. I avoid grains, high-carb veggies, soy, and refined and fake sweeteners.
    3. Entrees,salad,and most importantly dessert!
    4. My favorite parts of any cookbook are the breakfast and dessert sections.
    5. I think Primal/Paleo food is the healthiest food there is (as long as it doesn’t involve fake sweeteners,such as Splenda).
    6. I like a cookbook that makes my dietary restrictions feel like they aren’t restrictions!

    I would love to see suggestions for different nut meals other than almond meal in you upcoming book. Almond meal is the best, but unfortunatly I developed a sensitivity to it.
    Thank you Elana!

  243. What, if any, are your dietary restrictions?
    gluten free, low cal.

    Are there foods you are not allergic to that you avoid?
    pork

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    breads and entrees, especially dinners with only 4-5 main ingredients without a loss of flavors.

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    breads

    What is your definition of “healthy food”
    natural, raw, low meat ratio compared to vegetables, legumes, etc.

    If you could ask for one thing in a cookbook, what would it be?
    Gluten free breads that are low cal, especially a good sour dough.

  244. Brie

    I have celiac and cannot eat gluten. My husband and I eat sort of a modified-to-our-tastes Paleo: no grains, very little dairy, no processed foods, very little sweetener. Mostly we eat meat (lean and otherwise…bacon is a staple food here), veggies, fruits, eggs. Baked goods made with nut flours and coconut flour. Don’t like the taste of agave nectar but use honey, maple sugar, coconut sugar and occasionally white (cane) sugar, all in very limited quantity. That’s also our definite of healthy.

    I prefer to create my own dinner recipes. I look at the meat and veggies we have at any given time and create something. So I don’t use entree/side dish recipes much. We don’t eat many sweets and when we do, it’s usually dark chocolate. Don’t need a recipe for that!

    I’d love a breakfast cookbook. Sure, we eat a lot of last-night’s-leftovers for breakfast, especially during the week when we’re in a hurry. And I get a lot of use out of your almond flour cookbook for pancakes and such. But I’d love a bigger variety of grain-free breakfast ideas. To me, that’s one of the harder meals to pull off well.

  245. Sue Kamens

    I would LOVE to see you write another cookbook!! I have both of yours and, especially since I cut out refined sweeteners, they have definitely become two of my favorite, go-to, cookbooks.

    So here’s me:

    1) Dietary restrictions… where to start! Gluten-free,refined sugar free, dairy free, and Kosher (aka no meat/dairy together; no pork or shellfish).

    2) Tested sensitive to onions (white, red, yellow; shallots and scallions are ok), celery, pear, romaine lettuce. So I avoid them as much as possible but don’t go crazy when I’m not eating at home. I avoid soy because of its’ link to hormone issues, and I’m starting to avoid corn because of the GMO issues.

    3) All. I love to read cookbooks and collect recipes from blogs, but when it comes to actually COOKING… entrees, sides/veggies, salads, and desserts are most useful.

    4) Quick main dishes (I love crock pot recipes!!) and desserts are probably my most read sections.

    5) I’ve been moving towards Paleo….

    6) Tough to limit to just ONE. But I like a lot of the things others have said: a cookbook that doesn’t make my restrictions feel like restrictions, recipes where few ingredients can combine for great flavor, Paleo, and kid-friendly (although I have a picky eater who is impossible….)

  246. Svetlana

    I am in a desperate need of “healthy gluten free school lunches” book. My daughter is starting first grade, and all the ideas for lunches I am finding on the internet are based around bread and deli meat.

  247. Carrie

    A cookbook that have recipes combining almond flour and coconut flour would be nice. Or even introducing other user-friendly nut flour.

    A lot of yummy bread that actually taste like real bread please!! Honestly so far I like the sweet bread recipes from both your website and your book, but all the savory bread just tastes and smells weird.

    Having said that, most of your other recipes are pretty damn good!

  248. Wilma

    1.I restrict my nuts.
    2. I avoid gluten, legumes, dairy products and sugar.
    3. every recipe I like from the snack to dessert.
    4. I look at all sections
    5. healthy food is not industrial, is little developed and easy preparation.
    6. I would like a recipe book with more paleo use of coconut, photos and italian language.

  249. nikki

    1. Gluten-free, soy free, cow dairy free (only goat, sheep or buffalo dairy in moderation).

    2. Grains, corn, legumes, high sugar foods, eggs in moderation and non-organic foods, highly processed foods, non-organic meat

    3. Make it ahead food…Snacks you get organized on Sunday to get you though the week. Large family recipes and school lunch ideas please ;)

    4. Sides dishes, snack food and baked goods.

    5. Fresh whole foods that are gluten-free, organic, garden grown, hormone + soy free

    6. Highlight important steps in baking with photos so you will know…Yes, that is the right constancy for the dough of your gluten-free, grain free, egg free, dairy free bread that you have never made before

    Thank you for using ingredients that our family loves to cook with.

  250. Yvonne @ yvital.nl

    Answers
    1. My restrictions are grain and dairy
    2. I’m nog allergic to any kind of food
    3. I’m interesting in any type of recipe
    4. Salads, bread en desserts
    5. Real foods without grains andere dairy
    6. Not to much different products used in one recipe.

  251. Karen

    1. Sunflower seeds, pumpkin seeds, almonds, green peppers, pineapple, dairy, and a bunch more….
    2. Gluten, diary, and soy are intolerances and make me wicked sick.
    3. I would love a GREAT vegetable recipe book. A friend just fed me kale with fennel and onion and some seasonings and it was fantastic. I would never have come up with that. Just some EASY but different and good vegetable recipes. I get tired of steamed, grilled, roasted, and raw veggies…. Second choice: Real smoothie recipes that are nutritious and taste good that don’t use protein powder sweetened with stevia. I react to stevia and everyone seems to think it’s a health food. It is not if you react to it…. Third choice: Portable foods…snacks, bars, bites, make ahead ideas that are practical for lunches but real. I pack breakfast, lunch, and dinner most days and need on the go foods that are easy and nutritious but hold.
    4. Baking. Sadly. Most of the rest I just make up as I go without a recipe.
    5. Organic, locally grown, in season, foods prepared to preserve nutrition and be easily assimilated by the body.
    6. Photos. Oh, and spiral bound so it will lay flat. I have both your books and love them. On both the spine is broken and the pages are falling out because they aren’t made to lay open and I USE them. That binding may be nice for a pretty book you look at occasionally for ideas but it doesn’t hold up to a lot of use on the counter as I cook. I love both books though.
    If you could ask for one thing in a cookbook, what would it be?

  252. Hi Elana

    I would love to see a paleo recipe book that has recipes without almond flour, almond milk and almond butter. It seems that I have an allergy to almonds. I can access coconut and tapioca flour where I live as well as coconut oil and milk.
    The types of food I used to love baking before I went on a paleo diet were pancakes, biscuits, cakes and bread. I know that these shouldn’t be the focus of a paleo diet even if eaten with non-gluten and high-protein flours, but it would be nice to have some treats now and then. I’m also wanting to have some healthy breakfast options besides egg and bacon.
    Thank you for your previous recipes and what you do for people with food intolerances.
    Kathy

  253. Candice

    I have been finding that my children’s schools are increasingly ‘nut-free’ and making healthy lunchboxes have become more difficult. My suggestion would be to address nut-free/kid-friendly/no sugar. I’ve been substituting date puree at times…seems to work alright for me.

  254. Robin

    We eat primal/paleo. Looking for easy dinner ideas. Slow cooker or one dish make ahead meals. A picture with each recipe is a plus. Love your blog and your two cookbooks. Looking forward to the third.

  255. Jeana

    Gluten and Dairy Free – I’d like to see a cookbook with 5 or less ingredients for everyday family cooking. It would also help if you prompted maybe 4 weeks of meal scheduling using recipes in the book. Sometimes I don’t even know where to begin when planning… Thanks for your wonderful blog and other cookbooks!

  256. Ragna @ 25dates.com

    I am very excited to hear you are thinking about doing another cookbook! I have and love your first two and always recommend it to friends.
    .
    I would love to have a cookbook with some ethnic recipes. I would also love to see foods (desserts) that are sweetened by natural sweeteners like dates. We are eating paleo so no grains etc. Looking forward to your new book!

  257. DocMama

    What, if any, are your dietary restrictions?

    - gluten free (celiac), FODMAPs, dairy and all grain-free

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    - entrees, snacks, desserts (kid-friendly would be most useful)

    What is your definition of “healthy food”

    - whole foods

    If you could ask for one thing in a cookbook, what would it be?

    - it came with a live-in chef and clean up crew…….

  258. Joanna S.

    We would love to see a primal/paleo slow cooker/easy casserole cookbook that uses ingredients kids would like. Love your recipes!

  259. Heather@Food Ponderings @ foodponderings.blogspot.com

    I eat Paleo due to candida/leaky gut. I would like to see a cookbook with more savory dishes. I think I have dsserts covered by this point!

    Keep up the great work!

  260. robin

    more protien and no sugar– having metibolic syndrome, needing to avoid carbs and sugars.

  261. Jane Suttell Zatlin @ atelierodalisque.com

    I have your original two cookbooks, and they are fabulous, as they are visually so stimulating, and the results are staggeringly wonderful, even if a person does not need to be gluten-free. I am a celiac, but appreciate the nuts, eggs, and dairy that you include in recipes, because we have to get protein somewhere, and while this is no good if you have multiple allergies, one of the things so frustrating with commercial products is the attempt to cover everyone’s problems, resulting usually in dry, chalky and unusually un-nutritional food. I cook a lot, and tend to hew paleo, so I look forward to whatever you choose as a topic; you have enriched my pantry by the first cookbooks, and I enjoy the website, and appreciate your generosity in sharing info, recipes, etc with us, your followers. You have amassed a vast knowledge to navigating the celiac/paleo/allergy scene; you have such elegant, well-thought out solutions to these problems; go for it!
    What do I need? Simply more recipes as good as yours in the past have been, which inspire me to keep on the path, and allow me to serve one meal which those who don’t need restrictions accept as great food, the restrictions invisible. Abundance, not having to live without. You do that brilliantly!

  262. loli

    I try to stay away from all processed foods. I make my family meals from scratch.

    I keep kosher so no dairy and meat together and also more chicken than meat (cheaper).

    Light 3 course meal ideas for Jewish holidays.

    Would love more ideas for sauces and salad dressings.
    Desserts. My family love your muffins (we sub maple/honey for agave). I do use oat flour (not GF) combined with almond flour.
    Vegan or Paleo recipes. .

    They love your black and white cake and accidental moca mousse has been a staple when we have visitors.

    I was so happy to discover your staff just before Passover 2 years ago…

  263. Yvonne Hertzberger @ yvonnehertzberger.com

    Food sensitivities: soy, dairy (except feta, butter and mozzarella), dried beans,coconut milk, most grains (except teff and quinoa), corn, eggplant, cabbage, pork, most st oils except olive. It’s an odd list, I know, but it works and was determined by my wonderful nutritionist.

    I would love to see more savoury baking recipes, and more non-salad veggie recipes, one dish meals/casseroles/soups.

    More substitution suggestions because of my peculiar list of no-nos.

    Thank you for the wonderful work you do.I just found a supplier of almond flour in Canada so i will be able to use your two current cookbooks. I tried the chocolate cake – wow! So rich.

  264. Karen

    My biggest problem is setting up a daily food menu to meet my many food restrictions. It shouldnt be hard but when I do not have a plan all falls apart. I need continued daily/weekly guidance. Like what you are doing with the paleo diet plan and I love all your recipes.

    Thanks for being so concerned about our health.

  265. Cat

    I seek recipes that benefit autoimmune conditions (both SCAD and Paleo have been of great benefit to me) and that normal, healthy children will also eat. That is one of the reasons I love your blog and cookbooks. I also appreciate simple.

    There are many cookbooks that I love. One thing I do not understand: why haven’t more cookbook publishers utilized a spiral binding or some other method so that the book stays open while you are cooking? Nothing is more annoying than trying to open a cookbook with hands covered in [flour, dough, tomato sauce, etc.]. Now some of the great oldies stay open – Craig Claiborne and my my mother’s Joy of Cooking stay open.

    I love the dessert and treats that you do – so do my kids. One of my most used recipes of yours is the chicken with olives and prunes. It’s so simple and a hit every time.

  266. Aubrey

    I love your quiche recipes! Maybe a couple basics would be great. For example, a dairy free cheese or yogurt. I love easy casseroles too, things that you can just throw together. Im looking forward to another book!

  267. Jen P

    1. No gluten or dairy.
    2. I avoid pork and red meat out of preference.
    3. I find creative salad recipes very useful. I try to eat a salad for lunch every day and sometimes get bored with my choices. I also enjoy entree recipes that are both hearty and healthy. I typically look for something high in protein and accompany it with some veggies. I enjoy making gluten free desserts from time to time, especially ones that can double as a snack while satisfying a sweet craving. Good side dishes would be welcome too. Sometimes I feel like I am running out of side ideas.
    4. I usually go online. I’ve bought your cookbooks but still like to peruse online. When I do use cookbooks I often like to look at recipes for soups, things that can go in the crockpot, and foreign dishes (like thai food).
    5. My definition of healthy food is high protein, lots of vegetables, low sugar, and as natural as possible.
    6. This is hard to answer. I don’t go to one cookbook for all my needs. Right now I’m most interested in tasty dishes (gluten free) that are filling but wholesome – probably lots of entree and salad recipes.

  268. FR

    A cookbook for someone who’s gluten intolerant, allergic to ALL grains, dairy, egg, soy, and coconut would be great. Most of the gluten free and Paleo cookbooks I’ve looked at use a lot of Coconut products, but that’s out for me. It has made life difficult with the egg and coconut allergy. Oh yeah, and allergic to vanilla, too. :-(

  269. FR

    Oh yeah, I forgot about the sensitivity to potato, tomato and all nightshade veggies…..and rice.

  270. myooks

    1. lactose intolerant
    2. i watch my sugar intake but don’t avoid it completely
    3. breads, desserts, & sides
    4. use them all
    5. healthy food – foods that are ‘whole foods’ and are not processed to the point of un-recognition from their intended and natural state.
    6. i love a short and simple ingredient list with uncomplicated instructions, which is why I love your blog and recipes!

  271. Ellen

    The cookbook I search for and never find is this:

    gluten free

    Corn free

    egg free

    low carb

    sugar free

    My husband can’t have gluten or corn, I can’t have eggs, and I am diabetic and eat low carb and sugar free to control my blood sugar. I am always looking for tasty recipes, especially for baked goods, that don’t rely on artificial sweetners, and meet the criteria above. I find much I can use here on your blog, and I thank you! Good luck with this new project. I am sure it will be super!

  272. 1 and 2: I eat a paleo diet due to health restrictions (not allergies).

    3. Paleo style breads and muffins.

    4. Yours of course!

    5. Healthy balanced meals/food means (to me) that I don’t have to take any vitamins to supplement a lacking diet.

    6. I am looking for more baked snack recipes. I feel like I have exhausted a lot of the options. I also like to entertain so I would love to find meals that can be made on a grander scale.

  273. susie

    My favorite cookbook is your gluten free almond flour cookbook because the ingredients are simple and everything whips up rather quickly, tastes great, and most items are readily available in the kitchen. I hate cookbooks that use 5 different types of GF flour. One of my favorites from your cookbook is the blueberry banana muffins because it uses fruit as sweetener and no xanthan gum etc. I’d love to see the following in a cookbook:
    -Minimal ingredients
    -Easy to make
    -Focusing more on breakfast, desserts, and snacks. I find it hard to find healthy GF snacks.
    -Fruit as sweeteners and less use of dates.
    -More photos!
    -No dairy, nightshades, soy, corn, gluten,xanthan gum, and legumes.

  274. Melissa

    Hi Elana -

    1. My dietary restrictions are no gluten, dairy, soy, eggs, or shellfish. I generally eat Paleo. It’s clean and keeps me healthy.

    4. I would LOVE a book by you that has entrees/sides/salads and some “breads” in it. There are a few Paleo cookbooks out there, but they’re not that good. I love your cooking style and your food, so if you put a cookbook out with entrees/meals, I’d be the first to buy it.

    Thank you for all that you do!

    Take care -
    Melissa

  275. Donna Harrison

    I have MS and my husband has a dairy allergy. I am looking for recipes that do not have red meat or dairy, are reasonably simple (I don’t have to stand for hours to make them), and do not have ingredients that I have to buy at a speciality store, use 1 tsp. and then never use again.

    Salads, entrees, soups, desserts and of most interest.

    Thanks

  276. Karina

    Hi Elana!
    I already left a comment answering your questions, but I had an additional thought to add. I have recently been thinking about how one could soak nuts before baking with them. I haven’t tried anything with this idea yet, although I am planning to. As I currently can’t eat almonds, I am trying to bake with other nut flours. I think I will soak the nuts before grinding them into a flour, although if one was using almond flour (which is of course widely available unlike other nut flours), it would probably be easier to soak the flour before using it in the recipe. I’m not sure how that would work, as one would than have to somehow reduce the liquid in the recipe, perhaps by using a soild sweetener (such as coconut palm sugar) instead of a liquid sweetener(like honey).
    Soaking nuts,as I’m sure you know,really improves their nutrition. You would really be taking your cookbook to the next level by including soaking in the recipes involving nut flour.
    Thanks again for listening to my thoughts!

  277. Julie Schutt

    1. I can’t have gluten, dairy or soy. No GF oats either.
    2. I do not eat meat or seafood, but do eat eggs. I also can’t tolerate coconut flour (which made me so sad when that was the majority of the recipes in your cupcake book!) or avocados.
    3. I find the desserts and breads most useful & use the original almond flour cookbook for them at least 2x per week. I would love to have vegetarian options for entrees in more cookbooks that don’t involve soy!
    4. Definitely desserts.
    5. More plant-based recipes. My husband eats Paleo, but I feel much, much better without meat or dairy in my diet. More tarts and berry recipes, with less use of coconut flour/oil/shredded coconut.
    6. More pictures!!! Ideally at least one picture per recipe. It’s difficult for me to want to attempt anything without a goal of what the end product is supposed to look like. If I pick up a cookbook and there are hardly any pictures, I won’t buy it.

  278. c duncan

    I eat a paleo diet. But I AM ALLERGIC TO ALMOND FLOUR. Almonds are the only nuts I really seem to not handle very well, and the almond flour is just too concentrated. I do not eat gluten free grains at all.
    I have baked some with coconut flour, but my kids think the baked goods taste a bit like sawdust. And I have used reliable recipe sources.

    I would also like more paleo-friendly “home-cooking” recipes. We really don’t eat a lot of baked goods, cupcakes etc. no matter what flour is used. I would enjoy paleo snack ideas.

    Love your site. Your posts on inflammation, walking, self-healing, have been extremely helpful to me.

  279. JennM

    Oh, how exciting!

    I am diabetic, so I follow a low-carb lifestyle. I am not specifically gluten- or grain-free, but I do find that recipes in that category tend to work well with my lifestyle.

    Entree recipes are the ones that would be most useful to me–and I would love a good mix of sit-down-at-the-table-together meals and pack-in-a-lunchbox-for-work-or-school recipes

    Can’t wait to see what you come up with!

  280. Cara

    No Dairy for me….You have a ton of desserts in your cookbooks & blog. I’d love more snacks & hot lunches, too. Why don’t you do your own Paleo cookbook like the one by Sarah Fragoso. I love that – & a picture of all the recipes! Thanks for everything you do for all of us who follow your blog! Your recipes have been a God send & have helped me develop a new way of cooking for the last several years.

  281. Gretchen

    restrictions: gluten (celiac), dairy, soy
    newly avoiding all grains
    always looking for creative entrees
    every cookbook needs a great index
    Thanks!

  282. Marilyn Winberg

    I love cookbooks with lots of pictures. I need to see what the recipe should look like! I am sensitive to wheat, dairy, corn, soy and sugar. I have begun to experiment with ethnic foods, so far oriental and East Indian.
    thanks!

  283. Jeanette

    Thank you Elana! Looking forward to your next one. I enjoy your recipes.

    1/2. No allergies/issues, just try to eat WAP with reduced grains, sugars & salt.
    3. Entrees are most useful
    4. Unfortunately slow-cooker & quick meals
    5. Still trying to figure out what “healthy food” is, so much info out there, currently WAP makes sense as “healthy,” but working towards Paleo
    6. Possibly slow-cooker WAP meals, but reduced carbs & with with food pairings such as a suggested side or salad?
    7. Recipes that are healthy, easy, & taste good. It is frustrating wasting time & money on quality ingredients and it turns out bad

  284. I have your zucchini bread (I made into muffins) in the oven right now from your almond flour book! I cant wait to taste them now that I have the proper ingredients (I ended up buying the blanched almond flour you recommended instead of using the almond meal I have on hand).

    To answer your questions:

    1.What, if any, are your dietary restrictions?
    We are choosing to live a paleo lifestyle. No dairy, gluten or sugar.

    2.Are there foods you are not allergic to that you avoid?
    Same as #1

    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    Baked goods, by far! I have yet to find the “perfect” pancake or waffle. Though, truth be told, I havent tried your pancake recipe yet.

    4.Of the cookbooks you own, which sections do you find yourself using most frequently?
    Online, mainly.

    5.What is your definition of “healthy food”
    Whole foods. Fruits, veggies and meats that dont require alot of preperation and other ingredients.

    6.If you could ask for one thing in a cookbook, what would it be?
    Simple. 6 ingredients or less. Foods that I have on hand – not things I need to go to the store and find.

  285. Dena

    I am vegetarian, and I really struggle with most vegetarian cookbooks out there because they either 1.try to duplicate meat recipes or 2. use crazy ingredients I don’t have, struggle to find in an ordinary grocery store, and will never use again after making one recipe with it!

    I mostly use cookbooks now for desserts, as most other things I just throw things together, but baking is a different story for me.

    I would LOVE a cookbook that uses good, healthy foods that most people have on hand.

    Entrees are my biggest interest.

    Thanks for asking for opinions!

  286. Dee

    I’ve been waiting for this post!
    I’d love to have a GAPS cookbook. If it’s good for GAPS it’s also good for SCD.
    Most of the recipes I use at the moment are adapted from your 2 cookbooks and your website. I replace agave or other sweeteners with honey and use butter instead of oil. I’d love more recipes that are tested specifically for using honey.
    I’d also love more ideas for soups, main courses and desserts for family meals and for serving guests. I love recipes that taste good enough to please people who aren’t on a healthy diet.
    My idea of healthy food is fresh, wholesome, natural, unprocessed ingredients – no preservatives.
    I would also love to see more photos in your next cookbook. It’s such a help to know what it’s supposed to look like!

  287. Jess

    What, if any, are your dietary restrictions? -None.
    Are there foods you are not allergic to that you avoid? -Sugar, ”white carbs”.
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? -Breakfast, desserts, snacks, breads, main dishes.
    Of the cookbooks you own, which sections do you find yourself using most frequently? -Desserts.
    What is your definition of “healthy food”? -Minimally processed.
    If you could ask for one thing in a cookbook, what would it be? -Simple, inexpensive ingredients.

  288. Giorgia

    A perfect cookbook should feature:
    - all gluten free recipes (we cannot eat gluten);
    - a lot of recipes suitable for diabetics (not necessary low calories) expecially for those dishes that are not usually diabetic friendly (e.g. bread) just for one of us;
    - a lot of vegetarian recipes, with few or no recipes with pork/beef (not allergic, but they do not suit us);
    - not too much emphasis on desserts, but more on savoury food;
    - menu ideas;
    and last but not least
    - Celsius alongside Fahrenheit
    - metric measurement alongside cups (for solid food)

  289. Starla

    I love all of your recipes, I make a lot of substitutions for the agave nectar using date purée or applesauce sometimes it does not work. I would love a natural sweetener alternative . I use stevia sometimes but also it does not always work out.

  290. Heather

    I would love to see a cook book that is for people on a paleo diet modified for autoimmune disease. I haven’t seen anything like that, and it would be wonderful since I’ve given up on looking at recipes as I can’t eat anything in any of them.

  291. MAIRBUNNY

    1. GLUTEN FREE,DAIRY FREE,LOW SALT,NO SUGAR, LOW COLESTRIAL,FRUITS HIGH IN ACID, NO FAKE SUGAR AND NO PRESERVATIVES.

    2. HIGH CARBS.

    3. I WOULD LOVE DESSERTS THAT ARE HEALTHY TOO,BREADS WITH HIGHER PROTEIN AND LESS CALORIES,LOVE SEAFOOD RECIPES,ALL ENTREES, LOTS OF VEGGIE DISHES. LESS FRYING MORE BAKING. CROCKPOT MEALS ARE GREAT TOO.

    4. ENTREES WITH SIDES THAT ARE BALANCED AND HEALTHY

    5. HOME GROWN, AND THEN MADE WITHOUT THE INGREDIENTS IN QUESTION #1

    6. ONE THAT IS ABOUT 5 INCHES THICK THAT HAS ALL YOUR FAVORITE RECIPES IN IT .PLUS MAYBE EVEN A SUBSTITUTION SECTION. AND I LOVE WHEN IT LIST LEVELS OF SWEETNESS SO YOU KNOW HOW GOOD OR BAD YOU WANT TO BE. I WANT FOOD THAT TASTE GREAT THAT IS EASY TO MAKE OR EVEN YOU COULD LIST LEVELS OF DIFFICULTY A RECIPE IS. FOOD THAT IS GOOD FOR ME BUT NOT SO HIGH IN CALORIES THAT I WILL FEEL GUILTY ABOUT EATING IT.

    SORRY I KNOW THAT YOU ASKED FOR ONLY ONE THING IN A COOKBOOK BUT FOR ME THATS NOT POSSIBLE. I HAVE SO MANY HEALTH PROBLEMS AND DIET RESTRICTIONS THAT IT IS A REAL STRUGGLE TO FIND FOOD I CAN COOK.
    THAT IS WHY I AM SO EXCITED THAT YOU ARE THINKING OF DOING ANOTHER COOKBOOK. I HAVE BOTH YOUR OTHER COOKBOOKS AND I LOVE THEM!!!
    THANK YOU FOR CARING ABOUT US . IT MEANS ALOT !!!
    XXOOXXOO
    MARIAN

  292. Sylvia

    1) What, if any, are your dietary restrictions? GLUTEN FREE & LOW CARB

    2) Are there foods you are not allergic to that you avoid? DAIRY
    3) Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? SIMPLE 5 INGREDIENT OR LESS ENTREES
    4) Of the cookbooks you own, which sections do you find yourself using most frequently? SHAMEFULLY THE DESSERTS
    5) What is your definition of “healthy food” WHOLE REAL FOODS
    6)If you could ask for one thing in a cookbook, what would it be? PICTURES OF FOOD (AND STEPS IN COOKING IF POSSIBLE) NUTRITION INFO

  293. Amy

    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?

    1. Gluten and boiled potatoes
    2. Processed foods
    3. Take-to-work lunches, recipes for big batches so I’ll have leftovers or be able to stock the freezer.
    4. Seasonal recipes or reminders of basic cooking methods like the temperature for roasting vegetables, etc.
    5. Healthy food for me is mostly food in its most natural form; fresh fruits and vegetables or food that gives me energy such as beans and legumes.
    6. I have your Gluten-Free Almond Flour cookbook and am intimidated by the number of steps needed to make salmon burgers and fish cakes. I don’t like having to flip to different sections to complete a recipe, such as when a pie crust recipe is in a different section. I had thought about making pistachio chicken for a picnic, but it said to serve it hot, so I decided not to risk it, as I haven’t had a chance to experiment with it yet.

  294. jacey

    Things I would love to see in a cookbook:
    What to eat for breakfast besides eggs? Getting tired of them.
    Like to avoid nuts/especially almonds, almond butter and flour….I love them but they do not like me.
    Kid-friendly healthy meals/lunches etc.
    Thanks Elena! Good luck with your book!

  295. Danielle

    What I eat: Paleo/Primal (I do eat dairy), I eat lower carb (50-100g)
    What I’m also allergic to on top of that: garlic, crab, avocado, mushrooms, walnuts, egg yolk

    When I search cookbooks and online I’m typically searching for something that falls within a particular category. Things I always seem to struggle to find:

    1. High protein breakfasts that isn’t eggs (low carb)
    2. Pack and go meals (things to take to work, breakfast and lunch things
    that don’t necessarily need to be reheated that AREN’T salads)
    3. Make ahead breakfasts, make ahead lunches
    4. I like cook books that organize by cooking methods (slow cooker, grill, bake, braise etc). I’d also love to see some dehydrator recipes that are paleo?
    5. Make ahead and serve cold or no cook dinners. You know, when it’s summer and it’s too hot to do anything. Things that are great served cold that can be made ahead of time or things that don’t require a lot of heat (also not salads!)
    6. I don’t like salad recipes, I find them to be pointless. I don’t mind a salad dressing recipe with recommendations on what it pair with but I always hate seeing salad chapters, I don’t need help putting greens in a bowl and adding toppings. BUT I love make ahead cold salads…. you know chicken salad, tuna salad, crab salad, potato salad etc I’d love to see a chapter on that
    7. I would love for a cookbook to note what meals would freeze well and freezing recommendations for leftovers or large batches. Along the same lines I like to see notations of “make ahead” where it notates a recipe can be prepared up to a certain point.

    Maybe you should consider doing a survey monkey, I’m sure lots of people would love to participate and it might help you narrow down what chapters or focus people are looking for in your next cookbook without trying to gauge how many of the manual comments are the same or similar. You could see tallied results for multiple choice and rank the items questions.

  296. Sara

    My family eats gluten free, two of the 4 of us have celiac. We struggle with lunch recipes that are not leftovers from dinner. We would love some lunch ideas that are quick and delicious. And perhaps some desserts that include coconut flour and or chocolate!
    We also love photos of the recipes! We have both your cookbooks and look forward to a third. Thanks for helping make our lives easier!

  297. Jenny

    More paleo/primal recipes please! There are so many vegan cookbooks out there- please don’t focus on that. Also I’d love to see more recipes with coconut flour not just almond flour. Thanks!!!

  298. Janette

    Paleo :)
    with an emphasis on breads, desserts, and easy dinners.
    Thanks for all you do Elana!!

  299. Mary Hecker

    I should avoid egg and dairy products in addition to Gluten. Most gluten-free recipes rely heavily on both. I cook for my diabetic mother and I could also use recipes of the above sort that are sugar-free.

  300. Laurie @ NA

    I am gluten intolerant and avoid rice and corn, as well. I go very light on dairy and find that too much sugar affects my general well-being. I tend to gravitate towards simpler recipes with few ingredients. Even if I have time, a recipe that appears too complex or too long tends to turn me off and I find myself looking for something simpler. I have recently begun using a lot of your almond flour recipes and have been very pleased with the results. In terms of cookbooks, I enjoy ones that aesthetically pleasing, but not so precious that I feel uncomfortable propping them up in the kitchen while I cook. I also enjoy good text, introductions, etc. as I actually read them like books, too.

    Your website is an absolute pleasure. I have recommended it to friends all over the world.

    Thank you. Best, Laurie

  301. Amanda

    Healthy lunchbox recipes. I use many of your recipes for packed lunches but I’d love to have a go-to book of just those.

  302. donna

    Not alergic to anything. Avoid sugar & simple carbs “white” foods. Would appreciate non wheat flour breads& vegetarian entrees. I don’t est chicken. Favorite cookbook – silver palate series, Martha Stewart books. Mostly look for recipes nonlinear – vegetables, dinners

  303. Heather

    I avoid gluten, sugar and dairy. I plan my meals by the week. If I had a cookbook that could have a section of make ahead meals to make for a quick meal in a busy week. Also, Some type of cross reference that could help you plan a weeks of meals by using ultimately the same ingredients along with suggested sides.

  304. Chris

    1. I try to avoid eating Gluten 90% of the time. I do not eat dairy or soy.
    2. I don’t have any food allergies, but notice how much better I feel when I don’t eat dairy and soy.
    3. Salad, Entree and Sides are my favorite recipe sections. I try to not eat too much dessert, saving it for a weekend treat, so I don’t make many sweets as to not have them in the house all the time.
    4. See above.
    5. Healthy food to me, is clean, simple food from the Earth. Cooking with ingredients that come straight from the Earth.
    6. Recipes that simple, but still delicious. Not too time consuming in the prep; something that could be prepared easily/quickly on a weeknight with ingredients that are not too exotic/expensive.

  305. Ruth J. Hirsch

    Dear Elana,

    Thank you for asking! I love what you have been offering these past years.

    What I need: A cookbook that is grainfree……….etc [I am on the SCD]
    AND

    Will be recipes to maintain or help lose weight. So many SCD recipes are calorically dense recipes.

    So: Not for weight gain/lmindful of caloric content,
    yummy,
    easy/simple,
    nourishing,
    totally delish.

    oh it would be so wonder-full!
    thank you for even asking,
    Ruth

  306. Phyllis Woodis @ prairiegirlwannabe.com

    I am TRYING to eat no grains, no sugar, no dairy. I am not doing very well. I will be very disciplined with my eating for a few weeks, feel so much better, then go off and eat totally wrong. I’m getting very frustrated with this but will keep trying because it IS the right thing to do for my body. I love the almond flour cookbook of yours. I would like a cookbook with simple ideas for paleo eaters. Lots of little ideas like the Kale chips on your website. The squash latkes with only three ingredients. These are things I go to again and again. I have even bought three butternut squash at a time, run them thru my food processor along with the onion in the recipe and stored it in freezer bags. Then all I have to do is thaw a bag and add the eggs and fry them. My family loves this and it’s very “do”able for me. That’s what I’m looking for – things that will fit into my life. My definition of healthy food is pure without anything added by man:) And I find myself going to main dishes and veggies the most in my cookbooks. Thank you for all you do!

  307. paula

    I am gf, dairy free and sugar free and do not tolerate any preservatives.
    I also share the need for easy lunches.

  308. Evelyn

    What, if any, are your dietary restrictions?
    Sugars and starches
    Are there foods you are not allergic to that you avoid?
    Peppers
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Entrees and sides
    Of the cookbooks you own, which sections do you find yourself using most frequently?
    Roasting charts,Entrees
    What is your definition of “healthy food”
    Low carb whole foods
    If you could ask for one thing in a cookbook, what would it be?
    Number of servings given

  309. Gemma

    What, if any, are your dietary restrictions?
    Pescetarian, no grains or sugar, very limited dairy, limited legumes.

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    All, but especially filling meals that fit my diet, salads, and baked goods (sweet and savory).

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    Appetizers, main dishes, desserts.

    What is your definition of “healthy food”
    No grains, no sugar, little to no dairy and legumes.

    If you could ask for one thing in a cookbook, what would it be?
    Photos of every dish!

    Also, I would love to see desserts with natural sweeteners (erythritol, lakanto, sweet perfection, etc.), IF you find that you can bake with them and they are tasty and without weird aftertaste.

  310. Bec

    Egg free paleo all round would be great!

  311. Pia

    What, if any, are your dietary restrictions?
    Allergic to gluten and kasein

    Are there foods you are not allergic to that you avoid?
    Lactose. And I’m careful with carbs – usually just eat the slow ones. I try to eat as little as I can of meats, and do eat a lot of fish.

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    I find it that dinner is easy to adjust, with lovely fresh vegetables, organic meat and some time on my hands. Baking, desserts and breakfasts are where I struggle.

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    Baking.

    What is your definition of “healthy food”
    For me, healthy food is non-processed. I need to know what’s on my plate. Also it’s important for me to eat foods that make my blood sugar stabile.

    If you could ask for one thing in a cookbook, what would it be?
    I would ask for gluten and dairy free tortillas/wraps that are low in carbs. Maybe quinoa-flour? That would be perfect to bring to school for lunch, with some salmon and salads rolled in it.

  312. Lauren

    1. Gluten and dairy
    2. Grains
    3. All! But lately I have loved your cooked veggie recipes. Love to find tasty new ways to eat the rainbow!
    4. Don’t use too many cookbooks – hard to find one that fits with my lifestyle (Don’t worry I definitely own and use your cookbooks all the time!
    5. Unprocessed, whole organic foods.
    6. Pictures of every dish. I like to know what it should look like and if it looks good! Would love more recipes that use coconut flour

  313. Mamsie

    As others requested before me, there would be a great appreciation for a “lunch” style book.

    I was diagnosed with Celiac disease in December 2011 and fear that my children may also have the allergies to gluten have caused me to change the entire household lifestyle.

    Packing school lunches for my girls is my biggest challenge, especially given the fact they are teenagers and want to eat the typical “slop diet” of pizzas, soft drinks, etc.

    I have both of your books and use them consistently. I love the fact that you keep recipes simple. Nothing dramatic, complicated or over the top.

  314. Marianne Mishima

    I do not eat any grains, cow’s milk products, unfermented soy, white potatoes, sugar ( except Demerara sugar and stevia), chocolate, nuts ( except almonds and a few walnuts). I use only olive oil or butter. I don’t eat beef. My naturopath believes these foods cause inflammation in the body and feed yeast/bacteria that cause a wide range of symptoms including fatigue and pain.
    I appreciate quick and easy recipes that are easily modified. Most of us tend to make the same recipes over and over because we know them and like them and we’re too busy/tired to think of something new. I appreciate recipes that make it easy to substitute what I have on hand, that make a good base for experimentation without too much effort.
    BTW, your website is a gift. I truly appreciate what you’re putting out into the world. It is so helpful. Thank you.

  315. April Thomas

    Please please please do a stevia and almond flour cookbook. I don’t have any specific dietary restrictions, but I try to eat low-glycemic for health and low-carb when I’m on a diet. I love all your almond flour recipes, but the ones with stevia always seem to have honey or agave or some other high-carb ingredient.

  316. Joanna

    1)Gluten and Dairy FreeAre there foods you are not allergic to that you avoid?
    2) Fast and Easy entrees, breakfast, entree salads, raw
    3) Main entrees,salads,
    4) easy simple tasty recipes.

  317. Kathy

    I try to eat a gluten-free, high protein, vegan diet. It’s not easy so any help would be wonderful!

  318. Gerd

    My daughter is diabetic – so I always happy when I can see how many carbs are in a serving of whatever I cook – especially in things like protein bars where the dried fruit makes it a bit tricky. Otherwise metric measurements are always welcomed for those of us who live in Europe:)

  319. I am low-carb, meaning I don’t eat grain products (corn, wheat, etc.). I also don’t eat sugar. I have been trying to steer clear of Splenda products but that is very difficult, as is trying to get away from caffeine. I’m not allergic to sugar, or wheat but I avoid them all the same. I use your breakfast & dessert recipes frequently, thanks for posting them! It is so hard to come up with good breakfasts that don’t require a lot of prep/cooking time in the morning. And being on a no sugar diet, good desserts are hard to come by so that’s again for coming up with all of these yummy treats! I use the chicken & dessert sections most frequently in the cookbooks I own. I also turn to cookbooks for any seafood recipes when I’m feeling like fish. It is hard to find new things to do with fish & chicken! :) For me, healthy food has no wheat products, a lot of protein, & for a sweetener stevia instead of corn syrup, sugar, or splenda/aspartame. Healthy foods should be fresh, local, organic, & have no unnecessary products in them. I really struggle with low-carb breakfasts, so I would want a cookbook that is predominately low-carb in methodology but has a good breakfast section.

  320. Andrea

    My family has dairy and soy protein allergies as well as gluten sensitivity. I am looking for easy, nutrient packed recipes for the whole family (including toddlers :) I reference your website and cookbook a lot for recipes – thank you for sharing them!

  321. Candace

    I’d love to see something that doesn’t include agave nectar. Love your recipes, but often have to adapt. What about quick and easy gluten-free meals — with a paleo premise? Cooking during weeknights for a child that has celiac is a challenge, especially when both parents work. Making the evening cook time easier would be so helpful — especially when we can still use whole food ingredients, meaning fruits/veggies/proteins that aren’t loaded with all that bad stuff.

  322. Barbara

    I would LOVE a new cookbook from you!!! Your others are divine :-)

    My dietary restrictions: all grains, quinoa, lentils, and all foods high in oxylates.

    Foods I avoid: sugar

    Useful recipes: Sauces, because they can add so much flavor to anything.

    Sections I use: it used to be desserts, because I was trying to figure out how to live GF. But now, it’s more about adding variety with my vegetables.

    Healthy Food: if you don’t have to read the label to know what’s in it, then it’s probably healthy. Or, if was recently alive and you still recognize it’s original form.

    If I could have one thing in a cookbook: a book focused on the ingredients as opposed to the final product. For example, if I have an abundance of leeks in my CSA – what’s something NEW that I can do with them? I don’t care if it’s a salad, a main dish, or even dessert. If it uses leeks, I’d like to try it!

  323. Myra Horst

    1. Grain-free, Sugar-free, Low-glycemic, All-raw-dairy
    2. Soy products
    3. Dessert and baking recipes are hardest to find. Many entrees and sides can be found or altered slightly, but baking is difficult because substitutions are not easy and do not yield comparable results. Also recipes for meats because we were vegetarian for a number of years, and so as I grew as a cook, my “meat skills” didn’t keep up!
    4. Salads, soups, cookies
    5. Minimally processed, natural, organic, free-range and grass-fed, locally grown, seasonally eating as much raw foods as possible
    6. I like ingredient-driven cookbooks that focus on seasonal foods (and not just vegetables and fruit – meats and dairy are somewhat seasonal, too!)

    What I like in a cookbook:
    - I like simple recipes with small ingredient lists that focus on the unique flavor of an ingredient. How to do something well.
    - Conversely, I also like new experiences, flavor combinations, textures and techniques.

  324. Jessica Hoopes

    I would love to see Candida friendly recipes! Have you ever used the sweetener Lakanto? It’s made from the Luo Han Guo fruit, and has no glycemic effect, so it’s ideal for diabetics and those who have to restrict any sweetners being honey, agave etc.

    Cup for cup it measures like sugar but is soooo pricey, but I would love to participate in dessert even while I have to adhere to the Candida protocol!!

  325. Kristi

    VEGAN, whole, pure foods. Include desserts, entrees, breads. Photographs always draw my attention. Unique recipes not to be found in every other cookbook. Mmmm…good luck!

  326. Karen Cappello

    I have to pack a gluten free lunch every day and get tired of eating last nights leftovers. Salad in the winter is not appetizing especially after an outside duty. (I work at a school) I would love some gf lunch recipes.

  327. Bethany Marshall

    I have just recently stumbled across your blog and checked out the almond flour cookbook from the library-will definitely be buying it! In a new cookbook I would like to see some dessert recipes with other natural sweeteners other than just agave.

    Currently I am GF. WOuld like to see more cookbooks with recipes for healthy eating on a budget. Quick meals. Main Dish bean recipes. Low-glycemic index recipes.

  328. michelle edsalll

    What, if any, are your dietary restrictions?-YEAST, GLUTEN, COW DAIRY, GRAINS

    Are there foods you are not allergic to that you avoid? REFINED SUGAR, USE EGGS OCCASIONALLY

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? BREAD, SIDES

    Of the cookbooks you own, which sections do you find yourself using most frequently? CUPCAKES AND COOKIES

    What is your definition of “healthy food” GREENS, COCONUT OIL, WHOLE FOODS,

    If you could ask for one thing in a cookbook, what would it be? A STELLAR INDEX

  329. Kathi @ foxzilla

    I have to eat dairy and grain free, so follow a Paleo diet. I would like a recipe or two of scones, preferably with fruit. I love your recipes and applaud you for taking the time to create the recipes and then sharing them. Thank you.

  330. 1. Dietary restrictions – gluten, cane sugar, kidney beans, oranges, preservatives and additives, soy sauce
    2. Avoid tomatoes and vinegar (except apple cider vinegar)
    3. I find entree recipes the most useful.
    4. I use the entrees section the most in a cookbook.
    5. To me, healthy food is food made from whole foods with minimal processing (no added preservatives or chemicals). Basically, healthy eating requires shopping from the outer aisles of the grocery store (fruits, vegetables, meats, fish, and plain yogurt with active cultures). There’s hardly a time when I will go down the aisles of the grocery store where the pre-made food can be found (only when I purchase rice or other grains).
    6. I’d love to see recipes for condiments that one can make at home that don’t contain white sugar, vinegars other than apple cider vinegar, preservatives, xanthan gum, etc. Condiments such as mustard, ketchup, relish, thai curry paste, chilli sauce, etc. I’d also like to see more salad dressing recipes that don’t contain vinegar. Thanks!

    • Catherine M

      I’m hypoglycemic & have arthritis so I follow paleo fairly strictly.
      No dairy, vinegars/pickled condiments, grains, fatty meats, no legumes & low sugar
      I would really love casseroles, one pot dishes, slow cooker but especially salad dressings & dips. I’m truly bored with what I have now and always looking for more options.
      Your recipes have been a godsend, especially the nut butter recipes bc they feel like “real” baked goods or breakfast foods (paleo breakfast bar is my go to).
      Thanks!!

  331. chelsea

    Paleo cookbook that focuses on quick means (under 30 mins) including breakfast, lunch, and dinner.
    I love your two cookbooks for dessert, but I would really love a book filled with more main course ideas.

  332. Melissa

    I’d love to see a cookbook that has pictures of each recipe and includes recipes for desserts and breads that are “plant-based” friendly, yet soy-free.

  333. Lauri

    I love the on the go lunch idea – I could really use that. Especially dishes that can be enjoyed cold.
    Also, I try to avoid the agave nectar (due to it’s similarity to the corn syrup), so giving an alternate sweetener option (like honey, stevia, xylitol, cane sugar, etc.) would be helpful.
    I would also love more recipes for desserts… Who wouldn’t?

  334. 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?

    1. I am celiac and I can’t eat any gluten
    2. I try to avoid refined sugars and processed foods
    3. I love recipes for entrees and desserts and I am still looking for a good bread recipe
    4. Sadly, the cookies; I also love to make meat
    5. Whole food that are not processed and do not contain chemicals and contain little refined sugar
    6. I would love a cookbook that shows how to make desserts using alternative sweeteners like honey instead of refined sugar

  335. tara

    1. I’m gluten free
    2. not really…i dont eat much seafood but that’s based on personal taste. i try to avoid high fructose corn syrup and to many packaged type products and try to cook homemade when possible
    3. desserts, bread/rolls/pastry now that i’m GF, and i would love ways to take “normal” foods and make them GF especially for things like holidays (like GF pumpkin pie for example)
    4. desserts, anything with meat since i’m not the most comfortable with that.
    5. healthy food is hard to say since i think even a “bad for you” dessert is “healthy” as part of a balanced diet. i love food and don’t like to totally restrict myself. that being said…i think homemade, fresh type foods are healthy as are veggies, lean meats, lower sugar/fat desserts, etc.
    6. PICTURES !!!!!! and possibly pictures by step for any hard recipes. “tips” and “swaps” as well (ex. recipe that calls for agave nectar….can i sub regular sugar or a less expensive ingredient and how)

    thanks for asking. nice to know you have your readers in mind !!!

  336. Kathy

    Hi Elana,

    Thank you for all of your recipes! I would love to find a healthier version of old favorites such as angel food cake, pies, custards, puddings, doughnuts.

    Thank you!

  337. Kythka

    My vote is for a paleo friendly cookbook, with one or two recipes for nut-based yogurts like almond milk yogurt or coconut milk yogurt. YUM. Thank you for all that you share.

  338. iris lazz @ irislazz.com

    yes, do one… please the others are so good!

    I eat paleo and sometimes make minor adjustments to your recipes but for the most part LOOOVe them!!

  339. Jennifer O'Connor @ ocfam.blogspot.com

    1. Dietary restrictions: grains, sugar (agave, honey, molasses, all granulated sugars)
    2. Nope, no restrictions other than the allergies!
    3. I find it hardest to find good dessert recipes that do not use agave/honey/granulate sugar. I would love to see a cookbook use apples/bananas as the sweetner.
    4. Desserts section, it’s the hardest to figure out for my 3 year old!
    5. I would love a grain-free, sugar free cookbook by you!

  340. laura eilers @ unfurlwellness.com

    1. Gluten free and dairy free

    Fast easy affordable Gluten Free recipes for breakfast,lunch, and dinner!!!

    6. the art of planning one’s menu over the course of a week. Or how to create a GF menu thru out the week.

    My boyfriend and I LOVE the mustard lime chicken! We make it twice a week right now.

  341. Jen

    I love all your recipes. I would love to see sugarless, flour less recipes. Or healthy recipes and always giving substitute options. I think healthy is eating lots of greens, eating small portions 2-3 hours a day. Everything in moderation. Eating healthy grains quinoa, whole grains but not overloading on them and staying away from processed foods and red meat since it is hard to digest. I LOVE snacks so any healthy good snacking recipes would be cool. But thanks for everything on your blog!

  342. brandy avila

    Yes, please write another cookbook. I love your recipes. I am on a Paleo diet. I need help with main dishes and sides. Some tasty ways to cook vegetables would be great. My family has lots of allergies. The Paleo diet helps with most of those. We are the type of paleo people that don’t eat dairy or potatoes. I use my cookbooks mainly for help with main dishes. The sides don’t usually fit our diet, so I don’t use them.

  343. Brittany

    -What, if any, are your dietary restrictions: avoid processed food/ingredients
    -Are there foods you are not allergic to that you avoid: canned food
    -Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful: entree
    -Of the cookbooks you own, which sections do you find yourself using most frequently: entrees, desserts (you should include high altitude adjustments for baking because I destroy everything :( )
    -What is your definition of “healthy food”: ‘whole’ ingredients, not too much cheese, sugar, or salt
    -If you could ask for one thing in a cookbook, what would it be: recipes that have less than 10 ingredients. preferably closer to 6.

  344. Jennifer K

    What, if any, are your dietary restrictions?
    - We have gluten, pear, and strawberry allergies. Also one of the three of us has a dairy intolerance.
    Are there foods you are not allergic to that you avoid?
    - Soy.
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    - Entrees.
    Of the cookbooks you own, which sections do you find yourself using most frequently?
    - Proteins and veggie dishes.
    What is your definition of “healthy food”
    - A wide variety of vegetables, plenty of healthy fats, adequate amounts of protein, some fruit, and the occasional “eating adventure” with a sweet dessert of some sort.
    If you could ask for one thing in a cookbook, what would it be?
    - Help with meal planning. I often find a great protein/entree recipe, but have no idea what to serve with it to make it a meal.

  345. Greetings! I would love to see one that is not only gluten free, but free from sugar, that has entertaining foods, fingerfoods, ect.

    One for each season…

    Thanks for allowing the input! and your recipes!

  346. Emmy

    Our only true dietary restriction is a severe milk allergy. I have a family of 8 and 2 of us avoid dairy as a rule.

    We (I?) prefer to avoid gluten. The adults in our household eat paleo more often than not, the kids eat potatoes and other non-paleo options.

    In cookbooks I use main dishes or entrees the most. A close second would be salads or side dishes, we eat a lot of meat+ another dish.

    My definition of healthy food = whole foods. I would describe our view as paleo + legumes.

  347. I’m gluten-, dairy-, AND fructose-free: the trifecta of food intolerances! As far as I know, no single cookbook exists that accommodates all three of these dietary restrictions. There is very little that I avoid for reasons other than food intolerances – this leaves little enough choice as it is!

    My definition of healthy food: nothing out of a box or a can. Nothing made in a laboratory. Nothing full of hormones or antibiotics.

  348. Laurel Gangola

    Cant eat gluten, grains, dairy, soy, sugar, fructose.
    Nightshades, nuts
    Entrees, breads, deserts
    Entrees, deserts
    Paleo, raw food

  349. Mieke

    I don’t eat gluten – have been off of it for 5 years now and it has made a huge difference to my health. I love your your cookbook (almond flour) for this reason. What I would love to see is a good quality cookbook with gf recipes, for all types of dishes (like the one I have) but not all of which are cooking with almond flour. I love that the recipes work but I get a little sick of almond flour!

    The cookbooks I use the most are British (I live here) and include Sarah Raven’s Garden cookbook and the recipe cards sent along with our veg boxes from Riverford. For me healthy eating is lots of veg. and a good balance of the other food groups, without excluding anything. I exclude gluten not from some ‘health food’ craze but because I can’t digest it. The protein in gluten is actually really good for you. For me, healthy food means fresh, clean, and unprocessed foods. For the rest I think eating grains etc. is still healthy, and don’t believe the ‘science’ behind the paleo diet (I’m actually a paleolithic researcher so I know it’s rubbish). We grow our own veg so one of the reasons I like the above cookbooks is it has lots of ideas for using up seasonal produce. :) But yours is right up there, especially for treats.

  350. Una

    1 and 2: Eat right for your blood type diet for o blood group: no wheat or dairy
    3 and 4: mains/ dinner section
    5 Low GI, gluten free, high protein and green veg, low carb and sugar
    6 high protein dinner recipes that are easy to make with no gluten or dairy

    Your blog/ recipes are the best I have found. Every recipe is delicious and quick to make. Thanks so much for all your hard work, the attention to detail and the informative guidance. Well done!

  351. BeckyS

    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.

  352. Nancy Morgan

    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!)

  353. Ashley

    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!

  354. Kim

    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

  355. Barbara Hanawalt

    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!

  356. emily stone

    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

  357. 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.

  358. Zoe

    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.

  359. Cassie

    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.

  360. Lori Shoaf

    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!

  361. Amy

    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.

  362. Jennifer

    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!

  363. Lisa Spencer @ insidebydesign.net

    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..

  364. Nikki

    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.

  365. sarah

    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!

  366. Tam

    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!

  367. Sas

    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.

  368. Kenna

    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!

  369. MES

    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!

  370. Cindy

    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)

  371. Sara

    I admit that I don’t have the energy to read all the comments to know if someone has said this yet. Please forgive me. I would love any book from you, especially if you made it available on Kindle and I could download it to my iPad! My new thing is having my recipe books on my iPad- it saves so much space on my kitchen for other things like fermenting and baking! :) Thanks for all your hard work- I love your recipes!

  372. Dawn @ justdawn.org

    1)No dairy, legumes, grains or sugars-these will probably be lifetime restrictions due to autoimmune disease/immune dysfunction.
    2)Temporarily, I am also avoiding eggs, nuts & seeds, chocolate & starchy vegetables until my immune system is doing better. I don’t think I’m allergic to these but I’ve read multiple times that it’s helpful to abstain.
    3)Entrees, desserts
    4)Entrees, desserts
    5)The kind of food that was eaten before 10,000 years ago!
    6)Suggestions for substitutions because there is always something in any given recipe that I can’t have.

  373. Dawn @ justdawn.org

    Wow, after reading some of the comments/suggestions above, I’d say you have your work cut out for you! I love all the ideas. GAPS soup recipes would be great & I forgot soy-free also.

  374. Tina @ None

    Hi Elana!

    I would love a cookbook that concentrated on quick easy meals, with few ingredients, but are really healthy (mainly low sugar and low carb).  I am currently a college student and use your first cookbook all the time because your recipes taste great, don’t need alot of ingredients that I would need to store, are quick, and they are lower in sugar and don’t use grains.  I am also on the paleo diet for health reasons which is how I first found out about your cookbook because none of your recipes use grains or processed additives.  Many of the paleo cookbooks on the market are good, but the main problem is they rely on either putting alot of time in to make the meal taste good or they rely on animal fat to give it the flavor (they use bacon quite often, which is not good for the intestines).  Most of the people I know who use your recipes constantly are like me and either completely eliminate grains from their diet or greatly limit them because even though they are only allergic to gluten, they really can’t handle any of the grains.  I know I would love a paleo cookbook that relied more on spice variety for flavor and less on fats or sugar for flavor, with a focus on entrees instead of the treats.  

    Thanks,
    Tina 

    • Sue

      I can completely agree with this post on needing to know how to use spices and herbs to make meals tasty and give a variety of tastes rather than using fats as she described or a complex list of ingredients.

  375. Katherine Daley

    1. Severe Gluten intolerance and minimal dairy due to mild lactose intolerance
    2. I follow the low FODMAP diet for my SIBO, so I minimize my intake of many of the high FODMAP foods that I am not allergic to (onions, garlic, cruciferous veggies, apples, pears) but that nonetheless contribute to my gastrointestinal problems in large amounts
    3. Definitely entrees, especially ones that tend to be complete meals, or a hearty casserole, etc. that can be served with a salad
    4. Desserts and entrees
    5. Healthy food is that which we have evolutionarily adapted to eat, is minimally processed, is as local and organic as possible, and is not inflammatory to our system (such as most grains and starches)
    6. If I could ask for one thing in a cookbook, I would ask for some tasty gluten-free, egg free meals (I have gluten intolerance and my daughter is allergic to eggs- tough combo!)

  376. Nikki V

    I would love to see a cookbook from you that includes lots of healthy snack ideas, especially for school lunches. It’s easy enough to find dinner recipes all over the place, as well as muffin and bread recipes. Not that I don’t appreciate all yours. But refined sugar-free, gluten-free, dairy-free snacks that are appealing to a kid are hard to come by. This is the area we struggle the most. (My son is also allergic to almonds, but we don’t expect your recipes to be without almonds.) :-)

  377. A Bit of Brooklyn @ abitofbrooklyn.blogspot.com

    How about a cookbook with recipes devoted to breakfast and brunch type food? I’m a carb addict and am always searching for fun things to make for breakfast– something that will not send me on a sugar high and hopefully will give me some nutritional value.

    Have been following your site for years, love some of your ideas, thanks!

  378. staci

    I would love to see another cookbook! I love your cookbooks and I search your site all the time. A paleo cookbook would be great. Your cupcake cookbook is useful, but it is all dessert so I to have a variety of appetizers, lunches, and dinners in the next cookbook would help to round out my cooking needs. Especially lunches for on the go and dinners that do not take a long time to cook perhaps that someone could make after work (prep the day before is doable). In other cookbooks recipes with very unique ingredients always intrigue me, but I find that I do not cook those recipes as often because of not having that ingredient on hand. Also my husband tends to turn up his noise at strange ingredients or foods.
    The one thing that I miss with your cookbooks/website is the nutritional facts for an individual serving of a recipe and occasionally the recipes for muffins do not say how many are designed to make.
    Another useful addition to your cookbook would be the common mistakes individuals make when cooking without dairy, gluten, etc. For example, how not to over mix coconut flour batter and try not to let it sit to long or you may get flat muffins (I read it in one of your posts) and how sometimes a little extra moisture from fruit, etc is not necessarily a good thing for coconut/almond flour cooking. I have learned alot from the tips and hints that you and your readers have put in the bottom of the recipes. It would be great to put a section of the most helpful or commonly used tips in your cookbook!
    Just my two cents – any cookbook from you will probably be great!

  379. Sandy Grady

    Hi Elana,

    My family has enjoyed your Almond Flour cookbook very much! My husband and I and one of our sons have a wheat allergy which we only discovered earlier this year. We have eaten healthy for years but have been experimenting with Paleo cooking because of a family tendency toward auto-immune disorders. We are a large family (four boys), and Paleo often seems overwhelming for family cooking. Currently, I’m reading Everyday Paleo to help with menu planning, but one of the things that bothers me about many of the Paleo books I’ve seen is the reliance on out-of-season produce. I’m trying to get to where we mostly buy in-season, local produce. I’d buy any cookbook that would help make the Paleo lifestyle easier and more economical for large families! Currently, we still have two days per week that are vegetarian just to save money.

    Thank you!
    ~Sandy

  380. Sherron

    I avoid dairy as well as foods that are high in fructose (due to my fructose malabsorption issues) so I don’t eat a lot of fruits or use sweeteners that are high in fructose (such as honey, agave)

    I would love to see a recipe book that has a section of
    Quick Meals (meals that can be put together in 30 minutes or less)
    Slow Cooker Meals
    Casseroles

    Recipes that focus on naturally gluten-free would be wonderful.

    I have more than enough dessert recipes, but I struggle with finding dinner recipes for my family. I’d love a book that is all dinner foods.

    I know that this adds a lot to the cost and time frame of the book, but pictures of each food is great.

  381. Elizabeth

    1. gluten free, dairy free (except GF butter), soy free (except edamame). also low sugar.

    2. avoid – bell peppers, eggplant, whole corn, HFCS and other fake sugars, agave, grapefruit, oranges, caffeine, beef, ground meat

    3. entrees and sides

    4. sauces (for meats/entrees)

    5. healthy food = mostly whole, minimally processed, non-inflammatory foods

    6. cookbook – pictures are always great. entrees and sides that have few ingredients. one pot meals.

  382. Joanna

    1. What, if any, are your dietary restrictions?

    It’s for my son with special needs and very restrictive diet.
    He could only have almond flour, navy bean flour, chestnut flour, millet flour, sweet potato flour.

    He could also have eggs or coconut meat/milk/water (but not flour).

    Also no nightshade.

    2. Are there foods you are not allergic to that you avoid?

    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?

    different kinds of bread and desserts

    4. Of the cookbooks you own, which sections do you find yourself using most frequently?

    entrees, sides, condiments/dressings.

    5. What is your definition of “healthy food”
    No MSG, Non GMO, good fats, no coloring, no preservatives, no sugar, no corn, no soy. Grass fed meat.

    6. If you could ask for one thing in a cookbook, what would it be?
    crunchy taco shell using no grain and no tapioca.

  383. SugarFreeMama

    I’m always looking for recipies that are free from refined sugars, and as I also choose not to use refined stevia or agave syrup anything that relies only on honey, maple syrup or fresh / dried fruit is always welcome! In particular I look for recipes for cakes, treats, snack bars and breads.

    One thing that is missing from a lot of my favourite recipe books and blog sites is guides to how best to store the finished product and for how long it is likely to keep. I like to trust my own ability to tell if food is still edible, but my husband finds it very hard to move away from relying on “best before” dates that come on packaged foods, so being able to point to some printed advice in a book would help stop him fretting (and stop us bickering about it!) ALso, although trial and error with storage is fine, a bit of guidance in the recipe would help me decide whether it was appropriate to try a new recipe out just before we go camping for example.

    Thanks for such a wonderful website, I have got so much inspiration from your recipes with their beautiful photographs!

  384. PlainJane

    We are presently gluten-free/dairy free, and increasingly vegetarian, the more we become educated about food and nutrition. (Which, considering we are dairy-free, makes us nearly vegan.) We try not to eat a ton of soy, both because of how we feel we tolerate it, and also due to the fact that it is a top allergen and our son is a top allergic child! I’m always looking for fresh, easy, healthy (mostly)vegan *dinner* ideas that don’t rely on tofu, tempeh (not usually GF), seitan, etc. I’m pretty good at handling the snacks and sides and breakfasts. We have come to define healthy food as whole foods, plant-based, and gluten-free (at least for our family!). We are developing a love of raw food as well, and are honestly a little surprised to find it so flavorful and interesting. I have been enjoying your cookbooks and online recipes because you offer gluten-free naturally, and always have a vegan option. (A chia or flax replacement included with each recipe that calls for eggs would be nice!) Your gluten free recipes are also refreshingly simple and approachable, not requiring a pantry full of expensive GF flours. Seems like each author’s take on GF is different, making baking a little dizzying because there’s always *some* esoteric flour you don’t have on hand. Thank you for keeping it simple!

  385. Debra

    I have both your other cookbooks! would love a third!

    My thoughts:

    Meals that make plenty enough for families and having guests over. Like soups, casseroles, that type of thing. Like your chicken pot pie from your AF cookbook, we make that part of our regular rotation! I’d love to see more items that I can make big batches of and so that we can have leftovers and I spend less time in the kitchen and more time with the kiddos.

    I also really like your savory baking, like the goat cheese and scallion muffins. We make those all the time as a side for whatever soup we are having.

    Would love a really good biscuit recipe too (that can be adapted to eat with jam or gravy!)

    I feel like there are so many Paleo “treats” out there, and what sweetener to use is always in debate, that I would prefer to have more meal and lunch ideas. Although if you’re planning to include desserts, I would vote with the others for more fruit sweetened and pie recipes! :o) Or ideas for items to serve at parties, entertaining, etc.

    Excited to see what you come up with. We know it will be brilliant!

  386. Kayla

    1. GF
    2. limited sugar, limited dairy, processed foods
    3. all are useful but probably bread, desserts and entrees are most important
    4. entrees and breads
    5. paleo and whole food
    6. keep recipes and prep relatively simple and use ingredients that are widely available. I am try to make a reasonable effort to put good things into my body but I cannot devote masses of time everyday to this process.

    I love your recipes because you use real, nutritious food that actually feeds your body instead of replacing wheat junk with other junk. Thank you!

  387. tracy

    I cannot eat dairy, wheat, red meat or white/brown/refined/cane sugar. I do use agave, honey. I often have trouble finding recipes that taste good without the sugar and dairy – or I play around with substitutions (sometimes with not so delicious results)

  388. RL

    For any baking recipes, it would be nice to see ingredients listed by weight. I notice that there seem to be several questions regarding whether something is sifted or not, or if something is packed in or not. Listing something by weight may help alleviate these questions.
    Thanks!

  389. Jan Bostic

    Love your cookbooks and would love another one :) I gravitate towards recipes with pictures. If I can see something that looks good I’m much more likely to make it. I would love to see more nut free recipes. Have you worked with plantain flour before?

  390. What, if any, are your dietary restrictions? I am a proud vegetarian.

    Are there foods you are not allergic to that you avoid? not necessarily (besides animal products

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? i love all recipes, there is not one type that is more helpful than another

    Of the cookbooks you own, which sections do you find yourself using most frequently? honestly, i don’t use many cookbooks anymore. i find most of my recipes on the internet, or i create them on my own.

    What is your definition of “healthy food” raw, vegan, organic, uncooked foods

    If you could ask for one thing in a cookbook, what would it be? that it be spiral bound, tabbed, and offer an area for taking notes (many people tweak recipes and it helps to have a place for noting)

  391. Jackie

    Thank you, Elana, for all of your recipes. They have been a lifesaver since learning I am allergic to all grains. I am also allergic to dairy, soy, and eggs. I would love an apple cinnamon muffin recipe that is grain free, dairy free and egg free. Since I am allergic to all grains I use almond flour on a daily basis. I am concerned I will develop an allergy to it as well. Would love to see other grain free flour recipes.

  392. Sue

    1. I have an intolerance to (in order of severity) gluten, soy, dairy and eggs. The dairy is to the casein, the protein, not the lactose.

    2. My husband and I try to eat the Paleo Diet so we try to avoid legumes, and for me, especially peanuts. It’s very confusing though, because I’ve been reading that things like sunflower seeds, flax seeds and chia seeds are not paleo. I’m becoming more and more afraid to eat anything! Any wisdom you have about this would be welcome for me in the beginning of a cookbook. To top it off, I feel guilty about eating any kind of meat, but if I don’t eat it, I start getting really weak and nuts and other vegetarian options don’t make me feel better. If I cut out everything I feel like I should cut out, where am I going to get any protein? What has your experience been? Maybe you already wrote about this stuff and I just don’t know where it is yet.

    3. Salads, entrees and sides are what I’m most interested in. I’m trying to stay away from desserts that mimic what I used to be able to eat because I don’t want to be fat on a “healthy” diet or get too much sweetener even if it is natural. Interesting takes on eating fresh fruit is always good, though. I’m so bored with my meals, so limited in what I know how to make.

    4. I always look at entrees and sides first. Also, I am intimidated by cookbooks and often don’t use what I have because there are terms that I don’t know what they mean or I’m not sure what it’s supposed to look like. They describe it, but how brown is brown? What if it starts getting dry before it gets brown (like when trying to carmelize onions). Also, I frequently find I think of two ways to interpret something and then I give up. 50% of the time what I try doesn’t turn out.

    5. The paleo diet makes the most sense to me. I tried raw foods a couple of times but it’s so painful for me to digest them. My body wants warm foods. Honestly, I’m so confused by what’s out there.

    6. Some level headed thoughts about eating healthy. Some guidance about navigating all of the contradicting diets out there. I need some positive thoughts, some reality check thinking – I am so discouraged by all the conflicting information. Is there such a thing as a food psychotherapy section of a cookbook? LOL

  393. Silvana

    im a little late but…i would love to see some crockpot or casserole meals, and more gluten free / grain free baked goods like graham crackers, cal zone, croissant,buns ect.

  394. Rachel Haemmerle

    1) What, if any, are your dietary restrictions?
    I am allergic/sensitive to wheat, corn, rice, potatoes, dairy, eggs,tomatoes, and bell peppers (the night shade family).
    2)Are there foods you are not allergic to that you avoid?
    I do my best to avoid HFC’s and GMO’s – those are not one food in
    particular of course
    3) Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Bread, sides, and entrees are the most useful to me. Desserts are not very big in my house and I feel that most GF books really on dessert. I miss good bread and some of the staple comfort food entrees. As well as finding sides and main meals to appeal to a wide range of people.
    4)Of the cookbooks you own, which sections do you find yourself using most frequently?
    Baked goods and entrees and meals that can be made to last of store/freeze well.
    6)If you could ask for one thing in a cookbook, what would it be?
    Meals that can easily be cut down for two people (it is just me and the husband).

  395. Alyssa Loring

    I have been diagnosed as a celiac and GF for ten years and grain free for 3 months. Since going grain free, I’ve never felt better. I love your blog and almond flour cookbook. Your recipes have changed my way of life, stabilized my blood sugar and consequently my mood. Thank you.

    I’m also Jewish and would love some more recipes for the holidays. Matzoh, challah, kugel etc. I used to use rice flour and noodles but now need new ideas to make these grain free and delicious. I’m confident you are the woman for the job!

    I avoid GMO’s, pesticides and toxins. Basically I try to keep my toxic load as low as possible. I am very conscious of my autoimmune disease and am always working to keep it in check.

    I find that main courses are easy to adapt to grain free/gluten free so I look for baked goods and sauces in a cook book. These recipes are usually the most difficult to adjust.

    Thank you for all your hard work in the kitchen! I can’t wait for your next book.

  396. Anita

    I am interested in canning recipes with alternative sugars such as grade B maple syrup, stevia or coconut palm sugar. I have attempted to do this all summer for my fruits, jams, pickles and butters. It is a bit of trial and error process and specifics would be better. I try to eat Paleo if at all possible.

  397. Heather

    Sad to say I will not buy cookbooks anymore because most of the recipes are not appealing to me. The ultimate cookbook for me would have foods that are family/kid friendly, even for the pickiest eaters that aren’t complicated or labor intensive to make. Also maybe a guide as to what the dish tastes like so I can attempt to taste it in my mouth. :)

  398. angie

    My family has just begun a gluten free journey, not due to a known allergy but on a quest for more conscious eating. Your blog most closely alligns with what i am interested in. I want healthy,not trendy. I want my kids to have a variety of tasteful healthy foods in their lives. We are a family of 4 living in a city in Kansas.

  399. Michelle

    1. I am allergic to : gluten, beef, pork, dairy, corn, eggs and chocolate
    2. I try to avoid grains, soy and sugars
    3. I find poultry recipes useful since that is my main protein source.
    4. I use my cookbooks with grain-free, non-chocolate desserts and all poultry recipes
    5. Healthy Food? While I have grown to appreciate healthy eating, having been forced to eat differently due to my health, I now see how much food plays into society and that not eating well has long term consequences. Food has a very powerful draw. The new “fad” healthy eating diets can be frustrating to those of us who NEVER cheat, whom it is not a choice, ever, to “take a break”. This is a must, not a choice.
    6. One thing? More non-chocolate, dairy free recipes for dessert. VERY hard to find gluten free, dairy free, chocolate free desserts.

  400. QueenJellyBean

    Elana, my dear, I’m honored to contribute to your research for your next (bestselling) cookbook. You contribute to most every meal I eat, and that my many construction coworkers unknowingly eat and love! Per your request, honest answers below:

    Elana 1: What, if any, are your dietary restrictions?
    Answer 1: Gluten Free (celiac diagnosis 2008). Folowing ND Doctor’s orders since March to avoid the following as well – corn, dairy, peanuts, all sugar.

    Elana 2: Are there foods you are not allergic to that you avoid?
    Answer 2: Dairy, even whey protein. I use sprouted brown rice protein instead. All forms of sugar.

    Elana 3: Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    Answer 3: Recipes that are most useful fit one of 2 categories: a) something new for me to eat alone, or b) something I can take to my monthly mixed-company congregation dinner. Explanation of these 2 categories . . .
    a) It makes a common ingredient (like raw fish fillet, or frozen Costco fish fillet, or protein powder) take on a new texture, flavor, cuisine, become part of dinner instead of breakfast, somehow breaks the routine of how I typically prepare a common food.
    b) The recipe is a crowd-pleasing dish I’d take to a common meal with multiple families of various ethnicity (criteria being – the ingredients are recognizable/not pureed and requiring explanation, high cost ingredients are used sparingly, doesn’t need to be served at a certain temperature immediately upon preparation). My recent collection of Weight Watcher cookbooks meet criteria “B”.

    Elana 4: Of the cookbooks you own, which sections do you find yourself using most frequently?
    Answer 4: I go to the index to find the ingredient I want to work with, then find a recipe from there. Spending time on a complete index (and functional Table of Contents) is a step often skimped on in book publishing (my former profession).

    Elana 5: What is your definition of “healthy food”
    Answer 5: Eating in season is healthy, and what I look for.

    Elana 6: If you could ask for one thing in a cookbook, what would it be?
    Answer 6: One thing – More slow cooker recipes.
    Two things – GF gnocchi.
    Three things – Nutritional counts of calories, fat, carbs, fiber, and protein for each serving. America needs this (reference: HBO online series “The Obesity Epidemic). I have to do these calculations for every recipe I make. If the book has this, I’ll go to that book.
    Four Things – ‘Supermarket-to-table”, how-to chapters. Chapters that can be used on a weekly basis to shop on the weekend from a pre-made list, then follow the recipes (incorporating leftovers) to cook 3 midweek dinners and one weekend day of cooking (like Sunday night prep for the week). Recommend following the schedule of a 9-to-5-er and develop a cookbook from there.

    About the first thing . . .People are too busy on a daily basis to cook like cookbook authors do. Stephanie O’Dea’s 2008 “Year of Slow Cooking” was great, but still not enough for me.

  401. Alexei

    1. What, if any, are your dietary restrictions?
    I can’t eat gluten (I have celiac), plus I’m allergic to broccoli, corn, dairy (all dairy not just casein), ginger, nutmeg, sugar cane (including derivatives such as molasses & brown sugar), sulfites, tomato, xanthan gum, and anything involving birch (e.g., xylitol, root beer, etc.). Because my gluten and corn sensitivities are so strong, no vinegars (other than balsamic and white wine vinegar) or pickled condiments.

    2. Are there foods you are not allergic to that you avoid?
    Artificial sweeteners, beans, MSG, soy (other than a little GF soy sauce), sugar alcohols, stevia, sulfites. Also anything with too much insoluble fiber – I can’t tolerate products containing large amounts of dates or other dried fruit, large amounts of raw vegetables, or gums such as xanthan gum, guar gum, etc.

    3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    - Bread, entrees, sides. (I am currently working through your cupcake book so I’m good on dessert recipes for now). Also, recipes for “party food” such as dips, appetizers, finger food, etc.
    - Recipes that taste good and appeal to people not on a restrictive diet – when I cook for friends I’d like them to enjoy the food, and not be able to instantly tell that the recipe is gluten-free because it tastes weird.
    - Recipes that use simple ingredients and don’t involve 6 kinds of exotic flour (montina, teff, etc.) or obscure/weird sweeteners (stevia, lakanto, etc.).
    - Dairy alternatives. E.g., how to make a “cheezy” sauce without dairy or weird yeast. Recipes for nut-milk yogurts, sauces and ice creams.

    4. Of the cookbooks you own, which sections do you find yourself using most frequently?
    Bread, desserts, entrees, sides.

    5. What is your definition of “healthy food”?
    Minimally processed foods, without hydrogenated fats, pesticides or artificial ingredients such as sugar alcohols, MSG, added sulfites, etc. If a packaged food, must have a short ingredient list that is understandable to a 6-year old. Sweetened with agave, honey, or fruit juices. Colored with vegetable extracts.

    6. If you could ask for one thing in a cookbook, what would it be?
    Gotta ask for three things:
    a. Appearance: please a lay-flat binding. Love your existing cookbooks but I have to use multiple binder clips and a bookstand to hold them open while cooking.
    b. Content: simple recipes that involve only a few common ingredients that are easy to find and stock. E.g., your cupcake & almond flour cookbooks. Also little or no use of processed foods such as store-bought condiments.
    c. Substitution guidelines for recipes. E.g., I don’t do stevia, so how much granulated beet sugar or agave nectar is equivalent, and how much liquid do I add/subtract from the recipe to make it work. Or can I use sorghum instead of soy flour. Or how do I substitute unsweetened chocolate for chocolate chips. Etc.

  402. Laura

    I would love it if you would include a section for “kids meals” It is so hard sometimes trying to come up with stuff my toddler will eat. He doesn’t have allergies but I like for him to eat like I do. And also I love pictures. I always find myself making all the recipes with pictures attached to them.

  403. Kathy

    What, if any, are your dietary restrictions?
    I am unable to eat cane and beet sugar or artificial sweeteners.

    Are there foods you are not allergic to that you avoid?
    I avoid wheat flour.

    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    I second the idea of one pot and casseroles. Finding healthier, easy, and tasty ones are so hard!

    Of the cookbooks you own, which sections do you find yourself using most frequently?
    Side dishes/main dishes

    What is your definition of “healthy food”
    Uses primarily non-processed ingredients. Not extremely high in fat/sugar/salt (unless I’m making butter! ;)) Lots of vegetables, fruit, and meats.

    If you could ask for one thing in a cookbook, what would it be?
    Easy, healthy, and quick to make entrees. Food that I can easily freeze. Entrees for potlucks. (Please, no pies! There are enough gluten free pie recipes out there.)

  404. I have a wide list of things, but I think the toughest is the garlic/onions/alliums severe allergy paired with corn/gluten allergy. Plus a budget. Your cookbooks have been a great help with recipes that help with avoiding most grains which is awesome! Now I just need help with allium-free on a budget!

  405. Linda

    1) no grains, gluten, dairy, soy, nightshades, nightshade spices & starches, very starchy/high GI veggies, garlic, ginger, cinnamon, tumeric, yeast, mushrooms, and processed/refined sugars (only use honey & fruit as sweetners)

    2) processed/artifical food; GMOs; sugar alcohols; also beans, gums, and raw veggies since my body doesn’t seem to process them well

    3) portable snacks that travel well and require little to no refrigeration; veggies/sides; entrees; savory baking; hint of sweetness desserts

    4) Paleo sides and fermentation recipes

    5) Healthly food is whole, fresh, natural, organic, and not something that will cause distress or pain in my body.

    6) a Paleo (grain-free, dairy-free, soy-free), low GI, no nightshade cookbook with pictures of the recipes

    And thanks for asking Elana and for all the recipes you share! You are appreciated!

  406. Naila

    I have yet to find a cookbook that has recipes for starch free and sugar free baked goods, especially cookies and cupcakes. I love your previous cookbook recipes but they all have sugar (in the form of agave etc) therefore I have not been able to back all the yummy recipes you have posted. The almond flour and coconut flour takes care of the starch free diet I have but it does not take care of the sugar-free part.

  407. Carol

    Elana-I love your blog and recipes. Sorry I’m “tardy to the party” and responding. I would LOVE to see a cookbook from you about healthy meals for family. I know your cookbooks have grain free sweets …..but as a mom how do you feed a family with teens healthy meals- breakfast , lunch and dinner? What does a week of meals look like in your house? What snacks do you have for your “house full of kids”? Would love to see a cookbook from you like this! Thanks. Carol

  408. Elizabeth

    I have been looking high and low for a beautiful cookbook that addresses candida. All the websites I find on the subject are just large databases of recipes that look like they were constructed in the 1990′s. No pictures, nothing that makes the diet look appetizing. People who suffer from candida NEED to see the beauty of a sparse, albeit temporary diet. A cookbook that is low-carb, grain-free, sugar-free, dairy-free, fruit-free, bean-free, potato-free, basically comfort food free is a challenge I KNOW you can undertake. When I first found your cookbook and website I cried tears of joy because I thought beautiful meals would have to be banished forever when I realized my family couldn’t handle grains. Now, I’m needing to take it a step further and do a candida diet to eliminate symptoms completely. I need more main dishes recipes. Casseroles would be great. More proteins with healthy fat recipes. I think you’ve done great serving up dessert recipes. Your two cookbooks are the most used and loved. My family’s favorite by far is your chocolate chip banana cake -OH MY GOODNESS!!! It gets requested for every birthday and special occasion. Basically, I’m thinking a main course cookbook would be awesome with an emphasis on candida-friendly recipes. I love paleo recipes but goodness they use a lot of fruit!

    I know you can make a strict diet lovely! God Bless You Elana!

  409. Stephanie

    I recently discovered that I’m allergic to dairy (goat’s milk and hard cheddar are ok in moderation), eggs, baker’s yeast and spelt. Although gluten’s not an issue for me, I’ve loved the recipes on your site since before I was diagnosed,and now they still address most of my needs!

    I would love to see a cookbook with more main courses and sides, similar to your website, and a section on slow cooker, make-ahead or freezer meals would be great!

    A definite must in any cookbook I buy is a photo to go with each recipe!

  410. Saundra

    I’m finally getting around to commenting on this request. Although you have already had hundreds of comments and requests so far!
    I have several autoimmune diseases so i eat very strict. One is celiac which is how I first found your blog. I would love to see more ideas which do not use shade plants. I’ve cooked with tomatoes, potatoes, and peppers my entire life and it is a struggle to come up with recipes that do not use them. The paleo diet uses way too much red meat for me. It (red meat) is too hard on my system. So other paleo choices would be great. I am not entirely paleo. I eat mostly around food sensitivities as they relate to autoimmune problems.
    Love your other two cookbooks and use them regularly.

  411. Sara

    I follow GAPS and Weston Price. I would love to see a seasonal cookbook and learn more about what exactly you cook over a given week. There is so much coming out of your kitchen and I am curious what the whole week looks like (for many weeks over a season).
    Second, a Jewish holiday cookbook would be fantastic!!
    Thank you for all your wonderful posts and excellent books. We love your recipes!

  412. Katherine

    Hi Elana
    I try to follow a paleo-esque diet, but also have coeliac disease and fructose malabsorption- so can’t eat things like honey or agave and more than a small amount of coconut which makes things hard! I’m also not able to eat onion or garlic…. So things often need a lot of modification. Looking forward to seeing what you come up with!

  413. Ken Lutes @ ParisSwingSet.com

    I’d like to see a pretty much unchanged 2nd edition of your cookbook, but with alternatives to any of the dairy products (I love your book, btw).

    As at least one other reader responded, a few bread machine versions would be wonderful. I have a hot, non-AC kitchen and in the summer cannot bring myself to turn on the oven until, well, like today, in Denver, it’s in the mid-60′s (hooray for fall!).

    I’m lactose- and gluten-intolerant and have been baking my own bread for eight years. I use a twin-paddle Zojirushi (single-paddle machines don’t mix my recipe well enough) for a recipe that uses 7 flours, including natural almond flour, and also yeast, xanthan gum, and eggs. I’m about to brave-up and double the amount of almond flour I use (to 1 1/2 C.), and eliminate the brown rice flour. That alone will significantly reduce carbs and increase protein. The loaf will still have potato starch and tapioca, sorghum, soy, and corn flours (a variety of flours provide a nice, tasty texture). The potato starch and tapioca carry empty calories (no protein–or dietary fiber), but not enough to concern me, when I’m only eating two-three slices a day.

    I’m also considering experimenting with your Bread 2.0 in my machine–I’ll let you know the result, when I do.

    Your recipes, with my own, provide me with a most satisfying balance of flavorful breads that have high nutritional value.

    Thanks for all you’re doing to encourage a healthy diet!

  414. monica

    you are definetly missing the paloe diet book, is the best one for recipes check this blog http://thepaleorecipebookreviews.blogspot.com/ and convince yourself i just bought it right after reading the article.

  415. Lori

    1. I don’t eat gluten or dairy, and I tend to avoid white potatoes and soy products. I don’t like to eat too many nightshade veggies. I also avoid sugar, xanthan gum, canola oil, pork, fried food, & Thai fish sauce!

    3. Entrees are most useful to me. They need to be protein based and fairly easy (ie: I don’t want to de-seed and roast a chipotle pepper!) they also need to be not too spicy and kid friendly.

    4. I use the entree section most frequently followed by the baked goods.

    5. I like protein based meals (no tofu or tempeh) that are paleo inspired….I like beans but tend to avoid grains. I like lots of veggies (not just the nightshades) and seaweed.

    6. I’d like a cookbook to have a crock pot recipe section, a section for foods that freeze well, a NS other hints for busy parents.

  416. Donia

    I have thought and thought about this request (thus it being 2 months after your post!). I would love more cookbooks about Paleo cooking – perhaps with a bent toward families.

    Also, as a specific recipe request, I would love if you would come up with an almond flour spaetzle. I don’t think almond flour would cooperate in many (or any) other pastas, but spaetzle seems like it would be do-able and fabulous. I’m sure anyone eating Paleo would love a noodle option (besides seaweed).

    Thanks!!

  417. AR

    1. I avoid grains, legumes, and processed sugars. I try to make what I want to eat

    2. I don’t have food allergies.

    3. I really want recipes for comfort meals… soups, stews, casseroles… and then the things that could be served alongside them – breads, sides. I’ve also really wished someone would write a paleo/gluten free restaurant copy cat type recipe book – everything from olive garden pastas to burgers from red robin to dumplings at the local Chinese place. To eat healthy, I need to eat out less – and if I can easily make the things at home… well, better.

    4. The cookbooks that don’t get much use are the ones that do not include a picture with every recipe – if I am going to spend money to buy a cookbook instead of googling or pinning or whatever, I want to see pictures. The other sections that I really like are the places where alternatives for the recipe are written to help give me ideas on how I can tweak it to make it my own. Lastly – I would love it if the cookbooks had a “made ahead” or “freezer cooking” bit of instruction so that I could prepare ahead of time.

    5. I think healthy food is eating as natural and unprocessed as possible… meat, veggies, tubers, full fat dairy, nuts, seeds… bone broth, fermented foods… with enough flavor and good stuff to keep me excited and happy.

    6. Pictures for every recipe.

  418. Lo

    I would love a post about what it takes to feed Elana’s family for a week/month. There’s the initial investment of pantry stocking when you eat in a new way, but what are the longer term maintenance costs? This followed by a book of recipes with sample menus, related grocery lists and approximate costs would be worth every dime of the cookbook price.
    I appreciate your money saving tips for pantry stocking and it’d be nice to have those in one place too.
    It’s hard to get started on this journey, so an Elana 101 course would be great!

  419. Rose

    What, if any, are your dietary restrictions? Gluten, dairy
    Are there foods you are not allergic to that you avoid? Soy, processed sugar…I’ve been leaning toward paleo lately
    Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? I love how your use of almond flour, so I really end up enjoying all of your recipes!
    Of the cookbooks you own, which sections do you find yourself using most frequently? In your cookbooks (and Spunky Coconut…you two are both my go-to’s!): baked goods/breakfast foods. In general: meats/entrees, soups, egg dishes.
    What is your definition of “healthy food”: grain-,gluten-,dairy-,etc-free (paleo)
    If you could ask for one thing in a cookbook, what would it be? Pictures of every recipe, “egg-free” in the index (not for myself, for family members), good soup recipes….oops, you said one! I’d like to see you do a paleo cookbook (although I have both of your cookbooks, I really like your first one best…more diverse!)
    THANKS…CAN’T WAIT!!

  420. Emilee Seeger @ n/a

    1.What, if any, are your dietary restrictions?
    2.Are there foods you are not allergic to that you avoid?
    3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
    4.Of the cookbooks you own, which sections do you find yourself using most frequently?
    5.What is your definition of “healthy food”
    6.If you could ask for one thing in a cookbook, what would it be?

    1. I am gluten-free and attempt to not eat processed foods or too many gluten-free substitutes (often worse than mainstream foods for all their preservatives). Limited dairy. My gluten restrictions are due to slight numbers indicating the early stages of autoimmune Hoshimoto’s.
    2.White sugar, fruit juice, high fructose corn syrup, store-made cookes, cupcakes, etc (even if gluten free they affect me negatively). Hormone-filled beef.
    3. I’m not much of a cook. I love one-pot dishes that are packed with nutrition that I can make in a triple batch (the NYT Hefty Beef Borscht would be an example of this) so I can freeze and reheat. Other than that it’s desserts…for my once or twice a year baking. ha
    4. The sections on doing your own processing (ie, homemade cream cheese via straining whey out of whole yogurt); sensitivity-specific desserts; and my favorite few recipes (see above).
    5. Healthy food is that which is as close to its original form of life, not tampered with by modern additives, OR whole foods prepared in traditional ways to optimize beneficial fermentation to deal with indigestible aspects. Honestly, I think most foods grown in the 1800′s and earlier would fit this description. Raw milk from your own cow handled cleanly and prudently; vegetables grown, canned, or eaten raw or cooked; grass-fed beef without modern antibiotics or additional grain feed.
    6. Ease in layout and instructions with lots of pictures of unusual steps (unusual for us who avoid cooking thus are not the best informed and don’t have mothers or grandmothers to consult about technique); simplicity of ingredients (a limited number and reliable nutritionally) and sources for buying them; and as many “free” recipes as possible–sugar free, dairy free, grain free. Thank you!

  421. Lorraine Levan

    I am desperately in need of tasty allium-free (no onion, garlic, leeks, etc., IN ANY FORM)
    , lactose-free recipes.

  422. Tammy

    I recently found your site and love it! Can’t wait to buy your books. I am interested in using nutrition and diet to help manage MS. I am also interested in stocking a pantry. I have searched your site and haven’t found what I’m looking for yet. Thanks!

  423. a

    i’m allergc to gluten and i have epilepsy – my dr. has told me to avoid 80% of the time:
    sugar, sulfur, dairy, oranges, peanuts etc. there is more but theses are the main ones i bother about
    agave is super expensize here in aust. so would love to see some recipies that use sugar etc instead.

  424. Rebekah

    My husband, and subsequently our children, have many food allergies and sensitivities. It is almost impossible to make the same meal for our entire family. They are all allergic to eggs and peanuts, we don’t even use them in our baked goods. My husband is allergic to: wheat, rice, almonds. My oldest son and youngest daughter also have gluten sensitivities, so we have eliminated that from our diets as well. My two youngest and I have a dairy sensitivity. My youngest daughter also can’t have any reds: strawberries/jellies and tomato products. And we’re vegan. As you can see, it takes a lot of creativity to cook and bake for us! Bottom line, we can’t have: meat, dairy, eggs, wheat, almonds, peanuts, coconuts, red fruits & vegetables.

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