It’s been a while since I last wrote an update on my upcoming cookbook, and I have so much more to share now! The August 26th release date will be here before we know it, and I’ve been a busy little bee going back and forth (and back and forth) with my editor on all the finishing touches.
Did I mention how writing (and editing) this cookbook has been the hardest I’ve ever worked in my life? Like EVER. Forget taking final exams in college or planning corporate events (my old job) or spreading mulch (ha ha – but I am not kidding) or anything else I’ve ever considered to be hard work before. Let’s just say after this experience, I have a whole new appreciation for all the authors out there – it’s honestly quite amazing there are so many now that I know what it’s like on the backend!
But enough about how I poured my heart and soul into this book to make it as perfect for all of you as possible …let’s dig into what you’ll find in the book once you get it (because you’ve already placed your preorder, right?) :)
Once Again, the Cover!
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A Sampling From the Inside!
In addition to the 100 (mostly new – not previously on the blog) recipes, the book will include 5 chapters that cover: What real food is, how to read ingredient labels, how cutting out processed food impacted our family, how to shop for real food (without breaking the bank), how to get your reluctant family members on board, meal planning (+ 4 new dinner plans), and lots of fun “extras” like a real food substitution chart, my typical weekly grocery list, family dinner questions, a “make your own” party guide, and a school lunch packing chart.
My goal was to make this book your complete guide for cutting out processed food – everything except a personal chef included! But all kidding aside, just think of that wonderful feeling when you know you are taking the best care of your family possible. I want this book to help you do just that in the food department!
Here are some page samples (click pictures to enlarge):
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The Recipes!
I can’t wait to share all the new recipes with you and hear what you think. And just for the record, I counted and determined that about 70% of the 100 recipes are brand spanking new – i.e. not previously shared on the blog. I told you I’ve been busy!
Plus here’s the part I know many of you will love. I did some more counting and figured out the following…
- 71 recipes are (or can easily be) Gluten-Free
- 79 recipes are (or can easily be) Vegetarian
- 49 recipes are (or can easily be) Dairy-Free
Also,
- 42 recipes are Freezer Friendly (my secret weapon when it comes to packing wholesome school lunches!)
The book includes quite an array of recipes from the following categories: Breakfast, Lunch (including school lunches), Snacks, Appetizers, Salads, Sides, Simple Dinners (including slow cooker meals), Special Treats, and Homemade Staples. Some of the recipes I am most excited about are: Fruit Salad with Orange Zest, Cinnamon Raisin Quick (Whole Grain) Bread, Cajun Alfredo with Shrimp, Slow Cooker Potato Soup, Cheesy Broccoli Casserole, BBQ Sauce, Homemade Dried Onion Soup Mix (for Onion Dip), and Dark Chocolate Peanut Butter Bites. All of the recipes have been tested and retested and beautifully photographer by my friend Carrie Vitt with Deliciously Organic.
That’s right, there will be a big color photo with every single recipe! Here are a few more examples…
How To Preorder – And Get A Signed Copy!
First and foremost, I’ll love you forever if you preorder my book. :) Secondly, if you preorder online through our local, independent book store here in Charlotte, Park Road Books, I’m going to sign all the copies before they’re shipped out. And, for any International fans, they say they’ll ship the book anywhere in the world – yay!
So anyway, here are some of the preorder options: Park Road Books (signed copy), IndieBound.org (support your local retailers!), Amazon, Barnes & Noble, Books-a-Million, Indigo (Canada), and Walmart. I can’t thank you enough for your support with this project. I really hope you’ll love this book as much as I do, and that it will help make your life easier!
How To Make Real Food Snow Cones!
Hi There, We have your cookbook and have enjoyed it so much! Tomorrow is my son’s 5th Birthday and he wants to make the carrot cake with me. I have 2 questions:
1. Can the frosting can be made one day in advance?
2. Once the cake has been baked and frosted does it need to be refrigerated?
Thanks for your help!
Jeannette
Hi there Jeanette. Apologies but we aren’t often able to answer recipe questions in real time? How did it turn out? It can be made in advance and I would refrigerate. ~Amy
Hi Amy, Thanks for your response. The cake tasted great but I had to bake it for 32 minutes before the center was baked. I will definitely make this again but instead of baking a cake I will bake mini-muffins. Has anyone else had this issue with the center not baking? ~Jeannette
Hi again. :) Hmmm, no. Did you divide the batter between the two pans?