Sunday, March 10, 2013

Cookbook for Special Diets Featured in San Jose

The "Finally... Food I Can Eat!" cookbook is going to be featured as part of the I Can Do It Conference in San Jose, March 16-18th. It seems like most of my friends have at least one food allergy (I have one myself) and I know quite a few people that have Celiac Disease, are diabetic, or are lactose intolerant. This is a cookbook that specifically caters to those with food allergies. You can find more information below and the book is available through all of the standard channels such as Amazon or Barnes & Noble.

About the Book

Are you frustrated and overwhelmed with trying to prepare meals that are free of
wheat, yeast, eggs, dairy, gluten, soy, corn, and sugar?

Are you tired of being on a “special diet”? Why don’t the recipes you make taste

Well, here is the cookbook for you! It contains:

• Easy, delicious recipes that will appeal to everyone in the family—and your guests
will never know they are eating allergen-free food.
• A useful introduction and guide to food allergies and intolerances
• A quick guide to natural food chemicals, food additives, food families, and
rotation diets.
• Substitutions and alternatives to common foods that you need to avoid.
• Recipes that are low in sugar and cholesterol and are great for those following
diabetic, candida, allergy-free, or heart-smart diets.

“This cookbook is so well thought out that it likely will inspire the reader to make
these tempting recipes. Shirley has found many creative ways of bringing all kinds
of healthy food into the daily diet, with lots of good ideas on how to combine
—Dr. Jennifer Armstrong, MD, associate of American Academy of Environmental

“Shirley’s gluten-free, blueberry muffins are my favourite, they’re the best.”
—Sophia age 7

About the Author

Shirley Plant has studied in the field of nutrition for many years. Diagnosed with chronic fatigue syndrome, fibromyalgia, and multiple food and environmental allergies, Shirley understands firsthand the difficulties of trying to plan creative, nutritious, and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten, and sugar, just to name a few. But through understanding, education, and a keen interest to help people find
food alternatives to fit into their life schedules, Shirley has developed an expertise and reputation in dietary design, customized recipes, and menu-planning.
For more information, please visit

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