I’m happy to announce a new grain-free cookbook is in the works (update: The book, The Grain-Free Family Table was released on November 14th, 2014)! Thanks to my amazing agent, Meg Thompson, I’m signing with William Morrow and looking forward to working with Cassie Jones, the very talented editor. I’m thrilled and so thankful for this opportunity!
For the next several months I’ll be creating, testing and writing recipes for the new book. I’d love to know what you want to see in the book. Any specific recipes? Particular tips or topics? This book is for you, so I’m open to any ideas! Please let me know in the comments below.
The entire process has taught me to be truly thankful no matter the circumstances. More than three years ago, we moved to an Air Force base in the remote desert of Southern California. I had recently been diagnosed with Hashimoto’s disease after an amalgam filling removal gone bad. I was spiraling into depression and honestly didn’t know which way to turn. Through the help and support of my family, and my amazing nutritionist Kim Schuette, I was able to slowly reverse the disease and am now wanting to shout from the rooftops that a disease doesn’t have to define your life. You can overcome, and food can play an incredible role in your health.
The Air Force will send us back to northwest Florida next month. I’m going to leave California feeling like a new woman and so thankful for the opportunities ahead.
This recipe is adapted from Deliciously Organic, my first cookbook. A few months ago, I released the grain-free substitutions for Deliciously Organic, providing more ways to cook unprocessed, delicious meals, even for those avoiding grains. The shortbread crust is layered with bittersweet chocolate, a layer of pastry cream and then sweet, ripe strawberries. A fitting dessert for a celebration like this!
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