About the Book
Rhonda was inspired to write So, What Can I Eat Now?! for two reasons: first, she wanted to inspire and teach people how to cook healthier; and second, she discovered that she had multiple food allergies and food intolerances, in addition to other health concerns including Thyroid Disease and Rheumatoid Arthritis. The recipes in this book are 100% dairy-free, soy-free, egg-free, gluten (wheat)-free and artificial ingredients-free. Also, the recipes are low in sodium, sugar, fat, and calories. Softback cover available for $14.99 at www.rhondascooking.com.
Features & Details
- Category Cooking
Standard Landscape, 10×8 in, 25×20 cm
- Publish Date Sep 28, 2010
- Language English
- Tags gluten free, soy free, egg free, dairy free, wheat free, healthy cooking, low fat, low carb, food allergies, food intolerances, diabetic cooking, gluten-free, soy-free, egg-free, dairy-free, wheat-free, diet
The purpose of Rhonda’s Cooking is to empower and teach people how to cook and eat healthy meals that not only taste great, but also are healthy for the body. Rhonda’s Cooking, LLC, is a distributor of healthy products such as Celtic Sea Salt, Raw Agave Syrup, Stevia, and 100% gluten-free whole grains such as brown rice and quinoa flour. Also, the company provides Food Lifestyle Coaching and/or Food Makeovers. Rhonda’s Cooking will be expanding into manufacturing healthy foods, pastries and snacks that do not contain dairy, soy, eggs, artificial preservatives or flavorings. Our target demographics are consumers who have food allergies or intolerances, consumers who are challenged with high blood pressure, high cholesterol, diabetes, as well as consumers who are simply health conscience.