It’s time to make gluten-free food taste incredible
Have you just been diagnosed with Celiac disease, or decided to go gluten-free? Not sure where to start?
My cookbook, The Race to the Kitchen, will help you cook tasty, gourmet, gluten-free dishes. All recipes are free of gluten, dairy, and refined sugar. And everything tastes AMAZING. You won’t miss the gluten, I promise!
Join our community of hundreds of gluten-free readers – Get yours today!
LETS GET COOKING
The story behind my gluten-free cookbook
Feeling Lost
When I first went gluten-free in 2019, I genuinely had no idea what gluten even was, or how to cut it out of my diet. Safe to say, I was panicking. How would I ever enjoy food again? How would I make sure I didn’t accidentally eat gluten?
Running competitively
At the time of my Celiac diagnosis, I was also running collegiate cross country and track, competing and performing at a high level. I needed nutritious & delicious gluten-free recipes to fuel me to the finish line.
Finding a niche in the market
I looked all over for a cookbook that was gluten-free, healthy, delicious, AND geared towards active individuals and athletes. There was a COMPLETE gap in the market. So, I decided to write my own gluten-free cookbook for active individuals (and particularly runners). After four years of hard work, The Race to the Kitchen can finally be a staple in your kitchen.
Why The Race to the Kitchen is unique
The Race to the Kitchen is unique in that it explains not only WHAT to eat, but WHEN to eat to optimize nutrient availability and stabilize blood sugar levels. Turns out, the timing of our meals is just as important as the quality of the foods we are consuming when it comes to our health, longevity, and body composition. Nutrient timing is especially important for Celiacs, autoimmune-compromised individuals, and athletes.
The science & research
I incorporate extensive nutrition research from the latest science and medicine journals, throughout my cookbook. I was lucky enough to have my introduction edited by Dr. Dan Benardot, PhD, RD, FACSM. Dr. Benardot is currently Professor of Practice in the Center for the Study of Human Health at Emory University. Dr. Benardot was longtime Chair of the Department of Nutrition, Associate Dean for Research for the College of Health and Human Sciences, and Director of Research for the Center for Sports Medicine at Georgia State University.
FREQUENTLY ASKED QUESTIONS
The Race to the Kitchen: FAQ
1. What is the Race to the Kitchen Cookbook?
The Race to the Kitchen is the world’s first gluten-free educational cookbook for gluten-free gals. Not only is my cookbook brimming with healthy, gluten-free gourmet recipes – it’s also an educational nutrition tool! I explain the in-depth nutritional research backing up each recipe, so you know exactly what to eat to fuel optimal health and athletic performance.
2. What kinds of recipes are in the cookbook? How many recipes are there?
You will find over 160 pages of mouthwatering, creative recipes to make on repeat.
Categories include:
- fueling breakfasts
- refreshing smoothies
- midday snacks
- hearty soups and stews
- inventive greens, grains, and veggie sides
- satisfying meat, fish, and veggie mains
- delicious desserts of course!
3. To what dietary restrictions does the book cater?
All of my recipes are gluten-free, dairy-free, and refined-sugar free (only using natural & organic maple syrup, agave, and honey). I also have several nut-free options as well.
4. What if I’m not gluten-free or dairy-free? Will I still enjoy this cookbook?
HECK YEAH!
While I specifically created my cookbook for gluten-free eaters, these dishes are favorites among non-gluten free foodies too! You won’t notice the absence of gluten at all. I incorporate fresh fruits, vegetables, meats, fish, and aromatic spices and herbs to elevate your ingredients and excite your taste buds. This is not your ordinary cookbook.
5. What is your favorite recipe in the cookbook?
That is a VERY tough question. It honestly depends on the day and the mood I’m in. Right now, I’m loving my Jupiter Banana Bread. This recipe was a crowd favorite in college – people were always shocked when I revealed it was actually gluten-free :)
My other favorite recipes include:
- Maple Glazed Salmon Over Heirloom Tomato Salad
- Summer Lentil and Millet Tabbouleh
- Chicken Tagine with Peas, Lemon, and Tarragon;
- Romesco Pasta Salad with Sundried Tomatoes, Green Beans, and Basil
- Curry up and Run Hummus
- Orange Oat Pancakes with Cinnamon-Infused Maple Syrup
- Going for Gold Smoothie
6. How can I buy The Race to the Kitchen?
You can purchase The Race to the Kitchen through this link here, which will take you to my Etsy page.
7. Is The Race to the Kitchen an eBook? On which devices can I read it?
The Race to the Kitchen is an eBook. Once your purchase it on Etsy, you will be emailed a digital file download.
You can read The Race to the Kitchen on your laptop, phone, and tablet. I love having it open on my iPad so I can easily search for recipes and zoom in and out as I cook.