Frequently Asked Questions
Q: What camera do you use?
A. I love my Nikon D5100! The newest version is the Nikon D5300. I use a variety of lenses; a Nikon 35mm, 1.8G, a Nikon 50mm, 1.4G, Nikon 60mm micro. I love them all but primarily use the 50mm these days. Check out this post – 10 Food Photography Tips!
Q: Can I use one of your recipes on my website?
A. Thanks for asking! For full recipes, I do not allow the republication of my recipe without prior consent. If you have a specific inquiry about a recipe, email me.
Q: How can I buy healthier foods in the most economical way?
A. Three Ways – 1. Look for local sources that sell farm fresh pastured eggs, organic produce, and meats. 2. Shop the sales and stock up. I do this often and bought a freezer to accommodate my purchases. 3. Shop online for pantry items and supplements.
Q: Do you follow a specific diet?
A. I believe everyone has specific needs and requirements with regard to the diet they follow.
Q: Can I substitute coconut flour for the almond flour in your recipes?
A. No! They are different flours – coconut flour requires much more moisture (e.g. you will usually see more eggs required).
Q: What is coconut flour?
A. Organic coconut flour is a delicious, gluten-free, alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. This makes it ideal for those following the paleo diet or who need to be carb conscious for their health.
Q: What is Almond Flour?
A. Almond meal, almond flour is made from ground almonds. Blanched Almond flour is almond flour where the “skins” are removed first., whereas almond meal is made with whole or blanched almonds. Finely ground blanched almond flour is perfect for grain-free baking. Almond meal is great for pancakes or bread coating for fish or chicken.
Q: What is Tapioca Starch/Flour?
A. Tapioca Flour is a grain-free flour made from cassava root. It is a starchy, slightly sweet flour that is a staple for gluten-free baking. It’s also a good ingredient for thickening soups, sauces, and pie fillings.
Q: What is Arrowroot Starch/Flour?
A. Arrowroot Starch is grain-free and gluten-free and works particularly well in baking and for thickening sauces, like gravy. Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It can be used as a direct substitute for cornstarch for folks with corn allergies. It has no flavor of its own, so it can be used to thicken any sauce, soup, stew, or pudding. Use in gluten-free baking for light, delicate textures.
Q: What is Cassava Flour?
A. Cassava Flour (also known as Yuca) is a root vegetable grown in over 90 countries. It is a gluten-free alternative to wheat flour when dried and ground into a flour.
Q: I made your recipe and it did not turn out right – what did I do wrong?
A. I am not sure, but I can try and help troubleshoot. Sometimes a reader has left a comment with their experience that is helpful. It is possible the instructions are confusing and/or may need clarification. Please realize that making changes or substitutions can have an impact on the outcome of the recipe. Send me an email and we can see if we can come to a resolution.
I love and appreciate thoughtful, contributing, respectful and helpful comments! It is great hearing from you and getting to know you. In the spirit of keeping this blog a positive place and resource, I may remove comments that I deem inappropriate.,