The books
What exactly do I get?
A PDF. It lands in your inbox in about a minute, it's yours to keep, and it prints.
Can I read it on my phone?
Yes. One recipe per page, so nothing gets cut in half and nothing continues overleaf. It's the reason the layout is what it is.
Can I print it?
Yes, and plenty of people do — usually one chapter at a time rather than the whole thing.
Is there a physical book?
Not yet. When there is, it'll be because the printing is good enough, not because it would be easier to sell.
The recipes
Do I need special ingredients?
Almond flour, psyllium husk, a sweetener you like. Most large stores have all three now. Every recipe has a swap for when yours doesn't.
Do I need special equipment?
A kitchen scale. That's the only one I'll insist on — baking without wheat is chemistry, and cups lie. The air fryer book needs an air fryer, which I hope isn't a surprise.
I'm not a baker.
Good — these are written for you rather than around you. Half the dessert book never sees an oven.
Sugar-free desserts taste like cardboard.
Some do. Twenty-two years of taking things out of food without the food getting sad about it is exactly what this book is.
The numbers
Are they accurate?
They're calculated, not lab-tested. Here's exactly how they're worked out.
Why net carbs?
Because half the low carb recipes lean on psyllium and flaxseed, which are almost entirely fiber. The total carbohydrate figure would tell you something untrue about what you're eating.
Buying
Can I get a refund?
Once you've downloaded the file you have it, so the download is the point of no return. The full policy is here — read it before you buy, not after.
Why is there no shipping address at checkout?
Because there's nothing to ship. It's a file.
My download didn't arrive.
Check spam first. If it isn't there, write to me with the email you used at checkout and I'll send it again.
Connie
Is Connie a real person?
Connie is a character. Her voice, her face and the photographs in these books are made with AI. The recipes are not: they're written, weighed and tested, and every one of them is written out the long way. The whole story is here.
Can you tell me what to eat for my condition?
No. I'm a cook, not a doctor — no qualification of any kind. I can tell you exactly what's in a dish. What you should be eating belongs to someone licensed to answer it.