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My friends wonder if I’ve lost my mind. I have so many projects on the boards at the moment that it will take six months of dedicated work to get the pile whittled down to a convenient size. No matter; I’ll never get bored.

During our workout yesterday, I threw out a suggestion for Sister and our workout partner. All three of us ladies rank in the senior set and workout three times a week together. We’d all began a nutrition journey a couple of months ago to improve our health, lose weight, and get fit. And we enjoy doing it together.

My suggestion created another book project, one that Sis and I have thought about for a long time. Enter our friend, who creates her masterpieces in the kitchen. Yep! You guessed it; a cook book.

Call me insane, but this is something that can be fun and done with others. Joint efforts usually make for great experiences.

I’ve never done a cook book before. I seldom do recipes for friends and family. Even so, after our discussion, we had the table of contents, the introduction, the recipe categories, and three creative cooks who’ve just been put on a new nutrition plan for life. Sis is our photographer for the project, too.

What better way to expand our horizons on this food journey than to write a cookbook of our favorite creations that draw from those foods we’re allowed to have?

Keys to the Recipes

Our mutual nutrition plan allows only Stevia FOS as our sweetener. On very rare occasions honey can be substituted in small amounts, or dark molasses. Anything using white flour, sugar/sugar substitutes—other than the above, or regular potatoes is verboten. The plan, which is used for pre-diabetics or diabetics in crisis, uses a low glycemic index approach to food.

Taking the restrictions in mind, as well as those foods required by the plan on a daily basis, we began cooking differently and thinking about food in a more mindful way.

Case in point: of fast foods, the only one we’ve found that actually doesn’t trip the alarm meter on this plan is Taco Bells’ hard-shell taco, supreme or not.

Whole grains, which include brown rice, quinoa, amaranth, millet and a few others, can be used without fear. Whole grain flour from this list is usable, too. And don’t forget the legumes. They constitute a major part of the plan, along with Greek yogurt, nuts, and seeds.

Everything we eat now–with rare exemptions–are unprocessed foods; organic where we can get them. We’ve pulled away from the artificial, chemically supported pre-processed foods.

Why a Cook Book?

As I said, Sis and I have been thinking about writing one for a few years; ever since we began making our own tasty egg rolls and stuffed wantons. At that t