Real Moms Love to Eat: How to Conduct a Love Affair w/ Food, Lose Weight, Feel Fabulous: Beth Aldrich @realmomsluv2eat


What inspired you to write your book?
After a serious car accident in 2007, I decided to go back to school and study holistic nutrition. After my certification, I worked with busy moms to implement healthy changes to help them gain more energy, lose weight and have fun in the kitchen. Working with the various mom clients gave me the inspiration to share my delicious recipes and lifestyle tips with moms everywhere!

About your Book:
Real Moms Love to Eat is a healthy lifestyle cookbook and guide to enjoy the foods you love and and still look fabulous. Each week, readers are invited to do 5 simple things to eat and live healthier, followed by fantastic recipes to implement these changes.

Cuisine Style or Food Genre
Healthy Eating

Sample Recipe or Food Advice
Each week readers are asked to do 5 things; for example:
Add 5 colors to your plate this week to increase antioxidants and nutrients.

Sexy Raw Lasagna
Serves 6 to 8.
For the cashew cheese:
1 cup raw cashews, soaked in purified water in a covered glass jar or bowl for at least 4 hours or overnight, drained
Juice squeezed from 1 fresh lemon
¾ teaspoon sea salt
For the tomato sauce:
1 to 2 cloves garlic (depending on how much you love garlic)
2 to 4 leaves of fresh basil
1 small jar of sun-dried tomatoes in olive oil (or use bagged sun-dried tomatoes and let them soak for about 15 minutes in 1 tablespoon olive oil)
1 roma tomato, or ½ regular tomato
For assembling the lasagna:
3 medium zucchini
3 cups fresh spinach, coarsely chopped
1 tablespoon chopped fresh (or 1 teaspoon dried) oregano

1. Make the cashew “cheese”: Put the cashews, lemon juice, and salt in a food processor and process until smooth. Add up to 1 tablespoon water if it’s too thick. Set aside.
2. Make the sauce: In the bowl of a food processor, add the garlic. Process until chopped, just a few pulses. Add the basil leaves and process until chopped, just a few pulses. Add the sun-dried tomato and fresh tomato. Process until smooth.
3. Assemble the lasagna: Slice the zucchini lengthwise to make long thin “noodle” slices. (The mandoline makes quick work of this task.)
In the bottom of a glass baking pan that is approximately 8″ x 8″ put ⅓ of the zucchini slices. Spread ⅓ of the cashew “cheese” over the zucchini. Sprinkle ⅓ of the chopped spinach over the “cheese.” Pour ⅓ of the sauce over the spinach. Repeat two more times to use all the ingredients. Sprinkle oregano on top.
4. To serve, cut the lasagna into small squares. A little bit goes a long way because of the live enzymes in the uncooked food.

What formats are your books in: Both eBook and Print

How do you see writing a food/cookbook as different from writing other genres of books?
This is my first published book, but I must say, it was so much fun. The hardest part was getting the recipe formatting in place. Various recipe contributors had various formatting styles, so it was a tedious process, but the end result was beautiful!

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
My advice it to look at what’s out there and find out or see if there is a niche that has not been met. There are so many options for readers, so having a clever approach and unique advice is key. Never give up on your idea if you have something that you feel is worthy, however always be flexible when your agent feels there needs to be changes to help the book sell to publishers.

How did you decide how to publish your book and where is it published through:
I’ve always loved Penguin Books and so when we received a handful of offers, I knew Penguin Books, NAL was the house for me. My editor and contacts over at Penguin were fantastic to work for and I would do it again in a minute!

I had published my own magazine in the past and realized that it is so much work to self publish so I decided that it would be great to get support with publishing AND get paid to do it. My advice to new authors is to get a good agent that you trust and make sure he/she is pitching your project to as many publishing houses as possible.

Author Bio:
Beth Aldrich is the author of the book, Real Moms Love to Eat (Penguin Books, NAL, January, 2012), Board Certified Health Counselor, Culinarian and mother of three active sons living in Chicago’s North Shore suburbs. She loves to workout, cook, write, read and play with her sons and two Tibetan Terriers, Bonsai and Karma.

Author Home Page Link
Link To Book On Amazon
Link to Book on Barnes and Noble

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