SueGreggCookbooks                        Recipe Printout Request Form & Lifestyle Inventory  

#1 SELECT A RECIPE
   We are offering a variety of recipes for you to help you get started with whole foods cooking:  Blender Waffles/Pancakes, Baked Parmesan Chicken, Yogurt Pie, Almond Coffee Cake, Country Creole Peas 'n Corn, Blender Cornbread, Taco Chip O'le.

  Please enter your recipe selection in the box below.  

#2 ENTER YOUR NAME AND ADDRESS IN THE BOX BELOW: (In this order please.)

    Name             
    Address         
    City State Zip 

    Email address 
   Country if outside the USA 



      Transitioning to whole foods, even when we know it has long range benefits, isn't easy. So here is your opportunity to let us know about the challenges you are facing when it comes to food and eating a healthier diet. 

     The next two sections will help you identify obstacles and prioritize your concerns when it comes to transitioning to whole foods cooking. Filling them out is OPTIONAL, but we urge you to take the time to reflect on what is important to you. We will still fill your request if you skip them.

#3 CHECK ALL ITEMS THAT APPLY
      A. When it comes to preparing food I am concerned about
saving time
saving money
getting food to taste good
using ingredients of high nutritional quality

      B. I am also concerned about
adjusting to allergies
finding gluten free recipes
managing weight

      C. I'd like to
prepare cook ahead freezer meals
teach my children how to cook
teach healthy cooking classes in my neighborhood/home school group
fix guest dinners using whole foods with a gourmet flair

   In our recipes we attempt to remove as many obstacles as possible to your success with whole foods cooking e.g. not having to buy expensive equipment, providing tested recipes with taste appeal, supplying low cost menus.  Nevertheless, change brings the challenge of adjustment. 

$4 TELL YOUR STORY
        First the easy part:
    How did you find Sue Gregg Cookbooks?
  e.g. Searching the internet, A friend or relative, 
             Old Schoolhouse Magazine, etc.
    How many people do you regularly serve meals to?
    Describe your current cooking style. e.g. Meat & Potatoes, Three Square Meals, Frozen entrees, 
              Opening cans & boxes, Vegetarian, Italian, Mexican, Fend For Yourself, Fast Food, Pizza, Dine out, etc.

    Identify the most important one, two, or three items you checked above. 

          
        And now a bit more challenging:
    What changes would you like to make? 
    How do you assess your spouse's and children's attitudes toward trying new recipes? 
    What challenges
e.g. allergies, health conditions, tight food budget, etc. do you face? 
        Please write your narrative in the box above.   

 FINALLY: To send the information you entered into the box above you will need to copy only what you entered into the box to your email server and send to suegregg@suegregg.com. Type "Recipe Request" in the subject line. 

We don't want to miss your message!  
Our email address is:   
suegregg@suegregg.com

Rich & Sue Gregg, Publisher/Author
SueGreggCookbooks 
8830 Glencoe Drive 
Riverside CA 92503-2135
www.suegregg.com 
951.687.5491

                                   

Thank you! 
I
nformation you provide is not shared with or sold to others outside our organization without your permission. Your responses help us design our research and publications to meet your needs. 
We want to help you succeed in whole foods cooking from the very start. 

We will send you an occasional recipe email newsletter. 
You will not be deluged with promotionals or advertisements from us.

Click here for Sue Gregg's answers to some of the questions posed above.


SueGreggCookbooks

A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
An Educational Website  Graphics, Photos, Content  2000-2013 
8830 Glencoe Drive, Riverside California 92503-2135  951.687.5491 All Rights Reserved. 
Reproduction in whole or in part in any form or medium without the express 
written permission of
SueGreggCookbooks is prohibited.