One of my favorite cookbooks is Nourishing Traditions by Sally Fallon. I highly recommend this book to everyone.

Some pointers when creating these recipes:

Cooking
Everyone has their own style of cooking. Please trust in your style. One of the main things I have learned working in the hospitality industry is that there are a million and one ways to cook anything. Every chef you meet has THE ONLY correct method and will do their best to force it one you. Everyone has in them the ability to cook and should trust their instincts and follow their heart when cooking.

Processed Foods
Avoid eating highly processed foods as much as possible. This means refined sugar, flour, cereals and oils.

Fat and Cholesterol
Please don't worry about fat and cholesterol. The main thing you should avoid is eating overprocessed, highly refined vegetable fats and trans fatty acids. Eat butter, eat coconut oil, eat chicken fat. Go for it and don't feel guilty. Its all a bunch of crap fed to us by people wanting to make money off of sickness. It's not worth joining that game. We have been encouraged to consume in a literally nerve shattering manner. Naturally created fats and cholesterol support your nervous tissues and help them to function much more effectively.

Plastic Containers and Wrapping
After reading an article that came out in the October, 2006 National Geographic I have been convinced that it is a good idea to avoid all kinds of plastic contact with food as much as possible. Preferably entirely, but I have found it is sometimes hard to get some items without plastic when shopping these days. If I have to buy it in plastic I try to transfer it right away to glass when I get home. I don't know if this actually helps to reverse any of the chemicals that have gotten into the food from the plastic, but it does make me feel better at least.

Burn Calories While You Cook!
I am an old fashioned girl, and I prefer to do things by hand as much as possible, even whisking cream. I also have a feeling that I could do another cooking program called "Burning Calories while Cooking." I think you can get a good work out cooking, and save time and money (and often stress!) by not bothering with a gym work out.

Amounts
Unfortunately for those of you who like to have exact amounts for every ingredient I am not used to cooking that way except for baking. Also depending on your ingredients the flavor may be different and everyone has individual tastes. Therefore the amounts that I give for each ingredient should be taken as a guideline and not gospel (unless it is baked items and even then there is not need to be too precise). Please make sure you taste the food as you cook it and add spices etc according to your tastes.