Rhonda Peters, author of the cookbook “So, What Can I Eat Now?! Living Without Dairy, Soy, Eggs, Corn, and Wheat”, is a Louisiana native who currently resides in Phoenix, AZ. After graduating from Dillard University with a degree in Physics, Ms. Peters obtained a Master’s Degree in Electrical Engineering from the University of Missouri at Columbia and an MBA from Arizona State University.
Growing up, Ms. Peters could often times be found in her mother’s kitchen “whipping up” spectacular southern and Creole dishes. As an adult, cooking evolved into more than just a past-time for her; it became her passion. However, things changed for Ms. Peters when she was diagnosed with thyroid disease in 1994. A year later, she was also diagnosed with rheumatoid arthritis followed by multiple food intolerances and allergies.
The revelation that she could no longer eat the rich, southern dishes that she had grown up eating really upset Ms. Peters and left her wondering what could she eat. Compounding the issues that her chronic illnesses presented was the fact that multiple trials of medications proved unsuccessful in managing her symptoms. It was at this time that she decided that medications were not the answer to her health challenges. Consequently, she began researching the medicinal effects of fruits, vegetables, herbs and spices. Her decision to modify her own diet and the revelation that her health significantly improved after she did so became the catalyst for her to write the cookbook.
Months of researching, testing and revising her favorite southern and Creole recipes were combined with months of creating and sampling new recipes as well. During this process, Ms. Peters also became a Certified Nutritional Counselor and in 2005, she launched Rhonda’s Cooking, LLC, a company with a goal of publishing healthy cookbooks and distributing healthy food products. Five years later, she released her first cookbook, “So, What Can I Eat Now?!”, an innovative cookbook which addresses the needs of people with Celiac Disease, thyroid disease, arthritis and those wanting a healthier selection of meals.
Ms. Peters’ drive, determination and discipline are the reasons why she was able to overcome the frustrations of managing multiple chronic illnesses, and it is these same qualities which will propel this entrepreneur, author and “foodie” to continue her quest of promoting alternative food planning for those who are faced with the need to modify their diet.
“So, What Can I Eat Now?!”
My main purpose for writing this cookbook is to give people who are challenged with weight fluctuations, food allergies/intolerances, autoimmune diseases, and heart diseases hope. I want them to know that they are not alone, that they can enjoy food even if they are burdened with these potentially life threatening illnesses!