Rhonda was inspired to write So, What Can I Eat Now?! for two reasons: first, she wanted to inspire and teach people how to cook healthier; and second, she discovered that she had multiple food allergies and food intolerances, in addition to other health concerns including Thyroid Disease and Rheumatoid Arthritis. The recipes in this book are 100% dairy-free, soy-free, egg-free, gluten (wheat)-free and artificial ingredients-free. Also, the recipes are low in sodium, sugar, fat, and calories. Softback cover available for $14.99 at www.rhondascooking.com.