It’s been wayyyy too long since I’ve updated you on the progress of the ecookbook. Despite talking about it incessitantly, I promised to give you some insight on the process so that you can see that you can do it too. I feel like a lot more of these behind-the-scenes posts will come after it is published because I will probably have more perspective once it is done, but for now I’ll give you what I’ve got. Plus I’m feeling generous so I thought I would share another recipe from the book!
So I am officially finished 36 of 40 recipes and am hoping to shoot the next 4 this week (if the sun actually comes out to play!). So far I’ve only had to reshoot 1 recipe because the colours were all off. That was kind of a bummer, but I’m certainly not going to complain about having too many breakfast cookies on hand.
I also have only had one fail of a recipe, which I suppose was a long-time coming seeing as I made it through 35 without having a single fail. 3 tries later these Mushroom and Goat Cheese Mini Frittatas were born. Lessons I learned: Don’t try to make fittatas with egg whites, don’t overfill the cups and frittatas will deflate no matter how hard you try to stop them. Also I hate these pictures too, but I just have to let it go.
Once I am done with the final four recipes, I have to re-make a couple that need to be tested a second time and then put the whole book together. So far I have a very basic design in Adobe InDesign. I’m not totally sold on the program so I’ll update you on what I end up using. Then it’s just a matter of editing the pictures and adding in the recipes and nutrition info. One thing I am struggling with is whether or not I will include text in the book. I’m finding it difficult that I can’t write an entire blog post for each recipe, but I also know that adding in commentary will likely make the process more complicated. This is where I need your advice, so I’m asking you whether you want me to include some short text with each recipe or if you’d rather just see the recipes on their own:
The last part which I am working on is ecommerce aka how I’m going to sell the book. This is still a work in progress, but I will fill you in on everything once it is finalized. I am also setting up an affiliate program so that if you guys want to promote the ebook on your site you will make a good chunk of the profits. I figure we can all win! So let me know if you would be interested in being an affiliate 🙂
I know this post isn’t entirely clear or helpful to those interested in writing their own ebook but I promise a better explanation of how I built the book and the process of selling it will come soon. The details are still up in the air at this point which a) gives me a panic attack on a daily basis and b) means that I don’t have nearly all the answers I wish I had. What I can say is that this entire process has been both stressful and rewarding. Some days I have to make and shoot 3 recipes in a day in addition to what I eat for lunch and dinner. It can be overwhelming but I have also never felt so fulfilled. I wake up each day excited to get going and finish each day feeling accomplished. For this I am eternally grateful.
Have I mentioned how much I love you guys and appreciate your support?!Print
Mushroom and Goat Cheese Mini Frittatas
- Total Time: 30 minutes
- Yield: 12 mini frittatas 1x
- 1 tsp olive oil
- 1/2 cup yellow onion, chopped
- 1 cup mushrooms, chopped
- 1/2 tsp dried thyme
- ¼ cup goat cheese
- 9 large eggs
- 1/3 cup unsweetened almond milk
- 1/2 tsp sea salt
- Freshly ground black pepper, to taste
- Preheat oven to 375 degrees F.
- In a large pan heat olive oil over medium heat.
- Add onions and sauté until translucent (about 3 minutes)
- Add in mushrooms and saute for another 5 minutes or until mushroom are cooked.
- Turn off heat and add in thyme and goat cheese and mix until well combined.
- In a separate bowl whisk eggs and almond milk. Add in sea salt.
- Grease a muffin tin VERY well and add a tablespoon of the onion-mushroom mixture to all 12 cups.
- Top with egg-almond milk mixture until each cup is full.
- Bake mini frittatas for 13-15 minutes (mine took 14) or until egg has set.
- Remove from oven and let cool for 5 minutes.
- Place a knife around the edges until the frittatas loosen up and are easy to remove.
- Serve warm.
- Will keep in fridge for several days.
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