About Cooking2Thrive®

CT in Fridge

Standing in the refrigerator feels refreshing.

“In Thriver Words” is the blog published by Cooking2Thrive®. Both cooking and thriving are at its core. Like our full soon-to-be-launched website, the blog is here to support, educate, and motivate you when you have to follow a specific eating plan to be healthy.

Nonetheless, our frequent inspiration, motivation, and social support posts can be of use to you even if you eat a regular diet. In these, we examine topics like: how to deal with the fear that holds us back from positive change, our relationship to tradition, ways to incorporate small steps that move us toward thriving, unconventional measures of success, and how to be kind to ourselves. If you are struggling with diabetes, heart healthy eating or following another specialized diet, you can benefit immediately from these posts.

Many of our current cooking and travel tips are related to a gluten-free way of living and dealing with hypoglycemia. Sometimes we’ll give you menu ideas or recipes. Sometimes we’ll tell you about a great dining experience we’ve had. Periodically, we’ll post a video interview.

There’s a video posted right now with Chef Matt McClure, Executive Chef of The Hive in Bentonville, Arkansas near Crystal Bridges Museum of American Art. In it, Chef Matt gives us a chef’s perspective on cooking for those who are gluten-free.  I love it that he says, “Gluten is not the secret ingredient in fine cooking.”

You’ll see a new post here about once a week, so come back and see what’s new. If we feel really inspired, we may post something more often.

We’d love to know what you have to say, so be sure to comment often.

In case you’re wondering who utters all those Thriver words…that would be me, Cheri Thriver.  I’ve been living gluten-free for 10 years and I’m pleased to bring you Cooking2Thrive.  The idea was born one Sunday morning when I was cooking breakfast while Ben sat on my sunroom couch with a book.  (I know, wrong already.  He should have been cooking for me, but I digress.)  From my kitchen window, we can see a local soul food restaurant that was featured on the Food Network for its butter roll. Served warm and coated in a layer of buttery sugar icing, those butter rolls draw even the fainthearted to this neighborhood located in a two block neutral zone between the Crips and the Bloods. That is a powerful food.

On this particular Sunday, we were discussing the virtues of that butter roll vs. the lemon kiwi muffins I was cooking.  We were long past the days that the boys claimed my gluten intolerance was in my head.  In fact, James had joined me a couple of years earlier in adopting a gluten-free diet himself.  But in my house we’re never past the days that the boys will seize an opportunity to give me trouble, so imagine my surprise when Ben said, “The stuff you make is just as good as theirs, maybe better.”

“Really?” I cautiously responded.  “Yeah, really.  Since you started cooking gluten-free you’ve become a really good cook.”  Feeling he was sincere, I thought for a moment.  He was right and while I had always enjoyed hosting a holiday, I had only recently discovered how much I love being in the kitchen.  I had started by using regular recipes as a guideline and I’d learned to adapt them to create gluten-free and SCD (Specific Carbohydrate Diet) compliant food that tasted great and had a pleasing texture.  I was preparing food that even gluten-eaters raved about without realizing it was gluten-free.

James, Ben, and I had embraced the lifestyle.  We didn’t feel deprived.  We rarely felt whiny.  The lifestyle wasn’t limiting our travel – we’d just met in Phoenix to go skydiving.  It wasn’t keeping us from entertaining -  I was having friends over after work every other Friday and James was hosting movie night at his house every week.  We felt okay about throwing away any GF convenience food that wasn’t up to par.  Our friends felt comfortable when they joined us in restaurants or fed us at their homes.  We were all healthy.  I couldn’t remember the last time I’d had a symptom.  Wow, we were thriving!

We were thriving, but we had gotten there slowly over a five-year period.  What Ben and I realized the aforementioned Sunday morning was that we had discovered the secret to thriving while adhering to a zero-gluten eating plan.  We also knew we could teach other people the lessons we had slowly learned about ourselves, about healing, and about living within specific boundaries, so that they could quickly begin to thrive as well .

Right then, we decided to pool our talents to create a website that provides entertainment, encouragement, education, emotional and social support tools, recipes, and products to help you thrive while following any eating plan that requires special accommodation to make you healthy.  A phone call to James soon followed and Cooking2Thrive was born.

Thank you for being here and joining us.

Cheri Thriver

James Honaker

Ben Honaker

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