FAQ

Are there specific times for this class?

This is a self-paced online class. There are no set times for classes. Everything is recorded and you have lifetime access to the materials 24 hours a day, 7 days a week.

Are the recipes dairy-free?

All of the recipes are dairy-free. I use ghee and coconut products instead. If you cannot use ghee, coconut oil is a good substitute in most recipes.

What if I don’t like the class? Can I get a refund?

Absolutely. I have a 100% Money Back Guarantee, valid for 30 days after the first day of class. If you are not happy with the class for any reason, you can get a refund — no questions asked. Just email me within 30 days after the start date to ask for a refund. Please click here to read the refund policy.

Still have questions?

If you have more questions that aren’t covered above, please comment below or email me at jill@realfoodforager.com.

{ 42 comments… read them below or add one }

Poornima Wagh September 5, 2012 at 3:36 am

Hi Jill:

When you say grain free, do you mean ALL grains such as wheat, rye, barley, teff, kamut, quinoa, ALL rice etc. Or do you mean only gluten which is found in oats, wheat, rye etc? Also when you mean dairy free, I’ve seen your videos where you make raw milk yogurt. Isn’t yogurt considered dairy. Can you explain these concepts. Also, ALL soy products are hormonal disruptors, and I’m keeping away from those as well as refined sugars and additives. Are your recipes also soy free?

Looking forward to hearing from you on the above issues. Thanks

Poornima

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jill September 5, 2012 at 7:10 am

Hi Poomima,
Grain-free means ALL grains. The recipes also do NOT contain any soy. There has been only one recipe on my blog with cow dairy and that is the yogurt — all other recipes are on the blog and in the class are dairy-free.

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Jennifer September 10, 2012 at 3:15 pm

Hi! I am very interested in taking your class, I have hashimotos disease (thyroid AI) and I’ve been reading how paleo can help with that. I currently do a lot of WAPF foods and style of eating. However, even though my grains are “properly prepared”, I’m quite sure that even the best sourdough bread I can make still contains too many carbohydrates for me. Are your recipes inherently low carb? Even though I am thin, I find carbs pack on the pounds for me.

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jill September 10, 2012 at 4:13 pm

Hi Jennifer,
This is definitely low carb as the starchiest carbs are butternut squash and a few other side vegetables like celeriac (which is actually low carb). I do not have any potatoes or other starches in the class. The coconut flour is low carb as well as the nut flours. Some people need to actively try to add more carbs with these recipes so I think you will find them appropriate for your needs.

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Lynn September 14, 2012 at 1:38 pm

What about sugar — do your recipes contain sugar or artificial sweeteners?

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jill September 14, 2012 at 2:08 pm

Hi Lynn,
The only sweetners I use are raw honey, dates, and sometimes a bit of stevia. Other ways to sweeten foods are with ripe banana, apples, pears.

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Megan September 18, 2012 at 12:13 pm

Hi Jill,

I’m starting the GAPS diet on Oct 1. I think this class will help me with the Full GAPS diet after I complete the Intro diet. Will we have access to all the classes at once, or do we have to wait till December for red meat, etc.?

Thanks from a devoted follower!
Megan

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jill September 18, 2012 at 12:40 pm

Hi Megan,
The class is published once a week starting Sept 26. Lesson 2 is breakfast, lesson 4 is lunch, 6 is staples, etc. You will have recipes and instruction for food right away. If all the editing is finished by the end of November I may release the last 4 lessons all at once.

The Intro can take weeks for some people so it may all work out just fine!

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Margie September 20, 2012 at 10:55 pm

Hi Jill,
Sounds like a great program. My husband is diabetic; would this be good for him? I know it would be for me as I have just done a complete 180 after eating mostly vegan for a long stretch. I have two autoimmune illnesses and focusing on quality animal proteins and healthy fats while avoiding all grains has already made a huge difference in just three weeks. Still have much to learn to keep variety and even healthier recipes in our diet. Thank you for offering this and for offering such a great discount.

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jill September 21, 2012 at 7:13 am

Hi Margie,
This would be appropriate for you and your husband. The lower glycemic foods are best for diabetics. Of course you should check with your health care provider before making changes to diet.

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Janet September 21, 2012 at 8:01 pm

Hello Jill, as well as staying away from grains and sugars, I want to stay away from nightshades due to arthritis. Do you use many in your recipes. I have belly bulge, am menopausal and now just found out I have a torn rotator cuff! Is surgery inevitable or will bone broths heal torn rotator cuffs? thank you, Janet

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jill September 21, 2012 at 9:28 pm

Hi Janet,
I do not use many nightshades in my recipes and where they do appear, they can be omitted. There are no recipes for eggplant or potatoes. I also have a fantastic recipe for “not tomato sauce” that is amazingly like the real thing. There are a few recipes involving tomatoes but out of over 150 recipes I think will still get almost 100% out of the class.

I really couldn’t answer a question about your rotator cuff as that is a very general term for any shoulder injury and would have to be evaluated by your health care provider. That said, try every conservative method you can before surgery including bone broths.

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pixx September 23, 2012 at 1:47 pm

Unfortunately, I am allergic to eggs. Are eggs an integral part of your baked goods? Or other recipes?

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jill September 23, 2012 at 2:38 pm

Yes, eggs are used in all baked goods. However, some people can tolerate egg yolks (where most of the nutrition is) and these can be used.

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Kari September 24, 2012 at 1:31 pm

I am really interested in your program. I think it would benefit me. However, I have a son with multiple food allergies. Cooking for him feels so overwhelming that I cannot start a new ways of eating that he could not participate in.
(I have two other kids without allergies and a husband who is very resistant to giving up his gluten and snack foods. So I already have two “diets” to follow for every meal. I am moving my other children to whole foods, but cannot seem to break them free of gluten breads.)

Anyway, my main concern is whether my son can join me on this path. He is allergic to gluten, dairy, soy, eggs, peanuts, tree nuts, legumes, cranberries, shellfish, and corn. I am sensitive to gluten, legumes, and corn. I am allergic to eggs.
I have read many paleo books and blogs. They rely heavily on eggs and nut flours for breads. We cannot have those.
We currently use coconut, quinoa, amaranth, millet, teff, and arrowroot /tapioca for our rolls, muffins, and cookies.
Would your plan be workable for us? My son is only 12, and he already has such limited options. I don’t want to put even more limits to the types of foods he can enjoy (breads, cookies, etc.).
Thanks for your help!

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jill September 24, 2012 at 2:28 pm

Hi Kari,
Eggs are used in all baked goods. However, some people can tolerate egg yolks (where most of the nutrition is) and these can be used instead of egg whites — which are the protein part and much more allergenic. If you can use the yolks it would be easier. Nut flours are also used, but lots of recipes have only coconut flour and that can be substituted in for other nut flours in most recipes. Hope this helps!

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Mary September 24, 2012 at 2:34 pm

Hi Jill,
I am interested in your class but I could not access the refund policy because it said the content is restricted to members. Can you change that setting?
Thanks!

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jill September 24, 2012 at 3:12 pm

Hi Mary,
Here is the refund policy — I’ll have to change the setting later:

“I am confident that you are going to get a great deal of value from taking this online cooking class.

However, if for any reason you don’t wish to continue, just email me within 30 days of your registration in the class and I will give you a full refund — no questions asked.”

Hope this helps!

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Candice September 25, 2012 at 12:01 pm

Hi,

Do you use a lot of nuts in your cooking? I am allergic. Coconut is fine. Do you mostly use almond flour? And if so, will you provide an alternative that uses coconut flour? Thanks.

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jill September 25, 2012 at 12:13 pm

Hi Candice,
Yes nuts are used but they can be substituted with coconut flour in most recipes — however that will change the recipe.

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Anita September 26, 2012 at 1:11 pm

Hello,

I am very interested in taking your class; however, I have a couple of questions.

First of all, I am pregnant (about 16 weeks). I have been on a grain-free diet temporarily and felt wonderful, but have allowed grains to slowly creep back in over the last two years. Frankly, I find it almost impossible to make the time for all the meal preparations now that I have two children, with one on the way. All of my past symptoms have returned and I am struggling much through this pregnancy (insomnia, exhaustion/fatigue, mild depression, joint and hip pain, loose stools and bloating, and so on. Grains are not a focus in our home, so we are already eating low grain, but I have brought back in store bought dairy (cottage cheese, yogurt) and raw milk. I have been ravenously hungry since I got past the 1st trimester (which was very hard) and need quick ways to meet that hunger! SO…my questions are do you recommend I do this while pregnant and do you give guidance/advice/suggestions about how to make the time/organization to do this? I am so inspired by all the real food blogs, but also feel overwhelmed and intimidated by all the work. The kitchen is mostly where I live as it is….preparing meals from scratch and cleaning and unloading the dishwasher…it is constant! Thank you for your time! 🙂

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jill September 26, 2012 at 2:02 pm

Hi Anita,
Well first of all congratulations on your pregnancy! It sounds like you are already doing a lot of home cooking so it shouldn’t be that new to you. The class is not specifically any one diet — not specifically GAPS or SCD or Paleo. It is simply cooking without grains. Most of the lessons are for real food recipes which are completely healthy — especially for a pregnancy. The recipes are also dairy free but if dairy (especially clean, raw diary) works for you then by all means keep that in where applicable. I do give tips for saving time but let’s face it — cooking real food from scratch does take time. My best advice is to pick the meals that appeal to you and try to learn new ones gradually so you are not overwhelmed. Once you get the pantry ingredients in the house it makes it much easier to organize yourself. Hope this helps!

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Michele October 2, 2012 at 7:09 pm

I am dealing with food intolerances because of leaky gut syndrome. I cannot do gluten grains, rice, dairy, soy, egg yolks. I have been experimenting with nuts, nut butters, and nut flours as well as coconut. I’m curious if (because of the egg yolk intolerance) I would be able to do your recipes. Do you give substitutes for egg ingredients in your baked recipes? I can do egg whites, just not egg yolks. Go figure! My doctor thinks some of the other food intolerances I have now will disappear once I’ve healed my leaky gut situation. I’m also wondering if you are using a lot of rice in your recipes. Please advise.
Michele

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jill October 2, 2012 at 7:53 pm

Hi Michele,
You are a perfect candidate for this class. You could just use egg whites (really – go figure!) in the recipes and all the rest sounds like a good fit. I think on this program you will heal the leaky gut. I do use lots of nuts, nut butters and coconut. There is no rice, grains, soy, dairy, additives, or refined sugar in these recipes. Hope this helps!

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Antoinette October 3, 2012 at 2:16 am

Hi Jill,
If one misses the start of your on line class, can you catch up or wait for the next session? Also, I am in remission from an autoimmune dis-ease, but not in the best of health. I want to embrace this program for long term health and weight loss for myself, as well as introduce it to my niece to help her autistic son. I believe with all my heart and soul that he can be healed or at least greatly improved with the GAPS program. Can this be of help to me/us on all these accounts?

Thank you,

Antoinette

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jill October 3, 2012 at 8:18 am

Hi Antoinette,
Yes. You take the course at your own pace so even though it started you will get all the past lessons. You will receive a new lesson each week for a total of 12 lessons. I think taking it together with your niece for her son would be of great benefit.

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Kristy October 8, 2012 at 2:19 pm

Hi–I just wanted to offer up to this community that many allergy-free cookbooks as well as the magazine “Living Without” give instructions on how to replace eggs for different kinds of baked goods (i.e. with flaxseed meal, egg replacer, applesauce), and this may make Dr. Jill’s class more doable for people with egg allergies. I’m allergic to whites and yolks, and I’m still going to take this course–no way I’d pass up a grain-free, soy-free, cane sugar-free, nearly dairy-free class!

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ANH October 15, 2012 at 2:52 am

Hi Jill,
I’m interested trying your recipes, but I’m also morally opposed to eating animal flesh. What percentage of your recipes hinge on meat?

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jill October 15, 2012 at 12:16 pm

Hi ANH,
If you go to the class schedule you will see the outline. There are 4 whole lessons that involve meat, chicken and fish and the lunch lesson has meat and chicken dishes. The breakfast lesson has one or two with bacon. There may be some other individual recipes that involve animals. Many involve eggs. Do you eat eggs?

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Dolly January 3, 2013 at 6:11 pm

Could I be notified when there’s a special price again ?

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jill January 3, 2013 at 10:00 pm

There is a 30% coupon now good through Jan 6, 2012. HOLIDAY2012

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Cheryl St. Clair February 24, 2013 at 1:32 pm

Email me when your next coupon comes out. Just found your site 2/24/2013: missed by 12:30 hrs. Love what i read:)))

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jill July 28, 2014 at 10:40 am

Are you still interested? I just found this in spam. I can send you a discount code if so.

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maria September 23, 2013 at 12:51 pm

Hi,

Is the online cooking course still available? Can’t enrol. What coupon code can I use?
Thanks,
Mria

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jill July 28, 2014 at 10:39 am

Hi Maria,
Are you still interested? I just found this in spam. I can send you a discount code it so.

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Brian Clairmont November 13, 2013 at 11:22 am

When are you going to have a $135.00 deal again.
I just found your website last night and started the Paleo diet as of November 1st 2013.

Looks like a good idea with the tutorials, ebooks and receipes.

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jill November 13, 2013 at 1:49 pm

Hi Brian,
I just extended the coupon for you — use code NOGRAINS and it will be 135 for the bundle.

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Nancy December 8, 2013 at 6:33 pm

Do you use other meats, like lamb in your recipes? I don’t like beef at all. Thanks!

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jill July 28, 2014 at 10:39 am

You can substitute any meat for beef.

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Crystal May 20, 2014 at 7:46 pm

Hi Jill, great to meet you! I’m not sure how much this is now…May 2014. Could you let me know. I’m interest in it. Thanks

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jill July 28, 2014 at 10:38 am

HI Crystal,
Are you still interested? I just found this in spam. If so I can give you a coupon discount.

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Margaret February 10, 2015 at 1:05 pm

Jill, your classes look like just what I need!!!!!! Went to pay and discovered it was much more than I thought. Confused on price. Please let me know how much it is. If you have coupon, would really appreciate that, since I’m in my 70’s and don’t know if I can do this anyway. But I need it!!!!. Thank you so much! Margaret

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