Happy Fight Back Friday! Today we’re bringing together a collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
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If you’re at all like me or my kids, you love anything with bacon, eggs, and avocado in it. In our home, at least one meal a day is a giant salad.
My salad tastes are fairly broad, my rules simple. Put down a bed of greens, toss in whatever seasonal fruits & vegetables you’ve got at hand, add some nuts or seeds, and put a palm-sized portion of protein/fats in the middle of it all. That can be leftover salmon, tuna salad, chicken salad, leftover stew meat, sliced steaks, egg salad, you name it.
The key is variety. So, here’s a salad to inspire you.
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Ah, another Thursday, another post full of delectable links you’ll want to enjoy!
This week’s line up features some of the most interesting articles I’ve ever read touching on politically incorrect nutrition, disappearing real food traditions, and the coming shift in biotechnology agriculture research. Considering how thought-provoking and heavy those posts were, I decided to throw in a laugh (thanks to The Onion) and a tasty recipe to balance it all out.
Hope you enjoy!
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I love cheese. I love nibbling on it with a glass of wine, shredding fine slivers of it over salads, and even using it in large quantities to make comfort foods like creamy queso (a Mexican cheese dip) or scrumptious sauces.
Yet when I walk into most grocery stores, the vast majority of items on the cheese aisle hardly resemble traditional cheeses anymore. The choices can be daunting, particularly if you want to by the most nourishing cheese you can for you and your family. Besides taste, what’s the difference between that expensive, imported Irish cheese and the discount block of American or Colby Jack?
A lot.
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The wonders never cease! In a record-breaking year of food recalls, it turns out some food corporations aren’t willing to sacrifice all that lost cash and swallow the tab. How do they make the economic blow of losing tons of food (literally) more tolerable?
They’ve been repackaging and redistributing recalled foods.
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