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One of my family’s favorite comfort foods is a steamy plate of cheesy, broccoli casserole. Of course, the version I grew up eating was made with Cheese Whiz (seriously). As an adult, I adapted it into a main course by adding cut up chunks of sausage. Then, as a Real Foodie, I adapted it further by creating my own easy cheese sauce. Lately, as a low-carber, I’ve been adapting it even further by cutting out the rice and using grated cauliflower.
I’m going to let you guys in on how to make it — with any meat or no meat, rice or cauliflower. After all, it’s the cheesy broccoli part that truly makes the dish. AND, I’m going to let you in on how to make it in a single skillet, no hot oven necessary.
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Today at the Farmer’s Market I got a great deal on pecan meal. Because it’s basically the toss-asides created during the shelling process, pecan meal cost half as much as the already shelled pecans. When I tweeted about my find, several people asked what I do with pecan meal.
A host of ideas leaped to mind: pecan crusted meat dishes, a couple of salad dressings I love, even pecan waffles! I made one of the salad dressings tonight for dinner — a pecan garlic salad dressing. Now you can enjoy it too!
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For the past few weeks, I’ve been sharing recipes I’ve adapted from my favorite cookbooks, including a recipe for Pickle Relish, Easy Chocolate Pudding, and a Better Barbeque Sauce.
This week, I thought I’d share some of the recipes that really caught my attention over the past month online. After all, if I love them, surely you’ll think they look delicious, too!
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Nothing says love like a homemade dill pickle relish recipe. Okay, so maybe some things do — like chocolate, or an Australian Shiraz wine, or a foot massage. Oh, and then there are those adorable squeezy hugs that my boys are so keen on giving. I’m getting sidetracked.
I love pickle relish, particularly dill pickle relish. And when I became a label Nazi, I realized I needed to create a dill pickle relish recipe that could keep my family in fresh, old-fashioned, pro-biotic, lacto-fermented pickle relish until kingdom come. That’s because store bought pickle relish (even dill pickle relish!) not only contains nasties like high fructose corn syrup or sugar, but it’s also made with a vinegar brine and industrial canning. In other words, the dill pickle relish you buy at the store is dead — nothing at all like the sour, fizzy, old-fashioned pickle relish recipes our great-grandmothers were famous for.
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Sometimes, you need to eat chocolate. In those moments, I almost always make a batch of easy chocolate pudding. I eat it while it’s hot, and it makes the most amazing dessert.
I’ll never understand why people pay to buy pudding mixes with ingredients labels that require a chemistry class to decipher. Even when I wasn’t into Real Food, I still couldn’t bring myself to use boxed pudding mixes — not when such easy chocolate pudding recipes are out there.
This easy chocolate pudding recipe is adapted from the Quick Chocolate Pudding found in More With Less (one of my top 5 recommended cookbooks). I’ve even sometimes adapted it so it’s dairy-free, and included that option in the recipe below.
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