Fight Back Friday August 26th


Welcome back yet again to another Fight Back Friday! Today we are bringing together another 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.

If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work.

Please be courteous and use your BEST blog carnival manners! In the very least, that means remember the two most important things you can do:

  1. Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
  2. In your post, be sure to link back to this post (not the Food Renegade home page) so that your readers can have access to all the information and encouragement we’ll be sharing.

Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)

If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!

I can’t wait to see what you all share!

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Comments

  1. says

    Thanks for hosting!
    I’m sharing a post about juicing. My husband started juicing years ago to deal with his heavy metal toxicity. We found it very useful to juice when our children were younger and it was hard to give them veggies..We found lots of tips in Bernard Jensen’s juicing book..

  2. says

    Thank you for hosting! I shared two recipes. One is for Homemade Granola and the other is for Vegetarian Quinoa Stuffed Zucchini, which can be done vegan by leaving out the cheese and is great Mexican style with black beans, chilli, and cayenne or Italian with oregano, basil, parsley and cannellini beans. YUM!

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