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Fight Back Friday February 22nd

Welcome 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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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

14 Responses to Fight Back Friday February 22nd
  1. Stanley Fishman @ Tender Grassfed Meat
    February 21, 2013 | 10:40 pm

    Thanks for hosting! My post this week is about why the United Nations is wrong and how we can reduce the use of artificial fertilizer by letting meat animals just eat grass. As I learned at the WAPF Conference, the Savory Institute shows how grazing animals can restore the land and reverse desertification.
    Let Them Eat Grass

  2. Dina-Marie @ Cultured Palate
    February 21, 2013 | 10:56 pm

    Thanks for hosting!

    Today I shared Lentil Soup – Middle Eastern Style which is a nutritious, economical and yummy soup!

    Be sure to enter my giveaway for Kristen’s new book, Beautiful Babies!

    Have a great week!

  3. Little Sis
    February 22, 2013 | 9:37 am

    Thanks so much for hosting. There is always so much to learn here, and I appreciate that. Have an awesome weekend.

  4. Kathy @ Granny's Vital Vittles
    February 22, 2013 | 10:17 am

    Thanks for hosting!

    This morning I’m sharing my little learning experiment called The Granny Plan. Everyone is welcome to join me for this 12 week series where every week we’ll be working on a new real food routine for our kitchens … it’s gonna be a lot of fun! I’m also sharing the third part of my series What Makes a Diet Good? Have a great week :-)

  5. Rebekah @ Half Indian Cook
    February 22, 2013 | 11:50 am

    Today I’m sharing my take on Diane Sanfilippo’s 21-Day Sugar Detox, which will be available in hardcover in October 2013. Curious? Read on…

  6. Lauren
    February 22, 2013 | 12:03 pm

    Thanks for hosting Kristen! I’m adding my Sweet and Spicy Cashews this week. :)

  7. Linda Zurich
    February 22, 2013 | 8:55 pm

    Thanks for hosting, Kristen!

    Who knew bees were so sensitive that they even possess an awareness of the subtle electrical fields of flowers?!

    We owe so much to these tiny amazing creatures whose tireless work pollinating flowers and making honey is so incredibly integral to our food supply.

  8. Lori @ Our Heritage of Health
    February 22, 2013 | 9:04 pm

    Thanks for hosting, Kristin! This week I’ve shared a recipe for dark chocolate maple cream truffles.

  9. Alison
    February 22, 2013 | 11:32 pm

    This week I’ve shared my famous steak and eggs recipe (video how-to), along with a fresh and fun take on kids school lunches-Bento Box Toothpick Lunches. I haven’t left mom out though, the perfect make ahead lunch for a week- Turkish Garbanzo Bean Salad is both healthy, satisfying, and delicious!
    Thanks for hosting Kristen!

  10. Shannon Davis
    February 23, 2013 | 11:07 pm

    This was the first time I have shared a post on Fight Back Friday. (I shared my Fabulous Whole Grain Banana Bread/Muffin Recipe. It is awesome!) :)

    Thanks so much for hosting!!!

  11. Jamil Avdiyev @ High Brix Nutrient Dense Foods
    February 26, 2013 | 10:04 pm

    Avocados with nutrient density much higher than mainstream organic ones, grown by one of the smartest growers in the nutrient dense farming field.

  12. dr. peter osborne gluten free diet
    May 14, 2014 | 7:48 am

    This flour is created by finely crushing and milling
    blanched almonds. Do gluten free products online have any side-effects.
    Many parents notice vast improvements when they adhere to gluten free diet plans.

  13. gluten free new orleans
    May 14, 2014 | 9:33 pm

    Unfortunately I can’t give you a promise that every Greek yogurt available on the market will be gluten free.
    Cook time: 10 minutes (or until meat is done) 1 pound ground beef, turkey
    or chicken Pinch of sea salt. Early diagnosis is essential as the danger
    of gluten intolerance cannot be over-stressed.

  14. peter osborne gluten free diet
    May 15, 2014 | 3:06 pm

    The reaction occurs when the residue on your hands makes its way to your lips or into your mouth.
    Sweet rice flour is the best at thickening sauces and gravies.

    Fortunately for me, I already know what to look for and how to prepare gluten free foods.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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