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Fight Back Friday November 25th

Happy Black Friday. If you don’t want to step out of your house only to get caught in the Holiday frenzy of impatient and over-eager shoppers, may I point you to a massive Black Friday sale going on right here at Food Renegade? You can shop from the comfort of your own home. Everything from online courses to e-books to meal plans from many of your favorite bloggers are on sale this weekend only for 40% off!

And, of course, it’s also 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.

6 Responses to Fight Back Friday November 25th
  1. Stanley Fishman
    November 25, 2011 | 12:54 am

    Hope you all had a happy Thanksgiving! My post this week is about what to do with the leftover turkey. This recipe is the best solution I have come up with. Not only does it solve the problem, it gives you a delicious, flavorful broth full of nutrients.

    Turkey Broth from Leftovers—Paleo, Primal and Delicious

  2. Jen
    November 25, 2011 | 9:54 am

    Hi Kristen, I posted a review of a pastured, hormone and antibiotic free hotdog find (also no processed junk like nitrates and nitrites). The company is giving us a giveaway as well. I also posted a GF carrot cake.

  3. Debbie @ Easy Natural Food
    November 25, 2011 | 1:20 pm

    Thanks for hosting Kristen! I’m sharing my Apricot and Cashew slice!

  4. Karen
    November 25, 2011 | 8:27 pm

    I was excited to try out a corn syrup replacement made with turbinado sugar. I used it to make a crustless pecan pie. Very easy and very good! Love Fight Back Fridays and all the great stuff shared! ~Karen

  5. Emily @ Recipes to Nourish
    November 25, 2011 | 10:51 pm

    Thank you for hosting! I shared a Pumpkin Pancakes w/ Ginger Honey Butter recipe. They are always a crowd pleaser, great to serve to company and perfect for a holiday breakfast. Thanks again!

  6. Vanessa
    November 26, 2011 | 1:46 pm

    I didn’t post this Friday as I was traveling, but I made a grain-free pumpkin pie using an almond macaroon crust recipe from the Gluten Free Goddess website. I then made filling with organic coconut milk and made a pecan strudel topping. In addition, I used a minimal amount of sugar. Turned out fabulous – so much that I’ve been eating it for breakfast :-)

    I want to also say thank you for such a great resource. I look forward to visiting all of the great recipes and news articles every Friday that educate me on living healthy and happy!

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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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