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:
- Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
- 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!
Fight Back Friday Banners
Thanks for running this again! We don’t buy bacon a lot (it’s to expensive to purchase good bacon!) but when we do we make yummy dishes.
Here’s my bacon and green beans recipe:
Andrea @Andreas Kitchen says
Happy Friday! I shared my recipe for Fennel and Prosciutto Soup. This post also talks about the fact that fennel and anise are two totally different plants.
Thanks for hosting!
Melanie @ Pickle Me Too says
Added my recipe for Spicy Dilly Beans, lactofermented. Thanks!
Kimberly Hartke says
Hi I submitted this link but don’t see it. Maybe you are moderating or I need to add it again?
Kimberly Hartke says
Oh, I see it now. Never mind!
Hi! I shared my grain free plain sponge cake recipe today! Have a lovely week and thank you for hosting! Can’t wait to see what everyone else has brought!
Mindy @ Too Many Jars in My Kitchen! says
Thanks for hosting! This week I’m sharing about my local GAPS get together and how you can create your own local support in your community. I’m also sharing my lazy method for making beef stock. It’s quick, easy, and delicious!
Tiffany @ The Coconut Mama says
Happy Friday! This week I’m hosting a giveaway for a bottle of Antioxidant Omega 3 Greens from Tropical Traditions!
Emily @ Recipes to Nourish says
Thanks so much for hosting. I shared a Grain-Free Carrot Cake Pancakes recipe. They are so delicious and easy to make. Thanks again.
Half-Crazed Runner says
I just stumbled on your site. I think I’m a food renegade, too! It’s eery, I don’t write a “Fight Back Friday”, but I do write a “Food Facts Friday” on my blog. Thanks for the info on the raw and organic milk, I just argued with a professor, who holds a Doctorate in Food Science, concerns regarding raw milk. He was convinced that it is illegal to sell raw milk in the USA!
FYI-In some states, it is illegal to sell raw milk. I’m not sure which ones, though.
[email protected] Domestic Diva says
was thinking of you last week, a painful time I know. I hope the memorial was a positive one that helped you celebrate you grandma’s life.
I wonder if people would consider avoiding the ALL-CAPS linkage… it makes the links run together and it’s just hard on the eyes. 🙂
Hello everyone. I just recently found your site an am totally in LOVE with it. It is time I became a food renegade for sure.
With all the talk about gluten free I am wondering if I need to consider it. I have the metabolism of a rock and the only time I’ve been able to maintain a healthy weight was when I was exercising at a competitors body building level. When I switched to maintenance the weight crept back on. I am now 46 and would like to be a healthier weight.
I read your article on sprouting grains prior to grinding but I don’t think this makes it gluten free, does it? In order to make an informed decision I need to find sites or articles that discuss it more in depth. I also know there are baked goods recipes that use things like almond and coconut flour but just don’t know where to begin or if this is even what I really need. I would appreciate any advice from you or your readers.
In good health,
Shelley Alexander says
Hi, Thanks for hosting! I shared a recipe for broccoflower lemon jasmine soup that features homemade chicken broth, lemon jasmine green tea, and coconut milk. Have a great week!
I am now not positive the place you’re getting your information, however good topic.
I must spend some time studying much more or understanding more.
Thanks for excellent info I was on the lookout for this info for my mission.