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!
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Stanley Fishman @ Tender Grassfed Meat says
Thanks for hosting! My post this week is about how you can ingest second-hand soy toxins from animals that were fed soy, and how you can avoid those toxins by eating grassfed and pastured meat and eggs.
Avoid Second-Hand Soy—Just Eat Grassfed
Katie @ Riddlelove says
This week I’m sharing an article about fat. I’m also sharing aweekly menu plan. Thanks for hosting!
I posted GAPS legal hash browns!!
Debbie @ Easy Natural Food says
I’m sharing my Asparagus and Bacon Pasta Salad w/ Creamy Basil Pesto Dressing and my latest vegetable ferment – Savoy Cabbage, Carrot and Ginger. Thanks for hosting!
Thanks for hosting this great resource! This is my first time at Fight Back Friday, and I posted a GAPS Lemon Souffle Cake.
Kathy @ Granny's Vital Vittles says
This week I’m sharing my real food conversion story, Confessions of a Picky Eater.
Our Small Hours says
Thank you for hosting! 🙂
Mindy @ Too Many Jars in My Kitchen! says
Thanks for hosting! This week I’m sharing my tips for how to stock your kitchen with lots of great tools on a budget. I’m also sharing a tour of mini-herb garden on my balcony.
Hello and thank you for hosting!
This week I am sharing …
(1)Coconut Vanilla Bean Ice Cream with a “caramel” Sauce (dairy free, cane-sugar free, SCD friendly)
(2) Breaded Jalapeno Poppers Stuffed with Bacon and “Cheese” (dairy free, gluten free, grain free)
(3) Vegan Cream Cheese with Lox (dairy free, gluten free)
Have a great weekend,
Hi! Happy Friday. In my post I wrote about how anyone could really afford to eat a real food diet- it just depends on what your priorities are.
I also showed what it cost to make a real food meal compared to Mcdonalds.. the cost difference is not that much!
Check it out 🙂
kristy @ gastronomical sovereignty says
I am so excited to see so many super Summer posts this week!
i’ve linked up a raw kale salad stuffed zucchini recipe.
also, it’s our second week for the Wednesday Fresh Foods Blog Hop – it’s still open for a few more hours. please feel free to stop by and link up your CSA collections, farmer’s market treasures, garden harvests, seasonal recipes, or related food politics rants 🙂 Hope to see you there!
and of course, thanks for hosting!
kristy lynn @ Taste Buds says
Good morning fellow linker upers! (that makes us sound like some weird brand of illegal drug, haha)…
This week I’ve linked up something I was inspired to make as a result of my June Foodie Pen Pal Package: Cactus Jelly Bourbon’d Bacon Tacos… Because if bourbon doesn’t make everything better, bacon certainly does. Mmmm bacon…. Mmmm bourbon…. Mmmmm bourbony Bacon…
I posted kombucha 2nd ferment
Thanks for hosting!
The Raw Pizza Extravaganza (non-dehydrated raw pizza) takes about 30 to 40 minutes to prepare but is well worth it! I have to tell you this pizza trumps any cooked pizza out there! This is what cooked pizza is TRYING to taste like!
I am sharing my favorite recipe for toothpaste!!
Thanks for hosting!
[email protected] says
Thanks for letting me share my own recipe of delicious, healthy mayo!
Here’s the link:
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