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.
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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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Thanks for hosting! My post this week is about tradition of cooking a thick grassfed rib steak cut from the chine area. This is one of the most traditional and valued cuts of beef. I still celebrate this fading tradition, because it tastes so great!
A Mighty Grassfed Champion’s Steak
Happy Friday linky party darlings!
This week I’ve linked up:
1. Why I think 3 ways are always a good idea… aka Gnocchi 3 Ways: Part 1.
2. My Spring seasonal guest post @ Seattle Seedling where I ask for a “beeting”… aka Spring Beet Bruschetta.
What’s wrong with me? I think I need help.
Hello and thank you for hosting.
This week I am sharing…
(1) Dark and White Chocolate Covered Strawberries (sugar free & Vegan). Inspired by Ricki! What a great Mother’s Day treat.
http://www.thetastyalternative.com/2012/05/alert-foodgasm-ahead-chocolate-covered.html
(2) Strawberry Cantaloupe Popsicles (sugar free) & Strawberry Teff Pancakes (allergy-friendly) – in the same post. We went strawberry picking so I’m going a little crazy with the strawberries!!
http://www.thetastyalternative.com/2012/05/on-farm-strawberry-picking-strawberry.html
(3) Chicken, Mango and Black Bean Salad with a Vegan Cilantro Lime Sauce (SCD friendly)
http://www.thetastyalternative.com/2012/05/chicken-mango-and-black-bean-salad.html
Have a great weekend!
Be Well,
–Amber
Hi Kristen, Thanks for hosting! This week I’m sharing three posts: Why Choose Beef Tallow?, Grandma was a Real Foodie and my favorite fast easy busy day meal.
Don’t let factory farmers deny us choice!
Protest loudly their actions in Michigan where they are wantonly destroying the livelihood of many small farmers.
http://hartkeisonline.com/food-politics/factory-farms-behind-pig-genocide-in-michigan/
I shared my recipe for Chicken Marinated with Meyer Lemon and Basil. If you can marinate the chicken for 24 hours it will have much more flavor and be moist and tender.
Thanks for hosting!
Have a great weekend!
Number 27 links to infantreflux.org along with some unappetizing pictures.
Thanks for the heads up! I would have caught it later and deleted it, but it’s good to know sooner.
Happy Friday! Thank you for hosting this awesome event every week. I shared three recipes today:
-Banana Chocolate Chip Drop Cookies
-Raw Lemon “Cream” Bars
-Honey Dijon Chicken
Happy Mother’s Day to all the amazing Mommas out there!
Happy Friday! I shared two posts today. A delicious recipe for Rosemary Lemonade made with no refined sugar, and a recipe for Apple Cider Vinegar Facial Toner. Love putting food on my face! 😉
Hi! This week I shared my recipe for White Chocolate suitable for the SCD and a Coffee Ice Cream recipe, also suitable for the SCD.
Thank you for hosting, have a lovely week!
Thanks for hosting! This week I have an unusual post linked. It is a tongue in cheek bit about how to blow the grocery budget in just ten easy steps.
Hi, thanks for hosting! Check out #93 for a scratch, no canned ingredient marinara – Mighty Mushroom! I like to use the overly ripe tomatoes from my local Farmer’s Market (usually $1/lb). Enjoy!
Today I am sharing my Quick Sun-Dried Tomato Pesto Sauce. It’s so easy to whip up in the blender and serve over pasta, bread, quinoa, or another dinner item.