Welcome back yet again 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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I have had the same batch of bones in my crock pot and have had *gelatin* from those *same* bones for 12 days now. That’s nearly two weeks of bone broth from the same bones. Mmmm. The crock pot is still on…
Hi Kristen,
I shared my delicious grilled tri tip roast and two articles. Please take note of the Dietetic articles and pass it on!
Thanks for hosting, this is such a great opportunity. I’ve shared my roasted cauliflower and pumpkin soup, spicy cheese cookies and a mandarin and macadamia salad.
Two salmon posts in a row, how lovely! Cured salmon is a delicious dish I cannot get enough of, and it’s pretty easy to make so long as you’re patient.
Thanks again for hosting! My post is for a super yummy dip using avocados and lime!!
I shared my thoughts on refined sugar and its physical effects on me, my consideration of unrefined sweeteners, and my embrace of naturally sweet foods instead of obsessing on the stuff that makes my body feel bad. I’m saying yes to better health!
My post is on the B12 deficiency epidemic. B12 Deficiency mimics so many different diseases that it often goes undiagnosed. Thanks for hosting.
My first time here… sorry for making the title too long on my Krazy Kale Chips! I think I’ve got it figured out now!
Rhubarb is a true taste of Spring! I’m sharing a Rhubarb Cream Tart recipe that I converted with healthier ingredients.
Thanks for hosting,
Thanks so much for hosting!
Today I’m sharing a slightly rant-ish post. It’s about the REAL reason I choose to eat whole foods… And it’s probably not one of the reasons you’re thinking of! Thanks for hosting!
Happy Friday, all! Other than my senior moment when I misspelled “sweeteners” I am having a good one. I put togther a primer on sweeteners with some pics because I have been asked by a few people what the differences are and if the bulk turbinado at Sprouts is rapadura. So for newbies or well seasoned pros to pass along to newbies, here goes!
I shared my easy recipe for homemade coconut milk that avoids the BPA of cans and the cost of refrigerated versions. Also this week, I’ve posted about the Optimal Diet for Pregnancy, my recipe for Loaded Cauliflower, and a big project I’m finally sharing….
Getting a healthy, delicious dinner on the table every day is hard enough as it is. Kids, work, school.. you know how it is. Add in a bad economy and a generally broken food system, though, and it becomes well nigh impossible.
Inspired by the Hunger Awareness Blog Project between the Capitol Area Food Bank and the Austin Food Bloggers Alliance, I put this BBQ Beans with Burnt Ends dish together with an eye towards simplicity, flavor, nutritional density and cost.. no exotic ingredients, equipment or technique are necessary..
Today I’m sharing my recipe for peanut stew, which is a new favorite at our house, and heartily toddler-approved! This recipe is real food, grain-free, and vegan (although I served it with chicken on the side…).
Hi, Kristen. This week I’m sharing how I make my kombucha tea (with a link to your instructions for growing a SCOBY). It’s not much new, except my own personal method with pictures and the addition of elderberries in the second ferment. They are supposed to be great for the immune system, helps fight colds and flu, and tastes awesome in kombucha! Thanks for providing a format for sharing!
~Karen