Happy Real Food Wednesday everyone! We’re drawing more and more entries each week, so hopefully your posts are getting more and more hits, too! Please don’t make me play hardball on the blog etiquette thing and remember a link back to this post in yours, OK? THANKS. 
So it’s that time of the week where you entice us with your links and comments to go check out your blogs and your great REAL FOOD WEDNESDAY tips and ideas! (If you’re a blogger, you’ll draw some good traffic to your site…)
What to remember:
- A link back to this post please. (Blog carnival etiquette you know!)
- Retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!
- Don’t have a blog? We still want to hear from you! Please leave your tips or recipes in the comments.
You’re up, and we can’t wait to see your stuff!
$40 worth of Safe Sexy Stainless Steel!
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I made a delicious persimmon cake for fall
. Thanks for hosting, Kelly.
Happy Wednesday! The week is already half over? Yikes.
How do ice cream manufacturers keep the ice cream from being icy and so easy to scoop out of the container? You won’t believe this dirty trick!
This is so weird! This isn’t set to post ’til after midnight and it went early on it’s own again…yet the date still says tomorrow, and I checked – my time zone is right!
Twilight Zone stuff…
Anyone have a clue?
Hi Kelly,
Thanks for hosting! Don’t know why it’s early, but it works for me!
I compiled a list of helpful shopping guides to keep pesticides, GMO’s, etc out of the food we by, and getting tips on which foods are the best options.
Real Food Wednesday in the Twilight Zone, love it! Must have known we were all just itching to see what everyone else is cooking this week. I’ve been out foraging again, and have dug up a new tasty treat, evening primrose root!
We have a great guest post by Stanley Fishman about Zombie Cattle.
http://momsforsafefood.org/Blog/Entries/2010/10/18_Zombie_Cattle.html
This week I found out that I still have a lot to learn about cooking fish! But anything mixed with coconut milk and curry makes up for it.
Why I may never, ever eat a hot dog again and I’m curious to know what your non-real food vices are!
Hey Kel, Beats me why the computers decide to do what they want! I know for mine, if you schedule it for 12 it would post at noon if you are on the 24 hour draft clock. I did that a few times!
My article today is about squirrels and the food they eat, and how that relates to school lunches. Check it out to figure out how its all related! Thanks for hosting! Hugs! Alex
Have a great Wednesday!
DH continues his quest for a burger that has a good chance at winning the upcoming burger cookoff.
I shared my Mushroom and Spinach Biscuits. My toddler loved them as did I. Picky hubby however, is afraid of green stuff so stayed away. Coworkers loved them. I would have added a bit more salt next time, or use a saltier cheese.
Thanks for the link-up.
I shared some of our favorite fall squash recipes.
I shared some of the latest natural products I’ve been finding in our mainstream supermarket and in our community.
Hi everyone!
This week I’ve announced a change in my dietary plans. I’m no longer following EAT FAT, LOSE FAT per say, but I’m still working hard at losing weight while enjoying real food!
Thanks again for hosting!! Thanks again for the tips on blog etiquette, it’s amazing how many people who DON’T link this post on their site.
We’re a week and a half into the GAPS diet. I had great success with a GAPS-legal pumpkin muffin that I dressed up as cupcakes for my niece’s birthday party. It was a great hit! Even my Standard American Diet-eating mother loved them!
I’ve been freezing raw eggs to have on hand for the winter months when hens aren’t laying around here. Actually, I should do it in the spring as well because they slow down more in the summer here also!
Hey guys, I have an idea…will you please let me know if you see any blogs that don’t link back to this post?
It’s hard for me to catch them all.
Thanks for your help!
Kelly
I’m an idiot who didn’t know how to post correctly the first time – hope y’all can forgive the two posts:)
I’m loving all of the different recipes and tips from this carnival.
Hey there Kelly, thanks again for hosting!!! I am contributing a fabulous Roasted Chicken and Root Vegetable Curry, super simple and super yum!! Looks like things are hopping this week, some good stuff to read, looking forward to it!!
Hi Kelly,
I added my healthy pumpkin shake, made with homegrown pumpkin puree, raw milk and raw egg yolks from my backyard chickens
I’m learning a lot about how the brain functions and what it needs to perform optimally. Turns out the brain is A) greedy – needs 10 times more oxygen than other organs B) pushy – it goes first taking the glucose it needs from each meal before other organs are serviced C) unprepared – glucose is not stored in the brain for later use like other vital organs do. meal skippers are starving their brain of ability to learn, think clearly, make good decisions. This week it’s grapes for Eat to Learn.
Hi Kelly! I shared a chocolate chip granola bar recipe that I was inspired to add pumpkin puree to this week.
After The Great Pumpkin Shortage of 2009/2010, I feel like putting pumpkin in everything. I bought a whole case at the grocery store the other day.
I’m as guilty as anyone–sugar always seems to creep back in to my life! This weeks’s simple real food goal is to kick the sugar addiction. I outline a few wyas to keep sugar out of your life and find the places that it hides.
I did halloween treats this week. Thanks for hosting!
Posting this week about the Halloween candy onslaught, how we deal and why it matters.
Thanks for hosting!
Chris
Spoonfed: Raising kids to think about the food they eat
I’m RRARF-ing for 30 days!
(You might want to check out the post to learn what that means, lol.)
Thanks for hosting Kelly, have a blessed day
carmen
Something else to do with that blue, bumpy monster of a Blue Hubbard Squash: soup! Think bacon, apples, squash, ginger…all the delicious flavors of autumn!
Tis the season for slow cooked oatmeal nummy and warm in my tummy and maybe yours.. enjoy!
Happy Wednesday my real food friends.
I did Bangers and Mash! Super yum!
Wow! this seems fun! I like real food!
I dried basil in the microwave. Turned out great!
Thanks for hosting! I linked up my pear sauce. I make it in a pressure cooker and sweeten it with a little bit of organic juice.
LOVE all these wonderful fall recipes! I’m sharing my favorite pumpkin soup. It tastes exactly like pumpkin pie but is easier and healthier to make with raw cream, fresh pumpkin puree and spices.
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