It’s that crazy time of the week when you entice us with your links and comments to go check out your blogs and your great REAL FOOD WEDNESDAY tips and ideas or recipes! (Visit that link if you’re new and want to learn more about this blog carnival.) Remember, if you’re a blogger, you’ll draw some good traffic to your site by participating! (This is how I built up my traffic in the beginning.)
CAN YOU HELP?
1. It’s not easy for me to catch them all on my own, and I’d really like everyone to play fair, so if you see any posts that don’t link back to this post (blog carnival etiquette you know!), can you email me please? Kelly@KellytheKitchenKop.com. If you don’t know how, I explain it at this REAL FOOD WEDNESDAY link. (I hate playing hardball and removing links, so let’s all be good to the others who are bringing more traffic to your blogs with their links by doing the same, OK?)
2. Also, PLEASE let me know if you see a recipe posted that is blatantly not Real Food. Someone who is striving and on the journey is one thing (as we all are), but if it’s really bad (canned bread, meat substitutes, Velveeta, margarine, Egg Beaters, unfermented soy or any other fake food), please tell me so I can remove it. (If I’ve removed your post, I hope there are no hard feelings, but people come to this post for Real Food ideas, and I don’t want to disappoint.)
3. I hope you’ll retweet and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!
4. Don’t have a blog? We still want to hear from you! Please leave your tips or recipes in the comments.
Thank you!
You’re up, and we can’t wait to see your stuff!
$40 worth of Safe Sexy Stainless Steel!
{ 39 comments… read them below or add one }
Hi Kelly,
Thanks for hosting! This week I’m sharing an EASY and addictive buffalo chicken dip. Have a GREAT week!!
Hi,
Thanks for hosting us Kelly!
This week I’m sharing my recipe for gluten-free, grain-free strawberry shortcakes. Thanks for reading!
Best wishes-
Hi Kelly, thanks so much for hosting! I shared a nourishing Chocolate Elderberry Fudge recipe (with a dairy-free option). It’s easy to make and so yummy! Thanks again.
HI Kelly,
I shared my GF Blueberry Sunflower Cake and some articles I hope you enjoy!
Hi Kelly! I just posted my version of NT Fermented Salsa. Thanks for doing the carnival every week!
I’m sharing a light corn chowder filled with summer vegetables found in my garden.
I’m sharing my technique for a perfect soft-boiled egg. Yum. Just finished one for breakfast, too.
I am sharing a low carb primeal made up of coconut, scrambled eggs and basil. It might not sound like the best combination but it does taste amazing! And, it costs me only $1.63!
I linked up Chicken Tabbouleh Salad. Great use of garden veggies.
thanks for the linkup.
This is my first time linking up and I had a little trouble at first but I think I got it now. I am sharing a zucchini frittata that uses fresh garden veggies and herbs.
I’ve shared recipes for:
easy and delicious liver and butter saute
honey glazed pork chops
I also shared a link about the facts of home birth, since birthing at home allows a woman to eat real foods while laboring. I sure enjoyed my kombucha, sprouted bread toast slathered with butter, and homemade chicken soup while birthing my kids at home.
I hate to be nitpicky, but 22 is clearly so not real food and they didn’t link back. #21 is questionable and also no link.
Sometimes I think people just link up to get traffic and never really look into the site they are linking up with.
Thank you for telling me. I deleted and then commented at her blog: “Please don’t take this wrong, but I had to delete your link from the Real Food Wednesday blog carnival. A few readers complained because people stop by expecting real food recipes, and canned bread and soda pop don’t go along with that well. The butter fits perfectly, though, it’s very traditional and nutritious, too!
Thanks anyway, Kelly”
Thanks for hosting, Kelly! I’m posting some tips and recipes for using up cucumbers since we are getting a ton of them from our CSA lately.
This week I shared my perspective on juicing and how we are planning to incorporate it into our meals!
Hey there Kelly! Thanks again for hosting – I haven’t been by in a while. Today I am contributing a must try recipe for fish topped with an amazingly tasty and easy tomato confit served with zucchini ‘pasta’ and basil butter. A very healthy happy paleo/GAPS friendly summer supper!
Thank you for hosting, Kelly!
This week I am sharing a variety of farm fresh infused olive oil and vinegar recipes as well as a farm fresh raspberry basil shrub (drinking vinegar) and a farm fresh zucchini, herb and bean salad recipe that features some of the infused oil/vinegars.
Enjoy!
Thank you for hosting this Kelly. I linked to my recipe for making date paste. It’s so helpful to have on hand for GAPS recipes.
Hi! I shared a recipe for Homemade Ricotta using coconut water vinegar. It tastes so fabulous, I’ve been singing it from the roof tops! (Not really, the neighbors would surely call me in.) Can’t wait to try some of these recipes this week! Thanks for hosting!
I shared a healthy, low-sugar coffee ice cream. Thanks for hosting!
Hi, Kelly! This is my first ever participation in “Real Food Wednesday”. I hope your readers enjoy my delicious black bean and tomato salad!
Thanks for hosting, Kelley! I shared “real” raspberry smoothies. Their so refreshing this time of year.
Hi Kelly,
Thanks for hosting!
I posted a blog about Real Salt with some suggested uses that we may not have thought of. 
~ Kathy
Mind Body and Sole
Hi Kelly and other bloggers
This week I am again sharing my GRAIN-FREE cookies. Last week they didn’t have pictures up 
I shared a great summer cookout recipe: Apple Poppyseed Coleslaw. Great for feeding crowds!
Hi! I shared one of my sons’ favorite recipes: Pumpkin Chocolate Chip Bread. It’s been adjusted to be gluten free, dairy free, egg free and vegan (and despite all that, it’s actually delicious!)
Oh, this is so not the place to be when you’ve been on the computer too long and haven’t taken a break for supper yet… at least I have plenty of ideas now.
Great Real Food Wednesday!
thanks for the space. posted a spicy fra diavolo shrimp scampi that popped into my head today. now what to cook for next week…
I know I am a little late, but I really wanted to add my apple pie to the list. I guess I can blame it on being 8 months pregnant. Love all the food ideas.
Thanks!
Hi, thanks for hosting! I’m a newbie at RFW. I’m sharing a great way to use up all those cherry tomatoes that decided to ripen all at once… Scrambled Eggs with Sauteed Cherry tomatoes.
isn’t canned cream of chicken fake food? it is in the chicken casserole
I still buy the organic creamed soups once in a great while. Which number entry was that?
Thanks,
Kelly
# 62. I have not looked at organic yet. thanks for the idea
I am still new to this and trying to find compromises so I keep my hubby happy!
Hi, Kelly. This week, I am sharing my recipe for savory heirloom tomato sauce. Buon appetito!
We’re having the scalloped potatoes I shared with our xmas ham…a HUGE success wherever I bring them, they are so delicious and SO much better for you than the heavy cream/cheese varieties!!
http://tessadomesticdiva.blogspot.com/2011/05/healthy-scalloped-potatoes.html
Tessa, I have to disagree with you, and I hope you understand why I took your link down from RFW. Heavy cream and cheese, especially from grassfed cows, is a traditional food and nutrient-rich, full of the very important fat-soluble Vitamins A, D and K!
“Earth Balance margarine” and vegan mayo are not good for us – they are super processed, chemical rich products that can make us sick. Real butter and real homemade mayo (using farm eggs and healthy oils) provide nutrients our bodies need – for kids to grow well, for adults to feel well, for women to reproduce, etc.
Thanks for understanding!
Kelly
yes…they are…but have casein, we have dairy allergies unfortunately!! No hard feelings…
I love your other recipes that include coconut oil – that’s way better than margarine.
You’re telling me, I am ADDICTED to that stuff, it is SO yummy!
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