Real Food Wednesday 11/17/10

RealFoodWednesdays

It’s that crazy 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…)

First, 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.  (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 post 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, 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!

disclaimer-disclosure

Comments

  1. says

    Hi kel! Bet you are having a dickens of a time getting back to normal after so much real foodie love! So glad you had fun at the conference! This week, I am linking up one of my very first tries at creating a recipe from foraged food. I picked a whole bunch of Dock at the suggestion of our lovely butter powered bike and I cooked it in bacon…lovely! I also mixed in kale and arugula to be on the “safe” side because I was still a wee bit scared of the wild greens, but I shouldn’t have been, they were simply divine! All the best! Alex

  2. says

    Sounds like you had a great time at the conference – what an excellent experience. My chili recipe is very mild – in fact braver folks might call it a vegetarian stew – but either way, it is delicious! Thanks so much for hosting. I learn so much from Real Food Wednesdays!

  3. says

    I loved following your tweets during the conference. It made me feel apart all the way over here on the west coast. Lucky Dallas gets to host next year… Pooey. Maybe it’s working it’s way over to California. One can dream. Happy RFW to you.

  4. says

    I was following along with your tweets over the weekend. I wish I could have gone since it was about 2 hours away from our home. I told my husband that we were going next year if it is that close again. He would enjoy it too.

    Thanks for the link-up. This week is Turkey Week at my site, so all things turkey.

  5. says

    Thanks for documenting the conference for those of us who couldn’t be there. We felt the love from afar! I’m sharing two granola recipes today–both family favorites and both real food powerhouses. My mom has even experimented with soaking the oats before roasting, with great results.

  6. says

    Never understand when folks don’t follow the rules. Welcome home and thanks for attending the conference, Kelly!

    I’ve linked up “Candy” Carrot Coins, a simple dish that deserves a place on the table for Thanksgiving or any time. Of course, I used our bees’ honey. With the sweetness of the carrots, it doesn’t take too much to offer the “candy” factor. ;-) Both kids and adults love these and the name makes them especially appealing. Like some reader moms said, you can even call them pirate treasure coins for that extra incentive. :-)

    Shirley

  7. Spicy Paleo says

    Today, I’m sharing my new favorite way to eat veggies — roasted brussels sprouts, squash, and cranberries. Is the conference going to be in Dallas next year? I could so make that one!

  8. says

    Hi Kelly!

    I linked up to my method for the very best, most tender grass-fed beef roast we’ve ever eaten in our home – a delight after quite a few flops involving meat too tough to chew.

    This is my first submission to Real Food Wednesdays and I’m so excited to be here (not new to real food, or to your blog though!)!

    Thanks so much for hosting,

    Shannon

  9. says

    Continuing in my “Simple Real Food Goal” series, this week I’m focusing on how you can swap your snacks and fight off the 3pm vending machine call!

  10. says

    I’m starting a 30 day experiment of “beyond” Paleo, meaning on top of following the Paleo WOE, I am also eliminating foods that can be problematic for anyone with an autoimmune or inflammation issue. Not sure if that includes me, but if I notice improvements in health, maybe I do. So Curry Cauliflower Soup with veggies and fish is what I came up with for breakfast!

  11. says

    Your website looks great, Kelly!
    This week I posted a recipe for one of our favorite Thanksgiving dishes — Brussels Sprouts with Mustard Caper Butter.
    Thanks for hosting. So many recipes are making my mouth water!

  12. says

    S510 comes up for a cloture vote in the Senate today. If it passes we will lose our freedom to choose our own food, because the FDA will be given total power over how crops are grown and processed. There is a real danger that there will be no real food left in a few years, because the FDA would have the power to force every farmer to use industrial methods such as GMO seeds, pesticides, irradiation,etc., while banning all real foods such as raw milk, raw cheese, chemical free fruits and vegetables. The bill empowers the FDA to ban the saving and storing of all seeds, for everybody, which would give total control of the produce seed market to the big companies it favors, such as Monsanto.
    The bill is expected to include criminal penalties of up to TEN YEARS in federal prison, with the FDA deciding who to prosecute.

    We will lose all of our freedom to choose what we eat, since you cannot choose real food if the FDA prevents it from being available.

    Please, contact your senators now and tell them to vote against this bill, or at make sure it contains the Tester Hagan amendment, which would provide some protection to sustainable farmers.

  13. says

    The other day my daughter was making “Egg-in-a-hole” and pulled out different cookie cutters to make the hole in the sourdough bread. I’m sharing this fun and easy recipe that I hope you can get your kids involved with.
    Enjoy!

  14. says

    FwKA turned 2 years old! Happy Birthday. If you’ve read FwKA come take a poll on what content you appreciate most and see my response to question posed on FB last night in response to my WFD “What’s For Dinner” thread where I shared Beans-N-Rice salad. “How do you get your kids to eat all those dishes?”

  15. says

    just found this page, thank you so much for such great info! I’ll be checking in regularly… I just started a series on food substitutions, i think you’ll love the post on real food replacements for refined white sugar in your baking. Come visit!

  16. says

    Hi everyone,
    This week I lost more weight eating real food! Yayyy! And I share a recipe that I tried for french onion soup. Yummy!

    Thanks for hosting Kelly!

  17. says

    Hi Kelly,
    I am happy to submit the guest post today by Victoria Cortes, personal chef to the stars! She made a yummy veggie cake with exotic mushrooms for my dinner party for Sally Fallon Morell, the author of Nourishing Traditions. She shows in this post how easy it is to take a Chef Emeril recipe and convert it to a nourishing traditional one!

    Enjoy!

  18. says

    Wow ~ It’s barely 10am and already soooo many awesome recipes posted! Seriously, last week I put up a post on my blog of just recipes from RFW that I need to try asap :).

    This week I posted about how the Beet Kvass from Nourishing Traditions has helped me; along with instructions for those who haven’t made it yet.

  19. Angela Weir says

    I am sharing a recipe for my Famous Spaghetti and Meat sauce, the first meal my husband and I wanted after being stuck at sea on the Carnival Splendor this last week!

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