Real Food Wednesday 11/23/2011


Welcome and PLEASE read below before you link up as this is a REAL FOOD carnival, and very different from others you may have joined in on.


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, and don’t miss my tips below.)

CAN YOU HELP? (6 rules and tips!) (Note: here’s where those of you who are new will want to read carefully, thank you!)

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? 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/vegetable oil, Egg Beaters, unfermented soy/tofu 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. Please don’t link up to your post where you’re writing about something as an affiliate if I’m already an affiliate for the same thing, OK? That includes giveaway posts. (Thank you for understanding!)

5. Want more traffic at your blog? if you’re linking up and hoping for more traffic to your blog, can I make a suggestion for how to boost your traffic? Besides just adding your link to the Mr. Linky doohicky, if you also comment and include just ONE interesting sentence to grab the readers attention AND a link to that specific post, you’ll get more hits for sure, at least from me anyway. I don’t often have time to go through every single link (although I know a lot of people do), but one thing I always do is read the comments. If there’s a sentence that grabs my interest AND a link to get me there easily, I’m much more apt to visit!

6. 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!



  1. says

    Happy Thanksgiving! This week I’m sharing our grain-free persimmon cookies. I brought them to a potluck and they were the first things to go! My un-health-concious friends even made it a point to tell me how good they were. Thanks for hosting!

  2. says

    This week I wrote about how I’ve come to terms between the gap in what I’d like to buy – foods that I know would be beneficial for our health – and what we can actually afford or find available now that we’ve moved to Israel!

  3. says

    I shared my amazing Pecan Crusted Pumpkin Pie and my Grain-Free Thanksgiving Stuffing. Lastly, I shared an article about the unhealthy school lunches and an article about the issues around honey, and also an article about the Auto Immune Crisis and What to Do About It!
    Thanks for hosting!

  4. says

    Happy Thanksgiving to the Kitchen Kop family! :) This week, I am sharing my first recipe in a series called “25 Days of Nourishing Traditions.” Just like it sounds, I’m going to be posting a recipe I’ve cooked from the book, Nourishing Traditions, each day for 25 days — it’s in honor of a big giveaway I’m hosting for 2 copies of the book, to 2 winners! Yep, we’re giving away 4 total copies of NT, at the end of the 25 days. Pretty exciting! I can’t wait. I love giving away prizes!

  5. says

    Good morning, Kelly!
    Thanks for hosting!

    I’m sharing:
    1. Whole Food & Special-Diet Friendly Thanksgiving Recipe Round UP
    2. Healthy Almond Joy Bars (a real favorite around here – and REALLY easy to make)

    3. Info about “raw” almonds and the jet fuel (believe it or not) that might be on them. Ick.

    Happy Thanksgiving!

  6. says

    What started as a 100 challenge is now entering a 2nd year of REAL food! Try out this new soup I made recently. It was Delicious!

    Squash and Crap Soup
    6 Tbsp butter
    1 carrot, grated
    1 large onion, minced
    1 garlic clove, minced
    ½ tsp red pepper flakes
    3 medium yellow squash, grated (about 6 cups)
    4 cups chicken broth
    1 pound crabmeat, small pieces
    ½ cup all purpose flour
    2 cups whole milk (I used 1 cup milk and 1 cup almond milk)
    2 Tbsp snipped chives, optional
    1. Melt butter in large saucepan over medium heat. Add carrot, onion and garlic – cook until tender, about 7-8 minutes. Add pepper flakes and squash and cook until tender, about 8-10 minutes.
    2. Add chicken broth and mix well. Bring to a simmer. Add crabmeat and cook over low heat until thoroughly heated.
    3. Whisk together flour and a little of the milk to make a paste. Add remaining milk and mix well. Add to soup.
    4. Cook, stirring until soup thickens, about 10 minutes. Do not boil. Garnish with chives and serve.

  7. says

    My post is an interview with Maggie Mahboubian of Lalun Naturals. She describes herself as a Real Foodie and a Real Skin Foodie. Her line of homemade skin care products is designed to feed the skin with the same quality ingredients that the Real Food Movement is known for. Of course, we also talk about her ideas on nourishing skin care to tackle cellulite–and she has some interesting ones (scrubbing your legs with mutton or goat fat?!).

  8. says

    Hi! I shared a link on canning venison. Thanksgiving coincides with hunting season here, so it’s a holiday tradition. Canning is a great way to use up every last bit and it tenderizes even the toughest cuts. Happy Thanksgiving!
    P.S. I’m new to linky. Didn’t mean to post twice :)

  9. Carolyn @ Nourishing Charlotte says

    Thanks for hosting! I posted a write-up about lacto-fermenting and a recipe for Cranberry Chutney. Happy Thanksgiving!

  10. says

    Good Morning Kelly,
    I am sharing my Thanksgiving Menu with Recipes today. Thanks for hosting and my very best wishes to you and your family for a blessed Thanksgiving.
    Miz Helen

  11. says

    Thanks for the link ups on healthy food. My recipes consist of healthy,all natural, most of the time organic foods. I also use Young Living Essential Oils in my recipes because they are more potent than herbs and the healing properties of them are amazing. I hope you’ll enjoy reading how you can use cinnamon and clove oil and pumpkin to turn your ordinary waffles, into pumpkin spice waffles. Also add lavender essential oil to your blueberry bread for an added twist. Enjoy the recipes! To your health! Bless you all on this healthy journey!

  12. says

    I finally mastered homemade cranberry sauce! I substituted maple syrup for the white sugar commonly found in most recipes and ginger for the citrus. It came out SO good! I hope you’ll try it for your Thanksgiving dinner and let me know how you like it.

  13. Susan says

    Having over night company for the holidays and wondering what you will feed them the next morning? This easy recipe never fails to impress….
    I add cream cheese to my scrambled eggs! It gives them the yummiest, creamiest texture. After cracking your eggs in a bowl, mix them up well. Cut off small chunks of cream cheese into the egg mixture and cook as you normally do. I usually use about 1/3 of a block of cream cheese to 6 eggs. Add more cream cheese if you are making more eggs. I honestly can’t imagine you could put too much in. It is so good!

    When I have left over steamed veggies from the night before, I toss them in the eggs when they are almost done cooking. You only want to reheat the veggies, not re-cook them. It’s a great way to get more veggies in at breakfast! The eggs, cream cheese and veggies are also a great mix sure to impress!

    Veggies, no veggies -either way, cream cheese eggs are yummy!

  14. says

    Kelly, thanks for hosting. I’m making your real food version of green bean casserole with crispy shoestring onions later tomorrow :) But for today I am sharing my recipe for Butternut Squash “Sweet Potato” Casserole with Pecan Crunch topping. It’s so much better than those corn-syrup marshmallow-topped candied yams I grew up with. This is pleasantly sweet, and crunchy and smooth all at the same time. (It’s also GAPS-legal, which was my point!) Enjoy!

  15. says

    Thanks for hosting! I posted my Thanksgiving dessert recipe, as well as a post about moving off of the GAPS diet (yay!). Happy Thanksgiving!

  16. says

    I have two links today. One is a list of free video resources and one free book to help newbies or the overwhelmed learn what to eat and how to make it. If your budget is tight, then this is the place to start. The other has two recipes that are 100% real food recipes for pumpkin pie and pecan pie. Step away from the can of sweetened condensed milk and that bottle of corn syrup and make something real! If it is to late for you to do this Thanksgiving, then make it for Christmas.

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