Real Food Wednesday 1/25/2012


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

    I shared my video for dripping yogurt for whey and yogurt cheese and a guest post about gluten-free sourdough baking. Also a video for making sauerkraut. Lastly, as article about the benefits of sourdough leavening., as well as a giveaway!

    Join me in my Probiotic Foods Challenge starting January 9 at Real Food Forager!

    And link up your cultured and fermented foods here!
    Thanks for hosting!

  2. says

    Hello! Thanks for hosting this great link-up. I’m linking my Spinach salad with avocado and glazed pecans recipe (and strawberries and feta too). Yum! The picture doesn’t do it justice but it’s my favorite lunch time meal.

    Have a great week. :)

  3. says

    Thanks for hosting! I’m linking up a post to herb-infused bone broth. A decoction of nourishing herbs is a great addition to add even more minerals to bone broth.

  4. says

    Thanks for hosting! I look forward to this party! I posted some easy and healthy Mexican food today! Black Bean Soup and Easy Chicken Fajitas Crock Pot Style. These are a huge hit with guests and they beg for the recipe! lol

  5. says

    I posted a yeast-free soaked pizza crust; an adjusted recipe from what dc used to make.

    [Kelly, My finger hit the enter button too soon the first try – do you need to remove #41? Sorry!]

  6. says

    HI Kelly, I was wondering could you please delete addition number 47? I accidentally pressed enter before I was finished so it has the wrong name and goes to the wrong place. Oops.


  7. says

    Thank you so much for hosting.

    I shared a post about the surprising secret ingredient in OJ and a photo tutorial on how to make your own sourdough starter.

    Have a blessed week!


  8. says

    Oops, I accidentally put my name as the title when I first tried to link up and I don’t know if I can delete it :-s. Can you tell I’m new to this, lol?

    I am in process of trying to switch our family’s diet to one based more on real food. I have written about some books that are helping us, a trip to the farmers market and making stock in my post here:

    I would love encouragement and support from other real foodies!

  9. says

    Hi Kelly! I’ve shared a slow simmered Indian dish that my husband and I adore! BTW, made my own mayo yesterday…fabulous! It’s SO easy with a few good instructions and then you control everything that goes in it…it’s amazing they get so many ingredients in the commercial varieties….won’t work for my vegan and egg avoiding readers, but everyone else can enjoy it! What do you recommend for a lighter tasting oil that isn’t as scary as canola oil? Olive oil has a distinct taste….not sure there are any vegetable oils out there that aren’t scary!

  10. says

    Thank you for allowing us to post. This week, I decided to focus on gluten free recipes for the Chinese New Year and what the dishes mean such as egg rolls symbolizing wealth? What a great way to gain another understanding of food!

  11. says

    I shared a tip for labeling food that saves me a lot of time and frustration. I also shared my post on reading food labels when on GAPS. Thanks for hosting!

  12. says

    Thanks for hosting! I’m sharing a recipe for Kale and Eggs. I’ve been eating it for breakfast for the past few days. Also made it with Linguica which is a Portuguese sausage. Tastes great both ways!

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