Real Food Wednesday 3/9/11

RealFoodWednesdays

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! (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

    I’m sharing a tasty & filling Mexican Omelette made with pastured, free-range eggs (my friend’s backyard chickens!!) This has been a favorite here at our home for the past few weeks…hence, family tested & kid-approved!

    Thanks for hosting!!! I really am enjoying getting around these Real Food food blogs!

  2. says

    Wednesday yet again! Started digging into the history of garlic and found that this overwhelming plant group has some auspicious historical roots – and they are NOT in food but in folk medicine – the investigation has us pretty much putting garlic (as lovingly and often as we used to use it for flavoring) back into the medicine cabinet where it may just be better off! a compelling bit of learning–

  3. says

    Hi Kel! The craziness at casa clark continues! College acceptances are rolling in and now she wants to go back to the schools to make sure of her choice! Loads going on! Hope all is well with you and your lovely family. Today I am linking up a lovely recipe for moist and tender chicken. Just flip that chicken! Big hugs! Alex

  4. says

    Thanks again for hosting Kelly. Already some interesting stuff posted here–great info on garlic by Ravi and man that parsley garlic dip sounds good. Yeah I am into garlic–I confess–especially since I have a mold problem–but it’s getting dealt with! I guess there is a time for everything under heaven and maybe there is a time for garlic and a time not for garlic. Ok I’m rambling…I added a tantalizing appetizer with great mouth feel and delectable flavors–check it out–seared eggplants are like candy when drizzled with pomegranate vinegar and cooked in coconut oil. YUM.

  5. says

    I shared my favorite vegetable, broccoli rabe (among other wild mustards) and how to identify, pick, and prepare this especially nutritious green. Best of all, its organic, local, and free.

  6. says

    I made chicken broth over the weekend and decided it was high time to write my own primer on this frugal and nourishing food.

  7. says

    I’ve posted a small thought about the term “food snob” and how it should be reclaimed. I’ve resolved to spend this week being a food snob to try to get myself back on track and lose a little weight I put on from indulging too much in the junk food snacks that are readily available around the office.

  8. says

    Thanks for hosting!! Looks like lots of great recipes this week. I always look forward to real food wed. I am sharing my asparagus roll ups! made my style with blue cheese!

  9. says

    Kelly, Thanks so much again for hosting this great way to connect! I have shared another delicious, healthy dessert that passed with flying colors both at home and at a church potluck. A reader wrote to say that she took it to an outing and finally felt good about giving her children seconds!

    There are lots of substitutions for those on special diets as well.

    Enjoy!

  10. says

    Hi Kelly,
    I shared some information about a new program at Whole Foods that rates the way livestock is raised. I don’t shop at Whole Foods much because there are none near me, but when I lived in Southern California I shopped there often and would have loved to know how my food was raised.

  11. says

    Some useful remedies from the Woodwife’s kitchen. How would you incorporate these in a real foods diet? Salads, teas, ontoast? Thanks for hosting!

  12. says

    Thanks for hosting another great RFW! I love looking through all the posts! I shared links to a post I did this week on GMOs, plus some recipes for Marbled Whole Wheat Brownies and Grain-Free Cheese Crisps.

  13. says

    This is a post that takes a closer look at how are eating habits, food access, farming practices and so forth changed during the 20th century. This is a 2 part series and is a part of a new ongoing series about Real Food on my blog. Before I dived into sharing information about the importance, the nutritional value and the necessity of real foods in our diet, I wanted my reader to understand were many of our food values originated. Today we see the end affect of the decisions that were made in the 20th century. It’s amazing to see how much has really changed in a little over 100 years.

    http://artistta.blogspot.com/2011/03/real-food-look-through-20th-century-and.html

  14. says

    “mom, you’re national” my 7 yo replied when I told him one of my recipes was featured on the PBS Kitchen Explorer blog. this week i’m sharing a naturally green st. patty’s day recipe i got to share with the PBS world.

  15. says

    This is my first time here and I’m glad to find your blog.
    Today, I am linking my Lemon Meringue Pie recipe from Southern Living. :)
    Thanks for hosting.

  16. says

    Thanks for hosting, Kelly! I left a recipe for a wonderful banana bread with pure maple syrup as the sweetener. It is moist and delicious! :)

  17. says

    Thank you for holding this party! I wanted to add your button or link to my blog, but I don’t see one. Do you have a url I can post?

  18. says

    I posted for the first time in a long time! I went coffee free for 6 weeks, and survived to tell the tale. Also, I have a recipe posted for a potato starch sponge cake that I am making tonight for a guest!

  19. says

    Our second batch we have made of homemade vanilla extract—this time it’s a 1/2 gallon! So easy and frugal to make this!

    Blessings,

    Joy

  20. says

    Today I am sharing an old posting Foolproof “Healthy Homemade Mayonnaise”. Next time round once my antiquated and very limping along computer is replaced very soon, I’ll be back to share the bone broth I made a few weeks ago a day or so after our chicken butchering day.

  21. says

    I have wanted to have sausage for breakfast lately, but it’s hard to find a good spicy variety that is filler/nasty stuff free. This is my solution – buy some ground pork and make the sausage yourself! I hope you guys like the results!

  22. says

    Today I’m sharing a recipe for Soaked Grain Gluten-Free Flax Bread – it’s soaked, freshly ground, gluten-free, and no grain mill is required!
    Best wishes,
    Dori

  23. says

    I added my filet mignon and cauliflower gratin recipe! I will be doing a post with a link to your blog when I get home in a couple hours.

  24. says

    I’m also sharing one of our family’s favorite easy and nutritious stews — Poor Man’s Stew — made with grass fed ground beef and homemade beef broth. Perfect for a late winter day. As always, thanks for hosting; there’s always such an abundance of ideas here! Blessings, Lisa :)

  25. Ruth says

    I’m sharing my recipe for Super Simple 100% Whole Wheat Sourdough Bread (I have a loaf baking in the oven right now . . . Mmmmm . . .)

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