Real Food Wednesday 8/21/2013

NEW HERE?

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.

I LOVE WEDNESDAYS!

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?  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 (with things like canned bread, meat substitutes, Velveeta, margarine/vegetable oil/canola 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, share on Facebook, and stumble this post and also any sites you visit – this will get more exposure to all of us, thank you!  (You can do this easily and quickly with the share links above and below the post.)

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.  But don’t put more than one link in there, or it will get hung up in my moderation area, and you never know how long it will be ’til I get around to approving those.

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!

disclaimer-disclosure

Comments

  1. says

    My post is http://www.forloveofood.com/2013/08/to-agave-or-not-to-agave/

    I don’t use agave in my kitchen (tried it when I first saw it, wasn’t impressed), but recently I started seeing some posts and online articles that made me want to look into it again – you know, to make sure I wasn’t avoiding it as some kind of knee-jerk reaction. So I did my own research, and found that some of the criticisms aren’t all that valid, though many are.

    I’m still not using it, and now I really, really know why! Hope you all find the post interesting and useful!

  2. says

    Good morning! Thanks for hosting. My post, A Paleo Treasure in a Gluten Free Junk Yard, is about how people with food allergies are being misled (by both the food and health care industries) that all they have to do is avoid a particular allergen in order to lead a healthy lifestyle. So not true!

    Have a happy, gut healthy week!

  3. says

    Thank you for hosting! I have found several delicious recipes and great information on your blog but this is my first time to participate.

    I shared a Greek Bulgur Salad that is healthy, quick and doesn’t require any cooking (as long as your chicken is already cooked). Of all places, I first tasted it at the cafeteria where I used to work. It was so good I would sometimes get two, one to eat and one for the next day, because they disappeared quickly and weren’t always on the menu. This is my version and I’m happy to say that (I think) it tastes even better.

  4. says

    Thanks for hosting again! This week I’m sharing the inspiring story of Russ Crandall, who has a rare autoimmune disease that causes inflammation and thickening of his arteries. He had a stroke at age 24 and open heart surgery at age 26, but his health didn’t start to improve until he switched to the Paleo Diet. I continue to be amazed at the power of food. Have a beautiful week!

  5. Anna says

    This week I shared my combination of ice cream in a bag, with banana ice cream. It’s a super fun activity to with kids before school starts and yields a super yummy, vegan, and paleo ice cream.

  6. says

    Hi again! This week I shared a tip learned from my Mom: How to clean your oil! #67. It’s very useful to get odors out of animal fats for personal care products!

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