Christmas is drawing near, and with it many of us are writing our wish and gift lists. To aid you in your list writing endeavors, I thought I would share some of the items in my own kitchen that I recommend and use.
Happy Fight Back Friday! Today we’re bringing together a collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution. Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats! So, let’s have some fun.
The drums were sounding, and in the year 2007, after seven glorious years of happy profitable farmers markets, a retired Army General who has the title of Commissioner of the Department of Health in Connecticut (DPH) sent some of his soldiers into the fray of Connecticut Farmers Markets.
Local farmers markets had been operating for over 200 years in the State of Connecticut. During this time there was never a report of one single case of food disorder with the exception of two false alarms AFTER the appearance of the State health officials.
I am so thrilled! I found a way to go green with my favorite mixed drink, margarita. When you decide to pursue a healthy diet, you tend to feel guilty when you go on vacation and relax your standards…
“This is the first generation in our country’s history that will be dying at a younger age than their parents because of this obesity crisis,” says Cooper. “We have to change this. We don’t have a choice. We really have to make a difference.”
If you’re at all like me or my kids, you love anything with bacon, eggs, and avocado in it. In our home, at least one meal a day is a giant salad. My salad tastes are fairly broad, my rules simple. Put down a bed of greens, toss in whatever seasonal fruits & vegetables you’ve got at hand, add some nuts or seeds, and put a palm-sized portion of protein/fats in the middle of it all. That can be leftover salmon, tuna salad, chicken salad, leftover stew meat, sliced steaks, egg salad, you name it. The key is variety. So, here’s a salad to inspire you.
