Dinner Club: Mexican Theme

Our dinner club gatherings are always a super fun evening and last night was no exception. What’s better than great friends, delicious food, and a fun theme? Oh how I love theme parties! Themes just give you something to work with and ensure everything flows from the food to the décor to the drinks and even the music. As you can see I enjoyed decorating our table to reflect last night’s Mexican theme, and when our guests walked in we also had mariachi music playing to help set the tone for the evening.

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Sandwich inspiration (and my view on lunch meat)

To be honest, I never really liked lunch meat that much anyway so it was very easy for me to stop buying it. The main reason we gave it up was because (especially after watching Food, Inc.) we made a decision to only eat locally raised meats. And have you ever seen someone slicing off pieces of deli meat at your local farmers’ market? Shortly after writing off all lunch meat I soon realized other good benefits would come from this decision as well. Like helping us to reduce our overall meat consumption, which is better for our health and environment anyway. So this is the reason I haven’t bought a pack of deli meat in over a year (or even missed it one bit), and as you can see it was quite a simple decision for us!

Grilled Caprese Sandwich with Balsamic Vinegar

With that being said, this change opened up a whole new window of opportunity when it came to sandwiches. But with anything, I can sometimes get in a rut. So I recently asked my wonderful facebook community to share their most favorite sandwich combinations, which helped inspire this fresh list of sandwich ideas below. Please also feel free to leave your ideas in the comments at the bottom! Continue Reading »

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Understanding grains (corn, wheat, multi-grain, etc.)

Today I am republishing a post I wrote on “understanding grains” last year. I think this is a great refresher for those who read it last summer and also a good reference guide for those who are newer to the site. Finding whole grains in the store can often-times be tricky because of all the misleading labels on packaging these days. Just be sure to remember – when it comes to any type of packaged food always ignore what it says on the front and only read the ingredients!

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Understanding Grains

By 100 Days of Real Food, on July 29th, 2010

First and foremost I must get something off my chest. Just because a box of something at the grocery store or even a bagel at the bakery says “multi-grain” does not mean it is a healthy alternative. Multi-grain simply means the food is made with more than one grain and has absolutely nothing to do with whether any of those grains are actually the whole grain or not, which is what is really important.

Awhile back I did an in-depth post on understanding whole-wheat and what should be in your sandwich bread. What you know about wheat can easily be applied to many other grains as well. In summary, the wheat berry has three parts (the germ, bran, and endosperm) and whole-wheat flour includes all three of these parts. When highly processed (a.k.a. refined) white flour is made the nutritious bran and germ are removed and only the endosperm is left, which is basically high in calories and low in nutrients. I don’t know about you, but this reminds me a little too much of sugar. This “white” flour is still made from the “wheat” plant, but it is considered to be highly processed. Here are a few other popular grains and how this same thought process can be applied… Continue Reading »

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The French approach to food

Cécile Delmas

When it comes to food I think I can learn a lot from the French. And I am not just talking about French cuisine. Their whole approach to food is quite different than ours here in America, and I first became intrigued when I read “Eat more like the French” in Michael Pollan’s book In Defense of Food. And what better way to learn more than to hear from the French themselves? So without further ado, following is a “100 Days of Real Food” guest post by one of our very own readers who grew up in France, but now lives in North Carolina and blogs in both French and English on http://frenchyncarolina.blogspot.com/.

The French approach to food

By Cécile Delmas

I don’t pretend to know how every French person eats. I can only share the experience I had with my family. I grew up in France but I’ve had the chance to visit the US since I was 13 and now live here. Continue Reading »

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Recipe: Peanut Butter Banana Smoothie

Recipe: Peanut Butter Banana Smoothie from 100 Days of Real Food

One day I was out of berries and my girls wanted a fruit smoothie so, inspired by a blog reader, we tried a peanut butter banana smoothie instead and…yum! It doesn’t get much easier than this, and we find smoothies to be the perfect supplement to almost any breakfast or lunch. These are also super good frozen too, but more on that later.

 

 

 

 

 

5.0 from 4 reviews
Peanut Butter Banana Smoothie
Serves: 4 – 5
 
Inspired by Blog Reader Julie
Ingredients
  • 3 ripe bananas, the riper the better
  • 1 cup plain yogurt,
  • whole milk recommended
  • ½ cup peanut butter
  • ½ cup ice cubes
Instructions
  1. Combine all ingredients in blender and process until smooth. Enjoy!

    Recipe variation: If you have frozen bananas on hand you can use those and omit the ice cubes.

 

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Recipe: Whole-Wheat Chocolate Chip Cookies (with sugar!)

This is very out of character for me, but today I am posting a dessert recipe made with sugar! Yes, regular ol’ white (and brown) sugar. And here’s the reason why. We wholeheartedly agree that junk food is okay in moderation, but as I’ve said before I think junk food can be broken down into two very different categories

Traditional Junk Food vs. Artificial Factory-Made Junk Food

Now if you are a real food junkie like me, and you get a hankering for something sweet, I would much rather you eat something like these homemade cookies as opposed to a bag of Chips Ahoy. Not only would this homemade version taste a great deal better, but they would also be better for you due to the following reasons:

  1. They are made with mostly whole-wheat flour.
  2. They don’t contain high-fructose corn syrup or artificial additives.
  3. They can be made with organic ingredients.

Another reason I am posting this recipe is because some who just recently switched to “real food” may not have a good recipe in their files for homemade cookies and cakes. Before our family’s drastic transformation to real food I used to solely rely on Betty Crocker boxed cake mixes for birthday celebrations. When it came time to celebrate the first birthday after our “100 Days of Real Food” pledge I was at a loss for making a homemade cake from scratch. So this cookie recipe will be the first of a (very small!) series for those of us that want to occasionally indulge in something extra special without having to rely on mass produced food.

So just to be clear this is one of the few recipes on this blog that would not be “approved” during the “10 Days of Real Food” pledge, but this could also be the perfect reward after working hard to successfully complete your pledge! Continue Reading »

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!