By Lisa, on April 29th, 2013
 These biscuits might be my family’s new obsession…they are so tasty good! They are almost like a much better (and better for you) version of those Red Lobster biscuits everyone has probably had at one time or another. And they are so quick and easy to make as well. What’s not to love!? 
I also want to make sure you know about one of the newest “real food” cookbooks that just hit the shelves last week (pictured below). It’s from our meal planning sponsor – The Fresh 20! Their new book contains over 125 recipes that are organized into seasonal, weekly meal plans, and each week comes with it’s very own corresponding shopping list. Every recipe comes with a beautiful picture, and there are lots of prep-ahead tips throughout. Following wholesome and realistic meal plans like these can be a big time saver for busy parents. Has anyone made anything from the new The Fresh 20 cookbook yet? If so, please share the details below! Continue Reading »
By Lisa, on December 24th, 2012
 For all those readers who asked…here is a whole-wheat Christmas cookie recipe! Now even though these are made with 100% whole-wheat flour please know they do contain some refined sugar (in both the cookie and the icing). I do occasionally post recipes made with refined sugar because, in my opinion, a cookie that’s homemade from scratch is far better than the factory-made version (or something like a “slice and bake”). And Christmas just wouldn’t be the same without cookies for Santa!
When it comes to decorating Christmas cookies though there always seems to be one dilemma…food coloring. I think I’ve made it pretty clear that we like to avoid the chemically-laden artificial dyes. So what’s one to do? Continue Reading »
By Lisa, on November 15th, 2012
It’s no secret that we absolutely LOVE cheese in our house. And we don’t discriminate either. Whether it’s sharp cheese, soft cheese, or even “stinky” cheese…there’s always a place for it in our kitchen. That’s why I was so excited when La Bonne Vie asked if they could send me some cheese to develop a recipe with (um, ya!).
La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. To find out where you can purchase their products in your area just enter your zip code on their “store locator” page. Then after you get a hold of their cheese we’d love for you to try out some of the “real food” recipes below. And in my opinion the “Grilled Brie and Apple Sandwich” would be fabulous with the addition of some leftover turkey on it (hint, hint). A big thank you to La Bonne Vie for sponsoring this post today! Continue Reading »
By Lisa, on November 9th, 2012
 If you are looking for some “real food” holiday dishes to add to your Thanksgiving table then you are in the right place! Below is a fabulous recipe for the pictured Chestnut and Prosciutto Bread Stuffing that you put inside your turkey or bake as a separate dish on the side. We also have some other tasty real food holiday dishes in our archives including the following (and please be sure to share your favorites in the comments below…don’t forget links!):
Continue Reading »
By Lisa, on March 30th, 2012
Today I’ve asked a fellow “real food” blogger to share her natural Easter egg dye method with us…so please “meet” Christina with Spoonfed (a Jamie Oliver blog of the month)!
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My name is Christina Le Beau, and I write a blog called Spoonfed, which is about raising food-literate children. My goal with Spoonfed (and its companion Facebook page) is to raise awareness of our food system, make kids part of the conversation and, importantly, encourage people to rethink their assumptions about kids and food. One topic I’ve covered frequently is the importance of eliminating petrochemical dyes from our food supply. As Lisa noted in her own recent post on the subject, artificial colors are all risk, no benefit. And who needs that in their Easter basket?
So here’s what we do come Easter time, egg dyeing at its simplest (with recipes inspired by my friend Kris Bordessa of Attainable Sustainable):
1. Hard-boil a bunch of eggs. Doesn’t matter if they’re white or pastel or brown. Each one lends itself to great color variations. (But choose local, pastured eggs if you can. Check out Local Harvest for why that’s important and where you can find good eggs near you.)
 2. On your stove, set out four pots* with two cups of water each.
3. To one pot, add a hefty teaspoon of turmeric powder (that’s your yellow). To another, add a couple handfuls of chopped red beets, either fresh or jarred (that’s pink). To a third, add two cups of frozen blueberries or blackberries (your blue). Bring the pots to boiling, then let them simmer five minutes. Continue Reading »
By Lisa, on December 23rd, 2011
 My great-grandparents were born in Italy so for as long as I can remember risotto has been a staple dish in our family. When my dad is the one cooking, which is the norm in my family, we have risotto at almost every gathering including holiday dinners. I even remember my dad making the Italian flag with his risotto one year by mixing tomato paste with a third of the batch and parsley with another third. I don’t remember who was at this particular dinner, how old I was, or what holiday we were even celebrating, but oh how I remember the Italian flag risotto. Clearly I was destined to somehow have food be a big part of my life.
But enough nostalgia for now… What I am really here to say is that I was slightly devastated when I first thought whole-grain risotto was impossible. You see, when we made the switch to “real food” I looked everywhere for brown Arborio rice to no avail. I even went almost a year without eating risotto (yikes!) until one day I saw a post from Deliciously Organic explaining that you can actually make risotto with just regular brown rice…it doesn’t have to be Arborio or anything special! You know how something can suddenly seem so simple when the information is presented to you like that. Plus this is such a great recipe to have in your dinner rotation because (similar to stir-fry) you can mix in almost anything you have on hand from veggies to seafood to meat in order to make it into a complete meal. And if you have some homemade chicken stock available for this recipe, too…then yum!! Continue Reading »
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