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I am new to your website, where should I start?
If you’re new here you should definitely check out the “Start Here” page, which details the site’s key resources and posts that you’ll want to visit.
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Why don’t you consider sugar to be a “real food”…isn’t it natural?
Sugar comes from a plant so it is definitely a “natural” food. Some other “natural” foods that we like to avoid are high-fructose corn syrup (from corn) and white flour (from wheat). What all of these have in common is that, aside from being natural, they are so highly refined and processed that the good stuff is stripped away leaving mostly empty calories. Here’s a little more about our decision to avoid sugar and other refined sweeteners – Mini-Pledge Week 9: No Refined Sweeteners.
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What does your family eat now that your strict “100 Days of Real Food” pledge is over?
When we are at home I estimate that we eat 95%+ real food. Since our pledge ended we’ve incorporated a once-a-week “special treat.” This could be anything from a homemade chocolate cake to a donut from Krispy Kreme, although I do try hard to steer my family away from artificial ingredients and food dyes no matter what. With that being said, we do believe moderation is key so we most certainly let our daughters participate in school celebrations, birthday parties, and other events that often involve junk food.
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Have you noticed any health-related changes since your switch to real food?
Yes! We switched to real food because we thought it was the right thing to do. What we did not expect was for our youngest daughter’s constipation and asthma to completely disappear. We were equally surprised by how much my HDL level increased (a.k.a. the “good” cholesterol that should be a high number), which jumped up by 50%! I also feel like I have more energy (no more afternoon slumps), and my husband and I both lost a couple of pounds without even trying. For more details check out this link: Our personal changes in health.
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What kind of milk does your family drink?
We’ve switched both our type of milk and source for our milk a couple of times over the last year. We currently drink the least processed type of milk available in North Carolina (where raw milk is illegal). We buy Homestead Creamery’s non-homogenized whole milk in half gallon glass bottles from Earth Fare. Since switching to whole milk we’ve also been working to reduce our consumption.
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What kind of cheese do you buy that is “real food” approved?
When it comes to cheese we go for blocks of cheese that are organic and preferably from grass-fed cows (if we can find it). The pre-shredded stuff contains an anti-caking agent (to prevent it from sticking together) which is a little too powdery for our taste. Also, most cheese is actually supposed to be white so even though the orange coloring is natural and probably a harmless additive I like to stick with white cheese just to make a point. 
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Do you get any kickbacks from Earth Fare? You sure do talk about them a lot!
None. Nada. Zilch. I honestly just love shopping there! They have the freshest selection of organic produce (aside from the Farmer’s Market), but they also offer a lot of products I would label as “organic junk food” that I would never buy. As much as I love Earth Fare you still have to scrutinize the ingredient labels on their products, but they do have a great selection of “real food” choices as well.
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Is there anywhere that you can shop without having to read labels and scrutinize the ingredients?
Unfortunately, no. But the closest you can get is a growers only Farmer’s Market. At a growers only market all of the produce and meat will be locally grown/raised. There are a surprising number of farmer’s markets out there that allow third party vendors to sell you anything from Chilean blueberries to Florida oranges (which is of course okay if you actually live in Florida!). But even growers only markets have local “bakers” that use their fair share of white flour and sugar so you still have to ask questions. We also like to ask our local farmers if they use any chemical pesticides or synthetic fertilizers on their offerings because we prefer to eat foods that are as organic as possible, even if they are not USDA certified organic.
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Where else do you shop for food?
I’ve made a list of some of my favorite places. Most are in Charlotte, but some have other locations as well – Where to buy real food.
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Are you still on a budget now that your “100 Days of Real Food on a Budget” pledge is over?
Umm, for the most part, yes. I try my best to track our spending, but I am not nearly as meticulous as I was when I knew I had to report out my spending to all the blog readers! At the moment our weekly food budget is about $150 for the four of us (including entertaining and eating out).
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How do you deal with eating at someone else’s house when they don’t exactly follow a “real food” diet?
It can be tricky to try to eat a certain way without offending your host. For us, taking our “100 Days of Real Food” pledge was a great conversation starter as to what we were doing and why. I am not saying everyone around us fully understood or agreed, but at least they knew about it. During our pledge we did not have any flexibility at all so for the most part we either brought our own food wherever we went (and people were thankful because it meant they didn’t have to figure out what feed us) or we ate beforehand. Now that our pledge is over we have more flexibility so we pretty much just eat what is offered especially since it doesn’t happen everyday. We might still sometimes eat a little beforehand or bring a few key food items with us when we travel (like good whole-wheat bread, granola, and tortillas), but for the most part we just go with the flow. But I will say that after watching us complete our real food pledge, it’s no surprise to our friends and family if we suddenly decide to bring something special along to the next BBQ (like our own organic, grass-fed, nitrite-free, dye-free beef hot dogs)!
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What kind of oils do you use for cooking and baking?
For baking we mainly use butter and unrefined coconut oil. For stove-top cooking we either use olive oil (cold pressed if I can find it), organic butter (preferably from grass-fed cows), ghee (a.k.a. clarified butter because it does well at higher temps), or yes, we occasionally use lard (from pastured animals) as well. People tend to look shocked when I tell them we use lard and I admit it isn’t exactly an appetizing word, but it is a traditional food that our ancestors survived on for centuries. Here’s more info on using unrefined oils – Mini-Pledge Week 10: No Refined Oils.
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I am completely on-board with cutting out processed food, but how can I get my reluctant spouse and picky kids to join me?
No fear…because you are not alone! Here are a few posts on this very topic:
- Picky Eaters: 12 ways to deal with a picky eater and Winning over your picky eater
- Reluctant Spouses: Convincing a reluctant spouse (to eat real food!)
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Where do you and your family live?
People are sometimes pleasantly surprised to learn that we do not live in a “real food” mecca like New York or California. Yep, we are just a regular ol’ suburban family living in Matthews, N.C., which is a suburb of Charlotte. You can find out more about our family on the “About Page.”
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Are there any “real food” books you recommend?
The book that originally inspired us to switch to “real food” is In Defense of Food by Michael Pollan. Two other books I highly recommend are Food Rules also by Michael Pollan and Food Matters by Mark Bittman. I also highly recommend watching the documentary Food, Inc. Please feel free share any “real food” books or movies that you recommend in the comments below.
I love the “gogurt” like containers that you use in your children’s lunch boxes. I’ve look all over online but haven’t found anything like that. Where did you find them? By the way I LOVE YOUR BLOGS!
Hi there – Here’s the link to the freezie pop holders! http://www.amazon.com/Norpro-431-4-Piece-Silicone-Maker/dp/B0036B9KHO?tag=knowledgepdco-20
How does this recipe look? I’m not sure what the rules are on milk.
3 mashed bananas (the more ripe the better!)
1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
I would use either whole milk or unsweetened almond milk.
hi, i read in one of your older posts about you doing a triatholan. I am wondering if therenare any foods/drinks you recommend for distance trainings such as marathons.
Yes, I did a sprint triathlon (two of them actually), but to be honest I haven’t really done a lot of research in regard to food/drinks that are good for workouts and training. I do know protein powder is processed and should be avoided. I recommend things like nut butters in fruit/veggie smoothies as an alternative.
Hi Karen.
I am a USAT Certified coach. I’d be happy to answer some questions on how to fuel for a marathon using “real” food!
You can email me: desert-endurace [at] hotmail [dot] com
Thanks.
Jen
I just made my own greek yogurt and looking for something to do with the whey, does anyone have any suggestions?
I have used it in smoothies instead of adding the water/milk I normally would use. I have also been throwing in a few tablespoons of yogurt for a good consistency!
I love your recipes! Do you have a cookbook for sale or are there any cookbooks you recommend?
I don’t have a cookbook for sale…but Deliciously Organic has a great one! And also Ancient Grains: Modern Meals.
Good luck!
Lisa
I APPRECIATE ALL OF YOUR HARD WORK AND EFFORT SO MUCH! I am the mother of 6 kids under the age of 7 (no – No multiples!) So it is SOOOO great to be able to have sucha thorough reference! I DON’T have the TIME to figure all of this out! May I be SO BOLD as to ask for ONE MORE thing to be included?!?!? It would be really helpful to know how long things last ie: wheat tortillas – what is the “shelf life” of those if refrigerated/or stored in a container? I REALY need to plan ahead and make big batches of things when I have the time so to know how long something keeps would be helpful! Thanks Again for all your help! You are a wealth of knowledge!
Theresa, I am also a mom of 6. My oldest is 7.:D
If you make them using real butter then you need to keep them in the fridge or they will be rancid in about 2 days. It has something to do with butter and whole wheat. They will last a couple weeks in the fridge. The best thing is that they are freezeable!
I moved from TX to IN and started making my own tortillas out of sheer desperation.
I put parchment paper between each one, including top and bottom. I do stacks of 24 and put them in a freezer bag.
The thing I have found is that using coconut oil makes the best tortillas. Those can sit out for a little over a week on the counter. They are also so quick that I rarely need to make enough to keep for longer than a week. Hope this helps, Andie
Love your blog! You would totally love the Holistic Health Counselor program through Institute for Integrative Nutrition! A lot of the Authors you mentioned were speakers for many of my lectures. I just graduated and I can’t recommend it enough. It was truly an amazing experience! I can’t wait to dig into your blog when I’m in front of a computer!!!
Hello…I may have just made a gaffe! I “pinned” your refried bean recipe. I gave you full credit, but as soon as I pinned it, I thought, “I wonder if I had to ask first?” if I did, I’m sorry…I’m new to this!!! if you want me to unpin it…let me know! but I love your stuff and want to share with the world!
Thank you for introducing me to Ak-Mak crackers. I had not heard of them before and they are delicious. Great alternative to Triscuits.
I just found your site through pinterest this morning. If I have the ingredients I am going to make your cin-raisin bread today! I follow a few blogs and some have their recipes linked to ZIPLIST. I have that app on my phone and want to add your yummy looking, non-processed food to my menus there. Let me know if you get hooked up with them too. Thanks. Can’t wait to start pledging.
Also, how did you decide to spend $125.00 for your family of 4? I have not read all of the blogs on this, and we need a budget in this house! We are a family of 5: me, hubby, 10yo daughter on swim team, 8yo son on baseball team, and 5 yo daughter dancer! All growing and starving most of the time! Thanks again. I am excite that I found this site.
I’ve actually been in contact with ziplist and might do that in the future. Also, my readers voted on the $125 number…I was hoping for $150!
What do you do about stocking your pantry for emergency preparedness? Most foods that are recommended to keep on hand as they are shelf-stable and easy to eat if you are without power are extremely processed. Any good suggestions for alternatives?
Now that is a thought! We actually prepared an emergency kit in our crawlspace before our switch to real food and you are right…it’s all junk. I suppose I would eat it if I had no other choice! At least we could buy some organic junk for that type of situation now (or “can” our own goods for long-term storage)!
We grew up in San Francisco Bay Area and the only way to feed four teenagers was to go to u-pick farms and can it all, but the glass jars are fragile in earthquake country. So we just put them back in the box with the cardboard dividers and stored them on lower shelves, they survived the ’89 Loma Prieta (7.2)’quake just fine. You used to be able to get 1 gallon glass juice jugs but I haven’t seen them in a while so currently we’re making due with plastic but actively searching for an alternative.
Hi!
I have always bought only organic when possible and try to feed my family only the healthiest food(organic chicken, deer meat, and no beef along with organic fruits and veggies). However, I was wondering how to do this with my son who is allergic to dairy, eggs, peanuts and fish? I buy the Earth Balance butter because it doesn’t contain dairy and then soy cheese.I know all of this stuff is processed but I don’t know how to get around it.
Also, I have noticed whole wheat does not agree with my body..at all. I’ve been baking and cooking with organic brown rice flour. Is that highly refined or ok?
I want to get started on this and want to do it the right way! Thank you so much for the amazing wealth of information on your site!
Wow, sounds like you have a lot of barriers to work around! Brown rice flour is okay and also consider ghee (butter w/o the milk fats) and coconut oil instead of Earth Balance. Good luck!
Hi, we are getting ready to start the 10 day challenge. Is unsweetened almond milk allowed?
Yes, as long as it has 5 or less ingredients!
I have a question. What is the difference between 100% Whole Wheat flour and 100% White Whole Wheat flour? King Arthur makes both brands and I notice you use the White version. Gold Medal makes 100% Whole Wheat and it is quite a bit cheaper. Just making sure that as long as it says 100%, it really is, whether or not it says “white.”
It’s just made from different varieties of wheat and the “white” version is a little lighter in taste and better for those transitioning from white flour…both are 100% whole-wheat though.
Hello,
I came across your website on Pinterest and absolutely love it! I was raised eating chips and white bread and whatever, not knowing about all the bad additives. I have been slowly trying to convert and your site has been so helpful! Is Whole Foods on your list of acceptable grocery stores? I have also been learning about the harmful cleaning products. I was wondering what household cleaning products you use? Dishwashing detergent, laundry products, counter top cleaners etc.
Yes, Whole Foods is great and similar to Earth Fare (which is what we have here in N.C.)
Also, I hope to do a post about cleaning products soon so stay tuned!
Shaklee has amazing cleaning products! They are safe, natural, and last a super long time!
Lisa,
Can you send me a link or more of a detailed explanation on the lunch boxes you use for your girls. I’ve been searching for the rectangular ones that the ziploc containers will fit in and I wasn’t exactly sure which lunch boxes you specifically use. I’m doing it all online because we don’t have any of those stores near us. Thanks so much. LOVE your website!
It’s the Ziplock divided container and here’s a link! http://tinyurl.com/78bo862
Hello Lisa!
I am unfortunately an avid Starbucks goer. Out of all of their choices for milk ( nonfat, 2%, whole, soy) which one would would I feel the best about choosing for my daily coffee? I’d love your input!
I would pick whole milk out of those choices and here’s why: http://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/
Hi Lisa. I love your blog and have tried out many of your reciepes. My husband and I are slowing trying to move to %100 real food diet. A predictamint we have is we are both trying to lose weight and only eating under a certain calorie goal. I was wondering if you had any recommendations for a real food blog that is low calorie. I love your reciepes but some of them are too high calorie for us but some other blogs I have found use too many processed foods. Any help would be greatly appreciated!
Hi there – From what I’ve seen most real food blogs do not count calories…maybe check out The Gracious Pantry…might be a good place to start?
Lisa-
I LOVe (and I’m hooked) on your blog!!
I’m slowly trying to make the transition to 100% real food…however, it’s proving to be a tad difficult w/ my hubby. Luckily, I love whole wheat products…so that part was not hard for me to adjust to…but hubby can’t stand it. He swears anything with whole wheat tastes “dry”…but we’re working on that.
I’ve made a few of your dishes and thus far have enjoyed most of them (I personally enjoyed all-hubby didn’t like the whole wheat mac and cheese).
We live 1 block from Earth Fare- so mocking what you buy and eat is really simple! We may be moving to the Charlotte area this summer…I’m crossing my fingers we end up near another Earth Fare.
Anyhow- I really just wanted to thank you for your blog and willingness to share your recipes!!!
Thank you!! Hopefully you saw these posts that might help: http://www.100daysofrealfood.com/2012/02/29/a_guest_post_-from_my_husband/ and http://www.100daysofrealfood.com/2012/02/03/real-food-tips-6-ways-to-ease-the-switch-to-whole-grain/
I’ve been making a big effort to eat healthier lately and I thought I was doing a pretty good job, until I read your blog.
What you’re saying makes sense though, so I’m glad I found it. I’m picking up In Defense of Food from the library tonight and I’m excited to learn more. I’ve already started making the switch to real foods and I started by making my own chicken broth in the crockpot (with veggies, etc). It’s ok, but I’m so used to salt/chemical-laden chicken stock and boullion that it’s a bit underwhelming. I know my palate will change, but do you have any tips to make more flavorful homemade chicken broth in the meantime?
Welcome to the blog! You could use less water for a more flavorful stock. Try starting with half the amount of water you would normally use and also add salt with the veggies as well. Eventually you can back off on the amount of salt you use as your palate changes. Good luck!
Hi!
So as a working mom I have hopes to use a Sunday to make all types of foods and freeze them to save time.
How long will most things stay good in the freezer….Tortillias, bread, salsa, soups, meats etc?
Anything that does not do well being frozen?
Thanks!!
You can freeze almost anything, and I would try to use up the items within a few months. Good luck!
Hi, I was just wondering what you recommend for a college student. I am a vegetarian but I just found your website and I would like to eat better but I dont have that much money or a kitchen :/
Any comments would be helpful!
You could get a crock pot (only requires an outlet) and make lots of refried beans…one of my favorite real food meals and cheap! http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/
Can you tell me the difference between regular yeast and active dry yeast? I sent my husband out for active dry yeast and he got economical on me and bout 2 pounds of regular yeast. I hate for that to go to waste, but most recipes call for active dry. Can you tell me the difference?
Sorry, he “bought” 2 pounds…not bout
I just found this website that looks like it has a good explanation about the difference: http://www.thefreshloaf.com/faqs/baking/yeast
Hi there! I have tried many of your recipes and our family has enjoyed them. One question… do you post the nutrition info anywhere? I am trying to follow weight watchers and it would help immensely if I knew protein, carbs, fat, etc.
Thanks!
Glad you are enjoying the site. We do not count calories, carbs, fat grams, etc. on purpose b/c we believe if we eat a variety of whole foods (in moderation with plenty of veggies) that the rest will just fall into place…and it does for us!
WW has a great recipe builder app that I plan to use starting next week that figures the points for you! Getting my recipes and meal plans scheduled so I can start the week off right!
Hi, just wanted to let you know I’ve stumbled onto your website, pinned, re-shared on facebook, and thought about what you’ve posted nearly daily as I try to learn to feed my family of 7 on an extremely tight budget. (We are trying to get out from under 98,000 in debt, while I am staying home for two years, with an income of about 58,000.) I FIRMLY believe in everything you post, and read/re-read, and read again your posts for encouragement. I balance these with the dollaraday ideas for feeding my family. I can’t afford to do all that I want, but I make small changes that help. I just wanted to let you know that your posts are influencing our family and our choices. Thank you for all the time and energy you’ve devoted. I feel powerless to make a difference in terms of getting our FDA to regulate the food dyes, pink slime etc. Ideas? I do vote with my dollars, when possible. (but I’m pretty cheap! Lol!)
Thanks so much for your message! And aside from finding/signing petitions that are out there and writing to the government I think working together to vote with our dollars is our best bet.
Hi, I’m so glad I just stumbled across your blog! I have been trying to wean my family off processed foods for a while, and while I think we probably do better than most Americans, it wasn’t until recently that I realized how many processed things we still had around the house. One in particular was Bisquick, which has always been a staple in our pantry. Do you have a real food alternative to this? Most of the recipes I have found online for making your own baking mixes call for shortening, which I’d like to avoid.
I googled it once and it was basically flour and baking powder, but I don’t have an exact recipe to share.
Tiffany, from The Gracious Pantry blog, has a clean eating Bisquick alternative. Hope that helps!
Hi my friend and I are gearing up to start the 100 days of real food meal plans and we are wondering if you have a cookbook with all of your recipes in it or if you have a cookbook you recomend. Thanks.
I don’t have a cookbook, but I do recommend Deliciously Organic by Carrie Vitt who is coincidentally running a special on her book right now (for my readers): https://deliciouslyorganic.net/store/100-days-book-and-archive-combo.html
Thank you I look forward to checking it out.
I have to tell you I love your blog. A few months ago my family switched over to real food. My husband suffers from constant rashes (caused by candida) and my oldest daughter (age 4) suffers from multiple allergies. When her allergist told me she would have to stay on high doses of prescription claritin most likely indefinately I said I need to feed my family better. Unfortunately when we made the change I was shopping at whole foods spending about 200.00 week (family of 4). Since I found your blog, I’m learning to freeze items, I’ve found a great farmers market in my area (Orlando, Fl.) and excited to try all your recipes. My hubby agreed to make the change with food if I didn’t take away his nightly cocktail. Do you have any suggestions for cocktails (beer, wine, spirits) that are not high in sugar or basically better for you then ordering a Mai Tai at the restaurant?
Kim- Try this article, I found some of the tips and tricks helpful:
http://www.greatist.com/health/60-healthier-drinks-for-boozing-030712/
Things like fresh squeezed lime juice, muddled berries, and fresh herbs (such as mint) really help.
What kind of water do you guys drink? We are drinking purified drinking water which was recommend by a water testing company in my city (Orlando, fl). I always hear conflicting debates regarding spring, distilled, purified or a good old fashioned brita. Any conditions?
We just drink filtered tap water…to be honest I haven’t spent any time researching it so I am not sure if that is really the best choice.
I love reading about a real family making this kind of life work! I’m from Montana and a hunter so almost all our meat is the “original organic” hehe, but I also can a lot of our food including jams and marmalades. The no-sugar recipies just use chemicals insteat of white sugar so I won’t use that method. Any ideas about what I can use to substitute the sugar?
There are some jam recipes out there that use honey…I haven’t tried any yet myself, but remember seeing this one: http://www.5dollardinners.com/2011/06/no-sugar-strawberry-freezer-jam.html
Good luck (and we love Montana by the way)!
I have made jams with and without sugar and I prefer the latter due to the perfect amount of sweetness. Fruit is usually sweet enough already! I would try adding honey to fruits that aren’t especially sweet, like blue/blackberries. Raspberries and cherries I have found are best sans sugar. Enjoy!
I love all the healthy recipes you provide here! I really want to use whole wheat flour in as many places as I can, but every time I do, my husband and I find the the texture and taste overpowering in the dish. Are certain brands of whole wheat flour better than others, and if so which ones? Or is it just an aquired taste?
Thanks for you help!
I recommend King Arthur White Whole-Wheat Flour and here’s a post with some guidance for you: http://www.100daysofrealfood.com/2012/02/03/real-food-tips-6-ways-to-ease-the-switch-to-whole-grain/
Hi! I am new to your blog and very excited to “dive in”! We have changed our eating habits a lot over the last couple of years, thanks to Food, Inc. Better late than never to find such a great resource you have here…
I have a couple of questions for you… We started juicing over the last couple of months, nothing too extreme, just fresh fruits and veggies to replace our breakfast and lunch about 5 days a week. We LOVE the benefits from juicing and the energy! Do you have thoughts/experience/opinions about juicing or using it as a meal substitute?
I have also noticed a huge palate change with juicing and the decrease of “cravings”. I no longer feel like “Man, I really want Mexican food!” Or “I could really go for _____” Do you have any thoughts on why changing your diet could drastically change what your body is “asking” for at meal time?
Last question, when we are eating very well, low-to no processed, mostly organic, low meat… I have guilt associated with not being 100%, 100% of the time. Do you know this feeling and if so, what do you do to overcome it? At times, it is enough to make me want to quit all the effort I am putting forth, if I can’t do it 100%…
Thanks! K
Karmen,
Did Lisa respond to you about this? I’m curious as well about juicing.
I just responded today!
Karmen –
I have not “juiced” myself nor have I researched it thoroughly. My answer to that would be that moderation and variety are key. I don’t think it makes sense to eat/drink any certain item everyday, twice a day. I would alternate eating (actually chewing up) your veggies with drinking them. Again that’s because I think variety is extremely important.
Also, even going halfway is so much better than not eating real food at all. Try to let the guilt go and lower your expectations to ensure they are realistic. I find that if I “plan” to eat junk food once a week then there is no guilt whatsoever. Just like if I “plan” to sit around and be lazy with my girls all afternoon I don’t feel guilty for not being productive.
Lastly, my cravings have changed as well and such a drastic change in diet does affect your tastebuds so I am guessing it is all related!
Good luck,
Lisa
Lisa,
Thanks for responding! I have been researching juicing a little, and I think I’m going to go with blending.Thanks!
Lacey
HI Lisa
We read your blog and did our ten days… Thanks for this journey you’ve started my family on… We watched Food Inc and Forks over Knives… Have totally changed our way of eating…My husband wants to know your feelings on Pollan as well as others who advice a diet based on mostly plants, grains and very little fat/meat products? He has read the China Study and Prevent Heart Disease by the Knives over Forks guys… It appears that diets extremely low in fat do not experience heart disease or breast cancer… have you read any of these books or do you have an opinion?
I agree there are some differing opinions out there. One thing is certain though everyone agrees that vegetables/fruit are good and processed food is bad. And all experts agree that a diet filled with lots of variety is good. As far as The China Study/Forks Over Knives my gut feeling is that something is not right. First of all, did they look at people consuming reasonable amounts of grass-fed dairy/meat products or endless amounts of factory farmed meats? Could the improvements in health shown on Forks Over Knives be attributed to something other than lack of animal products (for example the first person on the documentary regularly consumed Red Bull and then stopped that as part of the study). Plus if anyone suddenly starts consuming a lot more veggies I would expect to see some improvements…I don’t think that has to be done exclusive of animal products. Also, our ancestors have been eating animal products for centuries so it’s hard for me to believe it’s suddenly not right/healthy?
I hope that helps!
I’ve been trying to find a good yogurt to buy but can’t seem to decide on one. I like the yogurts with fruit but they all seem to have some kind of sugar or sweetener. What would you recommend?
Also, I was just wondering if you had some sort of list of foods that you regularly buy from the supermarket that are packaged but still meet the “real food” criteria?
Yes, unfortunately you pretty much have to buy plain yogurt and flavor it yourself…try this recipe for berry sauce: http://www.100daysofrealfood.com/2011/05/03/recipe-berry-sauce/
Also, here’s my post with my pantry/fridge/freezer essentials: http://www.100daysofrealfood.com/2011/09/02/real-food-tips-21-essentials-for-freezer-pantry-fridge/
Potential Recipe: Cinnamon Rolls
Thought I would share this recipe with you. I tweaked it to make it fit the “100 days” standards, all but the frosting–not sure how to make it “healthier”–would love your suggestions…
Basic Roll Dough (from Better Homes and Gardens cookbook)
1pkg. Active dry yeast (1 TBS)
1/4 cup warm water
1 cup milk scalded ( hot)
1/4 cup sugar (I substituted raw honey)
1/4 cup butter
1 tsp. Salt
3 ½ cups flour (I used whole wheat (all but 1/2 c which I kept white–but next time I would go all whole))
1 egg
Soften yeast in warm water until bubbly. Combine milk, sugar, margarine, and salt; cool to lukewarm. Add 1-1/2 cup of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.(I usually knead my dough about 5 min.) Please in greased bowl, turning once to grease surface. For Cover and let rise til double (about 1 ½ hr.) Punch down. Shape as desired.
For Cinnamon Rolls.
On lightly floured surface, roll ½ of dough to rectangle about 16x8in. Spread dough with 1 TBS. Melted butter, and about 1/4 to ½ cup brown sugar. ( I sprinkled maple syrup and spread it around). Sprinkle with 1 tsp. Ground cinnamon. (Can add raisins if desired) Roll up lengthwise, pressing dough after each turn, and seal edge; cute in 1 in slices. Place cut side down in greased pan. (Repeat process with other half of dough) Cover; let rise til double (about 45 min to 2 hours (depending on how big you want). Bake in over 375 deg. For 15 to 17 min.
Frost with icing while warm, if desired.
2 Tbs. Butter
1 cup powdered sugar (what could be used in place instead?)
milk to thin to right consistency
1/2 tsp vanilla
I just bought the bread machine that you have. I was wondering if you have made the pizza dough using the bread machine?
I have not yet, but I think it can done!
You obviously tackled the issue of unsafe ingredients of foods. Has anyone tried doing this with every day products such as beauty, cleaning etc.? I am at the end of my shampoo and conditioner and I want to make some to lower my impact on the environment and on my health. Any suggestions welcome!
That’s a blog I’d like to read as well! I have worked with a couple great sponsors though like Juice Beauty and Norwex.
A few girlfriends and I actually just started a blog about this.
It’s called girlsjustwanttogogreen.com. We discuss our journey to detoxify our lives focusing on cosmetics, personal care items, cleaning products, food and more. We are constantly posting reviews of products we’ve tried. If you are interested, please check it out! We would be thrilled if it helped you find some less toxic products you love!!
Could you have a post stating which brands of food items you use. I am VERY new to this and I am feeling extremely overwhelmed at the grocery store.
Thanks!
I don’t have a post like that exactly (yet) but this may help: http://www.100daysofrealfood.com/2011/09/02/real-food-tips-21-essentials-for-freezer-pantry-fridge/
Quick question, how do you feel about baking powder, and baking soda?
I know you like maple syrup…but isn’t it really concentrated? I would think it’s in the same ball park as white sugar? It’s boiled down so much that the sugar levels are way more than our bodies consume in the sweets dept. I know all sweets should be in moderation, but I was just curious as to why you felt that it was okay, I know it comes from nature, but not in the concentrated form that we eat it in, just wondering. Thanks for your help in my understanding.
Love your blog, I’m taking the 10 day ledge tomorrow, can’t wait!
Baking powder is a little frustrating because all that I’ve seen contain corn starch, but we use it in such small amounts it pretty much had to become an exception to the rule. Also, you are right…”sugar is sugar” and no matter which one you choose it should all be used in moderation. We like maple syrup and honey because they at least contain some trace nutrients, they are mostly processed in nature, and they aren’t commonly used in processed foods. I hope that helps…good luck!
I am thinking about purchasing a bread machine; however, they seem to all have Teflon coatings (Zojirushi’s I think is a different non-stick, but still non-stick). What are your thoughts about Teflon coating on the pan in the bread machine? Thanks! (And thanks for taking the time to put all this great information on your blog – I’m just starting on the real food journey and your blog is going to be a valuable resource!)
A couple people have mentioned this concern and to be honest I didn’t really think about it myself when I purchased my bread machine. From what I understand teflon is big a concern when it’s been chipped/cracked….but I am certainly no expert in that area!
I have wanted to use White Whole Wheat flour, but it is impossible to find in SW Ontario so far. (I need to look around Detroit next time I’m there). But my friend has told me not to because white whole wheat flour is genetically processed to remove the colour from the bran. This would normally make me stay away from it, but my husband REFUSES to eat my whole wheat bread – and WILL just go to the store and buy his beloved white bread. So I have crumbled and make him white bread to save our budget! Do you have an opinion on how natural the white wheat is?
I like the King Arthur brand…they are a reputable company. I would recommend calling them directly to see if what your friend said is true for their product.
Hello,
What is the difference in terms of nutrition between whole wheat flour and white whole wheat flour? I have noticed you use both in your recipes.
Thanks so much!
Trish
What about vitamins/supplements?
We personally don’t take any vitamins.
I LOVE your website!!! My husband and I are actually just getting ready to start the 100 days of real food challenge. I am very excited!! I was just wondering what your take is on raw coconut sugar as a sweetener? Thanks for all your great posts!!
Thank you!! I’ve been getting a lot of questions about coconut sugar and other sweeteners lately so I sort of addressed it on this recent facebook post: http://www.facebook.com/media/set/?set=a.189769597734057.47450.111437015567316&type=3#!/photo.php?fbid=396355190408829&set=a.189769597734057.47450.111437015567316&type=3&theater
Yes, of course…pin away!!