Real Food Forever

Real Food Forever

Blog

My purpose for this site is to learn to celebrate food by bringing families as much as possible back to eating right off of local farms, as cleanly and easily as possible, to ensure we’re eating real food and not stuff that has gone through an industrial process, been transported around the world, or been injected or covered with chemicals. I hope to do it in a way that creates pleasure in meals so food is a positive, beneficial, affordable, and joyful experience.

Documenting the process of how to change a family’s diet back to one based on real foods will:

  • Show if we can do it and how, along with our other responsibilities. Our ancestors may have lived off the land, but maybe they were on farms, had stay-home parents, were way smarter, etc.
  • Calculate the costs of eating the cleanest (additive-free) food possible.
  • Share the learning process so other people can see how it will work for them, be affordable, why, and that they can start with the knowledge here and take a short cut to start celebrating real food in their own lives.

I hope to share a wide variety of recipes that I’ll modify – and simplify – to fit our new food rules and life, which may evolve as we live and learn. Eating is a daily occurrence so I intend to post a topic, recipe, or something for each day of our first year Getting Real.

Latest Blogs

Beef Marsala

I’m calling this slow cooker stew “beef Marsala” because there’s red wine in it, but I’m really not bothering to use Marsala wine. Feel free to use whatever red you have or even leave it...

Bok Choy Quiche

I saw a picture of a quiche in Vegetarian Times (Sept. 2014, pg. 64) that used phyllo dough for the crust and it looked quite pretty. I often find that phyllo dough ends up making a mess during...

Low-Fat Fallacy

You may have noticed that I never list using low-fat versions of ingredients, and I’ve been meaning to explain why for a while. I cook with real butter, preferably from grass-fed cows making it higher...

Tuna Casserole

Next on the menu for using up red pepper and celery was Tony’s American classic – tuna noodle casserole. Yes, we had two almost identical (in terms of the béchamel sauce) casseroles this week...

Slow Cooker

I never know whether to call the crock pot a slow cooker, so I try to use both names in each post; but a crock pot is really the thing my mom had when I was a kid. It’s a self-contained crock...

Breadcrumbs

Breadcrumb topping adds texture, flavor, and appearance to a wide variety of dishes. I mentioned one time that you can save your bread heels and make your own gluten-free breadcrumbs. Obviously you...