Welcome back to this week’s edition of Real Food Weekly highlighting the great recipes you share. Here are just a few from last week that you’ll want to check out for sure.
Grain free Matzoh from Real Food Forager
Almond, Oat and Date Muffins from She Let Them Eat Cake
Strawberry Rhubarb Crisp from Gluten Free, It’s A Lifestyle
Please link back to this post so your readers can find lots of great recipes.
Link to your individual post, not your home page.
Please share recipes made with very little packaged ingredients but using single food ingredients or Real Food. Maybe 1 or 2 if the list of ingredients is long. If I bake something I’m usually using almond flour but I didn’t make it myself. So you see where I’m going with this.
Please do not link giveaways or book reviews, this is for recipes with Real Food.
As always, have fun!
Now hopefully that doesn’t seem to difficult. The point is to share Real Food with Real People!
Please don’t make me be a meanie and have to remove your link if you don’t follow the guidelines.
When you share your recipe feel free to grab one of these badges, or as Tia calls it Real Food Bling, and add it to your post. You can even add it to your blog sidebar.
You can find these on the page dedicated to Real Food Weekly.
Now look below for the words, Click Here To Enter so you can link up your recipe! Thank you.
I shared my grain-free matzoh balls with a video demonstration. I hope you like them! Many thanks for hosting. I love this carnival! I get so many real food ideas!
Yippee, I have a new and wonderful real food recipe to share this week! Check it out and follow your bliss. 😉 Maggie's muffins from last week's roundup look really good! Look forward to seeing what everyone else shares this week. Thanks for hosting, Diane! 🙂
I'm having so much fun with April in the Raw, so I linked up my raw breakfast "tRAWpical oat breakfast". And I'm eyeing Shirley's Dark Chocolate Walnut Bliss Bars…oh my!!! Love this round up. Thank you!
Hi Diane —
I'm sharing Navy Bean Soup, a family favorite. I add some herbs and veggies for extra flavor and nutrition, and sometimes I use stock or broth for part of the water. Either way, my husband likes it. He doesn’t even care that it’s made from whole foods and also is GF, CF, corn-free, egg-free, nut-free, soy-free and sugar-free. I know there's lots of whole foods nutrition in it, so I try to cook it often for him. It's so easy in the slow cooker.
I hope you're having a good week —
Diane, I am sharing my recipe for a gluten free savory Leek, Mushroom and Swiss Chard tart. Thank you for hosting! I love finding new recipes to try and new blogs to stalk! 🙂
Hi Diane – Thanks so much for featuring my muffins from last week. I'll be back next week with a new recipe.