Today we have a super-awesome entry!! We have three big-name bloggers weighing on what they feed THEIR real-food kids. Let me introduce them to you:
I’m writing this article because I believe that what you choose to feed your baby is of utmost importance. Whether that ultimately means you breastfeed or use formula, you need to know exactly what you’re getting into. We’ve already discussed the benefits of breastfeeding, so now we’re going to talk about formula: the good, the bad, and the ugly. And there are all three.
These cookies are SO yummy and they will boost your milk supply, too. Brewer’s yeast and oatmeal are known for increasing milk. For an added benefit, replace each egg with 1 tbsp. ground flax seed and 3 tbsp. water (also makes the recipe vegan, if you’re interested).
This one I absolutely HAVE to share with you. I’ve loved cheesy potatoes since I was little. Every time we had a picnic my mom would make a pan of them. The problem? They relied heavily on canned soups. I don’t do canned soups anymore, so cheesy potatoes were out (not to mention for awhile we were dairy-free). Once we re-introduced raw dairy successfully, this was on my radar! My goal was to create a creamy-soup-base-like (is that WORD?) with butter, flour (arrowroot in this case as I didn’t have sprouted flour) and spices, and to mix that with the potatoes so I could pretend there was soup in there. Success! It’s delicious. Play with the types and amounts of cheeses to get the flavor you want. Sour cream (usually not my favorite) is absolutely necessary to this dish!! You could add more butter and bacon if you wanted, dump in some chicken or vegetables to make it a complete meal. Very versatile.
I love Whole Foods.
I love the experience of shopping there, the smells of wonderful foods, the array of fresh produce, all the local products they feature. I look forward to going there every other Friday morning to buy the vast majority of my food (except for beef, which I buy from a farm, and produce in the summer). I almost always get a salad or something for lunch before I leave.
I love sun-dried tomatoes. Once I had a large glass jar of them packed in olive oil (which is how you should buy them if at all possible) that I needed to use up. It was summer and I had fresh tomatoes, too. I created this sauce and tossed it with some angel hair pasta. It’s a light, flavorful and delicious sauce!
I invented this one night when I was craving a creamy, saucy chicken. It’s delicious! It can be modified to be GAPS-friendly by using ghee instead of butter and coconut milk, and simply uncovering to reduce the sauce (before adding milk) instead of using flour. Serve it over rice, mashed potatoes, or, for GAPS, steamed cauliflower.
Since we’ve been no-sugar, I’ve been seeking some type of “dessert” I can eat. I tried a super simple recipe for orange sherbet and it was “okay.” I decided to scrap that and try again. The second attempt is what I’ve posting for you today, and it is excellent! In fact, it tastes like an Orange Julius to me! So for those of you missing fast food…make some of this!!
When I was a teenager, we went to the Olive Garden to celebrate someone’s birthday and had stuffed mushrooms. I created this recipe after that experience in an attempt to copy those mushrooms. I later adapted it once we were dairy-free and it’s just as good that way. My father requested this dish at a recent holiday, it’s so good.
Hi, I’m Kate. I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.Meet My Family