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Blog Transfer Update

FYI – All foodillusion.com content has been moved over to my other blog 100daysofrealfood.com. All future posts will be published on the 100 Days of Real Food site and all subscribers have been added as well. I hope to see you there!

Notice: I am in the process of moving all foodillusion.com posts over to 100daysofrealfood.com (my other food blog). Read more info here.

One of Michael Pollan’s many Food Rules that I love is “If you have the space, buy a freezer.” We took Pollan’s advice and bought a separate freezer (pictured below) that has allowed us to stock up on good sources of local meat as well as lots of other stuff. My three favorite things to store in our extra freezer are the following… Continue Reading »

Before I start with the post…I have one important administrative item I need to mention. I am going to be transitioning all of the content from this blog foodillusion.com (including recipes and other informative posts) over to my other blog 100daysofrealfood.com. All those that are subscribed to The Food Illusion site will automatically be added to the 100 Days site (if you aren’t already). So for the next week or so I will post The Food Illusion stuff in both places as I work to transition everything over. I will also continue to post the regular real food pledge posts on the 100 days site as well. Thank you for your patience with all of this! Hopefully this change will make it easier for you (and me) to keep track of everything…especially now that we have taken on another real food pledge.

Okay, so back to banana ice cream. I’ve mentioned this in a post before, but just in case someone missed it I thought it was important enough to dedicate an entire post to it today. This recipe somehow magically turns regular old bananas into delicious, creamy, cold, banana flavored ice cream without using any cream or an ice cream maker. Continue Reading »

Recipe: Pumpkin Bread

Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy! Continue Reading »

Homemade School Lunches

I would be lying if I said coming up with a variety of healthy, real food, peanut-free, tree nut-free, portable lunch options wasn’t a challenge. I understand that the school is trying to protect children with severe peanut/tree nut allergies, but I have to admit that I often feel their little rules conflict with what we are trying to do…eat real food that is. On the school’s “safe snack list” which offers hundreds of “approved” options I literally found only 15 items that we would also consider to be “approved” for our kindergartner. They seriously have “Wendy’s Frosties” listed as an approved option so I suppose they would rather me send in one of those or something like a package of goldfish for her snack instead of a little all-natural cashew/dried fruit mix? Continue Reading »

Recipe: Potato Skins

While this dish is technically “real food” the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish!

Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work. Continue Reading »

Recipe: Fried Matzo Breakfast

This is a very easy-to-make breakfast recipe that has been passed down from my mom. Preparation hardly takes longer than frying up an egg, and both of my girls absolutely love it! It is definitely up there as one of their most favorite breakfast dishes. So step out of the box and surprise your family with something new this weekend. Just make sure you carefully select your ingredients to ensure you are giving them the healthiest version possible.

Pictured are two good brands of matzos I’ve found…and in addition to using them for this recipe, both are great as plain crackers, too. While there are lots of versions of matzos available (which can usually be found in the “international” aisle of the grocery store), you can see that these are both clearly marked as “whole-wheat”. It is always a good idea to double-check the ingredient list as well (this is a 1-ingredient product!) because these same brands also sell refined matzos in similar looking boxes. Another key piece to this recipe is the jelly. I buy an all-fruit type spread that is sweetened with fruit juice instead of sugar. So be sure to look for that as well. Continue Reading »

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