Fat Tuesday: September 10, 2013

Fat Tuesday: September 10, 2013 post image

It’s that time of the week when real foodies come together for a food festival! Fat Tuesday is the official end of Mardi Gras and here at Real Food Forager we are having our own Fat Tuesday Forager Festival!

Share your special holiday meal! Every Tuesday come join in this Real Food Free For All!

Link up your great real food recipes, natural remedies, posts, articles and book reviews about real food, food politics, green living and our food supply.Special diet recipes are welcome such as SCD, GAPS, gluten free, dairy free, sugar-free, Paleo, Primal, all are welcome as long as they involve REAL FOOD. Please feel free to post your recipe in the comments section if you are not a blogger.

Giveaways are welcome as long as they involve only real food items or cool kitchen tools. Pretty much anything goes — it’s party time!

The Rules are simple:

1 — No artificial ingredients. Nothing commercially canned, packaged or processed. No fake foods. No soy or tofu, no artificial sweeteners like Splenda, no bad fats like margarine, soybean or corn oil. You get the idea.

2 — Provide a link back to this post on your site (a common courtesy).

3 — Please do not make me delete any non real food linkups. Please don’t link them here. This is a place for real food recipes and issues.

4 — Please link the URL of your actual blog post and not your blog’s home page.

5 — Be kind and come back and leave a comment after linking up. And check out some of the links. There is a wealth of knowledge here.

Be sure to visit on Sunday for Sunday Snippets, a weekly post that features recipes and articles from the previous Fat Tuesday. The next feature could be yours so be sure to check back!

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Leave a Comment

  • Stacy @ Stacy Makes Cents September 9, 2013, 8:56 pm

    Thanks so much for hosting!

    Reply
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  • Sarah @ Politically Incorrect Health September 9, 2013, 9:01 pm

    Thanks for hosting! I am sharing my favorite chocolate avocado pudding this week.

    Reply
  • Sarah B. September 9, 2013, 9:03 pm

    Thank you for hosting! This week I’ve linked up a post on unexpected sources of gluten cross-contamination. Celiacs beware! 🙂

    Reply
  • Stanley Fishman @ Tender Grassfed Meat September 10, 2013, 12:57 am

    Thanks for hosting! My post this week is about how our ancestors preferred meat with fat. They prized bone marrow and organ meat, which are very fatty cuts.

    Fat Meat, Lean Meat

    Reply
  • Megan @ Allergy Free Alaska September 10, 2013, 1:30 am

    This week I’m sharing my gluten free Zucchini Apple Bread. It’s the perfect treat to enjoy with a cup of coffee or tea. Thank you for hosting!

    Reply
  • Brenda @ A Bottle of Beer and A Cookbook September 10, 2013, 3:32 am

    This week I’m sharing Heirloom Tomato Salsa and a real food makeover of Bourbon Banana Bread

    Reply
  • Vicky September 10, 2013, 11:40 am

    Hi! Thank you for hosting! I brought my grain free Chocolate Chip & Raspberry Frangipane Cake Bars today!

    Have a lovely week!

    Reply
  • Eileen @ Phoenix Helix September 10, 2013, 3:46 pm

    Thanks for hosting again! A lot of people are intimidated by the idea of eating organ meat, so I created a recipe for beginners. It includes chicken livers (mild in flavor, high in nutrition) with a delicious cauliflower rice.

    Reply
  • Amanda September 11, 2013, 12:32 am

    Thanks for hosting this link up. This week I shared my favorite fish taco recipe!

    Reply
  • Brittany September 11, 2013, 6:34 am

    Thanks for hosting! Do you have a badge or anything that we could use to link people back to your site?

    Reply
  • Marianne @ Ragdoll Kitchen September 11, 2013, 3:30 pm

    Thank you for hosting 🙂 I brought my Maple Apple Crisp. It’s gluten-free, dairy-free and refined sugar free. A healthified version of an old family favorite.

    Reply
  • Jaime @ Gutsy By Nature September 12, 2013, 6:53 pm

    Happy to be participating for the first time… Sharing a great recipe that utilizes one of the cheaper cuts of meat, the oxtail.

    Reply
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