Comments on: Huge, but Easy Step Towards a Nourishing Diet: Don’t Change Your Meal, Change Your Ingredients

By: amandaginn

amandaginn — Tue, 09 Feb 2010 19:28:35 +0000

Yes, we’re gradually making ingredient changes. Just knowing what it is I’m eating makes me feel better about it. Even if there are still some areas I’d like to change, we’re better off now than we were a year ago.

And my husband rarely notices the leafy greens in his meals anymore.

By: Staci

Staci — Mon, 01 Feb 2010 02:23:54 +0000

hmmm…. rancid vegetable oil… not on the top of my list.
I have started a new carnival “Meatless Mondays.” I would love for you to join in. You can post something new, or dig up a favorite blast from the past. I have enjoyed reading many of your recipes, and I am sure there are others that would love to have you share.
http://teachingmoneytokids.blogspot.com/2010/01/meatless-monday-carnival-kids-in.html
Thanks Staci

By: Organic Gabe

Organic Gabe — Sun, 31 Jan 2010 00:56:17 +0000

That’s a great recipe – New Taco Salad.
Thanks, I will give it a try!

By: Pure2Raw Twins

Pure2Raw Twins — Thu, 28 Jan 2010 18:49:49 +0000

I am new to your blog and absolutely love it! I can’t wait to read more. I think making changes in ones diet by altering a few of the ingredients is totally doable! Love your new taco salad My twin sister and I just really got into fermented foods about a few months ago and are now totally hooked!!!!

By: Tracee

Tracee — Thu, 28 Jan 2010 18:38:49 +0000

I found those types of changes tasted alot better. Some other changes were alot bigger, we had to eliminate gluten for me and my son can’t digest grains so we used nut flour for him. I felt better on his food and screwing with all of the different gluten free flour blends was a pain in the butt. I found many of our old recipes did well just using almond flour, which also eliminates me using refined gluten free flours. My biggest challenge was getting the excess sugar out of my diet and getting used to less or natural sweeteners. FYI: Yogurt made from cream or half and half makes a great sub for sour cream.

By: Diane@Peaceful Acres

Diane@Peaceful Acres — Thu, 28 Jan 2010 14:13:38 +0000

I couldn’t agree more! I think unless you are dealing with a very life threatening illness/disease as I was, then it really only takes minor changes….although they really are major changes. My changes were much more drastic, but have certainly mellowed out A LOT and I’m so grateful that I can be “normal” again. Living such a rigid life was really hard, although necessary for me. If only everyone would realize what you have, they might make the changes and be grateful that they did. The proof is in the puddin! And oh what yummy pudding we get to eat on this traditional diet!

By: Shannon

Shannon — Thu, 28 Jan 2010 11:06:19 +0000

Denise – yay *smile*

By: Shannon

Shannon — Thu, 28 Jan 2010 11:00:25 +0000

Brynn – Sorry, don’t have a recipe for cultured salsa up yet. Probably this summer!

By: Brynn

Brynn — Thu, 28 Jan 2010 03:57:13 +0000

We’ve been eating with “good” ingredients for some time. I love how you underscore the importance of ingredients and, in so doing, make eating healthier seem so easy. Wondering about cultured salsa. I’ll have to check your recipe index to see if you have a recipe posted.

By: Noelle

Noelle — Thu, 28 Jan 2010 01:11:10 +0000

I’m glad to know I’m not the only one who craves butter! Eating and cooking traditional foods has allowed me to enjoy more of the solid meat and potatoes fare that I grew up on Iowa. It seems that lots of recipes start with bacon!