Blogs I Love: 100 Days of Real Food

Blog I Love: 100 Days of Real Food

Who they are:

100 Day of Real Food‘s tag line – 1 Family, 2 Kids and 0 Processed Foods pretty much sums it up. A couple of years ago, Lisa – the mom behind the blog – read Michael Pollen’s In Defense of Food and had a major food epiphany and decided to change how her family ate for 100 days. They are still at it and she writes about how they keep their food real.

Why I love 100 Days of Real Food and what I learn from it:

I have been really interested in whole food and organics for the better part of a decade. I honestly can’t remember why I decided to start eating whole foods, maybe it was starting to really learn to cook and realizing how fulfilling it is to feed myself.  Also reading books like This Organic Life: Confessions of A Suburban Homesteader changed how I thought about where my food came from. After reading this book, I signed up for a CSA and began eating foods in season and grown close to home. And I started feeling better.

When I was studying to become a teacher, we got to work in school gardens with some of our students. It was pretty eye-opening how little students knew about where their food came from. That experience helped me to want to help others eat better.

One of the ways I teach students about food is sharing what I eat. This may sound weird, but I show my students my meals. I eat breakfast at school and show them my steel cut oats with cooked apples or yogurt with honey and real blueberries.  Sometimes we sit together at lunch time. They are so interested in what I’m eating. They usually say they’ve never heard of it or comment that it looks weird, but smells good. We talk about the importance of eating the rainbow. Not like eating every color Skittles (actual conversation), but to eat different colored fruits and vegetables. On my birthday, I bring treats: strawberries and vanilla wafers with whipped cream. Well, I don’t use the dairy anymore, but they love it.

I love food and now that I’m in change of feeding another human, I am even more concerned with the quality of said food. Plus with all my allergies, I’ve got to be pretty diligent about reading labels and keeping allergens out of my system.

I absolutely love reading about other people’s adventures in navigating the real food world.
Posts I find inspiring:

Real Food Tips: 7 Healthy Holiday Parties (for kids!) – as a teacher, I am thankful for posts like this one full of ideas on how not to sugar up the kiddos at school. I’ve already tried a couple of these ideas with great success (recycled trash crafts and board games with the teacher playing day) and I look forward to my return to the classroom to try more.

Real Food Tips: 10 Ways To Switch Up Your Kid’s Lunch – Kid’s lunch? What about MY lunch? Really, in all seriousness, use these ideas to make your own lunch better.

Real Food Tips: 10 Reasons To Cut Out Processed Foods – please know I still eat completely and utter like crap some of the time. On purpose. But 90% of the time, we are hitting up the whole foods.

Real Food Tips: 12 Ways to Keep It Cheap – Eating whole food can be expensive. Lisa has specific tips to help defray the cost. At this point my life, I’d rather spend money on quality food than medicine in the future. I’m that guy now.

Welcome to 100 Days of Real Food – where it all started and a 10-Day Pledge.

Lunch photos on Facebook – I very much want Lisa to make my lunch.

If you haven’t already, go check out 100 Days of Real Food and then tell me what you think.

What blogs do you love?

TGBTS Recipe Edition! Almond Butter and Honey Rice Cereal Bars {Guest Post!}

It’s Wednesday Thursday {because it’s summer and I’m not sure what freakin’ day of the week it is} and that means the Recipe Edition!


With friends like Vanessa making me treats every time she sees me, who needs new pants? That would be me. In all seriousness though, these are delicious and I enjoyed every sweet bite.

Thank you to Vanessa for taking my new-found allergies {dairy} to heart when thinking about recipes and cooking for me. Always feel the love!

Without further ado, here’s Vanessa!


It’s been over a decade since I’ve eaten a Rice Krispies treat.  A diagnosis of a corn allergy took them off the table (literally!) since they’re made with marshmallows, which are made with corn syrup.  It’s not exactly a tragedy that an item of junk food has been put on my no-fly list, and it’s not like I ate them often to begin with, but once in a while the craving for that sweet, dense, sticky mess calls my name, and I must answer.

And my answer is this:  Almond Butter and Honey Rice Cereal Bars.  They’re made with just a few simple ingredients, require no baking (a bonus in summer), and might even be considered good for you.  You can easily vary the type of nut butter you use, like peanut or cashew.  I like using roasted and salted seeds in this recipe because they add just a bit of that irresistible salty-sweet quality to the bars.  And don’t limit yourself to just sunflower and pumpkin seeds when there is dried coconut, dried fruit, nuts, and even chocolate chips to consider adding in to the mix.

To help the bars firm up, pop them in the fridge for a half hour or so.  Have a cold glass of milk (cow, nut, or other) handy to complete the experience, or just go ahead and throw a scoop of ice cream on top of one since that’s what you were really wanting to do anyway.


Almond Butter and Honey Rice Cereal Bars


1 cup almond butter
1 cup honey
1 teaspoon real vanilla extract
6 cups puffed rice cereal
1/2 cup shelled, roasted, salted sunflower seeds
1/2 cup shelled, roasted, salted pumpkin seeds


In a Dutch oven, combine the almond butter, honey, and vanilla over medium-low heat.*  Stir until the mixture is completely combined.  You don’t want the mixture to be hot but just barely warmed so that the ingredients will mix together.

Remove the pot from the stove.  Add in the rice cereal and seeds.  Stir slowly and carefully to mix everything together evenly.  A rubber or silicone spatula is helpful for this.

Dump the mixture into a 9-inch by 13-inch baking dish.  Using the back of the rubber spatula or fingertips slightly dampened with cold water, very firmly press the mixture into the pan.

Cut into 18 squares and keep the extras stored for up to a few days in an airtight container.

*If you want to avoid turning on the stove, combine the first three ingredients in a microwave-safe bowl.  Nuke the ingredients at 20-second intervals, stirring in between until the mixture is smooth, taking care not to overheat it.  Pour the mixture and the rest of the ingredients into a large bowl, and continue from there.



Want to see more of Vanessa’s guest recipe posts?

Questions? Comments? Love for V3 or me?

Do you have any recipes or favorite {dairy free} foods to share?

almond butter and honey rice cereal bars