Heirloom Tomato & Pork Roast (Whole30, Paleo)

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Pork tenderloin > chicken breast.

People seem to love chicken breast as a perfect blank canvas protein; however, I’d beg to differ and say pork tenderloin is the best! It lends beautifully from Greek flavours to Asian flavours to Italian flavours. When cooked properly, it’s tender and delicious, but it is easy to overcook. Roasting the tenderloin with heirloom tomatoes allows the juices of the tomatoes to penetrate the pork, keeping it juicy and moist. All the flavours in this dish blend together, creating a super flavourful, seasonal one-pan meal.

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Cookie Dough Nice Cream (Paleo, vegan, fruit-sweetened, dairy + gluten-free)

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Yum. Yum. YUM!

I’m still in a banana-induced state of yum after making this Cookie Dough Nice Cream. Wow. I think the pictures speak for themselves – look at that creamy banana goodness laced with gluten-free cookie dough made with almond flour (I used Bob’s Red Mill)! My little sister (who is very anti-real food) and I couldn’t stop eating it. This is definitely a sweet treat. Though bananas are fruits and considered quite healthy, they can still raise your blood sugar and contain a lot of fructose. Therefore, this is best enjoyed for special occasions or when you need to treat yo self. ๐Ÿ˜‰ 

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Lemon Raspberry Jam (Refined Sugar-Free)

Who else is a huge fan of jam? I definitely am. I think that it’s more to do with the memories I have of making homemade jam, in huge batches with my mom and grandmother, than the jam itself. We’d fill a ginormous pot with blueberries and sugar, and I’d get to stir as we added pectin to let it set. Both of my grandmothers’ make mean strawberry jams, too! A favourite breakfast of mine would be toast slathered with vegan margarine (no butter, since I’m allergic to dairy!) and sweet berry jam.

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“Got Kraut?” Recipe + Ferment Facts!

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Have you heard about the amazing benefits of fermented foods?! I sure have, but at first I thought that fermenting would be a confusing, complicated process. Though I still haven’t tried making my own kombucha (it’s a very delicate process… and I don’t have a SCOBY ๐Ÿ˜‰ ) I make my own homemade sauerkraut as a staple food in our house. I can eat it at every meal: it’s perfect with eggs and greens for breakfast! Sauerkraut provides a tangy and crunchy bite – full of flavour, yet made with whole ingredients and Whole30 and vegan approved – and is great for gut health. In case you haven’t heard about some of the healing properties of raw fermented foods, here is a nice little list to get you started!

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Honeydew-Coconut Sorbet

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Ahhh, summer. Time for fruit and coconut galore! And time to make this thick and creamy, yet refreshing, Honeydew-Coconut Sorbet. Only two ingredients but an explosion of flavour!

I have a undeniable sense of nostalgia for cold treats when summertime rolls around. I have so many memories of enjoying Popsicles and frozen lemonade outside with my friends and my sister as little kids. And I used to love Frosters. They’re basically artificially flavoured + coloured slushies. Don’t even ask me why I preferred those to actual fruit smoothies. I’m not really sure anymore ๐Ÿ˜‰ 

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Why It’s Important to Eat Fat

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Not too long ago, fat was the enemy. Everyone thought that eating fat would make them, well, fat. During this time, sugar was, in a way, replacing the fat content in processed foods in order to make them actually taste good. Sugar is technically fat-free, so it was worshiped. Little did people stop to think about the science behind sugar consumption…  It was at this point when people started to get really overweight.

Hopefully now, things have started to change. There are still millions of people terrified of fat, but at least resources are now increasingly available to help us make informed decisions.  The WHO has lowered the recommended sugar intake per day, documentaries like That Sugar Film are being viewed by thousands, and Jamie Oliver has been raising awareness too.

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Chimichurri

It’s no secret that I adore gardening. If you follow me on Instagram (follow along by clicking on my sidebar widget!), you’ll know that I often post pics of my various veggies and herbs! I love watching them grow, so slowly that I don’t notice a change until I check back again a few days later, only to ponder in bewilderment when, exactly, they did all that growing. It’s like people. You look in the mirror day after day, not noticing the little tweaks in your body and yourself, until you’ve morphed into a completely new person. Time, and our perception of it, really is an amazing thing!

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Generation Real Food Interviews (#1) – Meet Aya of A Healthy Story

Note from Emma: I’m so excited to announce the beginning of Generation Real Food Interviews here at Real Food Renegades! Switching to a real food lifestyle provides lasting health and nourishment, but it can seem daunting at first, especially as a young person or a family with children. The truth is that there is no one diet that will work for everyone – it’s all about finding what works best for you. Our goal with this series is to encourage you in your journey, promote a holistic, balanced lifestyle, and show that though we may seem hidden, there are lots of young people like us hoping to inspire change in our own lives and the greater community!  

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