{"id":347696,"date":"2010-02-21T22:18:41","date_gmt":"2010-02-22T03:18:41","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=3205"},"modified":"2010-02-21T22:18:41","modified_gmt":"2010-02-22T03:18:41","slug":"real-food-challenge-week-4-and-week-3-re-cap","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/347696","title":{"rendered":"Real Food Challenge: Week #4 and Week #3 Re-cap"},"content":{"rendered":"
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We’re on our last week of the 28-day Real Food Challenge!\u00a0 Are you still with me?\u00a0 Are you enjoying sourdough breads and wholesome natural yogurts?\u00a0 Are you celebrating wholesome, healthy fats in all their nutrient-dense glory?\u00a0 Now’s the time to sit back, relax and evaluate the week.\u00a0 We even gave away our first prize a registration to the Fundamentals of Traditional Foods<\/a> e-course by Wardeh of Gnowfglins ($135 value) to Shelly of Epic Organic.\u00a0 Today’s the last day to register, so sign up<\/a> for the 5-month long course covering real food basics if you haven’t already.\u00a0 This week we’ll be giving away more goodies, so make sure to check in.<\/p>\n

Did you miss an assignment or a day?<\/h2>\n

If you joined the challenge late, missed your email or assignment, get caught up by checking out the challenge\u2019s archives<\/a>.<\/p>\n

Coming up on Week #4<\/h2>\n

We’ve gotten rid of the processed foods, bulked up on wholesome foods, celebrated wholesome fats, baked some bread, soaked some grains and learned how to serve vegetables properly.\u00a0 Week #4 will focus on wholesome animal foods: grass-finished meats, pasture-raised poultry, wild-caught fish, and mineral-rich stocks and broths.\u00a0 And, before the week’s out, you’ll learn to prepare some of the most nutrient-dense foods available: organ meats.\u00a0 So draw your breath now, and dive in.<\/p>\n

Real Food Challenge Prizes:<\/h2>\n

Remember, to be eligible to win these prizes you must check in every week to share your progress \u2013 where you succeeded and where you struggled.<\/p>\n