Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Maryland to tour the kitchen of Gina Rieg of Simplistic Wholistic.
What’s a Real Foodie?
A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.
We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.
We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.
This Week’s Real Food Kitchen Tour: Simplistic Wholistic
This week we travel to Maryland to tour the kitchen of Gina Rieg of Simply Wholistic.
Gina and her husband Brian transitioned from the SAD (Standard American Diet) to become real foodies. The move to traditional and real food has been life-changing for them both. Brian is healthier and it enabled Gina to heal from Ulcerative Colitis.
They love the traditional food ways as well as their real food kitchen. Hope you enjoy it was well.
Blog Name: I’m not a blogger but Simplistic Wholistic is my health coaching business name.
Blog Author: Gina Rieg, Health Coach
How Long Blogging: I blog a little on my website but I have been a Health Coach for about 2 years.
House or Apartment: Duplex/Townhouse
Size of Kitchen: 10 x 10
Things You Love About Your Kitchen: First of all, I love being able to see outside (from my kitchen window) to a wooded area. Sometimes I see deer wandering about. The window allows fresh light to come in. Second, I love that even though our kitchen is a small space, we can still effectively cook and prepare all our real food! This reinforces what I tell my clients – you don’t need a large and fancy kitchen to cook real food! Third, I love our new refrigerator. We are much more organized with a side-by-side unit since the freezer has shelves and door bins.
Things You Would Change: Counter space – we need more! When my husband and I are both in the kitchen, we are dancing around each other and bumping each other out of the way for counter space! It’s either more counter space or extra cushioned elbow pads! The floor is really dated also but that’s on the list.
Favorite Tools & Gadgets: Immersion blender, dehydrator, food processor and glass mason jars.
Biggest Challenges Cooking Real Food: This is a tough one! Throughout my journey and transition to REAL food, it has simply become my way of life now and I couldn’t see life any other way. So, my daily challenges with cooking real food are minimal (although this wasn’t the case years ago). I’d say nowadays, the challenge is sometimes choosing what to make, out of all my options. Although the “non real-foodie” crowd may think my food-ways (especially following GAPS and coming off GAPS) is extremely limited, I have so much variety in our food. Many meal combinations are creations that my husband and I have never had before. The possibilities are endless with real food!
Current Family Favorite Meal: We love any meal with cauliflower rice! It pairs so nicely with grass-fed steaks, fish or other veggie sautés. It’s also very versatile with changing up the flavor using different herbs and spices!
Favorite Cookbooks: #1 is “[easyazon-link asin=”0967089735″ locale=”us”]Nourishing Traditions[/easyazon-link]” by Sally Fallon-Morell. I also really like “[easyazon-link asin=”1615641505″ locale=”us”]The Complete Idiot’s Guide to Fermenting Foods[/easyazon-link]” by Wardeh Harmon, “[easyazon-link asin=”0982207727″ locale=”us”]The Primal Blueprint Cookbook[/easyazon-link]” and “[easyazon-link asin=”0982207743″ locale=”us”]Primal Blueprint Quick and Easy Meals[/easyazon-link]” both by Mark Sisson and Jennifer Meier. I also get a lot of recipe ideas from all the wonderful real food bloggers online. I have put together a HUGE recipe binder from recipes I’ve gathered and tweaked along the way. I give these recipes to my clients too.
Check Out the Previous Real Food Kitchen Tour Posts
Let Us Tour Your Kitchen
Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?
Please email me at Questions AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.
Oh, and please send the answers to the above questions (at the very top of this post).
As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.
Some ideas for photos:
- Show us what’s in your fridge or what’s fermenting on your counter
- Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
- Got backyard chickens? Send some pics!
- How about a lovely herb garden?
- Kids or pets are always cute!
- Try to include at least one photo of yourself, ideally in your kitchen
And no, you don’t have to have a blog to be included in the tour.
Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr and photos by Memories by Michelle
Disclosure: cmp.ly/4 and cmp.ly/5