Real Food Kitchen Tour: Girl Meets Nourishment

A warm welcome Project365(3) Day 10

Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Montana to tour the kitchen of Katie Peters of Girl Meets Nourishment.

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: Girl Meets Nourishment

Katie & Mark

My name is Katie, I am a twenty-something who lives in Montana. I am on a journey getting back to the basics preparing real food and discovering new ideas for a healthy life. I blog over at Girl Meets Nourishment to share my journey with you. I am a proud born and raised East Coast kid who moved out West toward the setting sun. In the time since, I have trekked from coast to coast: I have acquired a degree in Psychology, an amazing husband, and wonderful new perspective on food and life.

My husband, Mark, and I have been in the world of real food for about a year now. I quickly gobbled up all the information I could from “Nourishing Traditions” by Sally Fallon which inspired me to change our lifestyle for good. I was a veteran vegetarian of nine years who now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing.

I am also getting back to the basics with what we use in our everyday life: using coconut oil for lotion, finding natural products for make-up and skin care, making soap and candles – essentially making our home and lives as unprocessed as possible.

Blog Name: Girl Meets Nourishment
Blog Author: Katie Peters
Location: Western Montana
How Long Blogging: Four Months
House or Apartment: Apartment
Size of Kitchen: 11 x 11 feet
Things You Love About Your Kitchen: Our kitchen is huge! It is very open and easy to navigate, nobody steps on anybody's toes. There's also a lot of cabinet space which allows me to organize things the way I like and store everything neatly away.
Things You Would Change: I would love if the kitchen had a big island in the middle where we could make meals together and create all sorts of real food goodies. It would also be wonderful if we had windows in the kitchen, it would brighten the room up and add a little more sunshine to my life.
Favorite Tools & Gadgets: Couldn't live without our immersion blender; we can make soups, sauces, and rich smoothies in a pinch with that sucker! I also couldn't live without our quart-sized mason jars, I use them for literally everything – including drinking glasses. Our pizza stone that we got as a wedding present is amazing as well, it makes great pizzas (and cookies!).
Biggest Challenges Cooking Real Food: Where we live it is really difficult to find things to make real food; for example, we can't just pick up raw milk at the store (it's illegal here!) or grass-fed beef for under $11.00 a pound. It takes some searching and researching to get what we need sometimes, but we like a good challenge!
Current Family Favorite Meal: Every Friday is Pizza Friday in our house, We make homemade sourdough pizza crust and then top it with all sorts of delicious things. It is the best pizza we've ever had and we look forward to it every week!
Favorite Cookbooks: Tried and true, I have to say as cliche as it is, [easyazon-link asin=”0967089735″ locale=”us”]”Nourishing Traditions”[/easyazon-link] by Sally Fallon changed my life. It is filled with such amazing information and so many easy recipes I will never get bored with it! Another favorite cookbook is the one that my husband made me that I still use every week, he put it together for me when we were in college. It includes all of our favorite recipes from throughout the years and I am able to add all our new favorites as we discover them. I am still fairly new to Real Food so I am hoping to bulk up my real food cookbooks soon.

Some more views of the kitchen.

Our Cod Liver Oil is kept in the fridge, along with our Real Food Chocolate Syrup for Chocolate Milk!

We store these two bulk items in our utility room.

Where we enjoy our Real Food Meals together!

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 annmarie AT cheeseslave 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

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

29 thoughts on “Real Food Kitchen Tour: Girl Meets Nourishment

  1. Well it’s yet another great kitchen tour. This time I’m sending this to my daughter whose family is about to embark on real food. Your kitchen is an inspiration and I know she’ll want to read your blog as do I.

    Do you grind your own wheat berries for flour? Or do you spout the wheat berries and then make flour. My husband is a bread maker and he sells his bread and gives it away to all of our friends and family. We’re a little discouraged by the fact that people can’t get enough of it and he’s looking in making a sour dough for the REAL FOODIES.

    1. Hey Julie!

      Thanks for all the sweet comments! 🙂 I hope your family finds inspiration from my page and keep me posted on your real food journey.

      We do grind our own flour and sprout it, in fact I have a post about it here:

      I also love everything sourdough so I hope your husband has success with that soon. I know the real foodies would LOVE it! If you need any tips, I have a few posts about sourdough that can be found here:

      — Katie

    1. Maybe not for too much longer. There’s a bill to legalize it in the legislature as we speak.
      Grass-fed beef can be had for much more reasonable prices (I’m in western MT, too), but you have to buy in bulk.

      1. I hope the bill gets passed too – very exciting and looking forward to hearing the vote very soon! Thank you both for stopping by and checking out my kitchen. 🙂

        – Katie

  2. Years ago my family had dairy cows and sold milk for income-here in Montana.
    The family was forced out of business by all the new government regulations.
    There is now a small farm in Victor Mt that is attempting to try to change all this and be allowed to sell raw milk. I will be one of the first in line to get mine!
    Thank you for the tour of your kitchen.Real food is a great way of life, enjoy the journey! My sour dough bread for the week is about ready for the oven, cannot tell you the last time i bought bread!

  3. Mmm…interesting chocolate syrup recipe! Thanks for sharing your kitchen. It’s great to see what you have in it. Love your salt jar.

  4. I love sourdough and the pizza crust is one of my absolute favorites – we make it every Friday for our corny “Pizza Friday”. It’s a fun tradition and we love the sourdough crust more than anything else we’ve ever made!

    Hope you enjoy!

  5. Dude Katie, things are on the whole look good and are looking up but wtf with those pasturized almonds from Costco?!?……… Shit is wack gurl

    ….and that spice rack looks past expiration…..

    1. Hey Some Dude,

      Sometimes when you live in a more rural area like we do, it is hard to source certain things organically without paying an arm and a leg; so you have to compromise every now and then. We still soak and dehydrate our almonds, and buy organic when we can.

      A good rule of thumb when eating real food is the 80/20 Rule, I would encourage you to read more about it here:

      The spice rack is always refilled with organic spices regularly; and a hazard of grinding your own flour is the tendency for things to get a flour dusting on a weekly basis. 😉 A little flour never hurt anybody.

      I realize that I am putting myself out there and am opening myself up to criticism such as yours. I wish you luck on your real food journey, if you are on one; though, I hope that if someone were to give you feedback, they would offer a helping hand instead of a back hand.

      Thank you for stopping by!

      1. Check out Azure Standard ( You can purchase raw almonds through them. You place your order once a month and if there are sufficient orders, it delivers in your city a few days later. It kinda feels like buying a watch from a guy in a trench coat as you meet the truck in the parking lot of a truck stop, grab your stuff and go, but they have awesome products and great pricing.

        1. Azure has drops all over Montana. Even little bitty towns like Drummond have an Azure drop. Check their website for one near you, and call them if you don’t see one, because there probably is one.

  6. Hey! I’m a Montana Foodie too! We have GAPS group every other Tuesday morning in Billings. Not sure how far away you live, but I live 45 minutes from there and do my shopping afterwards. There are a few gals there who aren’t on GAPS who are just Nourishing Traditions but love to get together with like minded people. It’s always nice to be able to connect with like minded people! Love your kitchen tour! Wish my kitchen was that clean!! 🙂 Let me know if you want to connect!

    1. Maybe we should make a MT real foodie email list. I’m in the Bitterroot right now, but we just bought 40 acres near Drummond (about 65 miles SE of Missoula), and will be embarking on building a straw bale homestead as soon as it’s warm enough for camping!

      1. Hey ladies!

        I think a real foodie email for Montana would be wonderful! It’s so great to be able to ask questions and share resources with others. 🙂 And in Montana, it’s hard to find other real foodies easily so I would be all about that email list!

        — Katie

        1. Done. I set us up a yahoo group at We just moved here, so I don’t know very many people, yet, real foodie or otherwise. Feel free to spam it around! (I’ll approve memberships and moderate first posts, as I’ve found with another group I own that that’s the best way to keep spammers out.)

      2. Man Heather, I hope you are blogging about that! My husband would drool!! He has always wanted to do that!

    1. Hey Sylvie!

      Here is my blog post on how we make Lacto-Fermented Ginger Carrots:

      We have had a lot of success with this recipe and I hope you do too! 🙂

      — Katie

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