October Unprocessed has been a life-changing experience for me and for so many people who have decided to take the leap and give it a try. I’m super-excited to do it again this year, and hope you’ll join us!
Here are all the guest posts from this year’s challenge. If you missed any — or just need to go back to find that recipe you saw fly by — they’re all on this page.
Congratulations, you made it through the fifth annual October Unprocessed! Each year our numbers have grown — and it gives me hope for the future. It means the pendulum is starting to swing back from ultra-processed foods to real food, and it’s gaining momentum.
With so many choices for beverages competing for your attention on the shelves these days, it can be a challenging decision. Coconut water, cold-pressed juice, and Kombucha all deliver on taste as well as benefit but which one not only packs flavor but also a probiotic punch? Kombucha, of course!
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.
I actually don’t crave full-blown desserts these days. These little, no-bake bites usually offer both satisfaction and nourishment – something that cake can’t do! They’re part snack, part dessert, and completely customizable to your current sweet tooth.
There isn’t a stronger parent trap at the grocery store than the one in the breakfast aisle. We began parenthood as two former kids raised by Tony the Tiger and Toucan Sam, and it was tough trying to navigate breakfast without a box.
I think it’s imperative for people to know that eating right doesn’t have to be complicated, and more importantly (except for during this challenge, of course) it doesn’t have to be all-or-nothing. So as you near the end of your own challenge, I encourage you to think about what unprocessed rules will soon become your own “new normal.”