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Real Food for Rookies: Healthy Cooking - Traditional Food - Vibrant Health Paperback – May 1, 2015
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Customers who bought this item also bought
- Sally Fallon Morell: Kelly the Kitchen Kop has patrolled the food aisles and the internet and came up with a food guide for staying out of trouble!
- Sarah Pope: Kelly's Real Food for Rookies is a simple, practical tool for navigating that modern day minefield otherwise known as the supermarket.
- Jenny McGruther: Kelly's Real Food for Rookies is one of the first resources I recommend...
- Stanley A. Fishman: Superbly written and researched, this is the BEST guide to buying real food I have ever seen.
- Hallee Bridgeman: For years Kelly has been my "go-to" source whenever I have questions about food...
- Kristen Michaelis: If you're making the transition to eating real food, you need this book.
- Jimmy Moore: It's a nutritional wasteland out there, but the good news is Kelly is throwing you a lifeline.
- Pete Kennedy: Kelly is a great friend to the local food movement and to consumers' right to access the foods and health care of their choice.
About the Author
Kelly has passionately researched how to eat and live better since the day she was FLOORED over 10 years ago with the truth about the food available to us today. She lives near Grand Rapids, Michigan and is a wife, a homeschooling Mom, and a blogger at KellytheKitchenKop.com.
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Top customer reviews
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Many of the books I initially read told me about the benefits of real food, but never showed me how to leave the processed stuff behind, and that is what's so awesome about Real Food for Rookies: Kelly not only teaches you about real food and its benefits, she then shows you how to implement these foods into your shopping, kitchen, and life.
From finding the time to cook from scratch, to fielding family complaints as you wean them off boxes of food with cutesy pictures on it, to recipes and resources. She's covered it all. I can already think of so many people I will be giving this book to.
Life as a real foodie is only one book away.
Author: Kelly Moeggenborg
Publisher: House of Bread
“My goal is that this guide would take the confusion out of eating real food, so instead of feeling overwhelmed and then paralyzed not knowing what to change first, you’ll be able to quickly and easily plan meals, adapt recipes, and work your way more efficiently through the grocery store aisles or farmer’s market,” Kelly Moeggenborg writes in her book, Real Food for Rookies.
This one hundred and seventy-four page paperback targets those seeking to eat better and healthier by using organic and local food. With a few slang words, the book is a collection of ideas, suggestions, and concepts to change one’s eating habits into a better, healthier, and more spiritual lifestyle. Both the King James and New King James versions of the Holy Bible are quoted.
After a dedication, reviews, table of contents, and thank you, the book is divided into two parts that contain eighteen total chapters and end with three appendices, measurements/conversions, author’s biography, websites, publisher’s information, and index.
The first part offers reference guides for good and bad food ingredients, local versus organic, fats and oils, milk variations, and quick facts regarding bad and good foods as well as a spiritual call to God. The second section includes the top tens of junk food and real food, six obstacles switching to eating better, six recipes, closing thoughts, and helpful resources and links.
Believing that palm oil is healthy, butter is better, cod liver oil is a superfood, most local raw milk is safe, and sourdough bread is the most nutritious, the writer warns to read food labels and not purchase anything that contains unpronounceable words. Syncing with Dave Ramsey’s six money principles, six are adapted to food habits to follow.
Although the book has a few grainy black and white photographs and often refers to the author’s website, it gleans many helpful options for eating better and wiser while keeping the human body that God created healthy.
Living in Michigan, author Moeggenborg is known online as Kelly the Kitchen Kop. Having had a “food transformation” ten years ago, her mission is to show others how her family of six transitioned to real food.
Thanks to The Book Club Network for furnishing this complimentary book in exchange for a review based on the reviewer’s honest opinion.
One thing that really stands out to me is how much better butter is for you than margarine. I knew butter was better, but after reading this book, I am hooked. I didn't realize butter had so many good health factors. Thanks, Kelly, for this info! This will be a book that I will save and use as a reference.
I received this book from bookfun for my honest opinion.
I thought this was going to be another cookbook on how to throw out all your processed foods, and start afresh. Instead, author Kelly Moeggenborg (affectionately known as `Kelly the Kitchen Kop`) gently guides you through the transitioning part, and admits she still doesn't have it all figured out.
This is my first time reviewing a cookbook, so I met it with apprehension. Blogging 101 was quite helpful, (Thanks, Blogging 101). I was attracted to the book because of the bright, catchy cover and the fact it states "Real Food." When it comes to cooking I am not a rookie. However, when it comes to cooking with real food, and not artifical, I am considered a rookie.
There are two sections in the book. Section one helps the cook transition from processed to real food. Giving the reader quick facts and references. Session two helps prepare the cook to move the family from junk food to real food. With making food like pizza crust, french fries, and ice cream naturally.
Several links are dispersed throughout the book. The cook will also find references listed in Appendix A, in the table of contents. Kelly wants the cook to succeed so she simplfies everything in the book.
The recipes have footnotes for serving suggestions. Listing several ways of preparing the food. So the cook is not stuck in a rut. I like Jenny McGruther's quote on page 135. "Learn to cook well. Eating nourishing, healthy foods isn't about denial; rather, it's about enjoyment and appreciation for flavor, seasonality and tradition."
The only real thing I didn't like about the book was the page numbers, which are very small and hard to see. I recommend this book to all cooks, even `rookie` cooks.
Most recent customer reviews
by Kelly Moeggenborg, aka Kelly the Kitchen Kop
Publ: House of Bread Books c.Read more