{"id":815,"date":"2016-01-22T14:01:24","date_gmt":"2016-01-22T19:01:24","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2016\/01\/22\/2016122top-5-getreal-posts\/"},"modified":"2016-04-05T10:55:13","modified_gmt":"2016-04-05T14:55:13","slug":"top-5-getreal-posts","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/01\/22\/top-5-getreal-posts\/","title":{"rendered":"TOP 5 #GETREAL POSTS!"},"content":{"rendered":"

The New Year continues! Many of us are pledging to make some resolutions that will really<\/em> stick,
and we’ve asked Foodstanders to tell us…<\/p>\n

What real food resolutions are YOU going to #GetReal<\/a> about in 2016?<\/h3>\n

This month, share your good food choices using #GetReal<\/a> on the Foodstand app.
Each week, one lucky winner will win a #GetReal lunch for you and a friend at Dig Inn<\/a>,
get a chance to be featured in our Top 5 #GetReal posts of the week!<\/p>\n

 <\/p>\n

\"\"\/<\/a><\/p>\n

@JenniferEmilson<\/a><\/strong><\/p>\n

Had leftover savoury harissa waffles. Now they’re toast! With ricotta, avocado, pomegranate, and poppy seeds. #GetReal<\/strong><\/p>\n

Ingredients:<\/strong> Avocado, pomegranate, poppy seeds, ricotta cheese, harissa, cara cara orange, pistachios<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@gingerandchorizo<\/a><\/strong><\/p>\n

I made a big batch of kimchi the other day! This time I used normal white cabbage. A similar recipe can be found on the blog, just search for ‘kohlrabi kimchi’. #GetReal<\/strong><\/p>\n

\u00a0<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@foodbookfair<\/a><\/strong><\/p>\n

California dreamin’ in NYC this morning. #GetReal<\/strong><\/p>\n

Location:<\/strong> Commissary
Ingredients:<\/strong> Persimmon<\/p>\n

\u00a0<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@serveMEnow<\/a><\/strong><\/p>\n

Nothing like #CarnitasTacos to fulfill our #TacoTuesday cravings. #GetReal<\/strong> with a #homemade meal.<\/p>\n

Ingredients: <\/strong>Pork shoulder, tomatillos, tomatoes, white masa corn flour, yellow onion, fresh cilantro, lime<\/p>\n

\n

\"\"\/<\/a><\/p>\n

@SimplySeema<\/a><\/strong><\/p>\n

I could eat crunchy veggie tacos everyday! #GetReal<\/strong><\/p>\n

Location:<\/strong> Health & Yoga w\/ Seema
Ingredients: <\/strong>Broccoli, red cabbage, green onion, kale pesto, quinoa, corn tortilla, turmeric, sea salt, black pepper<\/p>\n","protected":false},"excerpt":{"rendered":"

The New Year continues! Many of us are pledging to make some resolutions that will really stick,and we’ve asked Foodstanders to tell us… What real food resolutions are YOU going to #GetReal about in 2016? This month, share your good food choices using #GetReal on the Foodstand app.Each week, one lucky winner will win a #GetReal lunch for you and a friend at Dig Inn,get a chance to be featured in our Top 5 #GetReal posts of the week!   @JenniferEmilson Had leftover savoury harissa waffles. Now they’re toast! With ricotta, avocado, pomegranate, and poppy seeds. #GetReal Ingredients: Avocado, pomegranate, poppy seeds, ricotta cheese, harissa, cara cara orange, pistachios @gingerandchorizo I made a big batch of kimchi the other day! This time I used normal white cabbage. A similar recipe can be found on the blog, just search for ‘kohlrabi kimchi’. #GetReal \u00a0 @foodbookfair California dreamin’ in NYC this morning. #GetReal Location: CommissaryIngredients: Persimmon \u00a0 @serveMEnow Nothing like #CarnitasTacos to fulfill our #TacoTuesday cravings. #GetReal with a #homemade meal. Ingredients: Pork shoulder, tomatillos, tomatoes, white masa corn flour, yellow onion, fresh cilantro, lime @SimplySeema I could eat crunchy veggie tacos everyday! #GetReal Location: Health & Yoga w\/ SeemaIngredients: Broccoli, red cabbage, green onion, kale pesto, quinoa, corn tortilla, turmeric, sea salt, black pepper<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[51],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/815"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=815"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/815\/revisions"}],"predecessor-version":[{"id":1064,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/815\/revisions\/1064"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}