Category Archives: Recipes

10 Thanksgiving Recipe Faves Made Healthy

by Sarah TheHealthyHomeEconomist

healthy thanksgiving recipes

Can you believe it?  Thanksgiving is next week!

If you need some last minute ideas for healthy Thanksgiving recipes to make and share, below are ten to consider for incorporation into your Holiday meal.

Thanksgiving is a very special holiday for this blog, as it marks the anniversary of filming and posting videos of how to incorporate Traditional Cooking techniques in your home.

The very first video I posted five years ago was of me making turkey stock with my leftover Thanksgiving turkey bones.

That video was a total lark (not to mention my crazy hairstyle) but folks responded so positively that I decided to start doing them regularly. There are now well over 100 videos and nearly 20,000 subscribers on The Healthy Home Economist YouTube Channel!

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5 Reasons (with 5 Recipes) to Have Broth for Breakfast

by Sarah TheHealthyHomeEconomist

broth for breakfast

By Craig Fear, NTP author of Fearless Broths and Soups

One of my challenges as a Nutritional Therapist is getting people to think outside the box for what they can have for each meal of the day. Broth for breakfast certainly fits the bill.

This is especially important if we’re removing things like gluten or grains for a while. Because outside of eggs, there’s not a whole lot left, at least in the standard American breakfast landscape of cereals, muffins, croissants, pancakes, waffles and bagels.

Also, keep in mind that although broth for breakfast isn’t common in America, it is in many other places around the world, especially Asia.

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Healthy (and Super Easy) Butterscotch Recipe

by Sarah TheHealthyHomeEconomist

butterscotch drizzled on ice cream

Butterscotch is a delicious whole food confectionary that gained widespread popularity starting around the mid-1800’s as a flavoring for puddings, cookies, and other desserts like ice cream.

Unfortunately, because one of the main ingredients of authentic butterscotch is, of course, butter, its popularity declined precipitously and in lockstep with other full fat foods as the hysterical and misguided fat phobia grabbed the Western world by the waistline throat around the time of Ancel Keys’ infamous debut on the January 13, 1961 cover of Time magazine, which heralded the modern diet’s war on cholesterol and saturated fat.

Real butterscotch was summarily replaced with synthetically flavored, nonfat, high sugar alternatives which persist to this day. While authentic butterscotch contains only a few ingredients, check out the ingredients list of Smucker’s butterscotch syrup, one of the most familiar brands on the market. With the exception of salt, every single ingredient is either genetically modified (GMO), a preservative, additive or some other type of chemical!

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Switchel (Haymakers Punch): Nature’s Healthy Gatorade

by Sarah TheHealthyHomeEconomist


refreshing switchel

Switchel, also called Haymakers Punch, is a refreshing drink that originated in the Caribbean. It is a tasty, slightly effervescent beverage made of water mixed with vinegar, sweetened with molasses, and sometimes lightly flavored with ginger. Honey, brown sugar, or maple syrup are also used in various locally adapted versions.

Switchel made its way from the islands to the American colonies becoming a popular summertime drink by the late 1600’s. Gradually over the next 200 years, “switchy” became the traditional drink of choice to serve to thirsty farmers harvesting hay, hence other popular names like Haymakers Punch.

Vermont has a variation called Haymakers Oat Water that uses oats and molasses. While I’ve never been fond of that particular adaptation, I absolutely love switchel when made with honey, raw apple cider vinegar and ginger! It is the perfect beverage to make if you are out of kombucha or Jun tea and need a beneficial probiotic beverage that can be made quickly (kombucha and Jun both take about a week).

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No Knead Einkorn Sourdough Bread

by Sarah TheHealthyHomeEconomist

no knead einkorn sourdough bread

I am so excited to add this amazing recipe for no knead einkorn sourdough bread to the catalog of Real Food creations on this blog! This particular recipe comes from Carla Bartolucci, one of the world’s foremost experts in the cultivation and traditional preparation of einkorn, the only nonhybridized form of wheat left on Planet Earth, and for many (non-genetically) gluten intolerant people, the only wheat they can eat and enjoy without symptoms.

Carla’s new book Einkorn: Recipes for Nature’s Original Wheat is a treasure trove for anyone who values ancient culinary traditions using ingredients such as einkorn that have safely nourished and delighted humanity for millenia. I am thrilled to be traveling to Italy very soon to meet Carla in person to learn from her during a week long culinary getaway which focuses exclusively on the wonders of einkorn.

For those of you who are new to bread baking and sourdough in particular, this is a recipe you should try first because it requires no kneading or shaping of the dough. Despite the little effort required, the resulting loaf looks like an artisan produced it!

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