Category Archives: Main Course

Healthy Corn Dog Recipe

by Sarah TheHealthyHomeEconomist July 17, 2014

corn dog recipe

When I was a kid, a corn dog on a stick dipped in ketchup was one of my all time favorite foods.

Corn dogs as food?   Mmmmm.

Well, maybe not food!

“Ingestible” might be the more appropriate term here!

Even the supposedly “healthy” corn dog brand I checked out recently at the healthfood store was not acceptable. These healthfood store corn dogs contained sugar, soy flour and corn flour (all most likely of GMO origin), not to mention the unbelievably high price for a pack of 4!

While commercially produced corn dogs are a junk food unmatched by almost any other (ok, maybe sports drinks are just as bad or worse), you can make this quintessential factory food healthy if you choose whole ingredients that haven’t already been fractionated and repurposed into ingestible status.

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Paleo Enchiladas (grain free with dairy free option)

by Sarah TheHealthyHomeEconomist June 28, 2014

paleo enchiladasBefore I reveal this very creative Paleo enchiladas recipe, let me tell you a little about the recipe creator, Tara Rayburn.

I first met Tara, author of the cookbook Essential Gluten-Free Recipes, in yoga class about 10 years ago.  She was pregnant at the time and we struck up a conversation about Labor of Love, a local birthing center in Tampa that offers women a fantastic natural birth experience as well as holistic prenatal care (this is where I delivered all 3 of my children).

A natural opportunity to talk to Tara about traditional cooking and the travels and teachings of Dr. Weston A. Price presented itself when her child began to experience a challenge with food allergies.

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Bone Marrow Custard: Nutrient Dense Delight

by Sarah TheHealthyHomeEconomist March 31, 2014


A casual scan of the shelves of your local bookstore quickly reveals an overwhelming array of cookbooks. For one interested in truly healthy cooking, the choice can be overwhelming – which to choose, what recipes are best?

I don’t recommend many modern cookbooks on this blog for the simple reason that few are authentic from cover to cover from a traditional cooking perspective. Most are only partially accurate with excellent recipes here and there with the remainder promoting faddish, misleading, or incorrect information to the detriment of those earnestly seeking a wholesome, balanced cooking style.

I am pleased to say that in recent weeks, a giant among cookbooks has joined the ranks and it contains recipes and information that I can get behind 100% and wholeheartedly recommend for anyone interested in a time tested cooking approach that is worthy of learning yourself, but also priceless knowledge to pass along to your children and grandchildren.

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Quick Quiche from Holiday Leftovers

by Sarah TheHealthyHomeEconomist December 28, 2013

Quick Quiche
The holiday weekend is here and for many of us, family and friends will be dropping in to visit. Or, you may be doing the visiting yourself. Here is an easy, quick quiche recipe to share with those who drop in for a chat.

I use leftover steamed veggies to make this dish super fast and easy. You can use whatever veggies you want. My favorite combinations are asparagus/red pepper or broccoli/onion.

I like the Wholly Wholesome brand of organic pie shells if I don’t have the time to make it myself. Many healthfood stores carry them. These pie shells are made with a healthy traditional fat and have no questionable ingredients.

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Sprouted Grain Stuffing Recipe

by Sarah TheHealthyHomeEconomist December 6, 2013

sprouted grain stuffing recipe

For many people, using the perfect stuffing recipe that appeals to all the guests is critical to the success and full enjoyment of a holiday meal. The challenge is making it in a manner that is easily digestible and/or gluten free for any guests that might have an intolerance to this hard to digest plant protein.

If you choose to prepare a grain based stuffing, the most digestible choice is a whole grain bread that has been prepared traditionally either via sour leavening, sprouting or soaking.

Unfortunately, the emphasis of conventional nutritionists to consume whole grains is without caveat, but this is neither complete nor optimal advice. Traditional societies never prepared their whole grains in modern fashion as quick rise yeasted breads, granolas, pasta and other rapidly cooked grain dishes nor did they consume grain based foods in the large quantities of today.

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