Category Archives: Side Dishes

Ultimate Garlic Bread Recipe

by Sarah TheHealthyHomeEconomist September 29, 2013

garlic bread recipe

I view bread thusly:  it is the ideal vehicle for getting loads of healthy fats into your children quickly, easily and with no fuss!

We don’t eat a lot of bread in our home, about two loaves per week for a family of five. But, when bread is served, it is loaded with healthy fats to the point where the calories in the bread are far exceeded by the healthy fats it is topped with!

One particular fave in my home is garlic bread with dinner. I’ve found that garlic bread goes with just about any dish even those you might scratch your head about like fish.

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23 Comments

Sprouts and Squash Casserole

by Sarah TheHealthyHomeEconomist December 11, 2012

squash casserole

By Guest Author Dina-Marie Oswald of Cultured Palate

Having transitioned my family to a Traditional Diet after being on the GAPS diet, I am always trying creative, colorful and mouthwatering vegetable combinations. The squash casserole recipe below was born from the desire to present Brussels Sprouts in a way in which our younger children would enjoy them.

Brussels sprouts are not a favorite vegetable with my younger children, but I really like them. Having 10 children (ages 4 yrs – 28 yrs), 7 of whom are still at home, I realize that not everyone can be totally pleased with every meal. Nevertheless, I do try!

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Video: Quick and Easy Pumpkin Puree

by Sarah TheHealthyHomeEconomist November 16, 2012

Very exciting news!

Yesterday, the News Channel 8 Today Show with anchor Gayle Guyardo, an NBC affiliate station in Tampa, Florida, aired my very first cooking clip.

The 5 clips I filmed for the show are airing each weekday – one each day – through Thanksgiving.

This “Turkey Tips” series shows simple things you can do while preparing your Thanksgiving meal to make it more enjoyable, tasty, and - of course – nutritious!

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Sweet Potato Casserole (Best Baby Food Ever)

by Sarah TheHealthyHomeEconomist November 10, 2012

sweet potato casserole

When my first child was a young toddler, I didn’t know about the importance of serving a healthy and wholesome fat with vegetables in order to improve nutrient absorption.  A healthy fat mashed in with baby food also greatly improves satisfaction from the meal and will result in the child feeling full much longer.

Consequently, when I made baby food for my son, I simply steamed the organic vegetables in a bit of filtered water and then pureed them without adding anything at all before serving.

The problem with this approach is that my son didn’t seem to get filled up very well. He was always hungry again within a very short time and ended up eating way too much – so much so that he developed a condition called carotenaemia which is an orange coloration of the skin from excessive beta carotene in the diet.

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Three Ways to Make Ricotta (Recipe plus Video How-to)

by Sarah TheHealthyHomeEconomist June 13, 2012

ricotta

If you are interested in trying your hand at making cheese, ricotta is a great one to start with.

The deliciously sweet, creamy ricotta curds are slightly off white in color with a taste and texture a bit reminiscent of cottage cheese though considerably lighter.

The great news is that messing up ricotta is just about impossible!  It is one of the easiest cheeses you will ever attempt and the results are so delectable you will no doubt be making it over and over again.

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