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Grain Free Pizzelles

12/8/2015

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If you have a pizzelle maker, you're my hero! Let's be friends! These cookies are so fun and very traditional at the holidays. The smell of anise and sugar is one from my childhood that makes me smile. It's a very particular association that most Italians have. If you haven't tried them before, call an Italian friend and ask if you can borrow their pizzelle maker to try them out. If you have an ice cream cone maker, you can also use that. (A waffle iron is too deep.) These irons are around $39 online. I chose the entertaining size, but they also come in a larger size.    

1 1/4 cup Blanched almond flour (it's important that it's blanched)
2 tsp. Coconut flour
1/2 cup Arrowroot
1/2 cup Maple sugar (or preferred crystal sugar)
1/2 tsp. Baking powder
1 tbs. Anise seeds (or extract -about 2 tsp.)
1/2 cup Grass Fed Butter, melted
​3 Medium sized eggs

​Optional: Lemon zest

Mortar and pestle or coffee grinder
​Pizzelle iron

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Grind your seeds. No need to make it too fine.

​Heat your iron to level 4 or 5.

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Mix your dry ingredients then add your eggs and butter and slowly incorporate until its all evenly distributed. 

*I've tried many sugars and many flours. This combination is my favorite. It's not too sweet and doesn't give me a sugar headache. But also makes them light like regular cookies. 

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Adding a little lemon zest really makes things pop.

You can try it now or after you've made half the batter into cookies, just to compare and see if you like it.
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Add about 1 tsp. or so of batter to the center of each little pizzelle. You'll figure out how much exactly you need for your iron. 
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Too much!
Perfect.

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As you close the top, let it rest with gravity for a few seconds to cook before pushing down all the way to clip it shut. This makes for nicely formed cookies that are not too thin.

​Try it both ways to see which you like.
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This recipe makes 32-36 cookies in my sized iron. Feel free to dust with powdered sugar of choice if needed. I like them just like this.

Make enough to take to your neighbors. After all, that's part of the joy of cookies!

Let the party begin...
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Grain-Free Crepes

8/5/2015

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Really? Crepes!!!!! Have I died and gone to France?

One of my fondest memories of my year in France was when we went to the creperie for dinner... Yes I said dinner. The French eat crepes with eggs and bacon, as well as chocolate and whip cream.
The crepes in the picture  just made my week. I stuffed it with fresh coconut cream and sweet nectarines, topping it with a cherry sauce which were all fresh in season. Bon Apetite tous le monde!





1 Tbs. Arrowroot
2 Tbs. Coconut flour
4 Pasture raised eggs
1/2 cup nut milk, coconut water or just water
1/2 tsp. Vanilla
1 Tbs melted Coconut oil or GF Butter
3 drops Stevia
Pinch Sea salt
Grass fed Butter for frying


For the sweet version in the picture:
Jam or blended fresh fruit
Coconut Cream click here
Sweet fruit like nectarines, pineapple, banana, berries...


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Add all your ingredients for the batter in a bowl and whisk together.
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Add your butter or oil to the pan and set heat to med high. The first one is always a test for the right temp, so don't worry if it's not perfect. 
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Add batter and cook until one side is golden brown and then flip to do the other side.
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Make plenty to save for later. They make a nice grab and go snack.
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Add jam and fresh coconut cream and your favorite fruit inside or both inside and out! 


***If you're in a hurry and don't mind a little sugar, you can purchase coconut whipped cream now at the local health food store.
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Yummmmmmmmmmmmmmmmmy!
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Meaty Loaf

7/17/2015

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I regularly make Turkey meat loaf for one of my clients and the house smells sooooooo good, that I decided to make my own version for dinner last night. I don't like turkey so this paleo recipe is made from Grass Fed Beef and Pasture Raised Pork. But feel free to mix whatever ground meats you like: white/dark, poultry/beef, beef/pork...









1lb. Light ground meat
1lb. Dark ground meat
1 Sweet onion, finely chopped
Grassfed butter or oil of choice
1 Zucchini, grated
1 Carrot, grated
1/2 tsp. Sea salt
1/2 tsp. Pepper
1 tbs. Honey
2 tbs. Tomato paste or Ketchup
1 tbs. Mustard (I prefer dijon)
1 Pasture raised egg
1/3 cup Almond flour
1/4 cup tapioca flour or arrowroot
1/4 cup coconut flour



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Preheat oven to 350.

Finely grate your carrots and zucchini. 

Then chop your onions.
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Sauté your onions till translucent in butter or oil of choice with a pinch of salt.
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Add all ingredients together in a bowl and massage together till all is dispersed evenly.
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Place meat mixture on a parchment lined casserole dish with a small amount of oil on the bottom.

Bake for 1 hour at 350 uncovered.


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Yum City here I come!

No need for gravy.  Very moist and tender. Delicious as is. 


Pair with veggies or a salad. 
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    Author

    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


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