Category: - Wholesome Chef Mici

Wholesome Chef Mici

Heavenly Eggs

12/14/2013

Some call them Deviled, but they seem straight from heaven if you ask me! Creamy and full of protein. They are so perfect for a gathering, but I sometime invite others over just so I can have a reason to whip them up. I hope the mailman doesn't get the wrong idea...

10 Pasture Raised Eggs
4-6 tbs. Home made Mayo
1/4 tsp. Onion Powder
1 tsp. Dijon Mustard
3-4 pinches Herbamare or Sea salt
White Pepper to taste
1 tsp. Vinegar of choice (I used wine vinegar this time)
1-2 pinches of Cayenne Pepper
Paprika and Chives for garnish

Pastry bag and fancy tip or ziplock

These are my favorite store bought pasture eggs. Of course the best eggs I've ever had were from a home in the country where the chickens were free running and had access to worm beds. Deep orange color and flavor out of this world!

If you can, grow your own, or find someone local who does. Night and day difference in experience! Which means probably in your health, too. City folk, you can find the ones in the photo at Whole Foods and some other health food stores.

Place the eggs in cold water and bring to a boil for 2 min.
Then take off the heat and let them sit covered for 20 min. this will yield very yellow yolks with no dark coloring.

pour all the hot water out and let cold water run over the eggs for 3-5 min. This helps the shells to separate from the egg.

Peel your eggs by tapping them to crack the shells. Then under water, separate the shell from the egg.

Be sure to get the thin skin just under the shell to come off. if you try to take the shell without this thin layer, you run the risk of more damaged flesh in the egg.

Cut your eggs length wise in half and remove the yolks.

Boy! Look at that color!

Mix all the seasonings together with a fork until smooth. I HIGHLY suggest using home made mayo! Regular mayo is filled with poor quality oils and who wants to feel bad? NOT ME! I haven't yet found a store bought one that has my standard of ingredients.
It only takes about 8 min to make mayo. Invest in yourself!

Place your mixture into a pastry bag with a fancy tip or if you're in a pinch, just use a Ziplock baggie as I have shown here.

Cut a small hole by taking off one of the corners of the baggie. Make it big enough to get a fair amount of egg out.

Squeeze out the yolk mixture into each egg white boat.

Garnish with Chives only.
Or Chives and Paprika.

Mmmmmmmm!

A travel tray can be very helpful. Even if you're not taking your eggs anywhere but to your fridge.

This one can carry: pies, cakes, cupcakes, eggs and veggies with dip. Fun and useful.

Chestnuts on a Open Fire

12/13/2013

When I think of winter as a kid, I remember my grandpa's house smelly nutty sweet with chestnuts in a cast iron skillet on his stove. My mom took over this tradition on our wood stove. As the song goes it's an open fire, but how many city people have access to fire roasting? Most don't unfortunately, at least not a traditional fire with logs, but what about the BBQ? These are soooo easy to make and sure are tasty! Chestnut Greetings.

Chestnuts in shell

Serrated knife
BBQ basket is helpful
BBQ, fireplace or gas oven if nothing else.

Watch out for nuts with mold. Discard.

Make a horizontal cut in the side using a serrated knife. Make sure you penetrate the hard skin but don't go too far into the nut.

Peak-a-boo!

You can also cut them into a traditional X, but it actually opens easier in the end with the long horizontal cut described above.

Cover them with water and bring to a boil. Simmer 3 minutes and then drain.

Place in a BBQ basket if you have one. This just makes it easier to maneuver and toss while on the BBQ.

BBQ at 300 degrees for 10-20 min tossing occasionally so they don't burn until the skins open and the nuts are aromatic.

Baci nonno. Mi manca la tua cucina calda e grandi abbracci! ~Mici

In remembrance of those you love and miss this holiday season. May the memories you spent together warm your heart.

Dark Chocolate Banana Muffins

12/2/2013

Muffins are like little cakes. These delightfully chocolate ones are naturally sweet and make a light breakfast or snack feel like a mini party.

2 Ripe Bananas
1 cup almond butter (or other nut/seed butter)
2 tbs. Date Syrup or honey (Click here for more info)
1 tsp. Vanilla
4 Pasture Raised Eggs
1/3 cup Butter, melted
1/4 cup Apple Sauce
4 drops Stevia
1/3 cup Coconut Flour
1 tsp. Baking Powder
1/2 tsp. Cinnamon
1/4 tsp. Sea Salt
3 tbs. Cocoa Powder, Dutch process

Mix everything together.
(See note below)

You need nut butter with this consistency...

...Not dry like this.
(If you still have the oil that rises to the top of the jar, you can blend them to acheive the desired smooth texture like in the picture to the left.)

Spray or line your tins. This makes 9-10 muffins.
(I'm using spray coconut oil)

Fill them only 1/2-3/4 high. They will grow quite a bit while cooking.

Bake 15-20 min. on Convection. Flip them around and continue on regular Bake for another 15 min.

Wonderful plain or with Ganache:

3/4 cup Cocoa Powder
1/2 cup Date Syrup or Maple
4 drops Stevia
1/3 cup Coconut oil or Butter, melted
1 tsp. Vanilla
pinch of Sea Salt & Cinnamon

Blend smooth.
Store in squeeze bottle at room temp.

Avocado Pudding Pops

12/2/2013

Do you have kids, or are you a kid at heart yourself? These are a fun treat that are full of good fats and chocolate flavor without all the junk. This is a summer recipe unless you have kids... They seem to be able to eat frozen snacks all year round!

They are quick to make and kid approved.

2 cups Ripe Avocados (about 3)
1/2 tsp. Vanilla
6 Majool Dates
6 Tbs. Cocoa Powder, dutch process or raw
2 pinches Sea Salt
2 tbs. Cocoa butter (or coconut butter or oil)
1 Ripe Banana
1/3 cup Water
Optional: 1-2 tbs. Maple syrup for some kids that need it sweeter

Popsicle molds

Melt your cocoa butter in a pot over small flame.
If you don't have cocoa butter, you can use coconut butter (no need to melt) or coconut oil. The cocoa butter is the best choice, though as it reminds you that it's chocolate your eating!

Place all in the blender and blend smooth.

Pour into molds and freeze for 2+ hours.

Thoroughly enjoy!

Hazelnut Sugar Cookies

11/25/2013

Have I lost my mind? Actually, I did. These cookies were so sweet to me that I got a foggy brain. I wouldn't suggest more than 1 per day if you are sensitive to sugar as I am. But, boy are they tasty! Made with my home-made "Nutella" hazelnut spread, they remind me of Italy.

Buona Natale!

3/4 cup Grass Fed Butter, at room temp.
1/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 pinch Sea Salt
2 Pasture Eggs
1/2 cup Choc. Hazelnut Spread (Click here for my home-made recipe)

1/2 cup of Coconut sugar for tossing
Parchment paper

Mix all but the additional 1/2 cup sugar, making a thick cookie dough.

I love that I used my bowl from Capri for this! Take a momment to smile as you think of an island surrounded by blue waters in the Mediterranean. Tall cliffs and delicious smells...

Ok... When you're ready, come back to scoop the cookies onto your parchment lined cookie sheet. These cookies are a bit crumbly so don't make them too big. 1 tbs. is good.

Bake at 350 for 8-12min.

Grind your additional 1/2 cup sugar into a powder using a spice grinder.

Once the cookies are cool enough to handle but not cold, toss them in a bowl of the powdered coconut sugar.

Try not to eat too many at once. I preferred mine cold out of the fridge.

Happy Cookie Season!

Favorite Fun Juice

11/20/2013

This is by far my #1 Juice if you ask me what combination feels right. It's a sweet, earthy juice with pick me up power. When I was Director at a local vegan restaurant and stuck at my desk, I'd call down to the juice bar. "My regular, Please." Everyone knew what to make and then it was hand delivered. Boy I miss that!

Please feel free to adjust to your liking. And refrain from drinking over white carpet or clothes... Don't ask.

2 Oranges
1 Beet
4 leaves of Kale
6 Carrots

Tropical Sunrise

11/17/2013

Man is this a tasty drink! Super fun for a party, and anti-inflammatory from the turmeric root! I categorize this under fun food, not daily juice. Add the beet and greens to balance the fruit a bit. I was surprised at the WOW factor of the turmeric...

2 Oranges
1/2 Apple
1 cup Pineapple
10 or so Carrots (about 3 cups juiced)
2 inches Turmeric Root
Optional:
1/2 Beet
Kale or Parsley to taste

Juice and mix together.

Sorbet Smoothie

11/17/2013

This is a mixture of Fresh made vegetable juice and frozen fruit. And boy is it delicious! I could never drink such a tall glass of it, but so much fun to make if you have company over. You can make the vegetable juice ahead of time...

1 cup Carrot Juice
1 tbs. Beet Juice
1/3 cup Yogurt of choice (Coconut is great)
1 tsp. Vanilla
1 Date
5 Frozen Strawberries

Blend together.

Blueberry Sour Cream Pie

11/16/2013

Although this is a grain-free version of Marie Calendar's Pie, I will not be categorizing it as Paleo, as it's way too sweet. I got loopy just tasting the batter! I made it for my cousin who is transitioning to grain-free and going through with-drawls.

Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL

Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder

Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt
3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia

Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil, melted

Pie pan
Parchment Paper
Foil

Crust:

Make your macadamia flour in a spice grinder.

Add all crust ingredients to a bowl and mix.

I find lining your pan with parchment paper to be invaluable later when serving.

With wet hands, gently press your crust evenly into the pan.

Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.

Filling:

Mix all your ingredients except the blueberries.

Fold in your blueberries and then pour onto your pre-baked crust.

Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.

To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min

You may choose to have a really deep pie or depending on the size of your pan you may have some left over. Just pour any left-over filling into a casserole and bake along side the pie. It will be done before your pie, so watch it carefully.

Topping:

Melt your butter slowly as to not boil or burn it. Add to your topping mixture.

Add to the dry ingredients.

Add to the top of the pie when you take the foil off.

Bake for the last 10-20min. together.

Maybe serve with coconut cream? (Click here)

Happy Holidays!

Yam Pudding Bread

11/9/2013

"Don't you mean bread pudding? Well... I originally called it bread, but it was so moist and creamy in texture I couldn't decide which is was more like, so... Since its not traditionally bread pudding, its gotta be pudding bread!

It didn't even last the day! It tastes a bit like Pumpkin pie, so a perfect side for this time of year. Makes any meal instantly Thanksgiving-ish.

2 cups Yam puree
3 eggs
1/2 tbs. Baking Powder
1/3 cup Coconut Flour
1/3 cup Grass Fed Butter, melted
4 drops Stevia
1 tsp. Cinnamon
1/2 tsp. Vanilla
3 pinches Sea Salt

Peel 2 med. sized yams and slice in large slices.

Cook with enough water to submerge half way. Bring to boil and simmer covered about 15min or until tender.

Drain ALL the liquid. The Yams will be wet enough and make your final product really soft if you leave this step too wet.

Measure out all your ingredients and mix well.

Grease a bread pan lined with parchment paper.

Bake at 350 degrees for 45-60min or until the center is firm. Let cool.

Delicious with butter, goat cheese or just aside your favorite meal to sweeten it up.

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.