This new cookbook contains more than 100 economical and family recipes

In her first cookbook, Whole Food for Your Family: Simple Budget-Friendly Meals, Autumn Michaelis serves up winning dishes like Hash Brown Waffles, Pineapple Whip, Garlic Steak Bites and Budget Beef Stew.

For those trying to manage inflation and rising grocery bills, more than half of the recipes in the book can be made for less than $2 a serving.

The book features an inspired collection of over 100 budget-friendly, family-friendly dairy-free and gluten-free recipes fully endorsed by Integer30.

Autumn is also a Whole30 coach and creator of the popular cooking site Whole Food for 7.

Whole30 is the leading nutritional reset protocol, where you eliminate the most common food sensitivities like sugar, alcohol, grains, and dairy for 30 days, then begin to thoughtfully reintroduce them into your diet to see how they affect you and your body.

If you would like to try a Whole30 for yourself, now is the perfect time to do so. Autumn says they just launched their September Global Whole301 This is an annual tradition where Whole30’ers are supported daily through digital, social and community events throughout the month by a team of Whole30 experts.

Fall will be at Cottage Charm, 9317 South 700 East in Sandy on Tuesday, September 7 at 6:39 p.m. to talk about her book and share a Whole30-approved meal from Vessel Kitchen.

You can find the fall on Instagram at @wholefoodfor7 and order his book on wholefoodfor7.com.

Autumn also shared a recipe for hash brown or cauliflower waffles
For 4 people
3 cups store-bought frozen shredded hash browns or frozen cauliflower rice (or a mixture of both)
3 large eggs
¼ cup extra virgin olive oil
¼ cup tapioca or arrowroot flour
1 teaspoon garlic salt
½ teaspoon onion powder

Optional: salsa, dairy-free sour cream, ketchup or sauce of your choice, for garnish

1 Preheat a non-stick waffle iron.

2 In a medium bowl, combine hash browns, cauliflower or a mixture of both. Add eggs, oil, flour, garlic salt and onion powder. Stir until the mixture is well combined.

3 Fill preheated waffle iron with batter; the exact amount will vary depending on the size of your waffle maker. Keep in mind that this batter doesn’t rise or spread as much as regular waffle batter, so you’ll probably need more batter than normal. In my 7 inch Belgian waffle maker, I use 1½ cups filled. If your batter is all cauliflower, really fill the cups so your waffles will hold together. If your waffles stick, spray your waffle maker with cooking spray before preparing the next batch.

4 Close the waffle maker and cook until the waffle is crisp or your waffle maker indicates done.

The time varies depending on the iron.

5 Top with salsa, dairy-free sour cream, ketchup or your favorite sauce and enjoy warm.

Leftover waffles can be frozen in a single layer, then stored in a sealed container in the freezer for up to 3 months. Reheat frozen waffles in a waffle maker, microwave, oven, or air fryer.

◤ Note: Don’t have a waffle iron? These can also be made into donuts. Mix the ingredients as indicated below. In a medium saucepan, heat ¼ inch coconut or avocado oil over medium-high heat. Once the oil is hot, pour ¼ cup of the mixture per donut into the pan. Flatten each donut as it cooks in the pan so that it
crisp well and cook well. Cook until golden brown, 3-4 minutes, then flip and cook 3-4 minutes more.

From Whole Food for Your Family by Autumn Michaelis. Copyright © 2022 by Autumn Michaelis.
Reprinted with permission from Harvest, an imprint of HarperCollins Publishers.

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