: Don't Eat the Spatula - Don't Eat The Spatula

Friday, February 3, 2017

Shrimp and Mushroom Risotto (AIP, Paleo, Whole 30)



Sometimes I wing it and come up with a fun, easy recipe, this was luckily one of those times. This entire meal, from prep to table, will take 30 minutes and one pan (SCORE!). It is also Emily approved, meaning your kids should love it. Well, that is if they are as great an eater as my almost 10 month old. Regardless, this yummy, and totally AIP recipe, has the light fluffy creaminess you would get in a normal risotto. You won't even notice the difference. Ok maybe, but to me, it tasted exactly like it's SAD counterpart.



Shrimp and Mushroom Risotto


Ingredients

  • 2 tablespoon of extra virgin olive oil
  • 1/3 cup of onion, diced
  • 8 oz of mushrooms, sliced
  • 1/2 cup + 1 tablespoon bone broth, divided
  • 4 tablespoons of coconut cream, divided
  • 1 packaged of Trader Joe's Frozen Organic Riced Cauliflower (approximately 3 cups of riced cauliflower)
  • 1 lb of shrimp, deveined and peeled
  • 1 tablespoon cassava flour

Instructions

  1. Heat a large frying pan over medium heat.
  2. When pan is hot, add extra virgin olive oil and let oil warm up for a minute.
  3. Add onions to frying pan and cook for 2-3 minutes or until they become translucent.
  4. Add mushrooms and cook for 5-6 minutes or until the have slightly softened. Stir occasionally.
  5. Stir in 1/2 cup of bone broth and 2 tablespoons of coconut cream and bring to a boil.
  6. Add cauliflower rice, cover, and allow it simmer for 5 mins. Don't worry if the is still in frozen clumps, it will break up on its own.
  7. Stir in shrimp to fully combine. Cover again and let simmer for another 5 minutes.
  8. In a small bowl, whisk together 2 tablespoons of coconut cream, 1 tablespoon of bone broth, and 1 tablespoon of cassava flour.
  9. Stir in coconut cream mix into in cauliflower rice, mushroom, and shrimp saute and allow to cook for another 2-3 minutes on medium heat, or until sauce begins to thicken.
  10. Enjoy!


Wednesday, December 21, 2016

AIP "Chocolate" Mug Cake (AIP, Paleo, Vegan)




I have a confession to make, I have been sitting on this recipe for months, like before Emily was born months. The thing is, the only time I make this is a special after dinner treat, so I was never able to take a picture of it. I know, super lame. BUT I am sharing this simple mug cake with you now, and promise it was worth the wait. And before you begin to ask if you can sub this flour or that, trust me, I tried it. I have made this many, many times, with many different AIP flour combos, and this is the only combo of flours that I have found works for the perfect fluffy goodness.

As a friendly reminder, AIP treats are still treats, so it's important to limit them and not overdo it. I have made that mistake myself enough to know, it's not work with it.


AIP "Chocolate" Mug Cake



Ingredients


Instructions


  1. Whisk together all dry ingredients into a small bowl or mug.
  2. Add in wet ingredients and stir to fully combined.
  3. Place in microwave on high for 90 seconds. 
  4. Allow to cool for a few minutes (the hardest part)
  5. Enjoy on it's own or topped with some coconut cream.







Tuesday, November 29, 2016

Roasted Pumpkin and Caramelized Apple Soup (AIP, Paleo, Whole 30)




So who still has leftover pumpkin decorations they have no idea what to do with? We were gifted not one, but two cute sugar pumpkins to decorate with and to enjoy. And, if you can believe it, I have never actually cooked with real pumpkin. I have only ever used pureed pumpkin from a can. I knew I could simply roast it like any other winter squash, but since I am on a major soup kick, I wanted to make one that highlighted the naturally sweetness of the pumpkin. The caramelized apples are a nice accent, and bring the yumminess to another level.


Roasted Pumpkin and Caramelized Apple Soup


Ingredients


  • 1 sugar pumpkin (about 2-3 lbs)
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons of bacon fat (or fat of choice)
  • 2 medium apples, peeled and sliced
  • 1 teaspoon of cinnamon
  • 2 cups of bone broth

Instructions

  1. Preheat oven to 400 degree F. 
  2. Line a baking sheet with parchment paper or silpat mat.
  3. Slice pumpkin in half and remove seeds and stringy parts.
  4. Lightly season the inside with 1/2 teaspoon sea salt.
  5. Place pumpkin halves on baking sheet, cut side down. 
  6. Brush extra virgin olive oil over the skin of the pumpkin halves.
  7. Roast in preheated oven for 45 min – 1 hour, or until soft. Remove the pumpkin halves and set aside to cool.
  8. While pumpkin is cool, you can cook the apples.
  9. Heat bacon fat in a medium frying pan over medium-high heat.
  10. Once pan is hot, add apple slices to pan and allow to cook for 10-15 mins, or until they are soft and begin to brown. Stir occasionally.
  11. When apples are done, add them plus the flesh from the pumpkin, cinnamon and bone broth to a blender. Mix until smooth and fully combined.
  12. The pumpkin should still be hot enough to warm the bone broth, but if the soup is not warm enough, simply heat in a pot over medium-low heat on stove.
  13. Enjoy.