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

Saturday, March 11, 2017

Apple, Cabbage, and Kale Salad (AIP, Paleo, Vegan, Whole 30)

This is a perfectly refreshing salad to break up the "is it winter? is it spring? is it summer?" feeling we have been having the last few weeks. I almost always have these ingredients in my kitchen, so it just made sense to throw them together. It's a perfect salad to pair with almost any meal and is a little more fancy than just a pile of romaine.

Apple, Cabbage, and Kale Salad


  • 1 apple
  • 1/4 of red cabbage
  • 3-4 stalks of kale
  • 1 tablespoon of extra virgin olive oil
  • 1/2 a lemon, juiced
  • A pinch of sea salt


  1. Peel and core apple, and slice in to matchsticks. I used a mandolin to get this thin cut.
  2. Slice the red cabbage very thinly. Again, I used my madnolin for a nice uniform thin slice
  3. De-steam kale and discard stems. Chop up leaves and add to bowl. Mix apple, cabbage and kale until well combine.
  4. Add olive oil, lemon juice, and sea salt and stir until well integrated.
  5. You can enjoy this right away, but I will say it gets better as it sits. If you can, make it a few hours or even a day ahead, and it will be even yummier. 

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


  • 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


  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



  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.