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

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.

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


  • 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


  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.

Sunday, October 23, 2016

Host an AIP Meal to Impress Your Friends

Recently, I had the honor of being on the Phoenix Helix Podcast to share my tips on saving time in the kitchen. If you haven't already, take a listen to get some great tips to cut down your time in the kitchen, without sacrificing flavor and balance in your meals. On the podcast, I shared one of my favorite batch cook meal ideas, make a lot of soup. I freeze each soup in multiple pint size jars and  then pull them out to make the base of a meal. The soup is topped with either leftover or also batch cooked protein options, veggies, and fun toppings. 

Hostess with the Mostess

When I first agreed to host an AIP meal with a few of my blogger friends, I didn't think too much about the menu. However, as the date grew closer, I started braining storming ideas. The meal needed to not be too much work to put together since I have a 6 month old needing my full attention, but it also needed to be something that all could enjoy. As I stared hopelessly into my fridge and freezer for inspiration, the idea emerged.

Make Your Own Soup

It sort of steamed from the build your own baked potato bar with an AIP twist. I love to build my own soups and be creative, and this meal allowed everyone to create your own Instagram worthy soup. Plus, everyone can pick and choose what goes into their meal. What was even better, was that over half the menu was already cooked and in my freezer. BONUS! 

I love to cook to impress, and when I didn’t have a little one to look after, this was not too difficult to achieve. Now, I am all about make the most of my time in the kitchen. Batch cooking has become a key to my survival. I was able to cook all the soup and protein options well in advance of this brunch and freeze them for later. Some things I made as a meal for my husband and I, and then froze the leftover. Other itemss I cooked up during a long batch cook day and froze for later.

This meal worked for a great fall/winter option, but as a nice summer alternative, you could do a build your own salad bar. 


Again, keeping it super simple, I used what I already had in the house. Since it is winter squash season here, aka my favorite time of the year, I used some squash I had as part of a center piece along with some fresh picked apples and mandarins posing as mini pumpkins. To make it feel like a fancy restaurant style meal, I used a simple Microsoft Word template to make a menu for each person. If you have nice hand writing, you could even write out the menu yourself to make it even more personal.

Building the menu

When building the menu, I tried to stick with recipes I knew were simple, but when put together, make a delicious meal. I was also looking at what I already had in my house to cook with or items already prepared that go well together. When building your own menu, take stock of your kitchen and go from there. No need to go out and buy all new, fancy things, just keep it simple. Here was our menu for the brunch as an example of what you can do next time to impress your friends.




Rory from The Paleo Pi, Jaime from Gutsy By Nature, Angie from Autoimmune Paleo and yours truly.