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

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.

Tuesday, October 18, 2016

Asparagus and Prosciutto Stuffed Chicken Breast (AIP, Paleo, Whole 30)

This recipe is a result of a few things going on in our lives. First, I have shared it on social media, but not on the blog yet. We decided it was best for our family that I would not return to work following my maternity leave. That means for last 6 months, I have been taking on my new role as a stay at home mom. This also meant, we went from a two salary income to a one salary income over night, with one extra warm body to care for as well. We have to cut a lot of expenses and find ways to save money. One of the few areas we have a lot of control in is our grocery and eating out budget. It was easy to say, no more eating out, but finding ways to cut groceries was simple at first, but also got me being more creative.

I am notorious for buying things that I want to use, and then avoiding using them because I don't want them to be gone. It is a weird quirk of mine. However, I am learning to cook all the food we have until the fridge is pretty bare, and then we go and buy what we need. I am happy to share we have kept in our food bugdet since we started, saving us several $100s in just the last 6 months.

The second thing that influenced this meal was the need for fast and easy prep since I have a 13 ½ pound, 6-month old permanently attached to my hip. It took me about 5 minutes to put this all together, and then I could just put it in the oven and forget about it until the timer went off.

Asparagus and Prosciutto Stuffed Chicken Breast


  • 5-6 thin sliced chicken breast
  • 1 bunch of asparagus
  • 5-6 slices prosciutto
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ tablespoon dried thyme, or 1 tablespoon fresh thyme
  • ½ tablespoon dried oregano


  1. Preheat oven to 425 degree F. 
  2. If need be, pound chicken breast between two pieces of plastic wrap to ensure it is all equal thickness, around 1/4 inch thick.
  3. Place chicken breast flat on a parchment paper lined baking sheet. 
  4. Lay one slice of prosciutto on top of each chicken breast.
  5. Rise asparagus and cut off 2 inches off the bottom of each stem.
  6. Divide asparagus among each chicken breast and place in the middle.
  7. Roll up the chicken and prosciutto around the asparagus and place the open side down. 
  8. Lightly coat the chicken and asparagus ends with olive oil. Then evenly distribute the sea salt, thyme, and oregano among the wrapped up chicken breasts.
  9. Cook for 25 minutes.
  10. Remove from oven and let rest for a few minutes, then serve with your favorite sides, like Roasted Acorn Squash with Brussel Sprouts or Kabocha Tots

Saturday, October 1, 2016

The Paleo AIP Instant Pot Cookbook Review and Preview: Fall off the Bone Whole Chicken

You guys, I have something so excited to share with you. I had the honor of being asked to work with 37 other amazing bloggers to bring to you this new AIP e-cookbook:

The Paleo AIP Instant Pot Cookbook


Download Now for just $17.95!

What can you find inside?

Over 140 recipes! And 75 of these are new and exclusive to this cookbook.
Written specifically for the Instant Pot®.

“Fast food” on the AIP: Every recipe (except coconut yogurt) uses the Instant
Pot® pressure cooker functions, saving time in the kitchen through this magically fast cooking method.

Filled with a wide variety of recipes including broths, sauces, condiments,
vegetables, poultry, meat, seafood, offal, desserts, and more! See the full list of recipes here.

Packed with flavor, including AIP-friendly recipes for a wide variety of ethnic foods.

Elimination-phase friendly. Every recipe in the first 8 sections of the cookbook
meet the strictest version of the AIP. In the final section "Extras," there are
3 reintroduction recipes, which are labeled accordingly.

Over half the recipes can easily be modified for Low-FODMAP, GAPS/SCD,
and Coconut-Free Diets. (Charts are included at the back of the cookbook.)

13 Things You Need to Know About Your Instant Pot®

The Paleo Mom Approved

Here is what The Paleo Mom has to say about this brand new cookbook,
"The Paleo AIP Instant Pot Cookbook brings delicious, hassle-free, one-pot, healthy, 100% AIP recipes to your table, making healing from autoimmune disease as easy as pressing a button!"
--Dr. Sarah Ballantyne, Ph.D., New York Times bestselling author of The Paleo Approach

Download now for just $17.95!

Enter the Giveaway! 

We decided to celebrate the launch of this community cookbook by giving away 10 copies! It’s easy to enter. Just click over to the purchase page, and answer the question in the Rafflecopter box. Since it’s an e-cookbook, the giveaway is open to anyone in the world. The winners will be chosen randomly on October 8th, 2016. If you don’t want to wait until then, you can buy it now for just $17.95."

Sample Recipe: Fall off the Bone Whole Chicken

This recipe is one of the 5 brand new recipes I contributed to the Paleo AIP Instant Pot Cookbook. You can cook a whole chicken in your instant pot in just 30 mins! Talk about a week night saving meal for a tired, under-rested, starving new momma. Ok, maybe just for me, but everyone will love this recipe, I promise. Plus, once you cook up the chicken, you can throw the bones back into your Instant Pot® with a few more and make up some bone broth. And don't worry, there is a recipe for that in the cookbook as well!

Yields 4-5 servings


  • 4 to 5 pound whole chicken
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon sea salt
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried basil
  • 1 tablespoon fresh rosemary, chopped


  1. Prepare the chicken. Remove the giblets from inside and cut off any extra fat or feathers and thoroughly pat the outside dry. It is important to remove the water so that the skin does not stick to the pot. Lightly coat the top of the bird with ½ tablespoon of olive oil.
  2. Press the SAUTÉ button on the Instant Pot®, and add the remaining olive oil. Once the oil is very hot (test by adding a drop of water to pot, if it sizzles in the oil, it is ready), place the prepared chicken, skin side down. Allow to cook undisturbed for at least 5 minutes or until it begins to move easily from the bottom of the pot. Using tongs, flip the chicken over. CANCEL the sauté function.
  3. Combine the salt, thyme, basil, and rosemary in a small bowl. Evenly season the top of the chicken with the herb mix.
  4. Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 30 minutes. Once the time is up, allow the pressure to release naturally for 15 minutes. Then quick release the remaining pressure (using the instructions on page 7). The chicken will literally be falling off the bone.