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

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.

Sunday, August 14, 2016

Creamy Mushroom Soup (AIP, Coconut Free, Paleo, Whole 30)

I am a sucker for a big bowl of creamy goodness of the mushroom variety. Prior to my paleo/AIP days, I would go around testing all the the mushroom soups I could find. The richness of the cream, the earthiness of the mushrooms, it was on of my favorite flavor combo. Of course, since cream is a no go for me now, I had kind of written off attempting to make this soup. I have attempted only one recipes thus far, and while it was pretty tasty, it never quite seemed to work for me. Since most recipes use coconut cream for the creamy texture, it is sometimes hard to avoid the coconut flavor taking over a dish. Sometimes it works really well, but for mushroom soup, I found it to be too overpowering.

Enter: the cauliflower. One of my favorite soups to keep in the house is a this Creamy Cauliflower Leek soup by Paleogirl99. She uses the blended cauliflower to give the soup it's creamy texture. So, I figured, hey I wonder if using cauliflower would help give the creaminess to the mushroom soup, without taking over the flavor? And guess what, it worked! This soup is perfect blend of earthy creamy goodness, that will definitely satisfy your taste buds.

(and only more creamy for good measure)

Creamy Mushroom Soup


  • 2 tablespoons extra virgin olive oil
  • ½ cup shallots, sliced
  • 2 tablespoons garlic, sliced
  • 1 lb white buttom mushrooms, sliced
  • 2 cups cauliflower florets, fresh or frozen
  • ½ cups bone broth, divided
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt


  1. Set instant pot to saute and extra virgin olive oil to the pot.
  2. Once oil is hot, add shallots and garlic slices and cook for 2 minutes. Stir occasionally.
  3. Add mushrooms and allow them to cook down for 5 minutes or until the have reduced by about half. Stir frequently.
  4. Cancel saute function and pour in half a cup of bone broth. Deglaze the pan and scrap up all the dark bits from the bottom. 
  5. Add in the remaining broth, cauliflower florets, dried tarragon, thyme, and sea salt. Stir to combine.
  6. Place lid on pot and be sure the valve is set to sealing.
  7. Use the manual setting on high pressure and adjust the time to 10 minutes.
  8. When it is complete, press cancel and open the valve to manually release the pressure.
  9. Use an immersion blender to fulling blend all ingredients together.
  10. Enjoy!