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

Tuesday, July 18, 2017

Italian "Breadcrumb" Baked Cod (AIP Modification, Paleo)

I recently had the opportunity to try out Mission Heirloom's Yucan Crunch Crackers now that is available to order on Amazon. Not only was excited about another AIP option on Amazon (Amazon Prime owns me), but also was so excited to try them out after seeing so many other bloggers sharing about them.

And I was not disappointed! Yucan Crunch Crackers are such an awesome addition to the AIP community. My absolute favorite way to have them is to crisp them up under the broiler and use them as crackers to shovel tuna salad in my mouth. But they are so versitile! And while I love using them as a cracker alternative, the recipe below is another fun way to enjoy these crunchy goodies. Emily is also a huge fan of them as well which means I am going to need to order some more asap!

Yucan Crunch for Me and for You

Mission Heirloom has not only given me an opportunity to try out their Yucan Crunch, but they are also allowing me to give away a 2-pack set of their Yucan Crunch to one of you! Head on over to my Instagram for details of how to enter.

Italian "Breadcrumb" Bake Cod


  • 1 lb fresh wild caught cod
  • 1/2 cup of broken Mission Heirlom's yucan crunch
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh scallions
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon avocado oil (use for AIP compliant recipe)
  • 3 tablespoon of mayo (leave out for AIP compliant recipe)


  1. Preheat oven to 350 degree F.
  2. Pat dry cod and place on a parchment paper lined cooking sheet.
  3. Add yucan crunch, sea salt, dried oregano, dried parsley, garlic powder, onion powder, fresh scallions and fresh thyme to a food processor. Pulse until it crumbs.
  4. For AIP compliant recipe, lightly coat the top of cod with avocado oil. For non-AIP complaint recipe evenly spread mayo over the top of the cod.
  5. Add an even layer of "breadcrumbs" on top of the cod.
  6. Place cooking sheet with fish in preheated oven for 15-17 minutes, or until fish is flaky.
  7. Turn on broiler and put cod under broiler for 2-3 minutes, or until browned. Keep a close eye so it doesn't burn.
  8. Enjoy!

Disclosure: I did receive a complimentary 4-pack of Yucan Crunch; however, this is a product I have will happily purchased in purchase in the future. I would never recommend a product I didn’t stand behind 100%. 

Monday, June 26, 2017

Homemade Maple Lavender Soda (AIP, Paleo)

It is officially summer and one of my favorite things to sip on in the hot months of there year is a big glass of fizzy goodness. Most often sparkling water does the trick, but sometimes I just want a little something more. Last summer I went to this local sandwich shop with my mom and I ordered their lavender soda. It. Was. Amazing! I knew immediately I needed to recreate it. And now this summer, I am sharing it with you all. It will be a perfect addition to your summer bbq or just a nice afternoon treat.


  • 1 cup of water
  • 1 cup of maple syrup
  • 1 tablespoons fresh lavender leaves, bruised
  • Ice cubes
  • Sparkling mineral water


  1. Combine water, maple syrup, and lavender leaves in a small sauce pan.
  2. Bring to a light boil and remove from heat.
  3. Allow to steep for about 30 mins.
  4. Using a mesh strainer, remove the leaves and store simple syrup in a mason jar. Keep unused syrup in the fridge for up to one month.
  5. To prepare soda, pour 1 to 2 tablespoons of lavender infused simple syrup into a glass and fill with ice. Then pour in sparkling mineral water to fill glass. Enjoy!

Friday, May 26, 2017

Red Cabbage and Carrot Coleslaw (AIP, Paleo, Vegan)

It is really starting to feel like summer here on the East Coast, and I am pretty excited. After a less than impressive winter for our area, I am ready to play out side all day, take Emily to play outside all day and only come in for food and water (sometimes, but eating outside is super fun too).

My husband and I both grew up in Pennsylvania (Dutch country area) and moved to Maryland once we got married. One of our biggest complaints we have when going out is that Maryland just does not know how to do make a proper coleslaw. There must be a pinch of sweet, a tang of vinegar, and a hint of salt. And try as many places may, they just can't seem to find that right combination. In truth, a proper slaw will use a mayo/vinegar base, in my recipe I use a combo of coconut cream, apple cider vinegar and avocado oil to create the yummy, creamy dressing that is true to a classic dutch style coleslaw.


  • 1/2 medium head of red cabbage 
  • 2 medium carrots
  • 1/4 cup + 1 tablespoon  coconut cream
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 tablespoon avocado oil
  • 1/2 teaspoon sea salt
  • 1-2 green onions for garnish (optional)


  1. Finely shred red cabbage and cut carrots into match sticks. (I used my mandolin with no extra blade for the cabbage and a medium comb for the carrots.)
  2. In a large bowl mix together red cabbage and carrots until the are well combined.
  3. In a smaller bowl whisk together coconut cream, apple cider vinegar, maple syrup, and sea salt.
  4. Pour dressing mixture over cabbage/carrot blend and toss until it is fully incorporated.
  5. You can eat it right away, but it tastes much better if you let it sit for an hour or two. Even better, make it the night before and let it marinate all night, then toss again before serving.