Cinnamon Honey Butter (AIP, Vegan)



I have two giant containers of Spectrum palm shortening taking up too much room in my pantry, so forgive the indulgence of this recipe. We recently had the Restaurant Steaks and Sauteed Apples from one of my favorite Paleo cookbooks Real Life Paleo. I was unaware that steak and apples were delicious together, but now I must re-make this with my own twist in the near future. We had leftover sauteed apples the next day, and my hub was craving a dessert. These went SO well together, and then we had lots of leftover fluffy whipped butter for him to spread on his disgustingly bland rice cakes all week. How the hell does he eat something that tastes like a fragrance free dryer sheet is beyond me.


I found the flavor of the Cinnamon Honey Butter really developed nicely overnight, so if you’re planning on serving this at breakfast, make it the night before! Also let it sit out at room temperature so the fluffy texture is preserved, otherwise the palm shortening will harden at refrigerator temps. It will be particularly good with these delightful AIP recipes: Pumpkin Spice Bread, Banana Muffins, and Banana Cinnamon Tea Cake!


I came up with, in my opinion, a really good idea tonight. Doggy cereal boxes filled with grain-free kibble. I’m thinking a giant picture of Rafael with his sloppy/cute tongue hanging out on a brightly colored cardboard box labeled “Doodle-Oh’s” or “Crunchy Poodle Puffs” would sell like hotcakes. You may see me on Shark Tank next week with that one.


Cinnamon Honey Butter

Makes 3/4 cup | Ready in 5 minutes

1 cup palm shortening, room temperature

3 T honey

½ tsp cinnamon

¼ tsp sea salt

  1. Using a hand mixer, beat  the palm shortening on medium speed in a mixing bowl for 90 seconds, stopping every 30 seconds to scrape down the sides of the bowl.
  2. Add honey to the bowl and beat for an additional 60 seconds. Now add cinnamon and sea salt and beat until combined.
  3. Store at room temperature in a covered glass container. The honey butter becomes lighter and fluffier if left on the counter overnight.

Paleo Date-Filled Arabic Cookies (Ma’amoul)

Growing up with a Lebanese father and very traditional Lebanese extended family, our holidays and celebrations were founded on the four major food groups: hummus, tabbouleh, roast chicken, and ma’amoul. Ma’amoul is a very traditional Arabic cookie made from semolina and butter and filled with a variety of sweets like dates, walnuts, and pistachios. The cookie is a dense, crumbly shortbread-like exterior with a sweet, orange-blossom or rose-water scented filling.


Have you tried orange blossom before? It is such a delightful eating experience. The smell of it alone reminds me of sunshine and butterflies but it’s unique flowery taste is something to be remembered. You can find it at nice spice stores or at Middle Eastern grocers (or via the Amazon link in the recipe below). My Paleo version of these cookies uses almond flour, coconut flour, and palm shortening, and is less dense and more soft than traditional ma’amoul, but the flavors are still spot-on and bring me back to childhood.


I am so excited to share this recipe with you guys, and especially with my fellow Middle Easterners who don’t have to go through another holiday season without their beloved ma’amoul. The decorative cookie is formed using a tabi, a beautiful wooden cookie mold. You can find a similar one on Amazon HERE. If you don’t have a cookie mold, you can use the directions below and maybe hand carve some pretty decorations into your molded cookie dough with a butter knife? You know – the ancient art of cookie decorating is making a comeback. Which reminds me: why haven’t hipsters made the cookie the new “It” food yet? Poor cookies got beat out by cronuts and waffle sandwiches.


Paleo Date-Filled Arabic Cookies (Ma’amoul)

Makes 8 cookies | Prep Time 20 minutes | Cook Time 17 minutes

Date Filling

12 large Medjool dates, pitted

2 T unsweetened coconut flakes

1 tsp orange zest

1 tsp orange blossom water

1 T water

Pinch sea salt


1 ½ c almond flour (I use Honeyville brand)

2 T coconut flour

½ cup palm shortening

1 T gelatin

1 tsp orange blossom water

¼ tsp cinnamon

Pinch sea salt

  1. Preheat oven to 325 degrees. Grease a baking sheet lightly with palm shortening.
  2. Place Date Filling ingredients in a food processor and process until smooth. Spoon into a small bowl and set aside. Wipe the processor clean.
  3. Place Cookie ingredients in the food processor and process until a dough forms, about 20 seconds. Scrape down the sides if needed and process a few seconds longer. Remove dough from processor and form into a large ball.
  4. Divide dough ball into 8 even pieces. Flatten each piece of dough in the palm of your hand into 3-inch circles. Place 1 T date filling in the center and fold the dough over the date mixture. Pinch closed to cover the date filling and gently roll the cookie in your hands to form a ball (the date mixture should stay on the inside).
  5. If using a tabi, press dough ball gentle into mold and tap on counter to transfer it to the baking sheet. If not using a tabi, press dough into an ice cream scoop to form a mound shape and release onto the baking sheet. Repeat with remaining 7 pieces of dough.
  6. Bake 325 degrees for 17 minutes until the bottom is golden brown and the tops of the cookie are lightly browned. Let cool to room temperature completely before serving. Serve at room temperature or cold. I like them straight out of the freezer (they don’t freeze solid).

Peppermint Fudge (AIP & Paleo Versions)



I won’t hit you over the head with the blatant fact that AIP during the holidays is rough stuff. If I could give you one word of advice it is ALWAYS have something delicious on hand so you don’t feel like you’re being deprived. If delicious equals fudge to you, than say FUDGE IT, and purse these babies up. I sneak purse food at really inappopriate times (i.e. conversations with acquaintances, on the train, as I’m paying for a hot tea at the cafe and stumble across it).


We had another amazing “Goodbye Chicago!” dinner at Publican tonight with two close friends. A bounty of pork rinds, three kinds of ham, oysters, porchetta, venison, and vegetables graced our lips. If there’s one thing I’ll miss about this city, it’s the food options. If there’s two things I’ll miss about it are the memories we have made here, friends we have met, and heck it’s where we got married, so Chicago will always have a very special place in my heart.


I have a funny confession, and this is to show you, no one is perfect. Not your everyday AIP blogger. Not your momma. Not your puppy (okay, yes he is). Back in October during my sister’s bachelorette party, I had one drink at dinner, which of course did more than take the edge off but gave me quite a nice little tipsy-tipsy since I never, ever drink. I had to get cash for a bar, so I ran across the street to use the CVS ATM, but I also was suddenly stricken with the munchies. I rationalized with myself that one Kind bar wasn’t going to hurt a fly. I can’t tell you how giggly I was buying the sulfite, soy-free one (I read every single of the 20 flavors packages to find the least offensive one… just imagine a tipsy girl doing this in a Manhattan CVS late at night) because I felt like such an OUTLAW. Well, I enjoyed my dang Kind bar (I used to eat them all the time a few years ago) and my first and only VERY-non AIP food to date and thought nothing of it. No reaction because I’m not allergic to any of the ingredients, I just choose to avoid that processed crapola as much as possible. Anyways, this story is getting stoopid long. Fast forward to present times, and I’m making this horrified Kind Bar divulgence to my husband, and his response was along the lines of a very sarcastic “wow, better go to confessional as soon as possible you horrendous human. you should be ashamed and disgusted with yourself.” His humor and frankly spot-on response put it all in perspective once again.


Point being: LIFE HAPPENS. That doesn’t mean you should stray from AIP for any ol’ reason. Heck no. It’s very clear that if you want maximum healing, you should give the elimination phase your ALL, 100%. Don’t half-arse it. It ain’t gonna work. But what this silly story does mean is that you don’t need to condemn yourself to decades of restrictive eating. It’s easy to become tunnel-visioned on AIP because we have all gone through years of worsening health with no improvements and then we change our diets and “Wow”! Food is miraculous. But so are social activities and good sleep. This is a lifestyle and not a diet, and I cannot stress that enough. If you are going to treat yourself to anything this holiday season, please let it be forgiveness (and this fudge, whether it’s made with chocolate or carob!) You are not perfect and neither is anything in this world. You are pretty damn smart and insightful though if you managed to find my blog  in this midst of thousands and thousands of other food blogs that are hidden in the tomes of Google search results. Because that you means you love and respect yourself enough to further your health. For yourself, for your families, for your work, and your friends. You are to be ADMIRED! Sorry for my heavy hand with caps lock today. I’m just really excited to share my recipe.




AIP Ginger Sandwich Cookies with Lemon Cream (Paleo)

Oh these made me one happy little gal. My recipe development method is a little obscure, but usually an idea pops in my head so late at night that it wouldn’t be logically sound to begin testing it at 10 pm. So then I bound out of bed and get busy in the kitchen as quickly as possible. I have this silly Type A thing where I want to nail something on the first try, and I often don’t have the food budget to be testing and re-testing recipes over and over again. Sometimes my first-try is spot-on, and I feel 100% comfortable sharing a recipe right away!


I used to make a similar cookie for my family every Christmas except they were more flat and round and the lemon creme was less fluffy and more tangy. These beat the socks off those flour & sugar filled cookies though! Can Christmas hurry up and get here so I can make these again!?


If you haven’t tried sweet potato flour yet, please do! It is by far my favorite AIP baking flour. It’s naturally sweet of course so lessens the need for added honey or maple, and it tastes a little caramel-y. No, it’s not cheap, but it’s for special occasions and because you’re wroth it. Maybelline. I have a couple other recipes using it for my Mini Blackberry Tarts and Tartelette au Sucre (both are really, really delicious!) I know, I know, this is another recipe using my all-time favorite ingredient Japanese yam. I can’t help it. It’s PERFECT for binding AIP recipes, adding creaminess and subtle sweetness, and very affordable. Sue me. Or just eat with me. Whatever sounds more pleasant and humane.


Ginger Sandwich Cookies with Lemon Cream [AIP]

Makes 8 sandwich cookies | Ready in

1 cup Zocalo brand sweet potato flour

1/3 cup arrowroot starch

Zest of 1 lemon

1 tsp baking soda

½ tsp sea salt

1 T grass fed gelatin (the kind that gels up)

1 ½ tsp ground ginger

¼ cup honey*

¼ c + 1 T coconut oil, melted

2 T palm shortening

*If using a raw honey, melt it first then measure ¼ cup liquid. I have not tried this recipe using maple syrup.

Lemon-Ginger Cream

1/3 cup mashed white sweet potato* (Japanese yam or California white sweet potato)

2/3 cup palm shortening

1 T honey

1 T lemon juice

1 tsp arrowroot starch

¼ tsp ground ginger

Small pinch sea salt

*I use this type of sweet potato in many of my recipes because of how versatile it is. It binds well, adds a nice sweetness without using natural sweeteners, and makes for a creamy end product. I realize it can be difficult to find, but you may have luck at your local Asian grocer, health food store, or co-op. Using regular sweet potato here will alter the flavor and texture.

  1. Preheat oven to 350 degrees. Mix dry ingredients (first 7 ingredients listed) together in a medium size mixing bowl. Add wet ingredients and use a spoon and your hands to mix well. The dough will be moist but crumbly.
  2. Using firm pressure, scoop tablespoon-size balls into a measuring spoon and gently place on a parchment-lined baking sheet. You should be able to make 16 cookies. Flatten each cookie lightly with your palm. They will be about 2 inches in diameter.
  3. Bake in preheated oven for 8-9 minutes until the edges begin to lightly brown. Remove and let cool completely. Make the cream in the meantime.
  4. For Lemon-Ginger Cream:  Place all ingredients in a high powered blender or food processor and process on low until smooth. You may need to scrape down the sides a few times in between blending.
  5. Assemble Cookie Sandwiches: Spoon approx. 1 T of Lemon-Ginger Cream on the bottom of half the cookies. Top with remaining cookies to make mini sandwiches. You may have leftover cream, which can be served with berries for an additional treat idea. Serve at room temperature.
  6. To Store: Store in a sealed container at room temperature up to 3 days or in a sealed container in the freezer up to 3 weeks.

Paleo Chocolate Lava Cakes (Egg-Free, Nut-Free, AIP Adaptable)


So this is my official announcement that I have reintroduced chocolate back into my life. Our break-up was a harsh one. There was lots of name-calling, plate-throwing, and feelings of mistrust. In fact, my heart used to feel like it had dropped into my stomach every time chocolate and I had a misfortunate date. Along with  cramps and embarrassing trips to the bathroom. I feel like the poster child for AIP reintroductions with this one because I NEVER thought I would be able to eat it again. My reactions were so bad just 3 months ago that I would violently vomit all night if I tried to reintroduce it. I’ve been having a little every day and no issues! I do have to be careful though because of the caffeine levels. I do NOT handle caffeine well, never have, and I doubt I ever will. It’s just not in my DNA.


Hi pretty little cake! I’m going to make you disappear faster than you can say Ghiradelli 10 times in a row. So chocolate is a Stage 2 Reintroduction on The Paleo Approach. In Stage 1, I reintroduced fresh legumes and fruit-based spices (like the vanilla bean in this recipe) with no problemo. (although I still only eat them occasionally). Eggs, seed-based spices, and ghee weren’t tolerated, and I found out I still have an egg and dairy allergy, so that makes sense.


In Stage 2, I have reintroduced nuts/seeds  (except sesame seeds – those did not fair well) and cocoa. When reintroducing a food that is part of a recipe, you must know that you do not have an intolerance or allergy to any of the other ingredients in that recipe! That way you can tell if a negative reaction is the new food or another AIP-compliant ingredient that you may indeed be intolerant to (i.e. arrowrroot and coconut sugar are “AIP” foods in moderation, but some people still react to them). I am fine with both of these foods in moderate amounts, so this recipe would be a good choice for me. You must also have already introduced vanilla bean powder for this recipe. I chose not to use vanilla extract because it will not be fully cooked out, and I cannot tolerate alcohol, (a stage 2 reintro) even in small amounts.


PLEASE read The Reintroduction Guide for more information in reintroducing foods on AIP! It is very important to do it “right” or risk inappropriately including or excluding a food from your diet. You can purchase your copy HERE. It tells you how much you should eat per day and how/when to track for reactions.


Paleo Chocolate Lava Cakes [Egg-free/Nut-Free]

Makes 4 single-serve cakes | Ready in 35 minutes

½ cup high quality cocoa powder* (For AIP: Use carob powder)

½ cup arrowroot flour

1 T coconut flour

1/3 c coconut sugar

¾ tsp baking soda

2 tsp vanilla bean powder (For AIP: use pure vanilla powder)

2 T grass-fed gelatin

¼ c boiling water

¼ cup lard

2 T coconut oil

Pinch fine sea salt

Lard for greasing

Raspberries for serving

  1. Preheat oven to 350 degrees. Grease 4 small ramekins with lard.
  2. In a medium bowl, whisk together the cocoa, arrowroot, coconut flour, baking soda, vanilla bean powder, and sea salt.
  3. In a large coffee mug, whisk together coconut sugar and 2 T boiling water until dissolved. Now stir in the gelatin and remaining 2 T boiling water until the gelatin is also dissolved. Let sit for 2 minutes. Stir in the lard until melted.
  4. Make a well in the center of the dry ingredients. Pour in the gelatin-lard mixture and stir until incorporated. Now add in the coconut oil and stir to combine well.
  5. Divide cake batter (it will be dense and moist, not liquidy at all) equally among ramekins. Press down lightly. Fill a glass baking dish halfway with tap water. Place ramekins in this “water bath” so the water comes about ¾ of the way up exterior of the ramekin. This adds extra moisture to the cake. Cool trick, huh?
  6. Bake in preheated oven for 17 minutes. Remove from oven and let cool in glass dish for 2 minutes. While cooling, make chocolate lava below.
  7. Pour chocolate lava on top of each cake. Serve topped with fresh raspberries and whipped coconut cream (not pictured).

For chocolate lava

3 T Coconut butter, melted

2 T Cocoa powder (For AIP: Use carob powder)

1 T coconut oil, melted

1 T honey

½ tsp vanilla bean powder (For AIP: Use pure vanilla powder)

Pinch fine sea salt

  • Whisk ingredients together in a small bowl until smooth! Use in Step 7 above.

Sweet & Crunchy Kale Granola (Paleo, AIP, Vegan)



Yay for AIP snack food that you can actually travel with, enjoy the taste, and is nutritious to boot. I got the idea for Kale Granola after visiting Hu Kitchen in NYC last weekend. Their version was much sweeter and had nuts/seeds in it, so I was bent on developing an AIP version I could make for vacations or school snacks when I definitely want to stay 100% within AIP. You will love it! Promise! Even if you’re not a fan of kale chips.


I didn’t celebrate Halloween this year – it’s really a hit or miss holiday for me. I particularly do not like dressing up nor spending money on a costume that I will only wear once and likely be embarrassed of within 5 years. We instead saw Million Dollar Quarter with my mom who was visiting for 4 days. On the train ride home, the costumes provided a good chuckle. A group of Guy Fieri impersonators wearing flame-decorated shirt and bandanas. Ted the giant teddy bear, who stared at me the whole time with intent of making me as uncomfortable as possible. And a large white boy dressed as a ditzy white girl… Uggs, stretch pants, Victoria’s secret bag in hand, blonde wig saying things like “Omg guys we lost Stacy. We lost Stacy!!” and “Can we take a selfie? SELFIE TIME! Omg, wait, can we do it again? I wasn’t on my good side.”


Maybe you had to be there. Or maybe you need to just got turn on Bravo for 3 minutes and then you’ll understand why Generation Y is the way they are. Including myself – I do have VIP status at Sephora after all.


Sweet & Crunchy Kale Granola [AIP Friendly]

Serves 4 | Prep time 15 minutes | Cook time 35 minutes

  • 1 large bunch curly kale, stems removed, torn into 1-inch pieces*
  •  6-8 pitted dates (I used 8 Deglet Noir dates, but I recommend 6 if using Medjool which are larger)
  •  2 T coconut oil, melted
  • 1 T blackstrap molasses
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp fine sea salt
  • 1/3 cup raisins
  • 1 cup unsweetened coconut flakes (I used Let’s Do Organics brand)

*Make sure the kale is very dry. I did this by sending it through my salad spinner after tearing it.

1.     Preheat oven to 300 degrees.

2.     Soak the dates in very hot water for 10 minutes until softened. Drain the dates and place in a shallow bowl. Using a potato masher or the back of a fork, mash dates with coconut oil into a paste. Stir in cinnamon, ginger and sea salt and mix well.

3.     Place kale in a large mixing well. Pour the date mixture into the bowl and mix well to coat the kale. Now stir in the blackstrap molasses until well coated. Add the raisins and coconut flakes and ensure they are coated as well.

4.     Spread kale onto a baking sheet. Bake for 15 minutes, stir, and bake for another 18-20 minutes until all kale leaves are crispy and the coconut is a toasty brown.


AIP Sticky Sweet Potato Mug Cake (Paleo)


Ugh this mug cake is a game changer. I don’t think any diet/lifestyle could take me away from my occasional sweet. They just make me happy, and I think they can belong on your health continuum. For some people, that may mean just at Christmas or Thanksgiving. For others, that may mean a once weekly batch of coconut milk ice cream sweetened with just a tablespoon of raw honey. The Paleo Approach recommends enjoying them seldomly,but in an otherwise high nutrient diet, I find I can have a sugar-free or low-sugar treat 2-3 times a week without reprecussions – one portion that is. It usually is just 1 Medjool date with a tsp of coconut oil and cinnamon, or a small bowl of raisins and coconut flakes. Portion control is so boring.


My mom’s in town for 4 days – she is the BEST. I’ve been missing her so much lately and cannot wait to be closer to Florida this winter. Next spring I’ll be spending 3 months there for work too, which coincides perfectly with my sister’s wedding! Signing myself up to get bossed around. So selfless.


I bought the Instant Pot on Amazon, and I used it for the first time tonight. I made gelatin-rich bone broth in 40 minutes flat, and it is the best tasting, richest broth to date. I jumpted up & down when I finally was able to open the lid! I am a little terrified of it though – anything with warning stickers all over it freaks me out. But this broth is worth a burned hand or two. Just a casual second degree burn, nothing too serious.


Enjoy this mug cake… it makes me happy and I think it will do the same for you too! Or angry at me because you’re going to want to mug cake every dang day until you cannot mug cake anymore.


AIP Sticky Sweet Potato Mug Cake

Makes 1 mug cake | Ready in 6 minutes

1/3 cup mashed sweet potato

1 T gelatin

1 T room temperature water

2 T hot or boiling water*

1 tsp blackstrap molasses

2 T coconut flour

1 T arrowroot flour

½ tsp cinnamon

¼ tsp ginger

1/8 tsp baking soda

Pinch sea salt

½ T melted coconut oil

For serving: ½ tsp molasses, 1 tsp shredded coconut

*I steam my sweet potato prior to mashing it then reserve 2 T of the hot water. It adds extra sweetness!

  1. In a large coffee mug, stir the gelatin and room temperature water together. Add the hot/boiling water and whisk until smooth. Stir in sweet potato and molasses until incorporated.
  2. In a small bowl, whisk together all dry ingredients. Add to the wet ingredients in the mug and stir to combine. Now stir in the melted coconut oil.
  3. Microwave on high for 4 minutes until the cake is cooked through but still moist. You may want to cook it for 3 minutes, then in 20 second increments to prevent overcooking since all microwaves are different. Serve drizzled with molasses and sprinkled with coconut!

Pumpkin Roll | Cinnamon Molasses Spread [AIP/Vegan]

I can only think of one thing that American women like more than pumpkin – Channing Tatum’s bum. It’s sort of shaped like a pumpkin, so I guess this makes sense. This was a fun recipe to make, and it may look intimidating because of the siwrly bits and roll-y part, but if I can do it – the woman who managed to give herself second degree burns with splattering soup, drop butter all over the floor, and flip her cutting board over on top of the butter in a matter of 3 minutes on Sunday night- then you can do it. Definitely make the Cinnamon Molasses Spread to go with the rolls because it provides a light sweetness (since there is no sweetener in the recipe), and more complex flavor. It always bugs me when we go to nice restaurants with well-composed plates with multiple components and my husband eats them all individually. I always softly scream (since we are in public) “That is NOT what the chef intended!! Honor his vision!!”For anyone with a tapioca sensitivity, you can sub the 2 T for arrowroot flour. These taste even better the second day once the flavors have melded, so try to save one for tomorrow. Pumpkin Roll with Cinnamon Molasses SpreadMakes 6-8 servings |Ready in 1 hour 10 minutesPumpkin Cake1 15 oz can organic pumpkin1 T palm shortening, room temperature1/3 cup + 2 T coconut flour2 T tapioca starch2 tsp cinnamon1 tsp ground ginger3/4 tsp ground mace1 tsp baking sodaFrosting½ cup palm shortening2 T orange juice1/2 tsp ground ginger1 vanilla bean, seeds only*  (For AIP: Omit the vanilla bean!)Cinnamon Molasses Spread1 T blackstrap molasses1 T coconut oil, melted1 T coconut butter, melted½ tsp cinnamon

  1. For Cake: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together all dry ingredients in a bowl. Add pumpkin and palm shortening to a larger bowl and mix well.  Then stir in dry ingredients until evenly mixed.
  2. Place dough onto parchment and using your hands form a rectangle 10 inches long and 7 inches wide, about 1/8 inch thick. Bake for 18 minutes until cooked through. Remove from oven and let cool by placing in refrigerator for 30 minutes. This is an important step to ensure the success of rolling the cake.
  3. For Frosting: While cake is cooling, whip Frosting ingredients together using a hand mixer in a deep bowl (to prevent splattering) and set aside.
  4. For Spread:  In a separate small bowl, stir Cinnamon Molasses Spread ingredients together. Set aside.
  5. Assemble Roll: Once cake has cooled, spread frosting evenly over the entire surface using the back of a spoon. It will be a fairly thin layer.
  6. Starting at the short end closest to you, use the parchment paper to assist you in rolling the cake carefully until you reach the other side. Place seam side down. Note: If the cake cracks or breaks at any point, it should be easy to re-seal it with your fingers, since the cake is dense and moist.
  7. Slice into 6-8 pieces and serve with a dollop of Cinnamon Molasses Spread. Served best at room temperature or cold. Exceptionally tasty the next day once the flavors have had time to incorporate. Store covered in the refrigerator for 3-4 days. 

Frosted Carrot Cupcakes (Paleo, AIP, Vegan, 21DSD)


Oh tonight was fun. I was in the middle of working on a recipe for an upcoming E-book (not my own, just helping out), and my pup started acting funny – not wanting to use his back legs to walk and he has been constantly shaking his head for the past 2 days. I thought he had an ear infection but with his gait impairments, I freaked out and thought he had a stroke too. Not very logical but logical isn’t my middle name. $100 later the vet thinks he either had just a bad case of gas or possibly a disc herniation (obviously the worse of the two). We have to monitor him for the next 48 hours and put him on bed rest though. Poor thing. He is the light of my life.


I have not come across AIP cupcakes as of yet. Muffins, yes. Pancakes. a few. But nothing with some damn frosting. This isn’t real frosting, since it doesn’t contain any sugar, but it is real food frosting. Have you used palm shortening before? It’s kind of a miracle… the texture is fluffy, light, and creamy – somewhere in between whipped cream and butter. I actually went a little hog wild on the stuff the past two weeks but whatever – I am an “all or nothing” type of person (also known as Type A, also known as obsessive, also known as the person you don’t want to sit next to on an especially turbulent flight).


True to my hatred of sugar, these do not contain any added sugars, but are definitely sweet enough on their own! Nutritionally-devoid does not even begin to describe sugar – I truly believe it contributes to the majority of mental and physical illness. My husband just told me, as in 19 seconds ago, that he wants to do a 21 day sugar detox. As he shoves chocolate cream pie topped with extra Enjoy Life chocolate chips into his pie-hole. I guess this is his last hoo-rah for the next 3 weeks. I don’t think he can do it – he lives on sugar. Husband, if you’re reading this: stay strong. Nothing tastes as good as not feeling like shit feels.


Frosted Carrot Cupcakes [21dsd]

Makes 10 cupcakes | Ready in 40 minutes

2 cups peeled and cubed sweet potato

1 ½ cups peeled and cubed Japanese yam (white flesh)

1 T lemon juice

2 T palm shortening

½ cup coconut flour

1 T cinnamon

1 tsp baking soda

1/2 tsp ground mace

½ cup finely shredded coconut

1 tsp lemon zest

¼ cup finely grated carrot

1/3 cup raisins (For 21dsd: omit raisins]

  1. Preheat oven to 350 degrees. Line regular-size muffin tin with silicone baking cups or grease well with palm shortening.
  2. Place orange and white sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let steam for 12 minutes until fork tender.
  3. Place sweet potatoes, lemon juice, and palm shortening in a blender and puree until smooth.
  4. In a medium bowl, whisk together coconut flour, cinnamon, baking soda, mace, shredded coconut and lemon zest.
  5. Stir pureed sweet potatoes into dry mixture and mix well with a spoon. Stir in grated carrot and raisins until evenly incorporated.
  6. Pour ¼ cup of batter into 10 silicone-lined muffin cups. Press down with your fingers to make compact muffins.
  7. Bake for 17 minutes. Remove from oven and let cool in refrigerator 30 minutes prior to frosting with cream cheese. Served best at room temperature. Store in a sealed container in refrigerator for 2 days.


Lemon Frosting (can be doubled if more than a thin layer is desired)

½ cup palm shortening

1 tsp lemon zest

  1. Using a hand mixer, whip together shortening and lemon zest for 30 seconds.


AIP Rustic Apple Cinnamon Rolls (Paleo, Vegan, Sugar-Free)


I made this recipe awhile back for a guest post, and then I ended up doing another recipe and totally forgot about my cinnamon rolls! Hello!? That is an egregious  mistake to make in the AIP community. This recipe does have a few steps, but it takes me less than 30 minutes to throw together! They aren’t soft and chewy like normal cinnamon rolls since there’s no yeast or eggs, but they are very reminiscent of the taste, and I actually prefer the crunchy, chewy, and gooey texture of these to regular cinnamon rolls.


This recipe makes 6 rolls, but it can be easily doubled for a larger gathering. You can also change up the filling by adding different fruits, a combination of berries or stone fruit sounds delicious to me! Enjoy this long lost recipe… I tested it 4 times to get the right ratio of tapioca and coconut flour for the texture I was going for! Have a wonderful weekend, and go try something new. We are going for a new bike ride to check out a pie shop for my husband who has a demonic sweet tooth. I’ll just be admiring the architecture along the way. I will of course be forced to watch at least 2 football games (growl.)



My hands are the size of a 5-year-old’s but these rolls are a nice, hefty size! As they should be, darn it!



Rustic Apple-Cinnamon Rolls [AIP Friendly]

Makes 6 rolls | Prep 25 minutes | Cook 23 minutes

Time Saving Tip: while the sweet potatoes are steaming, make the filling!


2 cups peeled & diced white sweet potato*

2 T melted coconut oil

¼ c unsweetened applesauce

¼ cup coconut flour

1/4 cup tapioca flour/starch

1/2 tsp cinnamon

¼ tsp fine sea salt

½ tsp baking soda

*The flesh should be white. The Japanese purple-skinned or California white-skinned varieties both work here.

  1. In a steamer basket set over a pot of boiling water, steam the sweet potatoes for 15 minutes, covered, until they easily break apart with a fork.
  2. Place sweet potatoes, applesauce and coconut oil in blender/food processor. Blend until smooth and no lumps remain. Alternatively, you can mash in a bowl until smooth.
  3. In a medium bowl, mix coconut flour, tapioca, cinnamon, salt, and baking soda. Using your hands, mix sweet potato dough into dry ingredients, kneading to fully incorporate.
  4. Place dough on parchment-lined baking sheet. Using your hands, form dough into an even, compact rectangle, about ¼ inch thick.

Apple-Cinnamon Filling

1 cup finely diced Granny Smith apple

1 T coconut oil

5 large Medjool dates, pitted

1 ½ tsp cinnamon

Pinch sea salt

  1. In small saucepan, cook apple in coconut oil over medium-low heat for 5-7 minutes until softened.
  2. While the apple is cooking, place dates in small bowl filled with ½ cup filtered water. Microwave for 1 minute. Reserve all of the liquid!
  3. Add dates, ¼ cup reserved liquid, cinnamon, and sea salt to the pan. Break dates and apples up with a wooden spoon as they cook down.  Once liquid has evaporated, add remaining ¼ cup reserved liquid and simmer, stirring, until a thick paste has formed, about 2 more minutes. Remove from heat immediately.

Apple-Cinnamon Rolls

  1. Spoon filling mixture on top of dough, covering entirely.
  2. Use the parchment paper to assist rolling the dough into a cylinder by starting with the short end of the rectangle and rolling away from your body. Ensure seam side is down.
  3. Using a sharp, serrated knife, slice roll into 6 even pieces. (Note: Place dough in refrigerator for 5-10 minutes to make it easier to cut.)
  4. Gently re-shape the dough into circles and lay face up on parchment paper.
  5. Bake in 350 degree oven for 23-25 minutes until golden brown. Drizzle with melted coconut butter.