Manic Monday – Paleo Chicken Salad

Paleo Chicken Salad

Lunch has to be my least favorite meal. I just don’t know what to make half the time. I don’t want to cook a full meal, but I need to feed four people. These little kiddo of mine are getting more of the big kid appetites. Day after day…What in the world am I going to feed you little people, rolls across my mind. I was looking through “the pinterest” and happened across a club chicken salad. Lost that recipe and had to do what I do best… Making things up as I go.

On a funny side note…As I sit here blogging and realizing how many times I say that, I can see a whole line of cookbooks… “Paleo Stuff that I make Up.” “Still Making Stuff Up.” or “Making Stuff Up, Too Paleo, Too Fast.” Okay maybe that last one is a little silly… But I do dare to dream.

Here’s what you’ll need:

  • 1 Package of Chicken Tenderloins (The strips…Or go ahead and cut up the breasts yourself.)
  • 1 Package of Bacon (I do Simple Truth or Oscar Mayer Selects without nitrates and such.)
  • Green Onion
  • 1/4 to 1/2 cup of Homemade Mayo (Check out my previous blog: https://acommonsensecook.wordpress.com/2015/03/28/paleo-mayonaise/)
  • Lettuce Wraps (Or bread if you do bread. The kiddos enjoyed it as a sandwich.)

Cut up your bacon into small pieces and add them into a pan. Let them get into the cooking about 5 minutes before adding the pieces of chicken. Spread them out into one layer letting the bacon be in between the pieces. Let cook until a little brown on each side…This shouldn’t take much longer than 15 minutes. If you want to make sure it’s cooked through, go ahead and cut one open.

To make the cutting into bite size pieces easier, use a pair of kitchen scissors. Cut them into a bowl and add the rest of the ingredients. Now…This is super simple. You can add many more things that you like into this. You could even add the salad part. ^__^

For the kiddos, I added some plantain chips with some golden raisins. They enjoyed their sandwich and all of them finished. I would feel good sending this in their school lunches and would be confident that they would eat it without Mommy supervision.

I hope you’ll try this out. Feel free to share any other great ingredients we could include in this in the comments below. Don’t forget you can come chat with me on Instagram (thecommonsensecook), Twitter (@AmiLeePhotos), and Facebook (a link is on the side bar >>>). You can also see that I like a lot of things other than cooking! LOL Make sure you come back next time to see what I can figure out for lunch next.

-Ami M. Lee, Lunch Packer, Bacon Lover, Common Sense Cook

White Kimchi

White Kimchi

Oh do I love kimchi. Traditional kimchi is a bright red, spicy fermented cabbage that often includes other vegetables. Fermented veggies (for most) are really good for a healthy gut. The fermentation creates good bacteria. Being paleo, we are all about the kraut, kombucha, and kimchi. However, I have recently discovered a terrible sensitivity to nightshades. Plants such as peppers, tomatoes, and white potatoes are big no-no’s. Maangchi on YouTube showed me how to do a white kimchi. I love her version as is and have made it before. I’ll leave the link below for you to check out. But…I went out on a limb and decided to do what I do best….Yep….Made it up…Are you guys surprised?

Here’s what you’ll need:

  • Young Bok Choy, or Nappa Cabbage (I used the baby bok choy fresh from my Asian Market.)
  • Carrots
  • Onions
  • Green Onions (I like onions…Feel free to leave out or choose one or the other.)
  • Daikon Radish
  • Medjool Dates, Pitted, and Softened till Sticky (Soak about 10 minutes in warm water.)
  • Sunflower Seeds (Leave out for AIP Friendly version. I have successfully reintroduced these so far.)
  • 2-3 Bosc Pears or 1 Large Korean Pear
  • 2-5 Garlic Cloves (Depending on size and your love of garlic.)
  • 1 inch Ginger, Minced/Grated
  • Pink Himalayan Salt
  • 3 Cups of Water
  • Jars for storage
  • Cloth, Cheesecloth, Nut Milk Bag

This may take some time to accomplish, but your patience is greatly rewarded. First, prep all of your vegetables. I cut mine into bite size pieces. I bought some spicy kimchi a while back that they had packed down into a container. It was so nice to be able to fit a piece in my mouth and not have to pull out and cut it up. Less mess.

Salt your vegetables. Mix and turn them every hour and a half. You can leave this in the fridge overnight if need be. (I started mine a little late.) Pour out the water when you are done. You really only need to let them sit salted for up to 2 to 3 hours.

Mix all of your vegetables together in 1 large bowl. Add the chopped up dates and sunflower seeds and mix. Set aside.

To make the brine add 3 cups of water to a very large bowl. Add the pears, garlic, half an onion, and ginger into a food processor. Process into a paste. Add to nut milk bag or cloth. You can see mine below. I happened to do this at Easter…I thought it was so cute that it looked like a wee rabbit. Allow the water to soak up the lovely flavor for about an hour. Press the little pouch to let all the good flavor seep through.

White Kimchi Brine

Add your vegetables to a container. I used glass mason jars because I try to avoid plastic as much as I can. Do not fill it completely full. Leave a little room. Add the brine and make sure the vegetables are covered. Some people do put a weight on top to keep the kimchi below the surface of the brine.

Let this sit on your counter 1 to 2 day to ferment, then place in your fridge. Feel free to taste as it sits. When it’s the desired flavor you like throw it in the fridge and eat away. What does this go good with? Many Asian dishes including the Grilled Asian Pork Chops that I posted a few days ago. Fermenting vegetables can seem really scary at first, but it is rather easy once you learn and practice.

I hope you enjoy this recipe. To check out Maanchi’s version you can follow this link: (https://www.youtube.com/watch?v=SXtZz4_7yIw). I have one more, really awesome Paleo Recipe to share with you for a very veggie and fruity Sweet and Sour sauce that goes great on just about everything and is AIP Friendly! I hope you’ll come back next time and check it out. I’m sending good gut health from my Common Sense Kitchen to yours.

-Ami M. Lee, Vegetable Fermenting, Asian Food Lover, Common Sense Cook

Recipe Review – Liver and Onions

Liver is one of the most nutrient dense organs you can get. It’s also very cheap! I don’t know about grass fed liver that is most recommended, but I found one for $2.16 for a pound! That is ridiculously cheap. It also was able to feed me and three little kiddos well for lunch. I just chopped it up into smaller pieces to make it look more like normal beef.

Here’s what you’ll need:

  • Bacon Grease (4 tablespoons)
  • 2 large yellow onions, thinly sliced
  • 1 Pound of LIver (I read lamb and bison is much milder than beef, chicken.)

Isn’t that great? 3 ingredients!

Add 2 tablespoons of the bacon grease into a large sauce pan. I used a 6 on my glass top stove, so bring the pan up a little bit over medium heat. The onions should sizzle almost instantly when you add them to the pan. Stir them continuously so that they don’t stick to the pan. This could take 10 to 15 minutes until they are soft and tuning a lovely brown color. Remove them from the pan and set them aside.

Add two more tablespoons of bacon grease. Let it melt and get warm before adding the liver. Depending on the size you should cook a very thin piece 30 seconds to 1 minute per side. A half inch or more should be cooked 1 to 2 minutes per side. I did about 1 minute, 30 seconds on each side. So quick. So fast.

For a more visually….palatable plate (I’m questioning my word usage here….) I decided to cut it up into small pieces. I piled on the onions and away it went on tiny dishes to my kids. I was waiting full of hope. My husband even decided to try it!

At first, my husband was shocked! It was practically good…Until…The after taste kicked in. Here’s the thing about my husband, he is a super taster. He can taste anything and everything in a dish. The texture was okay, the initial flavor was good…but the strong after taste put him off. I was able to get two kids to finish their food, but my youngest refused. However, Madison was very convincing when she said she liked it…But she may have just been talking about the onions, which she already loves.

The recipe came from The Paleo Approach Cookbook by Dr. Sarah Ballantyne, The Paleo Mom. This recipe is Autoimmune Protocol (AIP friendly) and is very nutrient dense. I see the great benefits in this so while we don’t like it as is, it is a great starting point. I actually ended up taking the leftovers and made her Hidden Liver Meatloaf, with a few alterations for things I had on hand. So, while it isn’t the most positive recipe review, it’s not bad either. I think if you wanted to try liver (because it’s not too much out of the budget to try) this would be the place to start to learn how the food tastes. I always think of Julia Child saying you should know how the food should taste.

I hope you enjoy this recipe if you try it! There are plenty of people out there that love liver and onions. I should be able to get my take on Hidden Liver Meatloaf up soon. If you try it out, be sure to send me a picture on the Facebook page!

-Ami M. Lee, Offal Trying, Nutrient Density Searcher, The Common Sense Cook

Crock Pot Lamb Stew

It has been extremely cold here in Arkansas! It’s as if Mother Nature decided to skip from summer to winter. In the winter, I love cooking plenty of big, hot, filling meals. Anything I can do in a crock pot…even better. I had the idea after doing Julia Child’s Boeuf Bourguignon (Paleofied Recipe to come soon!) to use wine and lamb in the stew. I was sitting down with my grocery list and knew I had some ground lamb in the freezer that needed to be used. I had found a really great clearance deal and stocked up. So…how most of these intro’s end when I make something up…Bing, bang, boom! I made lamb stew!

Here’s what you’ll need for this hearty winter stew:

  • 3 pounds of Ground Lamb
  • 1 Medium Butternut Squash
  • 1 Yellow Onion
  • Red Wine (I used two bottles of red cooking wine, but use something you’ll drink if you’re fortunate enough to not live in a dry county!)
  • 1 Tablespoon of Crushed Dried Mint
  • 1 Bay Leaf
  • Fresh Ground Pepper (It seriously doesn’t need salt if you’re using red cooking wine.)

Having most of the ingredients in the house made this extremely easy. I didn’t even bother to defrost the lamb. Add everything but the butternut squash into the crock pot. Check it every once and a while and move the lamb around. This can take four to six hours. I didn’t want the squash to get mushy, so I waited two hours before adding it. But, by all means, if you add it all at first, let me know in the comments if it turned out okay. 🙂

This stew is hearty, but yummy. The mint added a lovely after taste. I was a little proud of myself for throwing this together. I hope you enjoy this crock pot recipe. I think this would be great if you ran home and threw everything together on a lunch break. The leftovers are great. I hope you’ll come back next time to see what this Crock Pot Loving, Common Sense Cook will dream up next. I’m sending you a hot meal for the cold weather, from my kitchen to yours.

-Ami M. Lee, The Common Sense Cook

Recipe Review – Banana Nut Chocolate Chip Muffins

I think it is common knowledge that paleo baking is difficult, and does not often turn out like the baked goods we grew up with. I have made a few different recipes and nothing has turned out quite right. This recipe from Paleo OMG will definitely be one that I love and will make again. I’ve read a few of her recipes, and I rather love her sense of humor. It’s not every day that you find someone with the same weird sense of humor as yourself. I find that most of the people I like to follow are those who I can imagine sitting at my counter, sipping a glass of wine, sharing the recipe and gabbing about food.

Here’s what you’ll need for these awesome muffins:

  • 3 bananas, mashed with a fork
  • 3 eggs, whisked
  • 1/4 cup maple syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Smooth Almond Butter (I used peanut butter because a certain kid of mine ate all of the almond butter.)
  • 1/4 Cup Coconut Flour
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • pinch of salt
  • 1/2 Cup Chopped Walnuts
  • 1/2 Cup Chocolate Chips (I used Ghirardelli 60% Cocoa Chips.)

I firmly believe in following the instructions with baking so here are her exact instructions:

  1. Preheat oven to 350 degrees
  2. Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract and mix together.
  3. Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
  4. Lastly, fold in walnuts and chocolate chips.
  5. Use an ice cream scoop to scoop batter into 9 cups of a silicone muffin pan.
  6. Bake for 25 minutes. Let cool before removing from silicone pan.

I mean, come on girl! It’s so easy! I did exactly as it said. My bananas were a little unripe, but they worked. I actually used good quality maple syrup. And, as my note above mentioned, I had to use peanut butter because my youngest decided he was too hungry to wake up mommy and wait for breakfast. He took it upon himself, and his fork, to the fridge to scrape together the last of the almond butter. Which, is okay, because it’s a good lesson that we can’t be paleo perfectionists all of the time. I did use cupcake liners for the muffin pan, then put the rest of it in a pie pan. I didn’t use a silicone pan, but it sounds like a pretty awesome idea to consider in the future.

My children loved them and so did I! I think this will be a great celebration cake, by putting it in the 8″ pie pan. It actually had a cake like texture. The chocolate added depth, and the walnuts enhanced the texture. I think it really helped in my experiment of failed muffin attempts. Here’s the link to the original recipe: http://paleomg.com/banana-nut-chocolate-chip-muffins/ I hope you’ll check her out and try out this recipe. Her newsletter is pretty great too!

I hope you enjoy Juli’s recipe. I hope you’ll come back next time to see what yummy, paleo recipes I’ll try, and share next. It seems only common sense to share these amazing bloggers; from my Common Sense Kitchen to yours.

-Ami M. Lee, The Common Sense Cook

Paleofied Chicken Strips

As my family, friends, and kiddos suspect…I am a little crazy! I could possibly even say that at times I feel like a mad scientist when I’m in my kitchen. I am always cooking up some evil plot to help my family eat healthier without them knowing…Or at least until they’ve finished plenty of their food. I am a big proponent of letting my kiddos know that what they are eating is good for them and try to get down on their level to tell them why. For instance, Madison knows that her almond milk is good for her bones and carrots are good for her eyes.
So how does this mom go about getting my kiddos to eat these healthy paleo meals? I make many things that look like old favorites. I call them “classics.” Many people worry when you don’t feed your kids conventionally that you’re stealing their favorites away from them. But, I believe it’s not only good for your kids to enjoy those favorites, but sometimes it helps us parents feel like we’re young at heart again.
For today’s recipe (and my go to kid pleaser) I am going to share the easiest meal that is cost effective, yummy, and good for you! Today is chicken strip and french fry night here! Wait…I know what you’re thinking…that is a kid favorite but how are you going to keep out grains, dairy…and are you using white potatoes! (Gasp!)
Here’s what you will need:
⦁ Raw Unsalted Almonds (Slivered, Blanched, or Sliced Almonds work fine.)
⦁ Pepitas aka Unshelled Pumpkin Seeds (I usually find mine at Wal-Mart.)
⦁ Shelled Sunflower Seeds
⦁ Chicken Breast Tenderloin Strips (This just makes it easier…But if you want to cut up some full size chicken breasts…Go for it!)
⦁ A healthy oil such as olive or coconut oil. (Not necessary if you bake.)
⦁ Sweet Potatoes (I usually do 2 to 3 for my two adults and three itty bitty kids.)
⦁ Seasoning Salt
That is an awful short list don’t you think? I take my favorite Ninja blender and put 1 cup of Almonds, and 1/2 a cup of each sunflower seeds and pepitas. If you have a nut allergy in the family you could simply use a mix of these seeds. Make sure to make this into a fine ground mix and not a paste. Over blending will give you a strange type of almond/seed butter.
Fill a large soup size pot with your oil (or if you have a deep fryer get it prepared and heated). Now you may be wondering about deep frying being healthy!? In paleo we believe that there is a healthy amount of fat that your body needs. I’m not saying make this dish every other night! It’s okay! Don’t fret. This really is the best method of cooking these. Baking them on 350 for 25 to 30 minutes works, and works well…it just isn’t “the best.”
The sweet potatoes are the toughest part of this recipe. Peel your sweet potatoes and slice them into french fry shapes. This takes some time and a very sharp knife, but take your time. The only thing to do at this point is throw them in the pot and deep fry them. Do these first because they leave very little residue in the oil. When you pull them out you can lay them on a paper towel on top of a cookie sheet. Lightly sprinkle with seasoning salt or whatever seasonings you like. Salt and pepper tastes just as good.
Dip the chicken into the almond/seed coating. This makes a beautiful crust. The crust gets very crispy and almost sounds like rocks when they’re close to done! Just cook them till they are a light golden brown. Don’t be afraid to open one up if you’re worried about them being done.
Voila! Now you have a fast yummy meal that looks like a “classic” meal your family is accustomed to without the gut irritants of dairy or gluten. Feel free to play around with this classic and find other sides or veggies you would like. When my budget is feeling generous I may even throw in some Amy’s gluten and dairy free Macoroni & Cheese (found in the freezer section at Kroger).
I hope you enjoy this recipe and am sending you warm meals and big kiddo smiles from my common sense kitchen to yours! Tune in next week…You never know what this mad scientist/common sense cook will think up next!
-Ami M. Lee, The Common Sense Cook

Common Sense Philosophies – Getting your Paleo Kids Involved

Kiddos making Paleo Granola

It is commonly advised that if you have trouble getting your kiddos to eat, especially transitioning to Paleo, to get them involved with the cooking. I am, on most night, blessed with some great kids who eat just about anything. That’s no reason we can’t have fun right? We decided to make a double batch of Paleo Granola. I have a recipe already blogged, but we did things just a little different this time. Keep in mind, this is for a huge batch and did two cookie sheets full of granola.

Here’s what you’ll need for this kid involved, granola, extravaganza:

  • 4 Cups of Hazlenuts
  • 4 Cups of Sliced Almonds
  • 2 Cups of Organic Coconut Flakes
  • 2 Cups of Sunflower Seeds
  • 2 Cups Shelled Pumpkin Seeds
  • 1/2 Cup Local, Raw Honey
  • 2/3 Cup Coconut Oil
  • 2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ginger
  • 1/4 Teaspoon All Spice
  • 1/4 Teaspoon Cloves

I had the kids take turns. I moved the huge bowl from place to place at the table. I let each kiddo dump in a cup or spoon that I measured out. However. Momma got to handle the oil and honey. Sorry…this OCD mom cannot handle stickiness. I seriously would like to know if there is a word for a phobia of stickiness!

Add all of the nuts, seeds, and coconut flakes. I found a really great deal on organic coconut flake at Wal-Mart:

coconut flake

It is great to know that Wal-Mart is getting an affordable organic line.

After all of them are in the bowl, feel free to allow the kiddos to put an impeccably clean hand or two in the mix to stir it around. If a piece or two falls out on the table, let them eat it!

Add the spices to the mix. There was enough that each kiddo got to do two spoons. If your kiddos are older and a little more coordinated, you might teach them how to use the measuring spoons and cups. I am a firm believer that boys and girls need to learn how to cook. As they get older, you can teach them more and more. Plus, it’s never too early to teach them about kitchen safety such as not touching knives, the oven is hot, and dishes need to be put up and cleaned. These are important life lessons that are crucial to me, as a parent, so that when my children jump into their life journey on their own, they can take care of themselves well.

Add it onto a baking sheet. Don’t over flow it but slightly pack it so that it’s level with the sides. Bake for 30 minutes until golden brown. If you like to have it in smaller pieces, go ahead and add it in to a container. If you like chunks, let it cool completely then break it up into a container.

This was a great time with my kids and I hope this will encourage you to get your kids involved in the kitchen. It’s never too late to teach your kids healthy eating and healthy cooking. It’ll be a lesson that they will take with them the rest of their lives.

In some future posts I hope to introduce y’all to my kiddos one by one and discuss our paleo journey with our kids along with their individual needs, likes, wants. I hope you enjoyed this post. If you want, send me some pictures of getting your kids involved in the kitchen on the Facebook page! http://www.facebook.com/commonsensecook

-Happy cooking!

Ami M. Lee, The Common Sense Cook

Asian Inspired Meatballs

Asian Inspired Meatballs 2

I don’t think that you will just like these meatballs. I think you will LOVE them! Why? My husband, the pickiest person I know, really, really likes them! Liked them so much he asked me to make them again tonight! For some reason, one night on the edge of the budget, I was trying to figure out what to make that was cheap, yummy, and easy. My broiler has recently become my bff in the kitchen, so away I went. I took the sauce recipe from ‘A Korean Supper’ that I had paleofied from Maangchi on YouTube (link in other blog post).

Here’s what you’ll need for these ultimate Asian Meatballs:

  • 5 large Garlic Cloves
  • 1 Green Onion (Separate the white part from the green part.)
  • 2 tablespoons Soy Sauce GF Alternative (Such as Tamari or Coconut Aminos)
  • 1 tbsp cooking wine (miram) -or- Just use water.
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey (Use local if you can!)
  • Fresh Ground Black Pepper
  • 2 teaspoons sesame oil
  • Ground Pork (I used ground turkey but it turned out very dry! If you can’t find ground pork, buy some cutlets that are similar to cubed steak ((only it’s pork)) and throw it in a high power Ninja Blender until it’s more squishy and mold-able.)

Add all of the sauce ingredients (everything but the pork) into a small food processor and send it for a whirl! When it is well combined, it’s ready. Roll your ground meat into a 1 1/2 to 2 inch ball and put in a glass baking dish. Drizzle the sauce over the meatballs but make sure to save some for when it needs flipped. I did try this on a baking cookie sheet, but the sauce burnt and did not work as well. The glass pan held the juices from the meatballs.

Set your broiler to high. Depending on how hot and fast you like to cook, you might turn it on low and keep an eye on it. I set my first batch for 10 minutes and then turned them. Sometimes, depending on the quality of the meat, it ended up just a bit dry, so I say drop it down to 7 minutes to be safe. Then turn them over, pour some more sauce over the meatballs to baste them then stick them back in for 7 more minutes. Make sure they’re cooked through. If not, turn the oven off. It should be hot enough to keep cooking, but set a timer. I can’t stress this enough…Set a timer! Let it just set in there for a few more minutes and it should be fine.

If you’re not paleo, throw this on some rice like my husband likes! If you are paleo and are better at cauliflower rice than I am, go for it! On the previous blog post ‘A Korean Supper’ there is a lovely recipe, paleofied Cold Cucumber Soup that is very delicious and goes well with this meal.

I hope you enjoy this recipe. I think it’d be a great arsenal to have for guests, and they don’t even have to know it’s paleo! I’m sending you easy, paleo Asian Inspirations from my Common Sense Kitchen to yours. I hope you’ll come back next time and see what this Common Sense Cook and her bff the broiler come up with next.

-Ami M. Lee, The Common Sense Cook

Paleo Joe’s

When I first wrote this recipe, we had just moved into the new house and were without the internet. Most of the times, I would surf the web looking for yummy recipes on my phone. A good friend happened to send me a recipe for sloppy joes. A “classic” favorite of the families that I was sure to please the family. It was on my Facebook wall. I thought I had book marked it and here comes the day to make them and…oh where oh where did that recipe go? (Don’t worry, I’ve since figured out “The Pinterest.”)
So I did what I normally do…. I made it up! A lot of times if you want to make a classic family favorite into paleo, you have the basic idea. Sit in your thinking chair if you must, and make it up! I knew that sloppy joes is a tangy, tomato-ee, beefy dish. The recipe my friend sent was actually for bison, so this is what I had on hand.
Here’s what I made up for this messy, yummy, classic:
⦁ 1 pound of Ground Bison
⦁ 1 Jar or Large Can of your Favorite Plain Tomato Sauce (I even used the cheap kind! But stick to Marinara.)
⦁ Mustard (2 -3 Tablespoons, depending on your taste.)
⦁ Italian Seasonings
⦁ Bay Leaf (I have dried minced, but a whole leaf may work just fine.)
⦁ Garlic (Fresh or Powdered would work.)
⦁ Finely minced onions
⦁ Finely minced green bell peppers
Start off by browning the bison. Be careful though, you definitely don’t want to over cook it. Drain the bison if necessary and add the jar of tomato sauce. My Ninja blender came with a food processor attachment that will blitz any veggie into the tiniest pieces. You may even consider adding a carrot if you have one. This is so convenient when adding bell peppers, onions, garlic, and carrots into the meat being less easily detected by discerning palates (eh hem…my dear husband). Take a small sauce pan on the side with some olive oil, add these veggies and cook them till softened. Add them to the sauce that should be simmering away by now. Add all of the seasonings listed above.

The great thing about this is you can use what you have! Whether you have beef, or bison, organic sauce or not, all the veggies or half of them…You can make it delicious.
Let the sauce reduce until it is thicker and sticking to the ground meat. Taste as you go and adjust your seasoning as needed. To me, this can actually taste very similar to canned “manwhich” only better. It is a little more time, but you can feel safe knowing what ingredients went into your sauce and that there aren’t any unhealthy additives or preservatives.
We served this on top of some of Pamela’s Gluten Free Corn Bread mix and it was absolutely delicious! Make yourself some zoodles and a salad and you have a healthy meal fit for a king! Not paleo? No worries! This is a great recipe for anyone out there trying to pull the processed foods and additives out of their diets.
I hope you enjoy this recipe. I’m sending messy hands and faces from my make it up, Common Sense kitchen to yours. I hope you’ll come back next week to see what this crazy mom, Common Sense Cook gets her kids messy with next.

Ami M. Lee, The Common Sense Cook

Manic Monday – Green Tacos for Lunch

It’s safe to say that my children’s favorite meal is taco night. It was one of the first meals that I was able to get my middle kiddo to successfully eat way too much of! I found myself, however, in a big dilemma. Corn tortillas, and flour tortillas are not paleo. I’m scavenging in my kitchen one day trying to throw lunch together and something whispered in my ear….”Tacos.”
I bought some romaine hearts to wrap around some yummy bison burgers. I used these as wrappers for the tacos! Of course, before I made three plates of these I had all three of them try one…and they liked it! I felt like I needed a pat on the back for that one.
Here’s what I assembled:
⦁ Finely chopped Chicken (I had cooked a whole chicken and stored it for such occasions.)
⦁ Organic Ketchup
⦁ Romaine Heart Lettuce
Three magical ingredients! I carefully peeled one leaf off at a time. Lay it flat on the plate. Add some chicken and a squirt of your favorite condiment. Ours just happens to be Simple Truth Organic Ketchup. You could add many more ingredients! The possibilities are endless. I think some caramelized onions would be fantastic.
My kiddos enjoyed these tacos with some plantain chips and some pickles. Feel free to throw some of those small goodies from the fridge on their plate. This could even be a great paleo lunch to pack for them to take to school.
I hope you enjoy this ridiculously simple recipe. Sometimes simple can be just as good as something with 30 ingredients. Cooking a whole chicken and storing it really saves time and sometimes money. I’ve been finding some great free range birds on clearance at Kroger. It’s only common sense to save time and money from my budget friendly Common Sense Kitchen to yours. Come back next week and you’ll find another healthy paleo recipe waiting for you.

Ami M. Lee, The Common Sense Cook