Basic Gelatin Gummies (AIP/Paleo)


May the Force Be With You! ^__^

It’s official. I am turning into the hippie paleo mom that buys her kids silicon molds and gelatin for Christmas! I purchased some cute little hearts for Madison and for the boys…What else other than Star Wars?! They weren’t very expensive at all and I can leave a link to what I bought below. (I am not affiliated with Amazon so these are NOT affiliate links. I receive no compensation for your purchase.)

I went about the interwebs searching for recipes, but what I really needed was the base recipe. Thankfully, a lovely lady in my paleo group was able to help me out with this. You need about 2 cups of liquid to 4 tablespoons of gelatin. I picked up the Great Lakes Gelatin to try because it was on sale, but I’m sure you can use whatever gelatin on hand. I even found an article on vegan gelatin substitutes for our vegan friends. If you try that out, let us know in the comments how it goes (Here’s the link:

I’ve also included my YouTube video below for our visual learners! I hope you enjoy. (Subscribe at The Common Sense Cook on YouTube and get your notifications from there when I upload.)

Basic Gelatin Gummies (AIP/Paleo)

  • Servings: Varies
  • Difficulty: easy
  • Print


  • 1 Cup of Juice (I used Blueberry Naked Juice.)
  • 3/4 Cup of Kombucha (I used GT’s Gingerberry.)
  • 1 Cup of Syrup (I used raw local honey, but you could use any syrup of choice such as elderberry, maple syrup, etc.)
  • 4 Tablespoons of Great Lakes Gelatin (Or other gelatin or gelatin alternative.)


  1. Add all of the ingredients into a sauce pan and turn on low for 5 to 10 minutes. My stove definitely took the full 10 minutes. You want to make sure all of the clumps have dissolved.
  2. Use a deep tablespoon or a liquid dropper to add the mixture to your molds. I sat my molds on a cookie sheet to make them easier to move.
  3. Let the gummies sit in the fridge for up to an hour. I checked mine at 45 minutes and they were fine, but I have a very cold refrigerator.
  4. Pop them out of the mold and enjoy!
  5. These lasted just fine in a bowl in the fridge. They were a great snack just to pop out of the fridge and hand to the kiddos.

I hope you enjoy this really easy recipe. The kids were very excited and have enjoyed getting to have such a yummy treat. Best of all there are great benefits from the probiotics in kombucha and antibacterial qualities from the local honey, which is also good for seasonal allergies as well. I may have to whip us up another batch this morning!

Make sure you come back next time to see what this Hippie Paleo, Common Sense Cook can figure out next. I’m sending happy, healthy guts from my Common Sense Kitchen to yours. Enjoy!

-Ami M. Lee, The Common Sense Cook

What I bought:


Heart Molds:

Star Wars Molds:

Cheesecake Filling (Gluten/Egg Free)


My first Egg Free Cheesecake with Pumpkin Butter.

This year I have been faced with a new challenge. My youngest was diagnosed with an egg sensitivity. It really came out of no where. He deals with really bad eczema on his legs and we will be doing more testing next month to try to pin point the cause. He’s had this since he was a year old. I was thinking of going ahead and letting him eat the cheesecake with eggs and use my conventional gluten free cheesecake recipe that I guest posted on for Moody Sisters Skincare (Here’s the link: But, no. I had to figure out how to do this cheesecake without affecting this cutie patootie!

I will admit that my crust did not turn out. The crust in the recipe above is really awesome if you tolerate nuts, and chocolate. But…I tried something out to avoid the chocolate (because caffeine in the chocolate hates me)… And yeah. We don’t always win. Thankfully, the filling was awesome! So here we go.

Cheesecake Filling (Gluten/Egg Free)

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 – 8 ounce packages of Cream Cheese, At Room Temperature (Choose your quality. If you can afford organic/grass fed, go for it! But don’t feel obligated.)
  • 2 – 8 ounce packages of Mascarpone, At Room Temperature
  • 1 1/4 Cups of Coconut Sugar
  • Flax Egg (2 Tablespoons Flax to 3 Tablespoons of Water)
  • 2 Teaspoons Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • A Tiny Pinch of Pink Himalayan Salt

It is very important that you have your ingredients at room temperature. Don’t skip this step. Also, because this recipe is only for the filling, take care of your crust now so it can be pre-baking (if needed). Preheat your oven to 375 degrees Farenheit.

  1. Mix your flax egg at the proportions above. Stir until it is well mixed and place in the fridge for 15 minutes. This is what will replace the eggs. If you have issues with flax, try a gelatin egg instead! (And let me know below if it worked!)
  2. Mix the cream cheese, mascarpone, and coconut sugar together until well combined.
  3. Add your flax egg. You might be cautious and add it in a quarter at a time and mix as you go.
  4. Add the final ingredients of the lemon juice, vanilla extract, and pink salt and mix until it is all well combined.
  5. Taste, taste, taste! It doesn’t have raw eggs so go ahead and give it a try to see if you’d like to add something else. (I wonder how pumpkin pie spices would be…)
  6. Add your filling to your crust. This makes a LOT of filling so I made sure to put some parchment paper in the dish so that I could avoid spillage and after it set, I could pull it right out of my pan. (I didn’t have a spring form pan this time.) I also didn’t worry about the water bath since I didn’t have the right pan. I used a deep, square, glass pan that worked great!
  7. Bake at 375 degrees Fahrenheit for 45 minutes to 1 hour and 5 minutes. Keep an eye on it, because it could come out earlier.
  8. Let the cheesecake completely cool. This is very important. Do not put a hot cheesecake in the fridge, my friends.
  9. Cover lightly and refrigerate over night and wake up to an amazing cheesecake!

I hope you will give this filling a try. Find your favorite crust and try your best to share with your friends or family, even though it’s tough. I actually topped this off at Thanksgiving with some pumpkin butter. I used this recipe from The Paleo Parents ( but feel free to use any fruit or sauce that you love.

I’m sending you a yummy alternative of an old favorite from my Common Sense Kitchen to yours. I hope you’ll come back soon and see what else I can whip up for the holiday season.

-Ami M. Lee, Cheesecake Lover, Not Afraid to Fail, Common Sense Cook

Holiday Turkey

Holiday Turkey

Some for me and Some for the Bird…

This year, I wanted make my Thanksgiving experience a little bit easier. I wanted to have fun, not stress out. Last year I was in the middle of brussel sprouts and my back gave out and I had to stop. This year, for a few reasons, I decided to keep it simple. This also included my turkey. I’ve also done this with whole chickens as well.

Here’s what you’ll need for a stress free Turkey:

Holiday Turkey

  • Servings: 4-6
  • Difficulty: moderate
  • Print

  • Fresh Whole Turkey (I had a 10 pound bird.)
  • Kerrygold Grassfed Butter
  • Garlic
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper
  • Fresh Organic Sage
  • Lemon
  • Half of a Fresh Onion
  • Olive oil
  • 1 – 2 White Wine of Choice (Pick something you’ll drink. I used Moscato.)
  • 2 Cups of Bone Broth

Preheat oven to 325  F Degrees

  1. Remove all non-turkey pieces including packaging, giblets, and plastic.
  2. Remove the wish bone for easier carving along with the end of the wings. The wings can be completely removed and saved for bone broth.
  3. Gently slide your hand under the skin to loosen it. Then add a mixture of butter and the seasonings underneath. Feel free to experiment with the seasonings.
  4. Add the lemon, onions, and some whole garlic and more seasonings into the cavity of the bird.
  5. Add it to a large and deep casserole dish. Pour in the wine and bone broth. It should not cover the bird. No more than half way up.
  6. Bake in the oven for 2 hours with an aluminum foil tent. Remove it (carefully) for the last 45 minutes. Time can vary for the the size of the bird. My packaging came with a chart, so check that out or see our trusty friend Google.
  7. Let it rest! You really need to let it rest for at least 30 minutes.
  8. Carve and serve.
  9. Enjoy

I hope you enjoy this recipe! This was a wonderful time. I spent more of my time enjoying my family instead of slaving away in the kitchen. We had mashed potatoes, gluten free dressing, bacon braised kale, honey butter, and rolls.

The greatest compliment was from my Uncle Rick. He’s a great cook! He’s been cooking a very long time and makes that great, home cooked, southern food, including some Cajun food. He told me he was really impressed. That just warmed my heart. Best compliment in the world.

Consider trying this recipe so that you can stress less about that turkey and concentrate on the real reason for the holidays. Spending time with your loved ones.

I’m sending you happy bellies from my Common Sense Kitchen to yours. Come back next time for more holiday recipes!

-Ami M. Lee, The Common Sense Cook

Roasted Bacon Wrapped Asparagus (Paleo/AIP)

Roasted Bacon Wrapped Asparagus

The last couple weeks have been crazy! I’ve been experiencing a lot of changes, and it’s still difficult having my husband away at training. Thankfully…Only three more weeks left till his graduation. I wasn’t feeling too hot last night, a little depressed. Food didn’t even sound good. I could have just skipped supper and gone to bed if it wasn’t for the kiddos. I wanted something fast so I knew I could trust my ole buddy, ole pal the broiler.

What I ended up with was superb! I broiled some honey glazed chicken. Whipped up some cauliflower mash, and the star!

Here’s what you’ll need:

  • 1 Pound of Asparagus (Cleaned and Ends removed.)
  • Thick Cut Bacon
  • 25 Star Balsamic Vinegar (Or a good vinaigrette.) -Optional-

Cover a cookie sheet with non-stick foil, or parchment paper. Cut your bacon strips in half. Wrap it neatly around the asparagus and carefully place them so that the seam is on the bottom.

Turn the broiler on high and cook for 8-10 minutes or until sufficiently cooked. This can depend on your oven. Remember to never leave anything while it’s cooking under the broiler. Carefully, pull them out of the oven and flip them over. Add them back in under the broiler for another 2 minutes until the other side is done.

Add them to a lovely platter and drizzle a great balsamic vinegar over top and voila! You have a plate full of awesome!

You may be wondering about that kiddo approval rating? I totally got a 3/3 and was thoroughly impressed. They actually like asparagus! It’s not a fluke either because I’ve gotten them to eat it before. (Check out my salmon recipe!)

I hope you’ll try this out! It’s very quick and easy. This would be great for a holiday party! Just make sure to drain the fat for easier party consumption.

I’m sending you quick, yummy treats from my Common Sense Kitchen to yours. I’ll be back soon with some more delicious holiday recipes.

-Ami M. Lee, The Common Sense Cook

Lemon Pepper Marinated Chicken Wings (Paleo/Gluten Free/Aip Options)

I brag a lot about my kiddos. Truly, I know I am biased but I have really been impressed with my oldest getting interested in cooking. She’s constantly asking to help and I’m always trying to find something for her to do. It may be because some of our favorite shows are Gordon Ramsay’s including Master Chef Junior. They even call the back yard our “garden.” Madison even comes up with some good ideas from time to time.

I ask the kids every week what they would like to eat. I believe this helps them feel like they’re included in the decision and they’re more likely to eat it. This week Madison said, “I want some chicken wings. Please!” A great idea was born and I even added it to my batch cooking for the week.

Here’s what you’ll need:

  • A pound of Chicken Wings (I used the drumette ones.)
  • The Juice of One Large Lemon
  • Olive Oil (Varies… Add enough to coat, but not drown.)
  • Fresh Cracked Pepper (Omit for AIP)
  • Pink Himalayan Salt (To Taste)

I would have to say my favorite recipes are the ones with the shortest ingredient lists. To marinate this ahead of time, add all of the ingredients into a ziplock or other container of choice. Let marinate for a few hours, overnight in the refrigerator, or freeze until needed. Make sure to defrost under refrigeration the night before if you do freeze them.

Remove the chicken from the bag and toss the left over marinade. There are two ways that you can cook this; under the broiler or on a grill. You choose! But I’m thinking the grill is always the best. You can stress relieve by hanging outside in the sunshine, with your loved ones, and cook at the same time. Just make sure they’re fully cooked in the middle. Remember, the smaller the wings, the less time they take. Cooking times will vary, but if working with your broiler do it in 5 minute intervals, and flip. Return it to the oven until done and desired color.

It’s really that simple. My favorite kind of recipe! I hope you’ve enjoyed this recipe. No picture yet, but as soon as I pull out the next batch I’ll be sure to update. Until next time, I’m sending you easy to pull off meals, from my Common Sense Kitchen to yours.

-Ami M. Lee, Batch Cooking Wizard, The Common Sense Cook

Homemade AIP Beef Sausage (Batch Cooking Friendly)

sausage without subtitles

The last few weeks have been down right strange. We’ve had 90 degree weather through October her in Arkansas… And now Mother Nature has decided to make up for it with nearly a week of rain. My computer is not wanting to upload videos so I figured I’d get a blog to you guys so I don’t get too far behind. It’s taking about a day for each segment to upload so I’m hoping I can at least get the batch cooking video up by Sunday. So here we go my friends! I shall fight this craziness head on and keep my head where it belongs. Now, I have shared in a previous post how I like to do sausage with ground pork. To check out that recipe Click Here.

In the last few months I have started to have histamine issues. Pork is one of those troublesome foods. I don’t cut it out, but I do try to avoid eating it every day. Beef sausage has become my favorite sausage simply on the account of the flavor. Feel free to give both a try though!

Here’s what you will need:

  • 1 Pound of Ground Beef (I did 4 pounds, got six patties for batch cooking.)
  • Minced Fresh Garlic (My favorite but use powdered if you prefer.)
  • Pink Himalayan Salt (You can add fresh cracked pepper if you’ve reintroduced it.)
  • Herbs De Provence (Or other seasonings of choice. Basil would be great.)

Take a food processor and add everything in. This may seem odd, but what happens is that it becomes that sticky, weird sausage like consistency. I also use this trick for meatloaf because it binds the meat together without the use of eggs. We just recently found out our youngest is sensitive to eggs.

Once your meat is well blended you can package and freeze, you can make patties, you can cook and eat…The ideas are endless! It’s so simple that I couldn’t go back to regular store bought versions of sausage.

I hope you enjoy this simple recipe. These were great this morning! I just defrosted them and cooked them in a skillet. They did get considerably smaller, but they were so good, I didn’t mind. Be sure to check out my latest video on YouTube at The Common Sense Cook! I’m sending you a yummy breakfast to fuel your morning. Be sure to come back and see what this Crazy Common Sense Cook can come up with next.

-Ami M. Lee, The Common Sense Cook

Lemon Pepper Roasted Salmon with Asparagus


I tell you guys… I’m actually having a bit of fun. I had been craving salmon for a while, but wasn’t sure where to start. I know a lot of times I see where chefs won’t flip the salmon. Well…I like crispy fish. Why? Not sure. Maybe it’s just how I’ve experienced it and liked it. Watery, baked fish just isn’t that flavorful to me. So here’s what I made up. All by myself. With my brain.

Here’s what you’ll need:

  • Salmon (You could use other fish. I bought a whole filet for my family of 5.)
  • 1 Lemon
  • Fresh Cracked Black Pepper (Omit for AIP)
  • Pink Himalayan Salt
  • Olive Oil
  • 4 ounces Grassfed Butter (I use Kerrygold. For AIP try using Ghee instead.)
  • Fresh Asparagus (If you can’t find fresh, just choose something else. -Julia Child)
  • Balsamic Vinegar (or other tasty vinegar of choice)

Start by prepping the asparagus. It is always a good idea to remove the ends. Simply bend the end and let it naturally snap where it will. Then, use a vegetable peeler to remove the top layer of the asparagus, but not removing the point tops.

Lay out your salmon on an aluminum foil covered cookie sheet. If you don’t want to use foil make sure to grease the pan very well. Do the same for the asparagus and spread them out.

Season your salmon and asparagus. For the salmon, place skin side down and add a drizzle of olive oil then salt, pepper, lemon juice and a few small pieces of butter. You can do the exact same for the asparagus, but I love to add balsamic vinegar. Just a little drizzle so that it doesn’t over power the lovely flavor of the asparagus.

Turn your broiler on to high. Place the asparagus in for 7-10 minutes. This will really depend on the amount and thickness. Never walk away from food under the broiler. Keep a close eye on it. Half way through, consider flipping the asparagus and turning the pan.

When the asparagus is done, take it out and put in the salmon. Broil for 3 minutes. Take it out of the oven and ever so carefully, flip the salmon. This may take a couple of spatulas and tongs to accomplish this, but have no fear. You can do it! The salmon should be skin side up. Put it back in to broil another 3 minutes. Then once again, flip it back over (skin side down) and broil for another 3 minutes. Depending on the thickness of your salmon you may need to add a minute or two. Make sure to check it and don’t be afraid to try a piece. It should flake nicely when done.

This recipe might seem like a fancy, adult meal, but truthfully it can be easily accomplished as a mid-week treat that will please the whole family. My kids actually liked the salmon! So go ahead. Treat yourself my friends!

I hope you enjoy the recipe. I will be including a link below for the YouTube video if you would like to see how I do this. (We all learn different. Some people are great with recipes, others learn visually. I hope this helps!) I’m sending you a lovely, fancy treat without the fancy, long cooking times. Be sure to come back next time to see what this broiler loving, Common Sense Cook will throw under the fire next.

-Ami M. Lee, The Common Sense Cook

Here’s the video:

Presto Pesto (Paleo and Vegan Friendly)

Prosciutto Pesto Chicken Roulade

It’s the changing of the seasons and many people are getting that under the weather crud that goes around. The stuffy nose that isn’t quite a cold but still makes you feel that bad. I needed something that would pack a lot of flavor, but not take up several hours in the kitchen. I had picked up some organic basil on clearance and knew exactly what to do.

Here’s what you’ll need for this amazingly quick sauce:

  • 8 Ounces of Fresh Basil (A very large hand full.)
  • 1 Piece of Garlic
  • 1/4 Cup of Raw Pepitas (Pumpkin Seeds)
  • Pink Himalayan Salt to taste (Or throw in some Parmesiano Reggiano.)
  • Olive Oil (This can depend on the thickness you like. Can be up to 1 cup, but go slow!)

Add the basil, garlic, and pepitas into a food processor and blitz until finely minced. Add a good swirl of olive oil to the food processor and process for a few seconds. Scrape down the sides as you go. Now, I always just wing the olive oil. Add it in batches until it’s the consistency you like. I think you could easily use 1/2 to 1 cup of olive oil. Salt to taste or add some parmesan if you tolerate it and it’s part of your diet.

What can you do with this amazing sauce? I love it with chicken like in the proscuitto and basil chicken roulad above. You can use pasta of your choice (I use sweet potato starch). You can even just lick it off the spoon. It’s just that delicious. If it needs a little extra zing, try squeezing in a little lemon juice. I just happened to be out of fresh lemons for today.

I am including in my YouTube video that goes along with this recipe just in case you would like to see it done. While you’re over there, please hit that subscribe button for more.

I hope you enjoy this recipe. When you have a case of the Monday’s or aren’t feeling well, there’s no need to resort to processed or fast food. Whip this up and kick back knowing that you’re feeding health, not illness.

-Ami M. Lee, Basil Fanatic, Common Sense Cook

Sweet Potato and Pear Beef Stew (AIP/Paleo Friendly)

Sweet Potato and Pear Beef Stew

If you guys haven’t heard yet, I started a YouTube channel to share some of my recipes! I started off with an introduction and a little bit about myself, and a little bit about Back to School lunches for my 3 paleo kids. For my very first recipe video, I wanted to just do what I do best. Make…Stuff….Up. So I started with a template from a recipe with Mickey Trescott.

This soup not only turned out amazing! It turned into the best soup I’ve ever had in my life…Rivaling even that of my Epic Noodle Soup! I even got all three of my “not soup fans” to eat it up.

Here’s what you’ll need:

  • 1 Pound of Beef Stew Meat
  • 1 Large Sweet Potato, peeled and Diced
  • 1 Small Onion
  • 4 Medium Carrots
  • 2 Medium Pears
  • 6 Cups of Homemade Chicken Bone Brother (Or veggie broth…Or whatever you like.)
  • Olive Oil
  • 2 Medium Cloves of Garlic
  • 4 or 5 Basil Leaves
  • A Pinch of Dried Thyme
  • A Few Fresh Parsley Leaves
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper (Omit for AIP)
  • 1 Splash Apple Cider Vinegar

Turn your pressure cooker onto the brown or saute setting. Heat up some olive oil. Add the beef and let it brown. When it is browned, but not cooked through add the garlic till fragrant. Once that’s done, throw in all those amazing vegetables and pears. Stir it around to evenly distribute everything.

Add all the rest of the ingredients into the pressure cooker. Again, stir everything around to evenly distribute all of those amazing ingredients. Lock your pressure cooker lid and follow the instructions to your machine.

Set the timer for 30 minutes under high pressure.

***PLEASE! Read your owners manual and know how to safely open your pressure cooker!***

Carefully release the pressure valve, or let it release naturally. You choose here, friend. All that’s left after this is to patiently wait for it to cool off…Yes.. That’s the hard part!

I’m going to leave a link below to the YouTube video that goes along with this recipe. I hope you enjoy! If you give it a try leave me a comment wherever comment sections are found. 😉 Make sure you come back to see what this soup loving, paleo mom will make up next.

-Ami M. Lee, The Common Sense Cook

Roasted Butternut Squash and Goat Cheese Alfredo

Yellow Sauce

One of my husband’s favorite things that I make him is my Orange Sauce. You can look back and find that recipe on this blog. The problem is, it has roasted red bell pepper and I can not eat nightshades. I had a craving and just felt there was a solution to making this sauce. I picked up some small butternut squash from my farmer’s market and voila!

I’ve also figured out my meatball recipe! I’ve been trying for about a year now on how to make a good, juicy meatball. I want to encourage you, even if you fail on a recipe, don’t give up! Try and try again.

Here’s what you’ll need for this yummy yellow sauce:


  • 1 to 2 pounds of Grassfed Ground Beef
  • 1 Large Clove of Garlic
  • Italian Seasoning
  • Salt and Pepper (Omit Pepper for AIP. Sauce isn’t AIP but you could enjoy these meatballs.)


  • 2 Small or 1 Large Butternut Squash, Peeled and Diced
  • 1 Large Onion, Sliced
  • 1 Can of Artichoke Hearts
  • 1- 4 Ounce Package of Garlic and Herb Goat Cheese
  • 1 Cup of Parmigiano Reggiano, Grated or Pulsed till Fine in a Food Processor
  • 1 Cup of Half and Half
  • Olive Oil

Prepare all of your vegetables and set them aside in different bowls.

Throw the diced butternut squash onto a baking sheet. Drizzle with olive oil and set under the broiler for 10 minutes. Stir the squash around and try to flip each piece. It doesn’t have to be perfect though. Put it back under the broiler for another 7 to 10 minutes. When you use your broiler, don’t walk away from it. Keep a very close eye on it. Set it aside once it is done.

Add olive oil to a large pan. Heat it on medium to medium high heat (depending on your stove) and saute the onion and artichoke hearts. Add garlic and herb cheese. Allow it to melt then start adding the half and half. After it come to a bubble add the Parmigiano. Stir until well combined and bubbly.

Carefully, place the sauce in a blender or food processor. Blend until it is smooth.

For the meatballs, add the spices (or change it up, use what you like) and mix with your hands. Form into small balls and place on a baking sheet. If you use non-stick aluminum foil it’ll make the process of using the broiler twice, easier. Here’s the part that I figured out. My meatballs were about the size of if you made a circle by placing your pointer finger and thumb together. Nothing bigger. Maybe…Ping Pong ball size if that helps. I spaced them out on the sheet and put them under the broiler for only 10 minutes. I was (and had been) putting them in for 10 minutes each side. My best advice is to go ahead and break one open.

If you’re gluten free, you can try to find a gluten free noodle or I enjoy sweet potato starch noodles. You can find them in Asian grocery stores. Or, if you aren’t paleo or gluten free, feel free to enjoy with your favorite pasta of choice. You can also try chicken instead of beef as well. Top off with some extra parmigiano reggiano and devour.

I hope you enjoy this recipe! I want to encourage each and everyone of you that may be dealing with food allergies to keep trying! Food should be enjoyed and delicious…To me, it’s only..You know, Common Sense. Make sure you come back next time to see what I can recreate next.

-Ami M. Lee, Sauce Loving, Common Sense Cook