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:

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

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

Not Every Recipe is A Winner – Common Sense Philosophies

Grilled Shrimp on a Baby Spinach Salad

Not every recipe is a winner. If you’re new to cooking, I think it’s important for you to know this. Now, I admit I do have an uncanny luck with liking most things that I make. My husband was shocked one day when they liked a dish and I refused to eat it because I didn’t like the flavor. It’s rare, but I promise I don’t always like everything I come up with…but my biggest message is…That’s okay!!!

One reason I like doing review blogs on recipes by other bloggers is because I want you guys to know these recipes are accomplish-able. I like to show you guys which recipes I’ve tried. Now…I think my first review was my only negative one and I immediately decided that I did not want to do another negative review. We all have different opinions…We all have our own food issues. For instance…Since going paleo for well over a year now I am not fond of most gluten free bread like products. I have given up on finding a pancake that I like. It’s just a texture issue for me. However, there are several good recipes out there that many people like. My goal is never to discourage anyone from at least trying a recipe.

When you’re cooking you have to be reasonable with your expectations. Not every recipe is going to be right for you. There may even be ingredients that you are just not ready to try. I, frankly, love to try anything and everything. I learned the hard way that I’m not a fan of short ribs. The flavor is just not something I care for. I’ve tried making up my own recipe. I’ve tried other recipes. I’m just not a fan…Again…That’s okay!

The picture above is actually shrimp sauteed in butter, lemon, and pepper. The shrimp turned out really soft and the butter flavor over powered the shrimp. It just didn’t taste good. I was not a fan of the texture either. Grilled shrimp would be a much choice for this salad in hind sight.

Things I’ve learned when choosing and trying recipes:

  • Go for it! Don’t be afraid to try it.
  • Modify when you know what you like. If you know you prefer basil over thyme…Do it! Try it!
  • Recipes are not written in stone. Experiment. Use the recipe as a guideline when you’re comfortable enough to experiment.
  • Keep time in mind. Do you really want to try to master bouef bourguignon on a Wednesday night?
  • Don’t be afraid to make your own recipe! (Have you seen the tab that says “Stuff I Make Up”?)
  • Shop local and in season as much as you can for inspiration.
  • Stay inspired and watch others cook, such as cooking shows, or on YouTube.

To end this Common Sense Philosophies post, I want to remind you my dear friends, just because the recipe isn’t a winner, doesn’t mean you’re a loser. You are still winning with experience points. Every meal is a lesson and you get a chance three times a day to try again, and learn more. I told my husband the other day, there’s nothing in this world that I wouldn’t want to learn. The day I stop learning is the day I’m ready to move on to the next life to learn something new there.

Keep on cooking friends and come back next time. I have several recipes and a review coming up that I am so very excited to share with you. I’ll be reviewing He Won’t Know It’s Paleo’s Red Wine Pasta Sauce…and I have figured out my AIP Bouef Bourguignon. Thank you guys for your continued support. It is so greatly appreciated.

-Ami M. Lee, Experimenter, Mad Hatter Chef, The Common Sense Cook

Guacamole (Nightshade Free/Paleo/AIP)

Last night was Taco Night here in the Lee Household. Our kids were excited but I was feeling it was becoming a little over done. I am not the kind of person who can eat the same thing every week. Ironically…I used to be, but now my taste buds crave some adventure. I happened to have an avocado in the fridge so I said…Let’s video some guacamole…The rest, is history…

Here’s what you’ll need for this epic guacamole:

  • 1 Avocado (You can use more if you have more than 1 adult and 3 littles.)
  • 3 Small Green Onions (Or 1-2 Large)
  • Salt and Pepper (Omit Pepper for AIP)
  • The Juice of One Small Lemon (Or half of a large)
  • A Couple Dashes of Red Wine Vinegar
  • 1/2 Teaspoon of Dried Cilantro (Add to your liking.)
  • 1 Teaspoon of Crushed Mint

This is so easy I feel like giggling. All you have to do is throw all of this into a food processor and blend till creamy. The hard part is trying to share equally with everyone!

I hope you enjoy this super fast recipe. If you’d like to see the video, I’ll link it below. If you don’t believe that my kids could ever like something like avocado…check it out so you can see, kids can love real food too! (No, they weren’t paid for their opinions with jelly beans…I promise!)

I’m sending tangy, yummy goodness from my Common Sense Kitchen to yours. I hope you’ll come back next time and see what this recipe make’er up’er can do next.

-Ami M. Lee, The 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

Common Sense Philsophies – Food Religion

The Best People, Julia Child

Oh yes… One of my favorite quotes by Julia.

One thing you might not know about me, is that I am a seeker of knowledge. I just love understanding things and people. I AM that weirdo who can talk religion, politics, food, Team Edward or Team Jacob (Edward…in case anyone was wondering…) and basically anything and everything. Even if I don’t agree, or have the same beliefs, I just love to know how people tick. It ignites that child like curiosity within me when I meet someone or something new. Same thing goes for “food religion.”

Now…You may be like…What in the world are you talking about?! I’ve come to this interesting conclusion lately that the way you eat is so very similar to religion. You have a set way of doing things and you put your whole heart into it. Whether you’re vegan, vegetarian, paleo, or just Standard American Diet but using mostly organic foods. You have your reasons, and they’re usually always good reasons to eat better, whole foods, and support local farmers. There is a lot of common ground! However, it seems like more and more these days, people get stuck in the Dogma of Food Religion and forget that we’re all just eating… And let me quote her again… People who love to eat are the best people.

There are some extreme diets out there! I’ve heard of everything from a completely meat diet to a completely raw plant based (vegan) diet. There’s the Standard American Diet, Paleo, Paleo Autoimmune Protocol, Wahl’s Protocol, Low-Histamine… The list goes on and on and on… But, when did we start saying that MY DIET is the ONLY RIGHT kind of diet for a person to have?

Even though I’m paleo…This is something I’ve seen in our large paleo group. If someone mentions being able to eat something not typically described as “paleo” then people get all bent out of shape. We even have hashtags for #TeamWhiteRice! I see things like, grains are evil! Soy is poison. Dairy is the devil. And while….That may make sense for that person… Is there a one size fits all human diet?

I’ve been paying a lot of attention to the vegans lately. It’s just something I find interesting, and I love that more people are advocating against animal suffering. But, even in the vegan community…They fight and bicker about who is the most vegan… Who does the most hashtags to get out the vegan message. Vegans are truly passionate to deny the primal instinct within to go completely without eating meat. I admit, I eat vegan meals on occasion. Especially vegan treats. If I’m going on that rare occasional treat, I would rather use whole, raw foods than to have to bake, and have a million weird ingredients… (Doesn’t help…Paleo baking is hard.)

Then we have our friends (and family) who are Standard American Diet. I mentioned to one family member who was looking at the possibility of having cancer that they have seen great things with a vegan diet and cancer patients… Needless to say…This was my daddy and love him as I do he replied, “I’ll die with a steak in one hand, and a beer in the other.” I’m sure some people just fell over…But that’s my dad. A lot of us probably know these folks. Heck, some of you might be reading my blog like…Yep..She’s talking about me. What do I have to say about this? Well. You can’t make choices for these people. They’ve eaten this way their whole lives and think there’s nothing wrong with it. Does it annoy the heck out of me when people complain that my kids are starved because they don’t get treats or can’t have soda? Oh you bet…This momma bear is happy to inform any and all that I am trying to give them good healthy options. But, again I come to the question… Is this diet right for everyone?

The answer to these questions are……NO! No way! Never! Nope.

No one diet will ever work for all 7 billion of us. We all have different backgrounds and genetics. We may have different life experiences and handle food differently. I often hear stories about people like me who are severely allergic to food in the U.S.A. going away on holiday to another country and being fine! Why are there skinny people who eat junk food all day? Why are there people who are still fat on paleo? I think it is simply because…

We are all unique.

I think the most important thing that I would like anyone who reads this to take from it is….

(Say it with me.) People who love to eat, are the best people. So yes, that means you. If you love food, you’re awesome in my book. No matter what you believe is best. If you’re vegan and you feel great and are full of life and energy and can help the planet and reduce animal suffering…You have my kudos and encouragement. If you’re a single mom just trying to make it and all you can afford is spaghetti noodles, pasta sauce, and a pound of ground beef…You still have all my kudos! If you’re some form of Paleo like me and you are all about nutrient density, snout to tail, and buying local…You have just as many kudos as the rest!


Because we’re all awesome people who love food. We can learn awesome things from each other regardless of our diet. I definitely don’t let paleo stop me from figuring out how to make or recreate amazing dishes from all sorts of amazing people. And, I am committing to be able to serve not just my paleo friend, but everyone! So don’t freak out if you see a Standard American Diet with pasta in it, my paleo friend… Don’t freak out my Standard American Diet friends if you see a vegan recipe…

So whether you’re passing the spaghetti…the lentil…or the bacon….I hope we can all share a dish together and just enjoy food. I hope you’ll come back next time and see what opinions this hippie momma, Common Sense Cook can lay down next.

-Ami M. Lee, The Common Sense Cook

Manic Monday – The Fastest Meatloaf (AIP Friendly)

It’s safe to say that my pressure cooker may be the star of Manic Monday. I talked last week about my dear love the pressure cooker. This week I want to tell you about my crazy meatloaf idea. You may have seen my many ways to do meatloaf. I can do a whole loaf…I can do mini meatloaf, I can hide veggies or eat it plain.
With this loaf I want you to feel free to make it how you like it. I’ve just discovered that my family (especially my husband), best responds to a very plain meatloaf. My husband has said for years…Babe…It’s a meat….loaf…or a loaf of meat! So here’s what to do when you’re hungry caveman and cave babies are hunting for a meatloaf and need it fast!
Here’s what you’ll need for the fastest meatloaf ever:
⦁ 3 Pounds of Ground Meat (beef, pork, or a combination)
⦁ 2 Tablespoons of Garlic Powder or fresh
⦁ 1 Teaspoon of Salt
⦁ 2 Teaspoons of Bay Leaf (Other herbs like parsley and basil are great.)
⦁  Stock/Bone Broth/Water

Feel free to add anything else to that ingredient list. We just happen to like to keep it simple.
Three pounds is a lot of meat. You may not be able to fit all of it in your food processor. With this being an AIP friendly recipe, we are not using bread crumbs or eggs for binders. I found it very difficult to bake a meatloaf that I formed without it being crumbly. How did I fix this? Add your meat and seasonings in batches to your food processor. You want to process it until it’s well blended and is a consistent texture similar to sausage.
Add this seasoned sausage like mixture to a bowl or plate and form into a loaf. Add the wire rack into the bottom of your pressure cooker and fill the water (stock or broth) up to touching the bottom of the steaming rack. Place your meatloaf on top of the rack.
Set your pressure cooker to high pressure for 30 minutes. It will take a little longer than 30 minutes to cook because it takes about 15 minutes for it to get to pressure. But, that is still a lot less than the normal baking for an hour to an hour and a half. The result is a juicy and flavorful loaf that is well blended and slices beautifully.
If you’re family likes ketchup (not AIP) then pull it out and slap it on top. If you prefer to have it warmed up on top or have a tomato sauce alternative, slice the loaf and lay it out on a cookie sheet. Throw it in a 350 degree oven for 5 minutes.
I feel obligated on every pressure cook post…prepare yourself…

**READ THE OWNER MANUAL AND LEARN HOW TO SAFELY AND PROPERLY RELEASE THE PRESSURE FROM THE MACHINE!!!*** It doesn’t take but a few minutes to get to know how to use your unit. I usually quick release, but it will be fine if you naturally let the pressure release.
I hope you enjoy this quick, quick recipe. I thought I was a little bit crazy for wanting to put a 3 pound meatloaf in a pressure cooker, but I’m so glad I did. So go ahead! Give this crazy, hippie skirt wearing, pressure cooker diva’s meatloaf and let me know in the comments, on twitter, or Facebook how it turns out!
-Ami M. Lee, The Common Sense Cook

Oxtail…My Favorite Kind of Offal

I hope you’ll stick with me through this one, so I can convince you to try this great dish! I was able to get a great grass-fed oxtail from the local farmer’s market. I will say this… I found a 1 pound oxtail at the grocery store for $16. I purchased 3 pounds at the farmer’s market for $18! A much better deal and much better quality!.

I love trying weird cuts of meat. They’re often more economical and have quite a bit of flavor. So far I’ve tried, oxtail, beef cheek, beef liver, and beef heart. All with unique flavors. So if you think you’re brave, see if you can source them locally! This dish is actually very simple.

Here’s what you’ll need:

  • 3 Pounds of Grass-fed Beef Oxtail
  • A Splash of Apple Cider Vinegar
  • 1 Bay Leaf
  • 1Teaspoon of Pink Himalayan Salt
  • As Many Garlic Cloves as you Like (I probably did 5 ish…)
  • Water to Fill the Pressure Cooker

Are you ready for how easy this is? Throw all of these ingredients in your pressure cooker. Remember to put the metal insert at the bottom so that the meat is off the bottom. Please let me stress (as always) that you read your owners manual and understand how to operate it safely. I have a Cuisinart Pressure Cooker…so I’ll try to walk you through the general idea.

Don’t over fill your pressure cooker. Place the lid on top and lock it into position. Select ‘High Pressure’ on your pressure cooker for 90 minutes. Make sure that the pressure valve is in the right position so that it seals as it gets up to pressure. When it is finished cooking, please be extremely careful and know how to release the pressure safely. Most have the ability to do a quick release and a slow release. The only difference is, letting the steam all out by moving the valve, or just letting the pressure naturally seep out over a longer period of time. You choose what works best for you.

This was so delicious that I nearly ate the whole thing by myself! It is an extremely fatty cut, and a little messy to deal with. But it is so flavorful, you’ll be elbow deep before you begin to care about the mess. This goes great with potatoes, rice, or any other vegetables you like.

I hope you enjoy this recipe. Go ahead and try some offal! I promise it’s not as *awful* (wink, wink) as you think. Make sure to come back next time and see what weird things I’ll try next. I’m sending yummy, nutritious cuts from my Common Sense Kitchen to yours.

-Ami M. Lee, Offal Loving, Eclectic Ingredient Trying, Common Sense Cook

Nachos (AIP Friendly)

AIP Nachos

One afternoon I defrosted two pounds of ground beef and had no clue as to what I was going to do with it. I even talked to my husband and he didn’t have any ideas either. I’ve said it once, I’ll say it again… Going to the edges of your pantry demands creativity. At first I thought tacos…But, I can’t do cumin, chili powder, and other such taco seasonings. I don’t often feed my kids AIP (autoimmune protocol recipes). Simply because they do not have conditions that require it. We value them being able to eat 80/20 paleo. 80% of the time they eat paleo…20% of the time they can include good quality bread, dairy, or other (in moderation) treats. However, this recipe was a good exception because it had plenty of veggies….but they loved it!

Here’s what you’ll need for these nifty nachos:

  • 2 Pounds of Ground Beef
  • Taco Seasoning of Choice (I did salt, pepper ((omit for AIP)), ginger, oregano, onion powder, garlic powder.)
  • 2 Large Sweet Potatoes, Peeled and Cut in half lengthwise if too wide for Food Processor
  • Cooking Oil of Choice (I’m still figuring out how to source something better but admit, I used sunflower oil.)
  • AIP Salsa from ‘He Won’t Know It’s Paleo’
  • 3 Avocados
  • Lime Juice
  • Garlic, Minced
  • Green Onion
  • Cilantro (Because we aren’t huge fans, I used a couple of teaspoons of dried for both guac and ground beef.)

Add your ground beef to a pan. Start browning it. When done, drain the fat off. Add the taco seasoning spices with 1/4 cup of water. Let it cook down until well seasoned. Set aside.

Heat your oil to medium heat. Understand that the oil will retain heat and that you may have to turn it down as you continue with the batches.

The easiest way to do the sweet potato chips is to peel and size them to go into the food processor with the slicing blade. That was the easy button on this recipe. You could also use a mandolin. If you have to slice them, you will need a very sharp knife to thinly slice the sweet potatoes. I set the bowl next to the stove, and grabbed a casserole dish with some paper towels in the bottom.

Add your sweet potato pieces into the oil. Do not crowd them. This will be a lot of batch cooking, but it is well worth it! Finish a batch and add some salt and pepper if you like. I even sprinkled some ginger over it. Powdered organic ginger is my secret “add to everything” ingredient.

Here is the recipe for nightshade free (tomato, jalapeno, etc free) salsa. I actually follow this recipe, word for word. Surprising, I know!

For the guac, I added 3 avocado to my food processor. with cilantro, lime juice, onion and garlic powder, with some salt and pepper. The guac turned out a lovely, creamy consistency.

When all of this is done you throw it all in a bowl and enjoy!

At first, I figured the kids would enjoy it, but I was not prepared for how much they really liked it. They kept saying they loved it, the entire meal! My 3 year old, and pickiest eater, asked me to make it again tomorrow! To this momma, that like earning a Michelin Star. Quite frankly, I think these were the best nachos I’ve had in my entire life.

So I hope you enjoy this different take on nachos. If you try it out, make sure to come by the Facebook page and share a picture with me! Make sure you come back next time to see what the edges of the pantry will inspire next.

-Ami M. Lee, Nacho Nacho Gal, Kiddo Tummy Pleasin’, Common Sense Cook