Chicken Cordon Bleu (Gluten Free)

Chicken Cordon Bleu

I’m sure you might have noticed that I haven’t written a recipe in a while. I have just been in a food funk. I’ve been training for the physical test I’ve mentioned in my previous posts. I’ve stuck with the same old same old. I could write some recipe reviews… But I’ve just needed something that was astounding. Something to knock the socks off my taste buds.

I went to the books I had on hand for inspiration. I had one book in particular that I hadn’t really looked at in a while… I’m not a fan of their recipes because they use a lot of “gut irritants” in their recipes even though they’re technically gluten free. They’re far from Paleo and AIP. But…I keep them on hand. You never know when they’ll inspire you. Anyone who has read a recipe of mine might know… I don’t follow recipes often. I’ve been doing this enough, I can look at a recipe and tweak it to our personal dietary needs.

Here we go…

Chicken Cordon Bleu (Gluten Free)

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


  • Thinly Sliced Chicken Breast (You can pound it thin with a mallet.)
  • Thinly Sliced Ham
  • Provolone Cheese
  • Swiss Cheese
  • 2 eggs or A Flax Egg (For Egg Free Option: 6 Tbsp. Water, 3 Tbsp. Flax Seed)
  • Finely Ground Almond Flour (Blanched Almond Flour works best.)
  • Blanched Slivered Almonds
  1. Preheat oven to 350 Degrees F (175 C)
  2. Depending on whether you tolerate eggs or not, mix the eggs with some salt and pepper, or mix up your flax egg. Set it aside.
  3. Use a food processor to turn the blanched slivered almonds into bread crumb sized pieces. Don’t over process or it’ll turn to almond butter.
  4. Pound your chicken breasts thinly between two pieces of plastic wrap.
  5. Add the ham and two cheeses onto the chicken and roll them tightly.
  6. Place a toothpick so that it does not come open and place the roll seam side down.
  7. Dip each roll, carefully, in the almond flour.
  8. Dip into egg or flax egg mixture.
  9. Roll in the almond “crumbs.”
  10. Place in a deep casserole dish, spaced evenly.
  11. Bake for 30-40 minutes until the internal temperature reaches at least 165 degrees F (74 C). You can check this carefully by using a meat thermometer. If you don’t have one, don’t be afraid to just cut it open. Better safe than sorry with chicken.
  12. Serve with your favorite side dishes.

You can enjoy this recipe with a salad, like picture above, or you could add another of your favorite sides. I think asparagus or cauliflower mash would be very yummy. I remember what the conventional, frozen cordon bleu tasted like. It has that an enhanced flavor with half the over processed ingredients, and 10 times the satisfaction of a job well done.

I do hope if you try it that you enjoy. If you have any questions, please feel free to ask in the comments below. Feel free, also, to experiment! Try it without the breading. Try it using crumbed pumpkin seeds… Go crazy! You have my permission to make this awesome dish awesome, in whatever way that means for you.

I’m sending you an old family classic, remade, from my Common Sense Kitchen to yours. Come back next time to see what this Paleo and AIP, Crossfitter, Professional Encourager, Common Sense Cook will come up with next.

-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

Valencia Orange Roasted Chicken

Whole Orange Chicken

A couple of weeks ago I was inspired by Julia Child in the Melody Sheep video where they make her sing. There’s a part where she says the test of a good chef is a roast chicken. The lemon, the rosemary, the garlic…What treat. Well…So I did just that and it was amazing! My 3 kiddos even enjoyed it! Only problem is…The second time I tried to make this so my husband could have some (he tried the 1st one and actually liked it!) I was out of lemons! I used it to scrub a really dirty old pan and forgot that I needed it for my chicken. So what did I do? Say it with me everybody! I made it up!

Here’s what you’ll need:

  • 1 (4 to 5 pound) Whole Free Range Chicken (Or do the best quality you can afford.)
  • 1 Large Organic Valencia Orange
  • 1/2 of an Organic Yellow Onion (White would work fine as well.)
  • Fresh Garlic (Use as much as you like. I used two huge cloves.)
  • Fresh Basil Leaves
  • 1/4 to 1/2 cup White Wine
  • Olive Oil
  • Salt and Pepper (Omit pepper for AIP.)

Preheat your oven to 325 Degrees Fahrenheit.

Take your bird, open it up, and make sure you rinse it. Pull out the organ meat package. If you don’t want to use it right now, throw it in the freezer and use later. You can check out my chicken giblet gravy here: if you try a different version that you think it would pair well with. Waste nothing! If you know how to remove the wishbone from the chicken, this will make carving easier, but isn’t necessary.

Throw that lovely bird into a deep roasting pan, casserole, or dutch oven. Cut the orange in half and squeeze that lovely juice all over the top of the chicken. Add the rind into the chicken cavity with the garlic. Pour olive oil, and sprinkle torn basil leaves, salt, and pepper on the exterior of the chicken. If you want, remove the very tip of the chicken wing and fold it on itself.

Put your bird in the oven uncovered for 2 hours or until a meat thermometer reads 160 degrees Fahrenheit and the juice, when pierced, runs clear. When it’s done, carefully remove this onto a platter and allow it to cool before slicing.

Plate for Orange Chicken

This plate is a bit of a mess…But this was after a Fit Camp workout. I was a little more than hungry. I had a smidgen of rice with chicken and sauteed onions. The onions were cooked with my typical Asian combo, which I also put on the squash that I roasted. Plus some cool cucumber on the side. We have to live up to that #MoreVegetablesThanaVegetarian hashtag, right?

I hope you enjoy this recipe. I am so happy to have impressed my three little ones and my husband. Nothing feels better than having four happy people after supper (five if you include myself). Try it out. If you do, make sure to come by the Facebook page and share your experiences with me. I’m sending you juicy, amazing chicken from my Common Sense Kitchen to yours. Come back on Manic Monday where I try to share some of my quicker recipes to get you through any case of the Mondays (even if it isn’t Monday).

-Ami M. Lee, Making It Up All the Way, Chicken Loving, Family Satisfy’n, Common Sense Cook

Work Wednesday – Spring Rolls

Spring Rolls

I think you guys may have noticed… I have a love for Asian Cuisine! When I was doing Strict AIP it was a little bit harder, but try and try, I did. Spring rolls use a special kind of rice/tapioca wrapper. You can find these at most Asian Grocery stores. There are some traditional ways that you could make these, but feel free to experiment and find what you like! These wraps aren’t hard to make, just a little time consuming. However, they are well worth the wait! After all, patience is a virtue.

Here’s what you’ll need:

Take any and all of your ingredients and add them into separate bowls. This may cause a lot of dishes, but I’m not a fan of using paper ware. You need to set up an assembly line. There will be more directions on the package if you need more assistance.

Find a deep and wide dish where you can add warm water. You need to soak each sheet of rice paper until it is pliable. Yes, we’ll be wrapping one at a time. Once the wrapper is pliable add your ingredients. I started with a small amount of sweet potato starch noodles and then layered it with either shrimp or chicken. Then, simply fold the wrap like you would any ole burrito. You fold it over the ingredients on one side, flip in the sides, then finish rolling.

It’s important to note, as you can see in the picture above, when you lay them to rest a minute, don’t allow them to touch. They’ll stick and tear if you aren’t careful. Continue wrapping until you have your desired amount.

What does this go good with? It gets so insanely hot here in Arkansas, so I say this goes amazing with some cold cucumber soup (Maangchi on YouTube just posted an updated recipe if you want to check her out!), and some White Kimchi for me! If you tolerate nightshades and peppers, I bet the spicy version would work well. In winter, I think this would go great with a cup of steaming hot rice, and some hot soup of your choice.

I would like to note, only from personal experience, if you are severely gluten intolerant or celiac, you may not react well to the wrappers and may need to go with the fully rice wrappers, not the tapioca/rice mix. Why? Tapioca starch (also known as cassava) is a gluten cross reactor and can make you’re body think it’s eating gluten, when in fact you aren’t. If you’d like to learn more about this, just type into Google ‘Gluten Cross Reactivity, The Paleo Mom’ and she has a wonderful teaser excerpt from her amazing book ‘The Paleo Approach.’

I hope you’ll enjoy this recipe. Even though it’s a bit tedious, it is well worth the work put in. I’m sending the messiest of messes, to create the best of meals from my Common Sense Kitchen to yours. Make sure you come back next time to see what amazing places we can go!

-Ami M. Lee, Food Traveler, Asian Cuisine Loving, The Common Sense Cook

Chicken Giblet Gravy

As I mentioned in the Julia Child White Wine Poached Chicken, I decided to take the giblets and turn them into a lovely gravy. When I first went paleo, I wondered how in the world I would make any type of gravy without flour…Actually…I wondered how I’d do many things without flour. It’s amazing when you learn certain cooking techniques, how you can go without certain additives. A little work and a little more time, turns up a beautiful golden gravy of epic proportions.

Here’s what you will need to jump on the gravy train:

  • Giblets (liver, giblets, heart, neck…All which come in that little packet in the chicken.)
  • Carrots
  • Celery
  • Onions
  • White Wine (I used a Cupcake Chardonnay. Best advice? Use something you’ll drink.)
  • 2 Cups of Homemade Chicken Stock (I pulled from the Julia’s Chicken I made and it was awesome!)
  • 1 Cup of water (Depending on how much gravy you want.)
  • Rosemary
  • Parsley
  • Basil

If you have most of these things on hand, it makes this extremely affordable and easy to do. I am sure you could add, omit, and make this to your own liking easily. Just as a small reminder, I encourage you to use what you’re comfortable with. Just because I’m paleo and a stay at home mom and have the time to make everything from scratch, doesn’t mean you can’t use box stock, or leave out the wine, or use fresh when I used dried. Make your cooking your own! This is just how I do it. I encourage everyone to follow their own recipe in their heart.

So…that being said. Let’s get started aye?

Chicken Giblet Gravy from Julia's WWPC

Chop your carrots, celery and onions. It doesn’t have to be tiny. Put your giblets in a small bowl and sprinkle the dried seasonings over it liberally. I probably added 1 teaspoon or more of each and then let it sit for a few minutes while I was waiting.

Add olive oil to a reasonably deep pan and start cooking the veggies. You can choose whether or not you want to sieve the gravy and take them out. After the veggies start to cook add in the giblet pieces. We don’t want them to burn, so medium to medium high heat (around 5 on my glass top stove) will suffice. When they’re good and cooked, and you have that lovely treasure building up on the bottom of the pan, deglaze the pan with about a 1/4 cup of white wine. I eyeballed it and added just enough to start pulling the treasure from the bottom. By treasure I mean the brown bits of flavor that tries to stick to the bottom. It should bubble instantly when it hits the pan. Let it simmer away for a few minutes until you notice it is starting to reduce. Add your water, leaving all of the ingredients in, and leave it at a low simmer until you’re ready for it.

Julia's White Wine Poached Chicken

I left all of the ingredients in the sauce and let it reduce by half so it would thicken, and be full of flavor. When I was ready for the gravy, I simply tilted the pan, used a spoon and poured it out over my chicken and mashed potatoes. It turned a lovely golden brown color. All 3 of my kiddos enjoyed it!

I hope you and your family will enjoy this recipe. I think it’s only Common Sense to use everything you receive. I told an instagram follower, Baby steps into organ meat. Yummy, baby steps. Next time you buy a whole chicken, give it a try! I’m sending you yummy sauces from my Common Sense Kitchen to yours. I hope you’ll come back next time to see what this Tiptoeing Towards Offal, Common Sense Cook will come up with next.

-Ami M. Lee, The Common Sense Cook

Julia Child’s Whole Chicken Poached in White Wine

Julia's White Wine Poached Chicken

Yesterday was a tough day. I ended up with a migraine and had to take a long nap that frankly, I didn’t want to wake up from. I’m sure many of you know how that feels. I tried some ginger tea, tried some headache yoga (From Yoga With Adriene on YouTube) and I was just feeling icky. Supper time rolls around and I feel it coming. That time when I normally give in and ask to get something quick. Yes! I’m guilty of the fast food trap. Thankfully, that is something I’ve been thoroughly working on and it’s cut our fast food in take from once every other week, to on rare occasions and I don’t participate. So what to do!? I knew I had seen a recipe where Julia and Jacque put a whole chicken in a pot and boiled it. Off, once again, to YouTube I go!

Ingredients for Whole Chicken Poached in White Wine

Here’s what you’ll need to set this chicken up right:

  • 1 Whole Chicken (I find great deals on Whole, Organic Chickens at Krogers. Simple Truth Brand.)
  • 2 or 3 Carrots, peeled
  • 2 or 3 Pieces Celery
  • 1 Roughly Chopped Onion
  • Herbs (I used some left over sage from Thanksgiving. Rosemary, Basil, and Parsley.
  • Salt and Pepper
  • 1/2 Bottle of White Wine (Use something you’ll drink! I used Cupcake Chardonnay.)
  • Plenty of water

Whole Chicken Poached in White Wine

Bring out your biggest soup pot. Remove the giblets and plastic from your chicken. Set the giblets aside and look out for my chicken giblet gravy recipe. Throw that baby in your pot. I just set mine on the counter next to my cutting board so I could just throw everything in as I went.

Peel your carrots and celery. Yes, the celery too. If you can take off one layer of the celery, it’s a little more edible in texture. Cut the onion into a couple pieces. Halves or quarters works fine.

Add your herbs. Use whatever you have on hand. Fresh or dried. I’ll list the video below so you can see what Julia and Jacque did for their herb bundle if you want to follow the original. Make sure and add some salt and pepper.

Pour in your white wine. I just eye balled it; half the bottle…ish. I am never opposed to taking a sip or two so that I know how it tastes. One thing that Julia preaches, is knowing how the food should taste. Also, Gordon Ramsay says, taste, taste, taste! Do you need any more excuses? I could probably think of a few more. 🙂

Bring everything up to a good rolling boil. Turn it down so it doesn’t over flow…It was about Med – 5 on my cook top. This keeps it bubbling, but not over flowing. Do this for 20 minutes then turn it down to Low-Simmer for 45 minutes with a lid on top. The chicken, when fully cooked, should reach 165 degrees. Check out this great resource I found

I peeled some potatoes, boiled them like usual. I have a recipe for Mashed Potatoes two ways that was posted before Thanksgiving. I added some of the chicken broth from the chicken and some grass fed butter. It whipped up just like conventional potatoes! It was so good with the chicken gravy, I may have had a small saucer plate for seconds. Cut up your carrots, celery, and onions on the side and you’re good to go. This was well received well by all 3 of my kiddos!

I hope you enjoy this recipe. I was pretty impressed at how easy this was and how simply delicious it turned out. Make sure and come back for that Chicken Giblet Gravy recipe. It is different than the Giblet Gravy recipe already posted and frankly, I like the Chicken one better. If you try it out, feel free to come by the Facebook page and share pictures!

-Ami M. Lee, Julia Child Loving, Cooking with Wine Lover, Common Sense Cook

P.S. Here’s the link to the YouTube video. You can skip to 24:45 in the Video because there are two episodes per video.

P.P.S. Don’t throw away the chicken carcass! Make bone broth! Waste nothing! 🙂

Chicken, Mushrooms, and Butternut Squash

I feel I am most creative on the edge of our budget. It’s that last day before you’re able to go to the store. You have miscellaneous things in your fridge that you don’t think can even make sense as a meal. What to do, what to do? Take it as a challenge. I’m all for positive thinking. Take it as a challenge and rise to the occasion.

Last night was that night. Now, I have to say it cooked for a long time and this shall go under, prep and fix early recipes. If you’re a busy mom, this may be a great fall dish to stick in the oven on a Saturday to make the house smell amazing. I thought that the smell and flavors that were here are very fall appropriate with squash, mushrooms, and rosemary. Rosemary is by far one of my favorite seasonings for chicken dishes.

Here’s what you’ll need for this great smelling dish:

  • Chicken Breast Tenderloins (These are the strips of chicken breast. They cook much faster than a whole breast.)
  • Half of a Very Large Butternut Squash, Diced
  • Portobello Mushrooms, thinly sliced (A whole carton. I purchased Simple Truth Organic from Kroger.)
  • Rosemary
  • Olive Oil
  • Salt and Pepper

The best thing about this dish, even though the cook time is long, is that you are putting it all in the oven! You have your veggies and your chicken. No need to work on anything else unless you want a fresh salad to go with it. They don’t hashtag Paleo Recipes with #MoreVeggiesThanAVegetarian for nothing y’all.

Start out by prepping your veggies. I happened to have half of a squash that was already sliced and the seeds removed. If you’re starting from point 1, start by cutting off the ends. You don’t need to cut a bunch off. Then carefully, with a large, sharp knife, cut the squash length wise in half. Remove the seeds. A spoon is helpful here. Then turn over each half and use a vegetable peeler to remove the skin. Be careful though. If you have a peeler that the blade isn’t covered, these skins are tough and I have actually ended up with a blister on my finger from leaving it on the metal part for support of my cheap, but handy peeler. Next, rub your mushrooms on a paper towel. I do not wash them under water because mushrooms soak up plenty of water and it will lose flavor.

Add your chicken to a large bowl and add a good drizzle of olive oil, salt, pepper, and rosemary. If you’re using dried rosemary, be careful to not use too much because it can be quite powerful. If you’re using fresh, you still don’t want to go crazy, but in my opinion the dried form is almost concentrated. Mix it around. Don’t be afraid to get your hands dirty, but please remember to constantly clean your hands and utensils when dealing with raw meats.

Line each piece of chicken in the bottom of a glass baking dish. This is just what I used, but feel free to use whatever casserole with deep edges that you have. Spread the mushrooms over the chicken, then the squash. Preheat your oven to 350 degrees. Place it in the oven and set your timer for 60 minutes (or 1 hour). I found that only 30 minutes, the chicken was still pink and the squash wasn’t quite cooked. If you would like, take a few minutes under the broiler when it is done to brown the top vegetables. This is completely optional if you feel comfortable sticking around a few minutes and keeping the closest eye on it.

Pull it out of the oven. Put a few pieces of chicken on the plate and add some of the squash and mushrooms over the top. This was even great to cool down, store in the fridge, and reheat the next day.

I hope you enjoy this recipe. Even though it takes a long time to cook, it is tasty and easy to throw together. I’m sending you lots of love and warm fall dishes from my kitchen to yours. Come back next time and see what this Outside of the Box, Common Sense Cook will put in the oven next.

-Ami M. Lee, The Common Sense Cook

Stuff that I Make Up

There are those days, and I’m sure many moms will agree, that when that dreaded questions is asked…You feel like running and hiding under your blanket. What question is that? “Mom…What’s for supper?” You hear the background music of a horror movie in your mind and you haven’t the foggiest as to what you will throw together tonight. The fridge is full of miscellaneous stuff… So what did I do? Cacciatore.
I have made cacciatore in many ways, including Kate Gosselin’s version from ‘Love is in the Mix.’ I had the basic idea that it’s meat cooked in a tomato sauce with onions, peppers, and other vegetables. I had only a very small package of chicken strips, maybe not even a pound. I had a drawer full of veggies, luckily a few tomatoes gifted to us from a volunteer from the relief effort (Thank you! They were so yummy!).
Here’s the stuff that I made up:
⦁ Chicken Breast Strips (I used about a pound, don’t be afraid to use more.)
⦁ A pound or two of tomatoes
⦁ 3 banana peppers (If you don’t like you’re food fire hot spicy, use one or half.)
⦁ One yellow onion
⦁ Zucchini cut into thin noodle like slices. Use your veggie peeler the full length of the zucchini.
⦁ Red, Green, Yellow, or Orange Bell Peppers (A good way to add a different color.)
⦁ A small chopped carrot (Carrots blend in very well and add to the nutrition of the dish.)
⦁ Feel free to throw in anything and everything you have laying around.
⦁ Garlic
⦁ Salt and Pepper

The hardest part is getting all of your veggies out on the counter and chopped up. I watch plenty of cooking shows and have found it’s the best way to learn faster ways of making such a hard job, much easier. Separate them all into different bowls. (Yes, plenty of dishes tonight!)
Add some olive oil or coconut oil (coconut oil is really great because it doesn’t evaporate as fast) to the bottom of a big soup pot. Add things such onions, peppers, and carrots first. They take much longer to cook. Keep stirring this hot pot until the veggies soften, then add all of the remaining vegetables into the pot. Keep the seeds and juicy parts of the tomato with the tomato because as it cooks, it creates the sauce. Add any seasonings now such as basil or bay leaf and of course my favorite garlic. I believe I read somewhere that garlic can be just as good for your heart as a glass of wine!
Let this simmer away and let all of the veggies turn into a lovely sauce of awesomeness. Drop your chicken into the sauce and let it simmer away. I didn’t have that much and the pieces were fairly thin so it only took 10 minutes! Yes, I was shocked too. Remember? I was making it up! Pour this all out into a bowl. This goes well with rice if you eat rice, but could be great on it’s own. My husband even asked me to make this again, only not as spicy.
I hope you enjoy the stuff that I just make up. Out of my brain and into the pot! Make sure you come back next week to see what else I can make up, from my crazy Common Sense test kitchen to yours.
The Common Sense Cook,
Ami M. Lee

Manic Monday – Super Easy and Super Fast

Even as a stay at home mom, I still get a case of the Monday’s from time to time. Whether it is Monday or not. So what do I look for in a Manic Monday recipe? I love slow cooker recipes, and things I can throw together in a pinch. These are also great recipes for when you want to cook and avoid unhealthy fast food, but may not be feeling up to a full, long prep work meal. I hope to bring you some of these ideas on Mondays in the future.

Here’s a quick paleo meal that could appeal to even the most conventional non-paleo. You might even be able to fool your family as to whether this is healthy or not!

Now let me preface all the argumentative people who like to dictate “what is or is not paleo.” Potatoes are usually included in “not paleo.” However, potatoes of all kinds are great and budget friendly. It’s also a great alternative to instant potatoes, rice, or any other processed food. So, every now and then, go ahead and enjoy a potato if it sits well with you.

Here’s what you will need:


  • Chicken Breasts (1 for each adult, 1 for 2 itty bitty kiddos like mine.)
  • Gluten free BBQ (or make you’re own…I will try to post my recipe soon.)

Mashed Potatoes:

  • Your favorite kind of potato (I love yellow golden.)
  • Almond milk, unsweetened
  • Unsalted, Grass-fed Butter
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper

Green Beans:

  • 1 Can of Green Beans (Yes…budget friendly…canned green beans.)
  • 1/2 cup Mushroom Broth (See previous post on Mushroom broth.)
  • Pink Himalayan Salt
  • Fresh Cracked Black Pepper

Trim the chicken breasts of any excess fat, skin, or as I like to think…Icky bits. Drop them in a pot of boiling, salted water. Softly boil them for 20-30 minutes until it is done. Don’t over cook, just until it is no longer pink. Put the breasts in a large bowl. Let it cool just long enough till you can touch it. Then pick it up and pull it apart. Add your favorite barbeque sauce. Keep an eye out if you’re gluten free like our family. It can hide in barbecue sauce. Always check the ingredients or make you’re own! (I’ll put it on my list of things to blog.)

Peel and cut up your potatoes. If you cut them into smaller pieces, they cook much faster. Boil them away for 20 minutes or so until you can stick a knife through a piece and it easily slides back off. (Be careful and don’t let it splash boiling hot water on you!) Drain the water and dump the potatoes back into the pan and drop in about a tablespoon of grass-fed butter. Use a whisk and make sure the butter melts and start to mush up the potato. Add just a splash of unsweetened almond milk. Add to your own taste, salt and pepper. Use the whisk and push and squish, and mash. Depending on the potato it may can become creamy. I rather loved this when I made it and my kiddos didn’t know the difference.

The green beans can cook as long as you’re working on everything else. Open the can of green beans and drain. Add 1/2 cup to 1 cup mushroom broth (depending on how many beans) to a small sauce pan. It doesn’t have to cover the beans. Add the salt and pepper. Let this simmer away. The broth really helps get rid of that canned flavor. My mom even asked me if these were fresh!!!

So there you go! On this Manic Monday…Remember to Keep Calm and Cook on! Keep quick meals in the pantry and on your grocery list so you’re less tempted to go get fast food. This is REAL food FAST! I’m sending you a quick meal that is good for you from my kitchen to yours! I hope you’ll come back next time and see what this Manic Monday Conquering, Common Sense Cook will whip up next.

-Ami M. Lee, The Common Sense Cook

A Korean Supper

One of my favorite YouTube chefs is Maangchi. You should check her out! I fully admit, this is her recipe only paleo-fied (We must give credit where do! She’s awesome!). We were surfing through YouTube looking for supper ideas and came across a dish that was actually for beef. I didn’t have beef, so I used chicken and paleo-fied the ingredients to match our dietary needs. Gluten hides in many things including soy sauce. I also used coconut sugar because it has a lower glycemic index. It is also less processed, and from what I understand shouldn’t mess with your sugar as much as regular white cane sugar. I’ll link her original recipe below.

To go with it, she had many options at the end, but the most readily available (at our not so great local grocery store) but what I knew I could get was ingredients for cold cucumber soup.

Here’s what you’ll need for this amazing international cuisine:


  • Thick, Large Chicken Breasts
  • 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

Cold Cucumber Soup (Side dish):

  • 1 Large Cucumber (Preferably English. Normal cucumbers found here have too many seeds!)
  • Very thinly sliced Yellow Onion (Or green onion but only use white part.)
  • 1 clove of garlic
  • 1/2 green chilli (Optional)
  • 2 teaspoons salt
  • 1 1/2 teaspoon apple cider vinegar
  • 1 teaspoon coconut sugar
  • Red Chill Pepper (for garnish, optional)
  • 1 1/2 cup filtered water
  • 6 ice cubes

I started off by cutting up everything for the soup. It is so simple and sat nicely, covered, on the counter until I was ready for it. Cut your cucumber into thin strips. Thinly slice the onions. Mince the garlic (

or use a microplane…so easy!). Mince the chilli’s if you want a spicy version! My kids like spicy but I kept this simple and used what I had easily available to me and it was still pretty awesome!

Simply add it all in a big bowl. Add the water and ice cubes. Cover and let it get even more awesome while you’re cooking.

Take your chicken breast and a sharp knife. Slice the chicken (short way on the chicken breast starting at the rounded end) about every 1/4 inch, making sure not to cut all the way through the chicken starting at the thickest part and working your way down to the point. Then carefully turn it side ways and cut three long slices the full length of the breast. I hope this all makes sense! I shall include a picture.

Carefully place it in a deep casserole dish. I used a glass one, but use whatever you have.

Combine all other ingredients into a bowl and stir. If you don’t have any issues with gluten like we do, feel free to follow Maangchi’s original recipe and use regular soy sauce. It’s okay! I love you non-paleo’s too!

Pour half of the sauce on top of the chicken. Save some for when you flip it.

Turn your broiler on high. Broil the chicken for 10 minutes, keeping a close eye on it. Garlic burns easy!

Pull it out of the oven, set it carefully on the counter or stove top. Flip the breasts over. Cover with the remainder of the sauce and set it back under the broiler for 10 minutes. The chicken should be done but make sure and check. If not, turn the broiler off. Flip the chicken one last time and let it sit in the off (but still hot) oven for five or so minutes. The juices should run clear and there should be no pink.

This night we just had chicken and soup. My sweet, former picky child, Rylan actually tipped his soup bowl up to finish the last drop of Cold Cucumber Soup! This was so delicious that I ate it the next three days! I used 6 breasts for a big 13 x 9 casserole dish. Go ahead…make extra.

I hope you enjoy this paleo-fied recipe from Maangchi. I actually commented to her on YouTube about what I did as substitutes and she left the kindest reply. Make sure you come back next time. You never know where this international cuisine loving Common Sense cook will go next time.

All the best my friends,

Ami M. Lee, The Common Sense Cook


Original Maangchi Recipe using Beef Short Ribs:

Cold Cucumber Soup (Side dish):