Cheesecake Filling (Gluten/Egg Free)

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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: http://www.moodysistersskincare.com/blog/2015/8/11/scrumptious-strawberry-cheesecake-recipe). 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

Ingredients:

  • 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 (http://paleoparents.com/2011/pumpkin-butter-and-apple-butter/) 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

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

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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

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: https://acommonsensecook.wordpress.com/2014/12/15/chicken-giblet-gravy/ 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

Flashback Friday – Predominately Paleo Taco Shells, Two Ways (AIP Friendly)

I mentioned in my Month in Review for February that one of my favorite bloggers recently has been Jen from Predominately Paleo. She shares a wide variety of recipes that are often easily modified (or are) AIP Friendly! Not only that, but even my kiddos who don’t require their diet to be strictly AIP, enjoy many of her recipes.

I had read plenty of her blogs…pinned several. But, when it came to what I actually wanted to do I was a little unsure. The first time I tried this I messed up. I used coconut oil instead and ended up with a thick, hot mess… However, I happened to press some into a cupcake tin and made some amazing taco shell bowls! So if you want cupcake, taco bowls…Switch the avocado oil for coconut oil. Bake for 20 minutes and you’re done. If not…Stay tuned and try another way. It never hurts to know how to use a recipe in more than one way.
Here’s what you’ll need:
⦁ 3 Ripe Plantains (They should be heavily spotted, yellow, or black.)
⦁ 1/2 Cup Avocado Oil
⦁ 1 Teaspoon Garlic Sea Salt (I just used garlic powder and sea salt separately.)
⦁ 1/2 Teaspoon Onion Powder (left out)
⦁ Optional: 1 teaspoon hot sauce (not AIP)
⦁ Optional: Juice of half a lime.

Preheat your oven to 350 degrees.
Add all of the ingredients to a blender. Process until it turns into a consistent, slightly thick batter. Cover a baking sheet with parchment paper or aluminum foil. I decided to add some coconut oil to try to keep it from sticking…but it definitely still stuck on pretty well. If you’re okay with using non stick aluminum foil it does help. (I don’t know how this stuff works, but it’s magic and did help the next time I made these).
Add a spoon full onto the baking sheet and use the back of the spoon to spread it out. Mine ended up being 2ish inches wide making some awkwardly shaped, baby taco shells. I may consider making fewer taco shells and opting for larger ones next time. Try to get them even and flat, keeping the size of your palm a good consideration for size (according to the original recipe that I’ll link below!).
Bake for 20 minutes. You’ll want to carefully try to flip them. I’m wondering if the parchment paper would have done better because I had a hard time flipping these bad boys. A good, flat spatula was helpful. Throw them back in the over for 10 minutes.
Here comes the dangerous part…Are you scared? Don’t be! Set those tacos on a plate. Place the baking sheet on your bottom rack to catch any crumbs or drippy grease. Drape the tacos directly over a bar on the oven rack. I found tongs very useful in helping to bend them without getting my fingers too close to the rack. Jen has some links on her blog to taco racks that are probably much easier and safer to handle that you can check out.
My tacos came out awful crisp and so close to burnt. It’s suggested that they go back in for another 20-30 minutes. I think this will depend on the size. If you have little baby tacos like me, it can be as quick as 10 minutes!
Carefully remove them from the oven with some tongs. I went ahead and left them folded to cool, and dry a few minutes. Add your favorite taco fixin’s and you have an amazing, flavorful taco shell creation that is sure to please! I know that we loved them! It was a little tricky at first, but I think once you get this down, it’ll be Taco Tuesday every Tuesday. Even if you’re not paleo/aip I hope you’ll try out this yummy alternative. Here’s is the link to Jen’s original recipe (http://predominantlypaleo.com/grain-free-taco-shells-paleo-vegan/).
I hope you enjoy this recipe review! Be sure to check out Jen on her website and on Facebook. She is very interactive and just the sweetest and brightest energy I’ve seen from a blogger. I just want to find her and make her my blogging best friend! Make sure y’all come back and see me on Manic Monday where I try to give you guys some of my quicker recipes to help you through dealing with a case of the Mondays!.
-Ami M. Lee, Taco Destroyer, Common Sense Cook