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
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Ingredients:

  • 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

Olive Tapenade (Paleo/AIP/Vegan)

Angel's

Angel’s in Hot Springs, AR

My husband and I were married in March of 2013 and while we couldn’t afford a honeymoon, we could afford to go down to Hot Springs for the day. We had a beautiful day with beautiful weather and happened upon Angel’s for lunch. We returned last year on our second anniversary and even though it was rainy, it was a beautiful lunch looking out the large windows. The food is amazing. It’s not really aip paleo friendly, but I happened to pick out a salad that was really great with grilled salmon.

My fondest memory of food at Angel’s is their olive dip. I’ve done a few different recreations of it and have found a great version that works for my AIP journey. If you’re not paleo you could totally throw this on some crusty bread. We enjoy it on some cucumbers and the kids have enjoyed it with carrot chips.

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Olive Tapenade

  • Servings: 2-4
  • Difficulty: Very Easy
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Ingredients:

  • 1 Jar of Kalamata or Black Olives (Try both! Already pitted olives makes this recipe a little easier. Check the ingredients for junk. Keep it as clean as you can.)
  • 1 Clove of Garlic, Minced
  • 2 Green Onions (Or to your taste. I’ve been obsessed with green onion lately.)
  • 1/4 to 1/2 cup Olive Oil (Best quality you can afford.)
  • Pink Himalayan Salt and Cracked Pepper, To Taste (Omit pepper for AIP.)

Instructions:

  1. Drain the olives in a fine strainer and rinse with cool water. This can help reduce the chances of finding fragments of pits in your tapenade.
  2. Dry them off with some paper towel.
  3. Use a sharp knife to cut up the olives. You may need to do this a hand full at a time. Take your time and do it how you like. You could puree this, but I’m not a fan of the texture when it’s pureed.
  4. Mince your clove of garlic and your green onions. Add it to a bowel with the olives.
  5. Add enough olive oil to coat the ingredients and stir.
  6. You can eat it now, or throw it in the fridge for a bit.
  7. When you’re ready to eat, pile it on your favorite snack delivery device be it cucumbers, costini, or otherwise. You can also top it with sliced almonds for some added texture and crunch.

It may seem cheesy, but this recipe warms my heart because it takes me back to some really great memories with my husband. He’s the love of my life and this recipe will always take me back to the best moments we’ve shared. Rain or shine, we have each other.

I hope you enjoy this recipe! Feel free to add things to this! A traditional tapenade has capers and anchovies and I’m considering trying to come up with something like that soon. I’ll be sure to share if I figure it out. Do you have a recipe that brings back good memories? Share with us in the comment section below!

-Ami M. Lee, The Common Sense Cook

Basic Gelatin Gummies (AIP/Paleo)

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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: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478).

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
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Ingredients:

  • 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.)

Instructions:

  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:

Gelatin: http://www.amazon.com/gp/product/B000KNHDRU?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s03

Heart Molds: http://www.amazon.com/gp/product/B00Q67I89Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s06

Star Wars Molds: http://www.amazon.com/gp/product/B007JN8918?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s10

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

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

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

White Kimchi

White Kimchi

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

Here’s what you’ll need:

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

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

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

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

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

White Kimchi Brine

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

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

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

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

Grilled Asian Pork Chops

Grilled Asian Pork Chops with Kimchi

Today my husband texted me and said that he would be making supper tonight! What!? I was perplexed…Then he informed me it was hot dogs..Which I thought I couldn’t eat because I didn’t know what was in them. I had pounded flat some pork ribeye chops this morning to make a Korean dish from Maangchi on YouTube. I really “paleofy” so many of her dishes. This dish is very nearly AIP (Autoimmune Protocol) and I think easily modifiable if you haven’t added sesame oil back in.

As you can see in the picture above, my husband decided to buy us a grill! I must say, this was the best night I’ve had in a very long time. Loud country music, windows open, grill going and my amazing husband.

Here’s what you’ll need to enjoy these amazing grilled chops:

  • Pork Ribeye Chops (A thick, but small cut that pounds out beautifully!)
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Ginger Powder
  • 1 Tablespoon Onion Powder
  • Salt and Pepper (Omit Pepper for AIP)
  • Sesame Oil (Omit for AIP…May add just a little Avocado Oil. It won’t have the same flavor but will help with the grilling.)
  • Coconut Aminos (You can use soy sauce, liquid aminos, or tamari if you’re not Paleo/AIP.)
  • Honey

To flatten your pork chops, pull out your clear wrap and a large mallet. Lay one piece flat. I often wrap my cutting board on the bottom half. Cut another piece to go over top. Place the chop between the clear wrap and pound until 1/4 to 1/2 an inch thick. It’s best to try to work your way from the center out. Don’t over do it though…It could tear.

Lay your chops in a dish or on a platter. Sprinkle with all of the seasonings. For the honey and sesame oil I just did light drizzles. The coconut aminos was just a couple shakes. I let the pork chops marinate for about an hour. You could do this overnight, or even throw them in the freezer. Just make sure to defrost and bring them up to room temperature before cooking. This lets them cook more evenly.

I prefer charcoal, so we stacked the coals and lit them on fire. We waited till the coals were mostly white and the heat was steady. The pork chops cooks rather fast because of the heat and because they are so thin. Grill until your desired color. I made some that were done, but weren’t so charred…I made a few that were nicely charred. Both tasted absolutely amazing. Even my very picky husband who is not too fond of pork said that he liked it! I may or may not have done a little happy dance!

What goes with this kind of meat? I would say rice, if you tolerate it…But I ate it with some white kimchi that I made. The cool and crispness of the kimchi went so well with the flavor from the pork. Oh wait…You’re saying you don’t have an outside grill? Or you found this recipe in the dead of winter? No worries! Try it on an indoor grill, griddle pan, or just fry it up in a regular ole skillet. I think you’ll be glad you did.

I hope you enjoy this recipe! I may have a few Asian inspired recipes coming up including a very veggie sweet and sour sauce, and the white kimchi (not spicy) version I made that is very delicious. I’m sending cool meal ideas for hot grills from my back porch to yours. Come back next time to see what this warm weather will inspire next!

-Ami M. Lee, Grill Queen, Meat Marinating, Common Sense Cook

Paleo Mayonaise

Paleo Mayo

Now…this recipe is called Paleo Mayo… And yes…That has to be the funnest thing to say out loud. (You just tried it didn’t you?) However, I would like to make a great point. I modified this recipe from Nom Nom Paleo to be “almost” AIP. As some of you may know, I’ve been doing the Autoimmune Protocol since January. Thankfully, I have reintroduced eggs. I’m having some trouble with seed based spices, so mayo was going to be an issue. Most mayo’s use mustard in it. But, I think I came up with a pretty delicious alternative to make this okay if you’ve gotten eggs back in but don’t want to mix reintroductions. Or…if you’re not AIP or even if you’re not even Paleo…this is still really amazing! (And green…)

Here’s what you’ll need:

  • 3 Egg Yolks (The yellow part only. Save the egg whites for omelet’s. Make sure they’re room temperature! I pull mine out the morning of wanting to make it.)
  • 3/4 Teaspoon of Pink Himalayan Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ginger Powder
  • 4 1/2 Teaspoons Fresh Squeeze Lemon Juice
  • 3 Teaspoons of Vinegar of Choice (I try to avoid white because it’s normally from corn. Red Wine Vinegar worked well. Apple Cider Vinegar is really strong.)
  • 2 1/4 Cups of Avocado Oil (This gives it the green hue. If you try another oil, let me know how it turns out!)

It’s recipes like this that are so delicious and so easy, I wonder why we quit making it ourselves! Add all ingredients except for the oil into a deep mixing bowl. You can do this by hand, but it will take a good long while. I find that my electric “cake” mixer (even though this thing hasn’t touched cake), does a very great job at whipping it up. Whip the first ingredients for 30 seconds until the mix turns golden and frothy. I added all of my oil to an easy to handle measuring cup. You want to add the oil slowly. As it gets about half way through you’ll notice it start to thicken. It should eventually get very thick and almost have peaks or ribbons throughout. It will be just like any mayonnaise like Hellman’s that you remember growing up.

Add this to a glass mason jar and refrigerate it. This didn’t last very long in my house, but it was fine nearly a week out. And a lovely lady named Betsy from a paleo group that I belong to suggested adding some AIP Basil Pesto for a great dip idea! I told her that I could’ve hugged her for such a brilliant idea. I’m even thinking if you’d like to make a spicy mayo, or wasabi mayo…Who knows the 100s of wonderful ideas you could create with this as a base. If you try anything out, come back and share with us! ❤ There’s also a Facebook and Twitter page on the side bar if you’d like to share a picture of what you made with me. I’d love to see it.

I hope you enjoy this recipe. I’m sending you creamy, dreamy mayo from my Common Sense Kitchen to yours. Come back Monday for Manic Monday where I try to share all of my quick fix dishes, or more simple dishes to help you get through any case of the Monday’s.

-Ami M. Lee, Paleo Mayo on Everything, AIP Healing, Common Sense Cook