Jackson's Honest Sweet Potato Chips
Coconut Sour Cream
1 can AIP compliant coconut milk (I used Natural Value), chilled
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon olive oil
Salt to taste
Refrigerate can of coconut milk for at least 2 hours. Spoon out coconut cream at top of can and add to a medium bowl. Add vinegar or lemon juice, olive oil, and salt. Mix until combined and season to taste with salt. Let chill for 30 minutes before serving.
1 ripe avocado
1/2 small white onion, diced
1 tablespoon cilantro, chopped
1/2 teaspoon salt
Red onion and cilantro leaves for garnish
In a small bowl, mash together the cilantro, onion and salt with a sturdy wooden spoon until it forms a thick, juicy paste. Scoop flesh from avocado and add to bowl. Mix to combine.
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 pound grass-fed ground beef
Salt to taste
Heat a medium skillet over medium- high heat for 30 seconds. Add olive oil. Add onions and sauté until translucent, approximately 6-8 minutes, stirring frequently. Add garlic and sauté for 1 minute. Add ground beef and break up with a spatula or wooden spoon. Season with salt (I use a lot!). Cook beef until browned, approximately 10 minutes, stirring often.
Lay sweet potato chips on a large plate. Top with ground beef mixture and guacamole. Drizzle with coconut sour cream and top with red onion and torn cilantro leaves.
I didn't want to feel left out of the gluttonous festivities this past Super Bowl Sunday, nor did I want to spend hours in the kitchen prepping snacks for myself. A pre-made bag of AIP compliant chips (like the addictive Jackson's Honest Sweet Potato Chips) made whipping up a batch of nachos take only minutes!