Returning to Balance: Sticking to Paleo when chaos strikes

by Lindsay Stein Walker

The last two weeks have been a roller coaster. We dealt with a family emergency along with me taking over the responsibilities of leading the book fair for my daughters’ school PTG. To say the paleo style of life went on the back burner would be a lie. We ate out more than normal and I drank way too much Diet Coke. My husband was better at picking items that could be considered paleo when we ate out, but me on the other hand, caved when it came to fresh baked rolls with cinnamon butter. I mean come on, a mom can only handle so much! So this Monday things had settled down and I was able to focus on cooking healthy once again. I commend those who have to follow this plan because of medical conditions and not just as a choice, because in the society we live in everything seems to be processed.

So back to Monday I started the week with making a plan for dinners and going to our local butcher shop to buy the items needed. I precooked in the oven 2 pounds of bacon for breakfast and snacks. Along with making homemade almond butter. Who knew it was as easy as just putting the almonds in your food processor and starting it and just letting it go. I will definitely be doing this more often. The almond butter came out beautifully and both my husband and youngest loved it. For Monday night’s dinner I made sloppy joes and roasted broccoli. Now normally sloppy joes are eaten on bread but I used cabbage as the medium to hold it. Turned out yummy and, minus my youngest, everyone ate their plates clean. Recipes and pictures are below.


Sloppy Joes

  • 2 pounds of ground beef
  • Onion
  • Green pepper
  • 2 cans of tomato sauce
  • Chili powder
  • Salt and pepper
  • Cabbage

Sauté the onion and green pepper in your preferred oil when soft and translucent add in the ground beef. Cook until beef is browned throughout. Drain off the excess oil if needed. Add the tomato sauce, chili powder, and salt and pepper to taste. Let simmer until thickened a little bit. Pull apart the cabbage gently so you have little cups to hold the beef mixture in. Pour mixture in cabbage and enjoy!

Roasted Broccoli

  • Broccoli
  • Olive oil
  • Lemon
  • Salt and pepper

Preheat oven to 400 degrees. Trim broccoli into florets and add to pan. Drizzle with olive oil and desired amount of lemon juice from lemon. I used a half a lemon. Add salt and pepper as desired. Roast for 10 minutes and then stir and roast again for another 10 minutes. Voila you are done.

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And here’s how the almond butter turned out:

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Don’t forget to like my blog on Facebook, A Mom and Her Food, to receive more recipes and fun tidbits.

– Lindsay


Lemon and Grapefruit Grilled Salmon

The Ingredients

  • 11⁄4 tsp soy sauce
  • 2 tbsp olive oil
  • 2 lb salmon
  • 1 cup sea salt
  • 1 sliced lemon
  • 1⁄2 tsp ground coriander
  • 3⁄4 bean scraped vanilla
  • 1⁄4 cup grapefruit juice
  • 1 clove chopped garlic

The Execution

Combine garlic, salmon, grapefruit juice, olive oil, soy sauce, vanilla, and ground coriander in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.

Line a serving platter with lemons slices; set aside.

Cover bottom of grill pan or cast- iron skillet evenly with sea salt. Place pan over medium-high heat, cover (sea salt may pop while it’s heating), and heat.


Place salmon in pan in a single layer and cook, uncovered, about 2 minutes per side. Transfer salmon to prepared platter, brushing off any excess sea salt.

5 Easy Ways to Reuse Your Movebutter Packaging

It’s your fourth Movebutter order and you’ve got giant cardboard boxes, bottles, containers, and lids galore. Instead of throwing them away, try reusing your Movebutter packaging in these creative, yet simple ways.

1. Use the bottles as jars for pens, paintbrushes, or candy.


2. Or create a desk organizer out of the box’s flaps.

3. You can also use the 32 oz. bottles as candy storage or as gifts.

4. Fill up the 16 oz. jars with coffee grounds and the 8 oz. jars with chocolate for a holiday gift.


5. Use two Movebutter 14″ x 14″ boxes to make a shelf. Simply cut off the flaps, stick the boxes together, and wrap it up with wrapping paper.

The cardboard can also be used as a canvas for painting, a background for handmade cards and signs, or just as a piece of cardboard lying in your house.



Have any ideas of your own? Submit crafting ideas, recipes, stories, poems, photos and more to and be a part of Butter, The Magazine’s community!

Community Contributor: Welcome, Lindsay Stein Walker!

Hello everyone! My name is Lindsay Walker and I am so excited to be contributing to the Movebutter Community. I am 35 years old, a stay at home mother to two very smart and adorable girls, Camille (7) and Meredith (5), and have been married to my husband Brad for 8 years. I also work on the weekends in our local hospital as a Xray/CT Technologist. So to me, I have the best of both worlds. My favorite thing to do above eating is cooking of course!

Now enough about me and onto what I hope to be bringing you all with these articles. We as a family have now moved to eating mainly Paleo; I say mainly because come on this girl can not fully give up chocolate and bread. So I hope you will follow me on our journey into this new diet. I am sure there will be major triumphs and major failures when it comes to what my kids will eat, but I promise you I will give you all the gory details into this adventure. I will bring you helpful recipes, tips, tricks, and observational snippets about what it’s like to be a mother trying to survive in the Midwest and to cook healthy.

Here is my first recipe:

Last night I prepared baked chicken thighs and my first attempt at spaghetti squash. Both came out beautifully and got a thumbs up from my kiddos. Which I was completely surprised with the squash, but what they ended up doing was tearing the chicken apart and mixing the two. This will definitely be a meal I will cook again. Also the spaghetti squash was super easy to make and is so versatile. I used is as a side and only put a little seasoning on it. But there are so many wonderful recipes out there- you can use it as a replacement for noodles.

Baked Chicken Thighs

  • Olive Oil
  • Salt
  • Pepper
  • Garlic Salt

Preheat oven to 400 degrees.

Drizzle olive oil over chicken thighs and generously coat with salt, pepper, and garlic salt.

Bake for approximately 50 minutes.

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Spaghetti Squash

Preheat oven to 400 degrees.

Cut squash in half and scoop out the seeds.

Put on a baking sheet and sprinkle with salt and pepper.

Cook for approximately 60 minutes or until you can run a fork through it and it starts to form little strands like spaghetti.

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Growing a Garden in the City

Living in San Francisco, we find it inconvenient to do many things. Finding a place to park, BBQ-ing at home, sitting in silence- the list goes on. One thing typically inconvenient has been growing a garden. We are limited by space, nearly no backyards exist, and our lives are so on-the-go that we forget to stop and smell the roses. But an important part of a San Franciscan’s life is innovation. What can we do to fix this problem? So, we sat down and asked, what could a city dweller do to connect with their food and grow their own herbs?

Many of a plant’s nutrients are lost once harvested. We think it’s important to be as close to as many plants as possible, to receive maximum nutrition and enjoy the flavors to the fullest. Here are 5 herbs that you can grow at home. All herbs can be bought from the store and transferred to a pot for indoor growth. It’s easy and affordable!


photo by manuel bohm

Why grow rosemary? Known for its aromatic fragrance, rosemary is versatile and a must have for an indoor garden. Rosemary can boost memory and improve your mood as well as any stress. The herb can reduce inflammation and act as a stomach smoother. Grab a few buds off the stem and you’ve got a DIY breath freshener!

What to Know: This herb is very easily over-watered. It prefers to remain on the dry side and does not need particularly rich soil. The plant can be found at any nursery of home improvement store. If not accessible, take a few stalks from the store, cut down to 2 inches, and plant the rosemary in soil. The soil should be a sterile seed starting mix. Place in direct sunlight and mist daily. Move into larger pots once the plant starts to grow.


photo by herbco

Why grow thyme? Thyme holds several health benefits for your insides as well as your outsides. Thyme has been known to help fight acne, keep pests away, and combat head lice. Thyme also helps lower blood pressure and cholesterol, along with soothing coughs and boosting immunity. Thyme goes great with many dishes including steaks, pasta, chicken, and vegetables.

What to Know: This is an herb that requires six to eight hours of sunlight per day, and it may even need supplemental light. Rosemary, thyme, and basil prefer soil with more lime, so adding a spoonful of crushed eggshells to the soil is beneficial. Though herbs are hearty, they do like to be fed once in a while—especially when growing in limited pot space.


photo by markus spiske

Why grow basil? Basil is not only delicious- it’s an herb packed with vitamins A, C, and K, and full of calcium, iron, and folate. It’s known to homeopathic medicine as an anti-inflammatory and aides in healing cardiovascular issues. Throw it on pizza, in a noodle soup, or eat off the stem. Growing basil is easy and will compliment your meals and your life in general.

What to Know: Basil can be bought in store and transferred to its own pot. Like rosemary, it requires soil with lime. Basil is also sensitive to window light, so keep this in mind as the weather changes. Keep away from intense heat.


photo by stylecraze

Why grow mint? Because it taste so good! Aside from being great in a mojito, mint is quite good for you. Like many of these herbs, mint is an antioxidant that prevents cancer, heart disease, and Alzheimer’s. It relieves stomach and chest pain and is known to strengthen the liver.

What to Know: Mint is very hearty and very invasive, meaning that it can quickly choke out other herbs. Keep in mind that a lot of spearmint is required to produce the same minty effect as peppermint, so if you’re growing it indoors, where space is limited and harvesting is frequent, peppermint is the better option. Start your peppermint plant with seeds—not root or leaf cuttings—in a small pot full of potting soil. Peppermint will thrive in shade, but make sure it’s in a spot where it gets at least a little bit of light each day.


photo by imgarcade

Why grow chives? Chives have antioxidants which help the immune system and helps fight cancer. They are known for their large amounts of vitamin A and B-complex vitamins. They have also been known to reduce high blood pressure. Chives are a part of the onion family. So they add great flavor and crunch when eaten raw.

What to Know: These are one of the easiest herbs to grow indoors, as they do not require much light and are prolific in their production. Chives are easiest to start from an already-established plant. Just pull up a bunch from the established plant (including the roots), place it in a small pot half-full of potting soil, then cover the roots up to the crowns with more potting soil. Cut about one-third of growth off the top to stimulate new growth.

– Zana Faulkner/blogger


Start growing these plants in minutes after you pick them up. They’ll give your apartment a nice touch of decor and add complimenting flavors to your meals. They’ll also make your house smell rather nice.

On the Prairies of Montana

Cool winds sweep the plains of Western Montana, where nature knows no bounds of concrete jungles of skyscrapers or the ever-growing urban sprawl. Vast fields and meadows are stitched by rivers and mountain foothills. Wild game is free to roam. And birds fly high with the crisp, clean air. Montana is beautiful, rugged, and full of untouched nature. Snuggled between five mountain ranges, Missoula, where out story originates, is a place of sheer magnificence. 

Hard work stems from passion. And passion is what took a young couple from Missoula on a seventeen-year-long journey to bring the world a piece of Montana. The Soap Co. – a humble effort built from a desire to create all natural soap with basic organic ingredients.

In 2000, its owners began crafting soap in their kitchen and basement, inspired by the very nature of their home state. They started out simple – selling bars at the local farmers market. They made small batches of less than seventy bars at a time, mixing and stirring the ingredients by hand in five-gallon buckets. For soap molds, the owners collected and cleaned half & half containers from a local coffee shop, and poured the soap batches into them.

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Customers, friends, and family all loved the soap, and The Soap Co.’s owners continued to experiment and adjust the recipes over the next several years. However, at the time, the young couple was pursuing other career paths and did not plan to develop and run a soap business. But the feedback continued to be positive, and everyone that used the soap wanted them to do more with the business.

People were in awe. The Soap Co.’s soaps helped mend cracked hands and heal skin conditions. A completely natural product will do that. And their mission was to provide soap as simple as it could get, to ensure their customers came as close as possible to nature.

Customers always told the same story: They bought a bar or two from The Soap Co. and loved them. However, when the bars were finished, they went back to buying soap from the supermarket because they wanted to save a little money. But once they started using the standard commercial bars after using The Soap Co.’s, their skin dried out, and they realized they hated the synthetic scents. They would throw all the supermarket soap away and swear they’d never use any soap other than The Soap Co.

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This anecdote rings true for high-quality, small-batch products. The time, effort, and careful diligence put into a product has the power to heal and connect with people. The Soap Co. has always thought differently about the approach to organic products.

From this, The Soap Co.’s two guiding principles of a commitment to natural ingredients and a commitment to focusing on the quality of the actual product were developed. It became a priority to create the best soap.

On Small Batch Production

In 2006 through 2007, The Soap Co. received multiple inquiries about contract production of their bar soaps. Almost all soap manufacturing takes place in just a few large factories, using ingredients and processes designed for large scale. If a skin care company needs custom soap production from one of the factories, they need to order a minimum of 30,000 bars. It is challenging and inefficient for these factories to make smaller batches.

When customers started asking The Soap Co. for contract production in quantities of 1,000-5,000 bars, the owners recognized an opportunity to expand beyond the farmers market concept. Rather than shrink the factory methods to a smaller size, The Soap Co.’s owners decided to scale up their own small batch production systems. This way, they could maintain the soaps’ high quality by using the same methods, but they could also fulfill larger orders. It took many years to develop the processes and systems to accomplish this. 

Incorporating True Nature

The term “natural” is problematic in the skin care industry. It has no official definition. Some companies use the term natural to mean they don’t use petroleum products as ingredients, even though their base ingredients are all produced in a factory. Some companies avoid parabens or sulfates or other controversial ingredients, but they still scent all their products with synthetic fragrances. At The Soap Co., they believe natural means the ingredients must be plant derived. Base oils, colors, and scents are all plant extracts.


However, since there is no definition or standard certification for natural, The Soap Co. has taken the additional step of being certified under the USDA National Organic Program. Commitment to truly natural ingredients is important. In the US, the market is flooded with companies claiming to be natural. The Soap Co. took the extra steps to stick out as a company that is 100% natural and organic.

A Lasting Impression

The owners at The Soap Co. know what it takes to produce a product that people will always return to.

Honesty, love, and organic ingredients are what make The Soap Co.’s soap one of a kind. Inspired by nature, and motivated by passion, the young couple turned a basement project into a flourishing business.

The Soap Co. is founded on two primary principles: A commitment to truly natural ingredients, even if this means a smaller market. And a drive to produce soap of superior quality, even if this means more costly production and not using economies of scale in manufacturing. What sets them apart are these basic principles. The owners went from working nights and weekends in their kitchen, to scaling up for more business (but maintaining integrity).

A business like The Soap Co. sets the stage for our choice of producers. We value the honest, rugged essence ofThe Soap Co. We like that they are in the top of their field, taking extra steps to ensure natural and organic mean something. They also use caution when sourcing their products. Palm oil is becoming a problem, because palm plantations in Indonesia and the mainland of Southeast Asia are rapidly taking over forests, contributing to deforestation. This is a concern to The Soap Co. because it severely diminishes animal habitats in these regions. In particular, it threatens orangutan viability. The Soap Co. Soap uses only certified organic palm oil from South American countries that is grown and produced using high levels of sustainability. Their suppliers are members of the Palm Sustainability Council. They don’t source any palm oil out of Southeast Asia or Indonesia.

This is dedication to a better world. Better products for you, better conditions for farmers and suppliers. The next time you use a bar soap from The Soap Co., close your eyes and feel the beauty of Montana. Use it to heal, to nourish, to awaken. Understand that this soap is not your average supermarket soap. It comes from the Earth. It’s a soap that cares.

Autumn Paleo Snacks

Paleo Grubs is an amazing website dedicated to bringing you the tastiest paleo recipes out there. Many of us struggle to keep within the diet of paleo, considering many staple items in the Standard American Diet (what we’re used to) are not paleo-friendly.

We’ve compiled a list of the best paleo snacks that fit right into fall. ‘Tis the season, for it’s better to eat seasonally anyways.

Homemade Baked Cinnamon Apple Chips

recipe & photo by paleo grubs
  • 1-2 apples
  • 1 tsp cinnamon
Preheat oven to 200 degrees.
Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Store in airtight container.

Spiced Butternut Chips

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recipe & photo by ketodietapp


  • 1 medium butternut squash (400g / 14.1 oz)
  • 2 tbsp extra virgin coconut oil or ghee or red palm oil (sustainable from West Africa), melted
  • 1 tsp gingerbread spice mix (~ ½ tsp cinnamon, pinch nutmeg, ginger, cloves and allspice)
  • pinch salt (or more in case you don’t use stevia and prefer the chips salty)
  • optional: 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list


Preheat the oven to 125 C / 250 F. Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than 1/8 inch (1/4 cm) thin. Place in a bowl.

In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia.

Pour the oil mixture over the butternut squash and mix well to allow it everywhere.

Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).

Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are).
Note: Half way through, you can spray them with a bit of coconut oil to help them crisp up.

Although the chips shouldn’t burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.

Jalapeño Pumpkin Seeds

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recipe & photo by paleo porn


  • 1 1/2 cups pumpkin seeds, cleaned & dried
  • 3 jalapeño peppers, sliced
  • 3 tablespoons olive oil
  • sea salt and paprika, to taste


Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transferred to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.

Preheat the oven to 350°F. If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet. Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.

Lay slices of jalapeño peppers on top of seeds. Sprinkle paprika over the top of everything, generously.

Bake for 10 minutes. Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.

Move mixture around some more and bake for a final 5 minutes. Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.

Vanilla Pumpkin Seed Clusters

recipe & photo by wallflower kitchen


  • 115 g 1/2 cup pumpkin seeds
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • 2 tsp coconut sugar
  • Water boiled


Preheat oven to 150c.

In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it’s all used up and cook for 15-20 minutes until most of the seeds have browned (but don’t let them burn!)
Take out of the oven and leave to cool for a few minutes. Once they’ve cooled a little (but are still warm) you can press the clusters together to make sure they don’t fall apart. They will dry quickly.
Once they’re cooled and dried, they’re ready to eat! Enjoy on their own or served on top of your cereal.

Maple Roasted Parsnip Chips

recipe & photo by yummy inspirations


  • 500g (1.1 pounds) Parsnips
  • 1/4 Cup Coconut Oil, Melted
  • 3 Tablespoons Maple Syrup


Preheat the oven to 200°C (392°F) and get out an oven proof dish.

Peel the parsnips and cut them into chip sized pieces and place into the oven proof dish. Pour over the coconut oil and distribute evenly. Drizzle over the maple syrup and stir to combine well.

Place in the oven and cook for 15 minutes.

Remove from the oven and toss the parsnips over to allow the other side to brown. Place back in the oven and cook for a further 10 to 15 minutes or until golden.

Remove from the oven and allow to cool a little before serving.

Butternut Squash-Chipotle Dip

recipe & photo by life currents
  • 1 cup cooked and peeled squash
  • ½ cup sour cream
  • ½ teaspoon salt
  • 1 teaspoon chipotle paste
  • 1 teaspoon olive oil
  • 1 ½ teaspoons finely chopped shallot
  • 2 teaspoons fresh thyme
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon chili powder
Place squash in a medium bowl and smash with a fork. Add remaining ingredients, mixing until thoroughly combined.


Serve dip with sturdy paleo friendly chips, crackers, apple slices, carrot sticks, or veggies.