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
- 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.
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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Our Community Organizer, Janie, really admires a gal named Angela Liddon. She’s the creator of Oh She Glows, “an award-winning plant-based recipe website” featuring vegan recipes galore. Here’s one of our favorites: The Big Vegan Bowl. A quick, easy, and rather filling meal – perfect for breakfast, lunch, or dinner!
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
- 1 cup uncooked quinoa
- 1 large carrot, peeled & julienned
- purple cabbage or vegetable of choice, shredded
- couple handfuls of greens for the base (optional)
- lots of hummus
- sliced avocado
- hulled hemp seeds.
- Preheat oven to 400F and line two large baking sheets with parchment paper.
- Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.
- For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. I like to use garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.
- Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.
- Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.
- Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. I had some leftover Best Kale Salad so I used that for my base. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. See picture for how I plated it.
- Serve immediately and enjoy! You can use dressing if you’d like, but I don’t usually bother. If you have leftover sweet potato and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.