Happy New Year, WordPress!
I took a very long vacation, but I’m back to share some great recipes, product reviews, and my journey with Celiac with you! Thank you to all who began following my blog during my hiatus! 🙂
There will be some changes coming up, but for now I just wanted to let me clarify that this blog is no longer “just” gluten-free, but also Paleo. Like many Celiacs, I had more than one food trigger, so from now on, the recipes I will feature (desserts, too!) will be Paleo, but can be modified to suit your individual needs!
With that being said, let’s get started!
Sriracha Chicken Thighs and Ginger Vegetables
Today I received a message asking if I could suggest some good GF chicken recipes, because the author said that she was bored eating chicken the same way all of the time. Sometimes when we switch over to GF or Paleo, we have a belief that eating healthy means the same bland meats and vegetables over and over, and this couldn’t be further from the truth! There are many ways to spice up our healthy eating, and chicken, in my opinion, is the most versatile meat to experiment with. It’s very hard to mess up chicken! So this recipe is for my anonymous author! Enjoy!
- 1.5 tsp Sriracha Sauce (or more, if you like more heat!)
- 1 tsp Organic Maple Syrup
- Olive oil
- ground ginger
- chicken thighs (or breasts)
- butternut squash (you can use any vegetables for this!)
- salt and pepper, to taste
- Preheat your oven to 400 F.
- In a small bowl, combine the Sriracha, maple syrup, and about 1 tsp of olive oil.
- Grease the dish you are cooking with and lay the chicken flat.
- Sprinkle some ginger, salt, and pepper on top of the chicken, then brush on the Sriracha mixture.
- Wash your spinach, pat dry, and place in the dish, but not directly on top of the chicken. Spinach decreases in size as it cooks, so don’t worry about crowding the pan. Add the squash.
- On the vegetables, sprinkle ginger and pepper. Paprika would be good here, too, if desired.
- Then, sprinkle a little olive oil over the vegetables.
- Pop into the oven and cook for 35-40 minutes!
This recipe is great because the ginger and Sriracha compliment each other very well, and it’s great if you love spice! It’s also very easy to prepare, and I love that you can throw it in the oven and get other things done in the process. It’s cold outside right now, but this is an AWESOME recipe for the grill! I paired my concoction with quinoa! Yum yum yum.
Not bad for the first recipe of the new year, huh? 🙂
Til next time…
Note: I am not a doctor! Any recommendations on this blog are based on my own experiences with Celiac and Paleo! Do not eat any recommended foods without first checking with your own dietary needs!