Usually my Saturday post-run ritual includes a scrumptious quinoa cookie from SoNo Baking Company. During that last mile I start to daydream and it’s the thought of that cookie that gets me up that final hill on South Maple Ave. Today however, that changed. It dawned on me that a gluten-free diet does NOT include my most favorite cookie.
Allow me to back-track just a little: two weeks ago I had another debilitating migraine that lasted over 48 hours and almost kept me from missing a very important family event. I was left feeling defeated and disappointed: I missed time with family visiting town, canceled several yoga sessions, and had to sub out my Saturday morning class.
Here’s where gluten-free enters the picture: by chance I had several conversations at this family gathering with family members and long-time family friends about their experiences with a gluten-free diet. One in particular about how it transformed someone’s experiences with … debilitating migraines. It was then and there that I decided I would give it a try (after of course I indulged in a mini goat cheese tart) for one month.
Today is Day 11. I can’t say there are any noticeable effects on my migraines, it is too soon to tell. But I am willing to give this a shot, I am up for the challenge. And while I cannot indulge in my beloved quinoa cookies, there is plenty that I still CAN eat – like this easy and delicious roasted chicken legs recipe I found on foodandwine.com. Bonus: it also has kale!
Now to find a quinoa cookie gluten-free substitute. Any suggestions?
- 1 1/2 pounds tender, young kale, stems and inner ribs removed
- 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 8 whole chicken legs (about 10 ounces each)
- 1 teaspoon paprika
- Lemon wedges, for serving
- Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
- Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.