I can't answer questions as well as Dr. Buchholz can, and I know many of you have read, or are at least interested in his book, so I thought I would post this link to a very informative chat that occurred in 2005. He answers questions the way no one else can, so I hope you enjoy. Topics such as medicines, food triggers, "sinus headache" vs. migraine headache, cluster headache and much more are discussed.
http://www.usatoday.com/community/chat/2002-12-23-buchholz.htm
Wednesday, February 22, 2012
Thursday, February 2, 2012
Blueberry Ginger Refresher (Iced Herbal Tea)
Hello everyone. I was asked by the Migraine Research Foundation, through Twitter, to recommend a great-tasting herbal tea to go along with this very interesting February weather we are having. The tweet read: The weather in NY is mild and balmy. Looking to make a great tasting iced herbal tea. Any suggestions? #freakyfebruary Feb 02, 8:19 AM via HootSuite. Cool! A challenge! An iced herbal tea for weird, warm, cloudy, out-of-place winter weather. Plus, I don't believe I've ever published an iced tea recipe before. As you may know, I am a fan of blueberries because they are very high in vitamins and minerals, not to mention extremely beneficial to the cardiovascular system due to flavanoid content. Since they go along with winter pies, I thought I would incorporate them into my somewhat summery iced tea. I know it's a little out of place, but so is the weather! Ginger is a good source of magnesium, potassium and B6, as well as other minerals, and may help with both nausea and inflammation. Cinnamon, like ginger, is very high in manganese, so it may also help with inflammation. So, Migraine Research Foundation, here is your...
Blueberry Ginger Refresher
2 cinnamon sticks or 2 tblsps ground cinnamon
1/4 cup fresh ginger root, sliced
4 cups water
2-3 cups fresh blueberries (or thawed, frozen blueberries)
2 tablespoons sugar or honey
ice
In a medium non-metal saucepan, simmer ginger and cinnamon in water for 15 minutes. While simmering, run blueberries in a chopper, blender, strainer, or food processor long enough to release juices. Being careful to save all juice, strain blueberries through a cheesecloth or very fine mesh strainer to remove chunks. Set juice aside. When ready, remove saucepan from heat and remove ginger slices with a slotted spoon, then stir in sugar. Pour over ice in a pitcher, allow ice to cool the liquid, then add blueberry juice and stir. Serve over additional ice or refrigerate for later enjoyment. You may substitute fresh peaches for the blueberries (make a peach puree before straining), if you wish. Sweeten or garnish, if desired.
Blueberry Ginger Refresher
2 cinnamon sticks or 2 tblsps ground cinnamon
1/4 cup fresh ginger root, sliced
4 cups water
2-3 cups fresh blueberries (or thawed, frozen blueberries)
2 tablespoons sugar or honey
ice
In a medium non-metal saucepan, simmer ginger and cinnamon in water for 15 minutes. While simmering, run blueberries in a chopper, blender, strainer, or food processor long enough to release juices. Being careful to save all juice, strain blueberries through a cheesecloth or very fine mesh strainer to remove chunks. Set juice aside. When ready, remove saucepan from heat and remove ginger slices with a slotted spoon, then stir in sugar. Pour over ice in a pitcher, allow ice to cool the liquid, then add blueberry juice and stir. Serve over additional ice or refrigerate for later enjoyment. You may substitute fresh peaches for the blueberries (make a peach puree before straining), if you wish. Sweeten or garnish, if desired.
Sunday, November 20, 2011
Chicken Pomegranate Stir-Fry
The pomegranate in this recipe makes the sauce extra tangy sweet and delectable! It's perfect for this time in the season. Pomegranate makes a wonderful alternative to cranberry sauce at the Thanksgiving meal as many of us can't have some of the ingredients in the sauce, not to mention it looks so beautiful. So, don't let the extra pomegranate go to waste! Introduce it to your family if they've never tried it before. Most pomegranates, like pineapples, come with carving instructions. I hope you like it as much as I do, considering it's one of the most nutrient rich foods on the planet. Enjoy!
4-5 chicken tenderloins, cut into bite size pieces
1 shallot
1/2 each yellow, orange, green bell peppers, cut into 1/2 strips
1 fresh broccoli stalk, crown removed, stems cut into pieces
1 shredded carrot
8-10 pomegranate seeds
1/2 cup plus 1 1/2 cups chicken stock
3 teaspoons distilled white vinegar
3/4 cups packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups white rice, steamed or prepared as directed on package
sunflower seeds, if desired
Place chicken pieces in a wok or large sauteeing pan and brown all sides while stirring occasionally over medium heat, about 5 minutes. Add 1/2 cup chicken stock and cook, stirring occasionally, until liquid is absorbed or until chicken is no longer pink in the center, approximately 8 minutes. Add remaining ingredients except rice and sunflower seeds and cook for approximately 15-20 minutes to let juices flavor and soften the vegetables. Top rice with vegetables and sauce. Top with sunflower seeds, if desired, for extra crunch.
4-5 chicken tenderloins, cut into bite size pieces
1 shallot
1/2 each yellow, orange, green bell peppers, cut into 1/2 strips
1 fresh broccoli stalk, crown removed, stems cut into pieces
1 shredded carrot
8-10 pomegranate seeds
1/2 cup plus 1 1/2 cups chicken stock
3 teaspoons distilled white vinegar
3/4 cups packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups white rice, steamed or prepared as directed on package
sunflower seeds, if desired
Place chicken pieces in a wok or large sauteeing pan and brown all sides while stirring occasionally over medium heat, about 5 minutes. Add 1/2 cup chicken stock and cook, stirring occasionally, until liquid is absorbed or until chicken is no longer pink in the center, approximately 8 minutes. Add remaining ingredients except rice and sunflower seeds and cook for approximately 15-20 minutes to let juices flavor and soften the vegetables. Top rice with vegetables and sauce. Top with sunflower seeds, if desired, for extra crunch.
Monday, September 5, 2011
Migraine.com
Want more recipes and information? Please see my latest posts on Migraine.com. I'm excited to be their new Guest Expert!
A Different Answer http://migraine.com/blog/a-different-answer-with-cheesy-recipes/
Cheeseburger Soup http://migraine.com/blog/migraine-recipes-cheeseburger-soup/
Spicy Quesadillas http://migraine.com/blog/migraine-recipes-spicy-quesadillas/
A Different Answer http://migraine.com/blog/a-different-answer-with-cheesy-recipes/
Cheeseburger Soup http://migraine.com/blog/migraine-recipes-cheeseburger-soup/
Spicy Quesadillas http://migraine.com/blog/migraine-recipes-spicy-quesadillas/
Thursday, August 4, 2011
Migraine Research Foundation
As much as we know about migraine, there is still so much to learn. We have barely cracked the surface in many respects, and one of the best ways learn more is through research. If you wish to support an outstanding organization, why not choose a non-profit organization with a full medical advisory board - one that funds research dedicated to making our lives easier?
The debilitating pain of migraine strikes 1 in 10 – including children and a disproportionate number of women – and is one of the world’s most disabling illnesses. Migraine disease affects more Americans than diabetes and asthma combined, yet funding for migraine research lags far behind. There are an estimated 36 million individuals who suffer, and about 14 million suffer chronic migraine, when attacks come nearly daily and are especially severe. That is why the Migraine Research Foundation exists. MRF is the only non-profit whose sole purpose is to fund innovative migraine research. All of our operating costs are covered, so every contribution directly funds research.
Wednesday, August 3, 2011
Spicy Quesadillas
1 green bell pepper, seeded and diced
2 to 3 jalapeno peppers, sliced
3 cloves garlic, minced
1 to 2 shallots, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 chicken breasts, cut into bite size pieces
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons green olive juice
1 teaspoon extra virgin olive oil1/4 cup chicken stock
2 tablespoons flour
milk
4 or 5 flour tortillas
In a medium saucepan combine green pepper, jalapeno peppers (for less spice remove the seeds first), garlic and shallots, along with butter and one tablespoon olive oil. Saute' over medium heat until vegetables are tender. While vegetables are heating, saute' chicken pieces, salt, cayenne pepper, green olive juice and 1 teaspoon olive oil in a pan over medium heat just until chicken is completely cooked, but still moist. When vegetables are ready in the saucepan, whisk flour and chicken stock together with a fork, then add to vegetables to make a paste in the pan, stirring with the fork. Add milk slowly, constantly stirring, until mixture in the pan is at a thick queso consistency (keep it very thick so the quesadilla isn't too runny). Add chicken to the mixture. Stir and remove from heat.
Heat a frying pan or griddle to medium-high heat. Fill flour tortillas on one side with the mixture, then fold the other side on top (the flour tortillas will be folded in half over the vegetable mixture). Grill each side of the quesadilla on the griddle. Serve hot.
2 to 3 jalapeno peppers, sliced
3 cloves garlic, minced
1 to 2 shallots, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 chicken breasts, cut into bite size pieces
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons green olive juice
1 teaspoon extra virgin olive oil1/4 cup chicken stock
2 tablespoons flour
milk
4 or 5 flour tortillas
In a medium saucepan combine green pepper, jalapeno peppers (for less spice remove the seeds first), garlic and shallots, along with butter and one tablespoon olive oil. Saute' over medium heat until vegetables are tender. While vegetables are heating, saute' chicken pieces, salt, cayenne pepper, green olive juice and 1 teaspoon olive oil in a pan over medium heat just until chicken is completely cooked, but still moist. When vegetables are ready in the saucepan, whisk flour and chicken stock together with a fork, then add to vegetables to make a paste in the pan, stirring with the fork. Add milk slowly, constantly stirring, until mixture in the pan is at a thick queso consistency (keep it very thick so the quesadilla isn't too runny). Add chicken to the mixture. Stir and remove from heat.
Heat a frying pan or griddle to medium-high heat. Fill flour tortillas on one side with the mixture, then fold the other side on top (the flour tortillas will be folded in half over the vegetable mixture). Grill each side of the quesadilla on the griddle. Serve hot.
Friday, July 8, 2011
Sausage & Tomato Cream Farfalle
I know it's been awhile since I posted anything. Here is an extra tasty recipe! If you can't eat tomatoes, you can use my "creamy noodles" sauce recipe and modify it by adding sausage along with more milk and/or chicken stock and more cream cheese. For either recipe, BE SURE TO USE THE CORRECT SAUSAGE.
1 Hormel all-natural sausage (or an equivalent minimally processed sausage with no MSG or preservatives)
2 small to medium size shallots, chopped
1/2 cup chicken stock or water
2 ounces cream cheese
1 can (14.5 ounces) petite diced tomatoes or two to three fresh tomatoes finely chopped
12 ounces tomato paste plus 12 ounces water
1 teaspoon garlic salt
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rubbed sage
7-8 ounces farfalle pasta
Brown sausage and shallots together in skillet over medium high heat; drain. Pour chicken stock in skillet to loosen everything on the bottom of the pan. Add cream cheese and stir until completely melted. Reduce heat and add remaining ingredients. Simmer for approximately thirty minutes and add water/stir as needed to keep sauce at desired consistency. While sauce is simmering, cook pasta as directed on package.
1 Hormel all-natural sausage (or an equivalent minimally processed sausage with no MSG or preservatives)
2 small to medium size shallots, chopped
1/2 cup chicken stock or water
2 ounces cream cheese
1 can (14.5 ounces) petite diced tomatoes or two to three fresh tomatoes finely chopped
12 ounces tomato paste plus 12 ounces water
1 teaspoon garlic salt
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rubbed sage
7-8 ounces farfalle pasta
Brown sausage and shallots together in skillet over medium high heat; drain. Pour chicken stock in skillet to loosen everything on the bottom of the pan. Add cream cheese and stir until completely melted. Reduce heat and add remaining ingredients. Simmer for approximately thirty minutes and add water/stir as needed to keep sauce at desired consistency. While sauce is simmering, cook pasta as directed on package.
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