Saturday, January 25, 2014

Spicy Chicken Stew

2-4 chicken breasts, cooked and shredded
2 tablespoons olive oil or butter
2 shallots, diced
2 cloves garlic, minced
3-4 cups chicken stock
2 jalapenos, diced (remove seeds for milder heat)
1 can diced green chilies, 7 oz.
1 head green cabbage, shredded or torn into pieces
2 fresh tomatoes, diced
1 can black beans, drained and rinsed, 14.5 oz, optional
1 cup frozen or fresh corn kernels, optional
2 tbsp dried cilantro, or 1/2 cup fresh chopped cilantro
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne pepper, optional
1/2 tsp ground cumin
4 oz Neufchatel cheese or cream cheese, softened

In large stock pot, sauté shallots in oil until tender. Add garlic and sauté 2-3 minutes. Add remaining ingredients except cheese, and heat to boiling. Lower heat and simmer 1 1/2 hours or until vegetables are at desired tenderness, adding water as necessary. Add cream cheese and stir until melted. Enjoy!

Optional: You may add uncooked chicken breasts after you have brought ingredients to a boil, then remove the breasts and shred them after about 25 minutes. Then, add them back into the pot. Careful, they will be hot!

Wednesday, June 13, 2012

Cortical Spreading Depression

Here is a great research article on cortical spreading depression. Note the many references at the bottom of the article, which you can also find online. Some have said that there is no debate over whether cortical spreading depression is a cause or trigger for migraine. This simply isn't true. Cortical spreading depression does happen, but there is still debate in the neurological community over whether it is a cause or trigger for migraine. However, there is much evidence to support the theory that cortical spreading depression may very well be a trigger for some types of migraine, and even that there are genes present in some of us that make us more susceptible to migraine (as has been believed for awhile). Whether cortical spreading depression is connected to migraine or not, food and medicines still react in our bodies chemically, and we should be aware of what we are ingesting, as long as we do it correctly.

Here is another article posted by Diana Lee on about a recent research study done specifically on migraine without aura. Notice that blood vessel flow is... important... in the findings of this research.

There is still much to learn about migraine, and nothing is yet set in stone. I hope you enjoy your reading.

Monday, February 27, 2012

Vegetarian Cooking

I've been asked, since starting this blog, many questions about vegetarian cooking. While eating vegetarian on this diet is more than possible, it can be a little more difficult if you don't stay within the realm of the original diet. Much of the processed food developed for vegetarians on the market, while otherwise healthy, is flavored to have more taste, or even a different taste, than it originally would have due to overprocessing, or even due to its contents. In other words, seaweed is not meant to taste like chicken. MSG, probably in several forms, has been added in processed foods to make it taste that way. Sticking to the original diet, meaning pure vegetables cooked  at home with seasonings added, is much healthier. Visit for a list of MSG aliases that can be found in foods. Are there vegetarian foods on the market that can be eaten? Yes. I know I eat some of them. I would love some vegetarian 1-2-3ers to post what they have found in stores and where they have been able to eat out (to help with variety), since I am a true meat eater. My mission now is to create some vegetarian recipes that taste great. Here is your first one. I have some others that I'm working on, and they will be posted as soon as they are perfected.
Addition 2/29/12: I do realize that many vegetarians don't eat fish, and I'm sorry if I have offended anyone. That was certainly not my intent. I am working on more recipes that will be out soon. There is a website listed below where you can find some great recipes in the meantime. Some may need to be altered a little to fit the diet, but others are great the way they are. I chose one I like and posted it.

Shrimp and Bean Soup

1/2 cup dry black beans
1/2 cup dry light red kidney beans
1/2 cup dry great northern beans
1/2 cup dry pinto beans
2 tblsp olive oil
2 shallots, chopped
2 cloves garlic, minced or crushed
2-3 cups vegetable broth recipe (don't use store-bought) Use mine or find a traditional one and make it w/out onions.
4 cups water
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp ground mustard
1/2 tsp dried parsley or 2 tsp fresh parsley
1 4oz. can green chilies
1 fresh tomato, chopped, if desired
2 cups (1 lb) small-medium peeled, deveined shrimp

Pre-soak beans as directed on package. Drain and rinse. In a dutch oven or large soup pot, saute shallots in olive oil for two minutes. Add garlic and saute for one more minute. Add all remaining ingredients including the beans, except the shrimp. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add shrimp and bring to a boil. Reduce heat and simmer until shrimp is opaque and beans are at desired tenderness, about 15 minutes. You may need to add water periodically during cooking.
Tip: Do not use frozen shrimp for this recipe. The fresh shrimp will give it a much better flavor.
Tip: You may use canned beans (unflavored and watch preservatives) instead, if desired. Use one can for every type of bean.

Here is recipe you may like also.

See my new post for Spinach Dumplings on the blog here!

Wednesday, February 22, 2012

Chat with Dr. Buchholz, USA Today

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.

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

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.

Monday, September 5, 2011