One of my favorites, now migraine-free!
Broccoli, fresh or frozen, unseasoned, prepared as directed
Two 8-ounce packages cream cheese or neufchatel cheese (not fat-free), cubed
One teaspoon distilled white vinegar
One cup chicken stock
8 pieces high-quality American cheese from the deli counter (not processed)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Melt the cream cheese in a medium saucepan over low heat until smooth. Add remaining ingredients. Heat and stir until smooth and heated thoroughly. Pour over broccoli and enjoy!
Sunday, June 27, 2010
Fried Green Beans
My husband, a teacher, came home from school last year very excited about something he had eaten in the school cafeteria. Intrigued, I talked to him about...um...fried green beans, and he begged me to make them at home. Of course, I can't make them just like the cafeteria pre-packaged kind, but he said mine were good, too. That's saying a lot, especially since my husband isn't crazy about green beans to begin with.
One package frozen green beans
Two eggs, beaten
all-purpose flour
cornmeal
salt and pepper
olive oil, another cooking oil, or shortening
Pour in just enough oil to cover the bottom of a frying pan and heat over medium heat until hot. Mix 3/4 cup flour and 1/4 cup cornmeal in a small mixing bowl. Place the eggs in another small bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat the green beans in eggs, then the flour mixture. Fry one side until slightly brown (about 4 minutes) then the other side. Remove from the oil and place on a plate lined with a paper towel. Dust lightly with salt.
One package frozen green beans
Two eggs, beaten
all-purpose flour
cornmeal
salt and pepper
olive oil, another cooking oil, or shortening
Pour in just enough oil to cover the bottom of a frying pan and heat over medium heat until hot. Mix 3/4 cup flour and 1/4 cup cornmeal in a small mixing bowl. Place the eggs in another small bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat the green beans in eggs, then the flour mixture. Fry one side until slightly brown (about 4 minutes) then the other side. Remove from the oil and place on a plate lined with a paper towel. Dust lightly with salt.
Pizza!
Migraine-free, child-friendly, cost-friendly, and even gluten-free if you need it to be. A note: Many pizza chains use a garlic butter sauce to flavor the crust before adding toppings. Think all that grease is just from cheese? Think again. This recipe provides a healthier garlic butter sauce alternative for you which makes the pizza taste more like the restaurant chains. If you can't have tomatoes, maybe the sauce will even be enough of a substitute.
Burrito size tortillas (use gluten-free, 100% whole wheat, or white, but check ingredients)
Three tablespoons butter or olive oil
garlic salt
One 6 oz can (small can) tomato paste plus 3 ounces water
garlic powder
salt
dried oregano
one shallot, finely grated
Toppings of your choice (green pepper, green onion, shallots, or whatever you desire)
A sprinkling of mozzarella if your headaches are under control.
Preheat oven to 350 degrees. Place tortillas on a pizza pan or flat baking pan in a single layer. Bake until they begin to bubble, about three minutes. Take tortillas out of the oven and immediately press them with a thick oven pad (or two so you don't burn your hands) until all steam escapes and the tortillas are flat again. Turn tortillas over and repeat directions for the opposite side. Remove from oven.
Prepare the garlic butter sauce by melting 3 tablespoons butter in a small bowl, or you may use olive oil. Add 1/4 teaspoon garlic salt and stir with a pastry brush. Brush the butter mixture over the tortillas. If you are using the butter sauce in place of tomato sauce, sprinkle dried oregano on the tortilla crust at this time.
Prepare the pizza sauce by stirring the tomato paste and water together along with 1/2 teaspoon each of garlic powder, salt, dried oregano, and finely grated shallot. Spread this over on top of the butter sauce with a spoon.
Add your toppings, and then the cheese, if your headaches are under control and you find you can tolerate small amounts of tyramine well. As always, follow Dr. Buchholz's directions for adding foods back in as outlined in his book.
Bake pizza until crust is slightly brown, or until cheese is completely melted if using cheese, about five to seven minutes.
Enjoy!
Burrito size tortillas (use gluten-free, 100% whole wheat, or white, but check ingredients)
Three tablespoons butter or olive oil
garlic salt
One 6 oz can (small can) tomato paste plus 3 ounces water
garlic powder
salt
dried oregano
one shallot, finely grated
Toppings of your choice (green pepper, green onion, shallots, or whatever you desire)
A sprinkling of mozzarella if your headaches are under control.
Preheat oven to 350 degrees. Place tortillas on a pizza pan or flat baking pan in a single layer. Bake until they begin to bubble, about three minutes. Take tortillas out of the oven and immediately press them with a thick oven pad (or two so you don't burn your hands) until all steam escapes and the tortillas are flat again. Turn tortillas over and repeat directions for the opposite side. Remove from oven.
Prepare the garlic butter sauce by melting 3 tablespoons butter in a small bowl, or you may use olive oil. Add 1/4 teaspoon garlic salt and stir with a pastry brush. Brush the butter mixture over the tortillas. If you are using the butter sauce in place of tomato sauce, sprinkle dried oregano on the tortilla crust at this time.
Prepare the pizza sauce by stirring the tomato paste and water together along with 1/2 teaspoon each of garlic powder, salt, dried oregano, and finely grated shallot. Spread this over on top of the butter sauce with a spoon.
Add your toppings, and then the cheese, if your headaches are under control and you find you can tolerate small amounts of tyramine well. As always, follow Dr. Buchholz's directions for adding foods back in as outlined in his book.
Bake pizza until crust is slightly brown, or until cheese is completely melted if using cheese, about five to seven minutes.
Enjoy!
Thursday, May 13, 2010
Tasty Bagel Sandwich (Meatless)
A very sweet person who wishes to remain anonymous wrote in with this recipe. It sounds wonderful! I can't wait to try it. Bonus, it's vegetarian!
1 bagel, hollowed out slightly in the middle and toasted
1/2 finely chopped apple
1/4 cup dried blueberries, cherries, or other allowable fruits (sulfite free)
1/2 tsp cinnamon mixed with 1/2 teaspoon sugar or splenda granular
2-3 tablespoons softened cream cheese or ricotta cheese
Mix all ingredients except the bagel and spoon into the hollowed out bagel. Enjoy!
1 bagel, hollowed out slightly in the middle and toasted
1/2 finely chopped apple
1/4 cup dried blueberries, cherries, or other allowable fruits (sulfite free)
1/2 tsp cinnamon mixed with 1/2 teaspoon sugar or splenda granular
2-3 tablespoons softened cream cheese or ricotta cheese
Mix all ingredients except the bagel and spoon into the hollowed out bagel. Enjoy!
Food Intolerance and Migraine Triggers
I have made some changes to this post since the original. I would like to thank my friends in the scientific community for your help with this subject.
Migraine triggers are not food allergies; they are more like intolerances. The terms food allergy and food intolerance seem to be grouped together casually as though they are the same, when in fact, they are quite different. In true medical, scientific literature, food allergies are labeled so because the body can generate, in some people, an immune response to certain foods. In the case of migraine triggers, there is no immune response within your body. In other words, migraine triggers are not mediated by the immune system. It is for this reason that triggers cannot be found through pin prick tests, blood tests, or any other similar type of tests. So, how do triggers work? The more you have in your system, the more likely you are to have a headache. So, by avoiding dietary triggers, more unavoidable triggers are less likely to cause a headache, too. I do not want to give away all of Dr. Buchholz's step 2 relayed in his book, so it is important that you read it. However, I will tell you that the more triggers you avoid, the better you feel. In the beginning, it is important to avoid all dietary triggers to let your body heal. After that, the trick is to keep your trigger level as low as possible, and since your body does not generate an immune response to triggers, you may eat your favorite foods once in awhile again. The trick is to only eat them when there are few to no other triggers clouding your system. It is for these same reasons that food triggers do not have to cause a headache every time they are eaten, which can also make them difficult to pinpoint. Dr. Buchholz's method is the only one I've found that can truly eliminate and find all personal triggers for each headache sufferer. Everyone is different, after all, and his method is designed to find your personal triggers. If you haven't read Heal Your Headache: The 1-2-3 Program for Taking Charge of Your Pain by David Buchholz, M.D. yet, you are missing a real treat.
Migraine triggers are not food allergies; they are more like intolerances. The terms food allergy and food intolerance seem to be grouped together casually as though they are the same, when in fact, they are quite different. In true medical, scientific literature, food allergies are labeled so because the body can generate, in some people, an immune response to certain foods. In the case of migraine triggers, there is no immune response within your body. In other words, migraine triggers are not mediated by the immune system. It is for this reason that triggers cannot be found through pin prick tests, blood tests, or any other similar type of tests. So, how do triggers work? The more you have in your system, the more likely you are to have a headache. So, by avoiding dietary triggers, more unavoidable triggers are less likely to cause a headache, too. I do not want to give away all of Dr. Buchholz's step 2 relayed in his book, so it is important that you read it. However, I will tell you that the more triggers you avoid, the better you feel. In the beginning, it is important to avoid all dietary triggers to let your body heal. After that, the trick is to keep your trigger level as low as possible, and since your body does not generate an immune response to triggers, you may eat your favorite foods once in awhile again. The trick is to only eat them when there are few to no other triggers clouding your system. It is for these same reasons that food triggers do not have to cause a headache every time they are eaten, which can also make them difficult to pinpoint. Dr. Buchholz's method is the only one I've found that can truly eliminate and find all personal triggers for each headache sufferer. Everyone is different, after all, and his method is designed to find your personal triggers. If you haven't read Heal Your Headache: The 1-2-3 Program for Taking Charge of Your Pain by David Buchholz, M.D. yet, you are missing a real treat.
Tuesday, April 13, 2010
More Buchholz-friendly websites
More people are sharing their favorite recipes!
Helena's blog is full of recipes and great advice for those suffering from migraines, and also for their friends and family. Be sure to visit.
http://moremigrainefreecooking.blogspot.com/
Bill's blog is designed to help if you are trying to navigate the diet with few cooking skills. He gives some great tips!
http://migrainecooking.blogspot.com
Ricky's quest is to find migraine-friendly food that follows Dr. Buchholz's diet, and she has posted some of her own favorite recipes on her site.
http://notdoneliving.net/migraines/migraine-friendly
Elodie, a professional chef, has started her site at this address so that we may all heal our headaches with food.
http://healingchefelodie.blogspot.com/
David posts tyramine-free recipes, and they are usually free of preservatives as well.
http://lymphomafamilyandfood.blogspot.com
Here is a Yahoo! Group you might find helpful and supportive.
http://health.groups.yahoo.com/group/themigrainediet/
If you have a site like these and I am unaware, please let me know so I can share.
Helena's blog is full of recipes and great advice for those suffering from migraines, and also for their friends and family. Be sure to visit.
http://moremigrainefreecooking.blogspot.com/
Bill's blog is designed to help if you are trying to navigate the diet with few cooking skills. He gives some great tips!
http://migrainecooking.blogspot.com
Ricky's quest is to find migraine-friendly food that follows Dr. Buchholz's diet, and she has posted some of her own favorite recipes on her site.
http://notdoneliving.net/migraines/migraine-friendly
Elodie, a professional chef, has started her site at this address so that we may all heal our headaches with food.
http://healingchefelodie.blogspot.com/
David posts tyramine-free recipes, and they are usually free of preservatives as well.
http://lymphomafamilyandfood.blogspot.com
Here is a Yahoo! Group you might find helpful and supportive.
http://health.groups.yahoo.com/group/themigrainediet/
If you have a site like these and I am unaware, please let me know so I can share.
Tuesday, March 9, 2010
DTOX Radio!
DTOX Radio is a wonderful website and radio broadcast dedicated to people with environmental illnesses! They offer a live radio webcast, a "mall" where you can find products which may help with your specific illness, a "world news" page, and even a blogroll featuring fantastic bloggers who are experts in their area. Please take a look at this jewel of a website! http://www.therobnetwork.com/
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