These book recommendations are for migraineurs, people who love and take care of us, and anyone curious about migraine. I’ve also added some of my favorite reads on pursuing your dreams and not giving up. So much of the migraine journey mimics life – it’s […]
Plan, plan, plan. The best advice I’ve heard about blogging is “keep blogging.” One way, maybe the only way, to do that is to have a plan. Over the past year, I’ve developed a planning and blogging process that works best for me. I usually […]
I used a pancake recipe from Bob’s Red Mill for inspiration (of course). They have some of the best recipes with gluten-free flour. I modified it a bit and added in the blueberries. You can replace the blueberries with your favorite fruit, chocolate chips, coconut flakes, or a mixture of the three!
What you need
1-1/2 cups gluten-free flour
1 tsp baking powder = (1 part baking soda + 2 parts cream of tartar)
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp honey
2 tsp vanilla extract
2 Tbsp grape seed oil
1 cup coconut milk
3 oz blueberries (fresh or frozen)
1 Tbsp coconut oil
How you do it
Preheat large pan to medium heat.
In a large bowl, combine the gluten-free flour, baking powder, sea salt, and baking soda. In another smaller bowl, combine honey, vanilla extract, grape seed oil, and coconut milk. Mix dry ingredients with wet ingredients.
Gently fold in eggs. Once fully mixed, gently fold in blueberries.
Add coconut oil to preheated pan. Once melted, ladle pancake batter onto pan. Flip pancakes over when they begin to puff (they look like they have little holes in them) and become lightly browned on the edges, about 3 to 4 minutes on each side.
Serve hot with maple syrup and a buttery spread (like soy-free earth balance). Top with more blueberries or your other favorite fruits. If you’re not quite ready to serve, keep pancakes in a warm oven (about 200 degrees) until ready to eat!
Our good friends Carlton and Lisa gave me this recipe. They like to cook and I’m so glad they shared this recipe with us. It’s yummy and very classy. Your guests will never know who easy it was for you to make!
I don’t eat citrus, and it’s definitely a challenge not using lemon in recipes, especially sauces. The mint sauce for this dish typically calls for fresh lemon juice. I used a lemon-substitute, white vinegar. White vinegar is bitter, and the sauce needs a liquid for the consistency so I used white vinegar and added an equal amount of sugar to counter the bitterness. Tastes so good!
What you need
4 lamb chops
Ground black pepper
1 1/2 Tbsp white vinegar
1 1/2 Tbsp cane sugar
1 Tbsp grape seed oil (or olive oil)
2 tsp mustard
1 red bell pepper, finely chopped
1/2 cup chopped mint
1 scallion, thinly sliced
How you do it
Heat broiler to high.
Rub both sides of the lamb chops with ¾ tsp each dried rosemary and coarse salt and ¼ tsp ground pepper.
Place lamb on broiler pan and broil until browned, turning once, about 4 minutes per side for medium-rare.
Meanwhile, in a small bowl, whisk white vinegar, cane sugar, grape seed oil, and mustard.
Stir in red bell pepper, mint, and scallion.
Serve the lamb chops with the sauce spooned over the top or on the side in a small bowl.
I do everything I can to help reduce light sensitivity and protect my eyes. One of the most helpful tools are my computer glasses by Gunnar. The picture above is from their website. The glasses are comfortable and effective. I do everything in them! If […]
I’m in love with the Farberware Spiraletti Slicer Cutter, found at Target (picture included is from Target.com)! I eat chicken spaghetti every week. I usually make a lot of it at the beginning of the week and eat on it the rest of the week. I love […]
I make this sauce weekly. It’s easy to store and easy to eat. I usually freeze some of it too. I put it over gluten-free noodles or make spiral zucchini noodles (pictured)…so good! I think the best way to make sauce is by eyeballing the seasoning and adding flavors to taste, BUT I’ve measured out my ingredients and provided those here for your use.
What you need
2 lbs ground chicken
1 Tbsp grape seed oil
1 cup white onion, chopped
1 Tbsp and 1 tsp oregano
1 tsp and 1 tsp ground black pepper
1 tsp celery powder
1 tsp turmeric
1 tsp onion powder
About 44 oz tomato sauce (I typically use one box Pomi strained tomatoes and one box Pomi tomato sauce)
1 tsp ground black pepper
1 Tbsp Italian seasoning mixture─marjoram, thyme, basil, rosemary, and oregano, one part each (I make a batch of this ahead of time to use on various dishes or you can get one premade at your local spice shop)
How you do it
In a large skillet, heat grape seed oil. Add onions, 1 Tbsp oregano, 1 tsp ground black pepper, and 1 tsp celery powder. Cook until onions are browned and tender.
Add ground chicken. Make sure the chicken is evenly distributed in the skillet. Sprinkle chicken with 1/2 tsp oregano, 1/2 tsp ground black pepper, 1/2 tsp turmeric, and 1/2 tsp onion powder or until chicken is covered.
Flip chicken and sprinkle the other side with the same─1/2 tsp oregano, 1/2 tsp ground black pepper, 1/2 tsp turmeric, and 1/2 tsp onion powder or until chicken is covered.
Brown chicken for about 7 minutes, until fully cooked (no longer pink).
Add tomato sauce. Mix in Italian seasonings and ground black pepper. Add additional seasoning to taste. For example, if you like spicier sauce, add in additional ground black pepper.
Updated: November 24, 2017 I updated this recipe to include any kind of fruit filling. Originally, I only made blueberry muffins, but, maybe it’s the fall weather, I added cranberries to this batch. I’ve also tried apple, which is good as well. Basically, whatever fruit you […]
Too much computer time is a common migraine trigger. This is partially because many migraineurs are sensitive to light. How many of us use a computer (or some type of electronic device) all day long? I’d be surprised if the answer is not all of […]
Have I mentioned that I’m a lazy cook? Can I prep it, put it in the oven, and walk away? Yes? Then that’s my kind of cooking. It also means that sometimes, and when I say “sometimes” I mean always, burn the bacon. I put it on the baking sheet, place in a 400-degree oven, set the kitchen timer for 10 minutes, and walk away. The smoke detector usually goes off before the kitchen timer.
But, now I have the copper crisper, nonstick tray by Gotham Steel Ti-Cerama, found at Bed Bath & Beyond (picture included is from BedBathandBeyond.com). The bacon, pork or turkey, no longer sits in the its own grease while cooking. Of course, you can use the copper crisper for many other things like roasted potatoes and kale chips, but I was an instant believer after one round of perfectly crispy bacon (with no smoke alarms sounding).