When I first heard about Stephanie Weaver’s new book The Migraine Relief Plan, I knew I had to get my hands on it. I’ve always been someone that has suffered from migraines, and migraines suck.
When I went gluten-free 8 years ago (I can’t believe it’s been that long!) I did notice an overall decrease in the amount of attacks I had. From time to time though I still get migraines and sometimes they last for a few days. In the past, I would just pop an over-the-counter pain reliever and pray it would do the trick. More than often they wouldn’t and they would just give me side-effects (cue the stomach ache). I just keep thinking that wouldn’t it just be better if there was a way to prevent them all together, without medicine? I love Saje‘s peppermint halo for treating my headaches too, but sometimes it isn’t strong enough to completely do the trick.
The Migraine Relief Plan is a book that was created with that purpose in mind. So, naturally when I heard about it in a gluten-free Facebook group I jumped at the chance to get my hands on it.
The book’s purpose is described as “a way to help others manage their migraines through healthy lifestyle changes.” It includes 78 gluten-free, low sodium and sugar free recipes, (72 of which are dairy free and 57 that can be altered to be vegan) and methods to navigate 6 months without eating foods that are migraine triggers.
When I was reading the book, I was shocked to learn that some of my favourite foods could be the cause of some of my migraines. Avocados, lentils, nuts, citrus and tropical fruits are all among the list of possible culprits.
Naturally, due to my love for food I was eager to try out a recipe! I decided to cook the maple sesame glazed chicken first. (Recipe posted with permission.)
- 1 bunch green onions
- 2 tablespoons white vinegar (see Cooks’ Note)
- 2 tablespoons pure maple syrup
- 2 tablespoons toasted sesame oil
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 13/5–2 pounds (0.8–1kg) boneless, skinless chicken thighs (5–6 thighs)
- 1 tablespoon coconut oil
- 2 tablespoons dry toasted tan sesame seeds
- Remove the roots and tips from the green onions. Cut the white parts into chunks and put them in a blender. Slice the green parts thinly and set aside.
- To make the marinade, add the vinegar, maple syrup, toasted sesame oil, garlic, smoked paprika, garlic powder, and ginger to the blender and blend, along with the white parts of the onion, until smooth.
- Put the chicken in a large bowl. Pour marinade over chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.
- Heat the coconut oil in large nonstick lidded skillet set over medium heat until shimmering. Add the chicken pieces and cook for 5 minutes on each side, or until browned.
- Drizzle any remaining marinade from the bowl over the chicken and sprinkle the reserved sliced green onions, stirring to coat chicken. Then, partially cover the pan and reduce the heat to medium–low. Cook for 10 minutes, turn the chicken, and cook for 10 minutes more. Leave a small opening between the cover and the pan so some of the steam can escape.
- Remove lid from chicken pan to check chicken for doneness. Cook just until done, either by checking with a meat thermometer for 165°F (74°C), or by cutting open. Sprinkle sesame seeds over. Remove from the heat.
- Serve right away or store in the refrigerator for up to 3 days.
- Cooks’ Note: Use skinless chicken for this recipe, as this cooking method will not deliver crispy skin. If you’re not sure about sesame oil, start with 1 tablespoon, then taste.
- Per serving: 46g protein, 11g carbohydrates, 18g fat, 3g saturated fat, 196mg sodium, 681mg potassium, 2g fiber
Oh. My. Gosh you guys. This recipe is simply to die for. I’m starting to crave it by just sitting here writing this post. What I really liked about this recipe (aside from how amazing it tasted) was how easy and fast it was to make! Since most of your prep work is done the day before or in the morning, it seemed like you spent no time at all on by the time you’re ready to cook it. Even making the marinate was quick and easy.
I also noticed that the few days after trying this recipe out and avoiding some of the trigger foods I learned about, I noticed I hadn’t had a single headache! You’re probably thinking, yeah whatever it was only a couple of days. Well, this is true but during those couple of days I also had a sinus infection starting up, which almost always gives me a migraine and based on how congested I was I should have been feeling it. My head also just felt “clearer” if that makes sense.
The book officially comes out on February 14th, 2017 and is available for pre-order here. Everyone who pre-orders the book will receive the Migraine Relief Plan Travel Guide PDF which is an exclusive guide that is not for sale and includes information not found in the book,
In celebration of the book, there is also a giveaway happening right now for anyone who pre-orders the book before February 13th. One person will win a prize pack of Stephanie’s favourite migraine relief products valued at over $950.
Reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc. Recipe photography copyright 2016 by Laura Bashar.