Chicken Chowder

Courtesy of Cooking Light

Chicken Chowder (Cooking Light with changes for non-migraine trigger foods)

Ingredients
1/2 tablespoon olive oil
1/2 cup diced shallots
1/2 tablespoon thyme
6 ounces chopped skinless, boneless chicken breast
1 cup unsalted chicken stock (no MSG)
3/4 cup corn
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 tablespoons canned light coconut milk
1/2 tablespoon all-purpose flour

Instructions
Heat olive oil in a sauce pan over medium-high. Add diced shallot, thyme, and chicken; sauté 5 minutes.
Add chicken stock, corn, salt, and black pepper; cook 10 minutes.
Combine coconut milk and flour; stir into soup until thickened.
Makes 2 servings (serving size: about 1 1/3 cups)
239 calories

Tomato-Cucumber Salad

Combine 1 cup thinly-sliced English cucumber and 1/8 teaspoon salt in a colander; let stand 10 minutes. Squeeze out excess moisture. Combine cucumber, 1 cup thin tomato wedges, 1 tablespoon chopped fresh flat-leaf parsley, add 2 tablespoons vinaigrette (recipe below).
Makes 2 servings
53 calories

French Vinaigrette with White Vinegar (Epicurious w/white distilled vinegar instead of wine vinegar)
4 tbsp chopped, Shallots, raw
4 tbsp(s), White Distilled Vinegar
0.50 teaspoon (1.5g), Sea Salt - Fine
4 tsp, mustard
10 tbsp, Extra Virgin Olive Oil
2 tsp, Black Pepper - Ground
PREPARATION

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.