Recipes for Migraines

After several months and many, many tests, the docs are now saying I have had a migraine since November of last year. Imagine that... it's not like a regular migraine with pain in the head, but it affects the inner ear which is why I'm having balance issues and nausea. Who knew? Anyway, food seems to be the answer so doc had me read a books called "Heal Your Headache" by David Buchholz & Stephen G. Reich. It showed me how many foods can trigger migraines. Anyway, long story short, there aren't any real meal plans out there that incorporate migraine treatments, so I'm taking recipes I already use and adjusting them. We'll see how it goes... I'm doing this mostly so my sweet husband has someplace to go to find them. This is the first... M;o)

Courtesy of Cooking Light

Roasted Chicken Thighs with Mustard-Thyme Sauce

Ingredients
1 1/2 teaspoons olive oil
4 bone-in chicken thighs, skinned (about 1 1/4 pounds)
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons butter
1/4 cup chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup no-salt-added chicken stock (such as Swanson with no MSG), divided
2 teaspoons flour
1/2 teaspoon Dijon mustard

Instructions
Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in a glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 1 1/2 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Recipe Tips
Gluten-Free Tip: Use gluten-free all-purpose flour.
Makes 2 servings (serving size: 2 thighs and 3 tablespoons sauce)
246 calories

Sweet Potato Wedges

Ingredients
1 medium sweet potato (about 3/4 pound)
1 1/2 teaspoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Instructions
Preheat oven to 450°. Peel sweet potatoes; cut in half lengthwise. Cut each half lengthwise into thirds. Place potatoes in a bowl; add olive oil, kosher salt, and ground red pepper, tossing to coat. Arrange potato wedges on a baking sheet coated with cooking spray; bake at 450° for 10 minutes. Turn potatoes; bake 10 to 12 minutes or until tender.

Recipe Tips
Decrease or omit red pepper for less heat.
Makes 2 servings (serving size: 3 sweet potato wedges)
161 calories