406 Shares
Jump to Recipe - Print Recipe
Maple Sesame Glazed Chicken, just one of the amazing recipes in The Migraine Relief Plan: a researched-based guide for reducing migraines through food.
The Migraine Relief Planwas received free of charge, all opinions are my own.
A History of Migraines
I have been getting migraines since I was in high school. Headaches are part of my everyday life, with migraine days varying from a couple of days a month to 10 or more. It’s been a battle, and while many people take strong meds, I haven’t had much luck with prescriptions and the ones that do help always make me tired (and I can’t just take a nap whenever I want with a toddler), so I’ve opted with just dealing and taking over the counter medicine.
When I was approached about this book, I was interested. I know certain things trigger migraines for me when I eat too much of them. Some of these include dark chocolate, parmesan cheese, and anything with MSG, but I had never heard of a diet that was so comprehensive.
The Migraine Relief Plan Book Cover-Recipe photography copyright 2016 by Laura Bashar
Migraine Relief Plan
Stephanie Weaver has put together one of the most comprehensive resources for migraines I have ever seen. I actually read the book, cover to cover.
Her story of her battle with migraines gave me the assurance that I’m not alone in my battle, but on top of that, she presented the research. So often, when I read books about a medical issues, they leave out critical issues.
After reading through the introduction, I felt like I had a good understandingof migraines and I had a plan of how to combat them.
This book is a comprehensive resource. It doesn’t ask you just to give up everything you love but provides a step by step plan on how to change your diet to combat your migraines.
Included in The Migraine Relief Plan there is
- An 8-week plan to change your diet
- 75 delicious recipes
- Checklists and Shopping Lists
What Now
What NowAfter reading this book, I started to think about my food and what I should be doing to help reduce my migraines. I had no idea I was eating so much salt. I have a neurologistappointment in a few weeks, so I’m working on keeping a food diary until then and starting to see what foods may be triggering my migraines.
The Migraine Relief Plan also has an excellent symptoms guide, so I’m going to be using it to give my neurologist the best info I can.
We will also be incorporating many of these recipes into our meal plan. 
I made both the Maple Sesame Glazed Chicken (recipe below!) and the Wild Rice with Carrots from the book.
My husband did miss the salt, but I thought they had great flavor.
The Migraine Relief Plan is available on Amazon and many mainstream bookstores. If you suffer from migraines, I highly recommend it.
Recipe reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc 1.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. 2.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. 3.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. 4.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. 5.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. 6.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. 7.Serve right away or store in the refrigerator for up to 3 days.Maple Sesame Glazed Chicken and The Migraine Relief Plan- A Book Review
Ingredients
Instructions
