Migraine Awareness Month

quiche florentine

From The Dizzy Cook, by Alicia Wolf

Ingredients:

• 1 x 9" frozen pie crust
• 3 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 3 oz chevre (soft goat cheese)
• 1/2 cup loosely chopped fresh spinach
• 1 shallot, chopped
• 1/4-1/2 teaspoon kosher salt and black pepper
• fresh thyme (optional)

Instructions:

• Remove pie crust from freezer and allow it to defrost while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (~425 degrees F for 15-20 minutes) on the bottom third of your oven, until very lightly
•  browned.
• Mix together eggs, milk, cream and whisk until combined. Add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir.
• Remove pie crust from the oven, ch
• ange the temperature to 400 degrees F, and pour in the filling.
• Bake for ~50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. Sprinkle fresh thyme leaves on top.

For full instructions and nutritional information, visit The Dizzy Cook's website.

Blueberry Muffins

Reprinted with permission from The Migraine Relief Plan Cookbook by Stephanie Weaver, Agate, July 2022.

Ingredients:

• 1¾ cups (260g) gluten-free flour such as Bob’s Red Mill 1-to-1 Baking Flour or similar, sifted
• 1 tablespoon regular or sodium-free baking powder
• ¼ cup plus 2 tablespoons (60g) coconut sugar, plus more for sprinkling
• Stevia to equal 3 teaspoons sugar
• 3 eggs
• ½ cup (118mL) whole, hemp, or coconut milk
• ¼ cup (59mL) olive oil or 4 tablespoons melted butter
• 2½ cups (375g) blueberries, fresh or frozen

Instructions:

1. Preheat oven to 425ºF (220ºC). Line muffin tins with 12 paper liners or place silicone muffin liners on a baking sheet.
2. In a medium bowl, whisk the flour, baking powder, sugar, and Stevia together until well combined.
3. In a large bowl, beat the eggs with a hand or stand mixer fitted with the paddle attachment for three minutes until thick and creamy. Stir in the milk and olive oil, then stir in the flour mixture until just combined. Do not overmix.
4. Carefully fold in the berries.
5. Distribute the batter evenly in the lined muffin tins.
6. Sprinkle lightly with additional coconut sugar.
7. Place the muffin tins on the middle rack of the oven.
8. Bake for 25 to 28 minutes, or until the muffins are golden brown and tops are cracked.
9. Remove muffins from the tins and cool on wire racks.

(Photo © Laura Bashar, courtesy of Agate Publishing)