Hi friends. I'm back. It's been quite the struggle to keep up with normal life this week. It started with waking up to a migraine at 2am Monday morning. I took my meds and I was able to get up and go to work. Then I was greeted once again by a migraine at 2:30am early Tuesday morning. I took my meds and thankfully I was able to go to work again. Then I woke up at 6:30am on Wednesday with another migraine. I had to call in and take my meds. The medication took away a big chunk of the pain, but I was still feeling the migraine. Plus was completely exhausted and jittery from all of the meds so my day consisted of sleeping, sleeping and more sleeping. Tom left for work and I was sleeping, he came to check on me for lunch and I was sleeping, he came home from work...guess what? I was sleeping and then he came home from Bible Study and once again...his wife was sleeping. At some time during the night, the migraine had come back full force and had to take the meds again. Ugh. Thank the Lord I woke up pretty much pain free this morning...still jittery and exhausted, but I could deal and I HAD to get back to work.
Well thanks for listening to my rant. I have no idea why I had so many migraine attacks. Maybe it's due to my time of the month. I don't know what I could have eaten because I've been so diligent in my eating and exercise. I am thinking about going to a holistic doctor since my General Practitioner, Gyno, Chiropractor, Neurologist haven't been able to do much for me even though they have definitely tried. I've heard some good things about getting tested for food allergies, hormones, etc. from friends and co-workers. I just don't want to shell out more money for something I don't know will work. It's so frustrating. Any suggestions are appreciated!
The Great Migraine Battle continues...
February- Laura : 12 Migraines : 4
Year to date- Laura : 40 Migraines : 7
Here's a couple of recipes I tried the past couple of days...
Creamy Shrimp and Mushroom Pasta
- 8 oz fettuccine or linguine
- 10 tbsp butter, divided
- 8 oz fresh, sliced mushrooms
- 2 garlic cloves, minced
- 3 oz cream cheese, cut into small pieces
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 2/3 cup boiling water (from your noodle pot)
- 1 lb cooked shrimp
Boil your pasta according to package directions. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes. Toss sauce with cooked noodles and serve.
This was AWESOME!
This is a homemade whole wheat biscuit from Hodgson Mills. It's the same mix I use to make pancakes. Delish! You should definitely try this mix.
This was the most disappointing meal I've made since I tried to make whole wheat macaroni and cheese. It looks good doesn't it?? It's Cilantro Lime Tilapia Tacos. I may have done something terribly wrong, but I did not like it. Tom ate it. I did not. I had puffed wheat cereal with almond milk instead. I have included the recipe in case you would like to try it because it really does sound good. I don't know...maybe I cooked the garlic too long and it got bitter. I'm not sure.
Ingredients:
· 1 lb tilapia fillets, rinsed and pat dried
· 1 tsp olive oil
· 1 small onion, chopped
· 4 garlic cloves, finely minced
· 2 jalapeño peppers, chopped (seeds removed for less heat)
· 2 cups diced tomatoes
· 1/4 cup fresh cilantro, chopped
· 3 tbsp lime juice
· salt and pepper to taste
· 8 5-inch white corn tortillas
· lime wedges and cilantro for garnish
Directions:
Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well
Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well
Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper and add tomatoes. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas
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