I grew up helping my mom around the house. Or, I should say, I grew up helping my mom around the house when she told me to. I wasn’t enthusiastic about most of the chores, but my fondness for cooking became evident at an early age. My mom would wake up from her naps to find that I’d snuck into the kitchen and decided to bake. I had been old enough to have helped make cookies and waffles, and so I thought I had everything under control. Turns out jelly beans and cayenne pepper don’t really work together in cupcakes.
In high school, I watched the cooking channel and learned how to make candies, appetizers, and soups. My mom had me help out with the family dinners, and I was baking cookies to dole out to my friends every other week.
When the prospect of my first apartment came up, no one was concerned that I’d starve. My mother sat me down to talk through the basics of budgeting and bought me a few cookbooks so that I’d have recipes on hand to choose from. We were fairly confident about the change.
After I moved in, I confidentially headed to the grocery store without realizing that every time I’d done this before I’d had some kind of list my mother made out. I stared at the aisles of food and realized there was a whole area of feeding myself about which I had no knowledge. Meal plans.
For a while, my meals were just chicken or maybe a sweet potato because I had no idea how to plan for anything else. Eventually, that part fell into a routine. I’d flip through my recipe books and write down the ingredients for three-ish recipes that seemed to include enough vegetables to constitute a whole meal. I meticulously bought only the things on my list, as budgeting food had turned out to be just as hard as meal planning. It was a little strict but it worked.
When my grocery trips had to start feeding both Husband and myself, I allowed myself to be a little more lenient. I planned for the random pasta dish or picked up a few snacks I knew he liked when I saw that they were on sale.
This elimination diet, however, threw me for a loop. I’ve already mentioned how the internet proved to be disappointing in its amount of readily available migraine recipes. My first elimination grocery trip was completed with a list of Yes foods in one hand and a list of No foods in the other. My cart was filled with whatever seemed to be on the yes list, without a single recipe in mind. It scared me a little, but it’s also been fun.
This recipe was born of ingredients without a recipe. I had a vague idea that a limey, shalloted chicken would be good, and I knew that I wanted to bake it, because who has time for anything else, so I googled around until I found this recipe on the food network website and then adjusted it to meet my needs.
I thought it turned out delicious, but I wanted to call out that I did use white wine. The internet is funny about alcohol when it comes to a migraine diet. A lot of alcohols are not allowed, and some are allowed on certain websites and not on others. As I’ve mentioned before, I let the list that my sister gave be the ultimate decider, but if you are concerned that white wine might give you a migraine, leave it out.
1 tsp. peanut oil
1 shallot, minced
½ tsp. minced garlic
¼ cup white wine
2 Limes, juiced
3 carrots, peeled
½ bag small potatoes
4 boneless chicken breasts
salt and pepper to taste
4 tbsp. butter
You’ll Need:Sauce pot and a casserole dish
Preheat oven to 400
- Heat peanut oil in sauce pot. Toss in the shallots and garlic. Cook over medium heat for two-five minutes, until aromatic. Add lime juice and white wine. Let simmer.
- Cut carrots and potatoes into desired bite-sized pieces scatter them in a casserole dish.
- Salt and pepper your chicken breasts to taste. Put inside casserole Dish.
- Once your lime and shallot creation has reduced to half its original amount, add in 4 tbsp. butter. Once melted and combined, pour over chicken, potatoes, and carrots. Cover dish and place in oven for 45 Minutes.