Relieving headaches naturally

Headaches….they are so incredibly common and can be brought on by the littlest things! Stress, noise exposure, straining your eyes, consuming too much caffeine, consuming too much sugar, dehydration and lack of sleep, are just a few examples of things that cause headaches. You can take an OTC med to alleviate the pain, or there are a few natural things you can try…..

🔹 Ease pressure on your scalp. Let your hair down, or remove your hat or eyewear

🔹 Dim lights, set your phone down and turn off the computer

🔹Massage your temples

🔹 Eat foods rich in magnesium. Low levels of magnesium can cause headaches

🔹 Take vitamin B-12

🔹 Try a hot or cold compress

🔹 Drink lots of water

🔹 Lay down and shut your eyes

🔹 Try reflexology

🔹 Go on a walk or try yoga

I have a habit of pulling my hair up too tight and giving myself a headache. I know better but I still do it every time! A few of these work for me, if just letting my hair down doesn’t work.

Ponzu Salmon and Rice

Last night I made ponzu salmon and rice. It was under 500 calories and incredibly filling. Decently easy and tasted great!

Ingredients:

🔹2 salmon filets (6oz)

🔹6 oz cremini mushrooms

🔹2 garlic cloves

🔹2 green onions

🔹1/2 cup jasmine rice (can sub brown rice)

🔹2 oz peas

🔹1 oz ponzu sauce

Recipe:

Bring a pot of 1 1/2 cups of water to boil. Pour in rice. Reduce to simmer and cook until tender. 18-20 minutes

While rice cooks chop mushrooms and onion. Mince garlic. Rinse salmon and pat dry. Combine ponzu, ginger and green onions. Place 2 tbsp of mixture in a separate small bowl and set aside.

Spray a medium nonstick pan with cooking spray. Place over medium heat. Add mushrooms to pan and cook until soft. Add rice, peas and garlic. Cook till peas are warm. Mix in ponzu sauce mixture. Cover and remove from burner.

Spray a second medium nonstick pan with cooking spray. Place over medium heat. Add salmon. Sear until golden brown. 4-6 minutes each side.

Plate salmon and rice mixture. Pour remaining 2 tbsp of ponzu mixture over salmon. Enjoy!

Coconut Milk Ice Cream

What can I say, I love ice cream! I do my best to avoid the aisle it’s on when grocery shopping but sometimes I’m just drawn to it! Yesterday I stumbled upon these by Nadamoo. They’re made with coconut milk instead of dairy! I don’t have a dairy allergy or anything, I just like coconut milk. So I figured it’d try it. 🥥

They are so good! Light and creamy with a hint of coconut milk flavor. I still love my dairy ice cream but I really like these as well! Plus the fact that they are made locally (Austin TX) and family owned made me like them even more.

There’s 140 cal, 9g fat, 20g carbs, and 10g of sugar per serving. 4 servings per container. It’s also certified organic and 100% plant based! So you know I let Ryder have a few bites 😉

Trying to cut down on dairy? Give these a try!

Gluten Free Chicken Marsala

Last night for dinner I made a Gluten Free Chicken Marsala. I’m not a huge fan of pasta but it turned out pretty good! Each serving was under 400 calories and it took just 25 minutes to prep and cook.

Ingredients:

•2 boneless chicken breast

•6 oz broccoli

•1 cup pasta noodles (I use gf)

•2 tsp chicken semi glace

•6 oz mushrooms

•4 oz cream

•3 oz Marsala wine

•2 oz peas

•1 shallot

Recipe:

Cut mushrooms into 1/4 slices. Dice shallot. Cut broccoli into bite size pieces. Pat chicken dry and cut into small pieces. Season chicken with salt and pepper.

Heat a pot of water for noodles. Once boiling add in noodles. Cook until soft. If GF 7-8 minutes

Place medium non stick pan over high heat. Add 1 tbsp olive oil and cook chicken for 3-4 minutes. Chicken will finish cooking in a later step. Set chicken aside.

Add 1 tbsp of olive oil to used chicken pan. Toss in shallot and mushrooms. Stir occasionally. 2-4 minutes. Add Marsala and stir occasionally until reduced. 2-3 minutes. Stir and in cream, broccoli, 2 tbsp water, demi glace, 1/4 tbsp salt and a pinch of pepper.

Return chicken to veggie pan to continue cooking. Bring to simmer. Simmer until sauce is thick enough to coat a spoon. Add in pasta and peas. Reduce heat and mix. Let sit for 1 minute to warm peas. Plate and serve!

This will serve about 3 people (can stretch for 4) Happy eating! 🍴

355 Cal

24g Carb

31g Protein

1052g Sodium

Teriyaki Chicken Lettuce Wraps

Last nights dinner was one of the easiest meals I’ve made and SO good. Teriyaki chicken lettuce wraps. Just 7 ingredients and it takes less than 20 minutes to prep and cook!

Ingredients:

2 boneless skinless chicken breast

1 head of butte lettuce

1/2 oz honey

3 oz shredded carrots

1/2 oz almonds

2 tsp of sriracha (add more if you like spicy)

3 oz teriyaki glaze

Recipe:

Separate lettuce for cups and rinse. Pat dry with paper towel. Dice up chicken and season with salt and pepper

Place a non stick pan over medium high heat and add 1 tbsp of olive oil. Add chicken and cook until browned (or no longer pink in middle) 3-5 minutes

Add in carrots and stir until carrot is tender (about 3 minutes)

Remove from burner and stir in teriyaki, honey and sriracha. Put chicken mixture into lettuce cups and top with almonds.

Enjoy!! 🍴😍

554 Cals

31g Carbs

28g Fat

47g Protein

Mustard vinaigrette chicken

Ingredients:

•1/2 oz apple cider vinegar

•8 oz asparagus

•2 boneless, skinless chicken breast

•1/2 oz feta cheese

•1 tbsp grainy mustard

•1/2 oz light brown sugar

•2 zucchini

Recipe:

Preheat oven to 400. Trim ends off asparagus and dice zucchini. Pat chicken dry and season with salt and pepper.

Combine vinegar, mustard, a pinch of salt, a pinch of pepper and 2 tbsp olive oil in a bowl.

Grill chicken on grill (I used stovetop cast iron) for 3 minutes on each side. Transfer to baking sheet and baste with 1/2 vinegar mixture. Place in oven for 15 minutes.

While chicken cooks, place asparagus on baking sheet. Brush with olive oil and season with salt and pepper. Cook asparagus for 10 minutes.

Toss chopped zucchini in a bowl with 2 tbsp of olive oil and season with salt and pepper. Place zucchini pieces on stove top grill. Cook on each side for 3-4 minutes.

Once food is cooked, plate food and top chicken with remaining vinaigrette and top asparagus with feta. Enjoy!

Summer salads

I’m not a huge fan of vegetables. I’d rather have a burger. But let’s be honest, my health would suffer quite a bit if I ate a burger every day instead of vegetables.

During the summer when it’s really hot here in Texas I crave salads. I don’t like that heavy full feeling when it’s hot out. I love topping salads with grilled shrimp because it’s protein rich and high in water content. Not to mention they are quick and easy to cook!

This salad is a spring mix with strawberries, mango and pineapple topped with grilled shrimp. Sometimes I’ll add a little slivered almonds to my salads as well for a little more texture. One is my favorite salads is a chicken salad with hard boiled egg white, dried cranberries and slivered almonds (homemade of course). 😍

I’ve seen a few premade salads at Sprouts recently that are high in protein, low in calorie and low in fat. They actually look pretty good. If you’re someone who doesn’t like to make your own salads, these might be a good option for you! I know other grocery stores like Tom Thumb and Trader Joe’s carry them too!