The weather fronts, seasonal allergens and hormonal swings over the past 1-1/2 weeks have left me wrestling with some mean migraines.
This afternoon my most recent migraine started to dissipate and I started thinking about food. That is when I realized that I had not had much to eat in the past 48 hours other than apple sauce, rice and a smoothie (migraines often make me too sick to eat or hold food down).
I decided to make my ridiculously easy salt and pepper chicken thighs (which taste like fried chicken) and I desperately wanted a side of potato salad to go with my “fried chicken”.
Problem is, potatoes give me migraines. They are a trigger for many people and certainly are for me.
I have been following the AIP (autoimmune protocol of the Paleo Diet) for crohn’s management since January. It has done wonders for me and I will write about it another time.
Something that I have learned is that white potatoes are in the nightshade family. Nightshades often cause joint pain, inflammation and yes–migraines.
I spent the past decade wondering why I would get nasty migraines every time I ate white potatoes. Now I know that it is because of the neurotoxic alkaloids in nightshades. Here is an interesting article on nightshades and migraines.
With my cravings set strongly on potato salad, I decided to try and make a version that fits the AIP guidelines which is nightshade free and migraine friendly.
(this is AIP with re-intro spices)
It turned out to be delicious!
Hubby approved and said “this is a winner” .
We both agree that it is good enough to serve to company (which has been the litmus test for a recipe in my family since my childhood)
2 large Japanese sweet potatoes (white sweet potatoes) diced
2/3 Cup diced shallots
2 tsp Olive oil
1-1/2 Tbsp salt **The Sea Salt that we have is Coarse so I suspect that if you use regular texture, you would not need to use this much salt–I will let you know once I buy some regular texture**
1 Cup White Distilled Vinegar
3 Tbsp Dry Mustard
2 Tbsp Dill Weed
1 Tbsp Parsley Flakes
3 Tbsp Olive Oil
~ Leave the skin on the potatoes to add color and nutrients to the salad~
1. Cover the diced potatoes with water and 1/2 Tbsp of salt
2. Bring potatoes to a boil, cover and simmer on low for ~ 6 minutes (until soft)
3. Drain potatoes (I used a colander)
4. Mix 1 Cup of white vinegar and 1 Tbsp of salt with warm potatoes (they will absorb the flavor while they marinate)
5. Saute shallots in olive oil for 3 minutes until tender
6. Mix cooked shallots (along with the olive oil that you sauteed them in), dry mustard, dill weed and parsley and olive oil with the marinated potatoes
**To you Migrane Sufferers**
I am working on a blog post that addresses the things that I have found helpful in managing my migraines. After living with them for 20 years, I have literally tried almost everything out there.
The post I am working on is pretty extensive as I want it to be helpful to you.
For now, I want to let you know that there is a book that I have turned to more times than I can count since it’s release in 2002. Of all the migraine books that I have read, I think that Heal Your Headache by Dr. David Buccholz provides the best education on migraines, treatment options (including natural), triggers and how to identify personal triggers.
There is so much more to migraines than one book can cover but this book has been my go-to and my top recommendation since it’s release.
You can view it here:
This link contains an affiliate link which means that when you click on a link and if you make a purchase, I may make a small commission. I only recommend products which I love and all opinions are mine. The cost does not increase for you.