We have developed six Thanksgiving migraine-friendly menus. The recipes have been tested and retested over the last few weeks to make them super tasty.
We’ve chosen to share our lower carb menu with everyone, which will be especially helpful for those of you who are just getting started on the path to migraine freedom and are keeping your carbs low.
This menu does not feature a dessert in order to keep your carb intake as low as possible. The other menus, however, do each contain a different migraine-friendly dessert.
Those other five menus, are available inside of our new support community, which opened yesterday. Find out how you can become part of that community here.
We wish you a very happy –and migraine-free– holiday!
Menu #1
Adjust the recipes to suit the number of people you will be serving.
Autumn Kale Salad
Ingredients:
- 6 cups kale, washed, stemmed and chopped into bite-sized pieces
- 4 tbsp + 1/2 c. olive oil
- Pumpkin or squash seeds from 1 gourd
- 1 pint raspberries
- 1 c. shaved Brussels sprouts, (outer leaves removed and sliced thinly)
- 8 oz. container of burrata cheese, drained
- 1/4 c. apple cider vinegar
- 2 tsp salt, divided
- 2 tsp dijon mustard
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
Instructions:
- Prepare the toasted pumpkin (or squash seeds). Preheat the oven to 350°.
- After removing the seeds from the gourd, toss them in 2 tbsp of olive oil and place them, membranes and all, on a parchment-lined sheet.
- Bake until toasted and golden brown, about 20-25 minutes.
- Toss with 1 tsp salt and pumpkin pie spice.
- Rub the kale with 2 tbsp of olive oil. (Massaging the oil into the kale leaves helps soften them.)
- Prepare the vinaigrette by combining 1/2 c. olive oil, cider vinegar, ginger, mustard, and 1 tsp salt.
- Dress the kale unless serving the dressing on the side.
- Layer the salad with the raspberries, Brussels sprouts, and toasted pumpkin seeds.
- Carefully cut the burrata into oozy wedges and scatter on top of salad.
Serves 4-6
Garlic, Mustard & Horseradish Beef Tenderloin
Ingredients:
- One 3-4 lb beef tenderloin roast
- 6 cloves garlic, peeled
- 2 c. horseradish, peeled and grated
- 1 c. stone ground mustard
- 1 tbsp kosher salt
- black pepper to taste
Instructions:
- Preheat the oven to 400°.
- Add garlic, horseradish, mustard, and salt to food processor and run until a paste forms.
- Pat the tenderloin dry with paper towels and coat with the paste.
- Season with black pepper to taste.
- Place in a roasting pan on a rack and place in the center of the oven.
- As it cooks, watch for overbrowning on the top. If it starts to get too dark, loosely place a piece of aluminum foil over the top.
- Cook for about 30 minutes (monitoring closely) until the beef reaches 125° for medium rare.
- Allow beef to rest for 15-20 minutes before slicing to serve.
Serves 6-8
Lemon-Roasted Asparagus
Ingredients:
- 2 bunches asparagus, washed and reedy bottoms trimmed off
- 2 tbsp olive oil
- 1 tsp salt
- black pepper to taste
- Juice of 2 lemons
- Zest of 2 lemons
Instructions:
- Preheat the oven to 375°.
- Spread asparagus evenly on two baking sheets (half on each).
- Toss with olive oil, salt and lemon juice.
- Add black pepper to taste.
- Roast for 20-25 minutes until asparagus is tender.
- Remove from the oven and sprinkle the lemon zest over the asparagus.
Serves 6-8
Goat Cheese-Cauliflower Mash
Ingredients:
- 1 head cauliflower
- 2 tbsp unsalted butter
- 2 tbsp sour cream
- 1 tsp kosher salt
- 2 oz. goat cheese
- 1 tsp gluten-free tamari
Instructions:
- Cut florets from head and steam until tender.
- While the cauliflower is still warm, combine all ingredients in a food processor and run until smooth. (Stop sooner if you prefer more texture or a chunkier version).
Serves 4-6
Sausage-Stuffed Mushrooms
Ingredients
- 12 medium-sized whole portobellini mushrooms
- 1 round Garlic & Herb Boursin cheese or other herbed cream cheese
- ¼ cup whipping cream
- 1 teaspoon salt
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup roasted red peppers, chopped
- 1 pound bulk Italian sausage, cooked, drained and cooled
- 3/4 cup spinach leaves, stemmed and torn
Instructions:
- Preheat the oven to 400°F.
- To prepare the mushrooms: Brush the mushrooms clean, core and remove the stems.
- To prepare the filling: In a medium bowl, add the cream to the Boursin cheese and mix to soften. Mix in the salt. Incorporate the tomatoes, peppers and sausage into the cheese mixture. Fold in the spinach.
- Fill the the mushroom cavities with the stuffing mixture and bake on a foil-lined sheet pan for about twenty minutes or until the mushrooms are wilted and the filling is slightly browned and warm to the touch.
Makes 12 mushrooms
Below are the other five menus available inside Migrai-Neverland, our support community.
