#MHAMBC Migraine & Headache Awareness #13: : Eat Pray Love: Share your favorite Migraine trigger-free recipe.

June Migraine awareness month

I have gotten behind on my blogging due to an extended Migraine cycle, so I am trying to catch up. Due to recent tragic events In the CMA Community, it is more important than ever to get the word out so that people understand Chronic Migraine Disease.


It is really difficult for me to eat trigger free foods as I have so many of them. I take recipes in my mom’s old recipe book and work them around to make them Migraine Safe. And with a spouse that has Celiac some of those dishes are also Gluten Free. So that is an extra challenge. Plus to try to eat healthier is a problem sometimes as everyone likes to have a treat now and then. But the secret is to keeping it a healthier version.

I have made a carrot cake recipe Migraine Friendly as well as Gluten free, so I’m killing 2 birds with one stone, so to speak.

Carrot Cake


4 eggs

¾ C sour milk (1 Tbs fresh lemon squeezed then fill up to ¾ w/fresh milk, either 2% or 1% milk)

¾ C unsweetened applesauce

1 ½ C white sugar

2 tsp pure vanilla extract

3 tsp ground cinnamon

1 pinch ground allspice

¼ tsp salt

2 C gluten free flour (for regular recipes whole wheat flour)

2 tsp baking soda

3 C shredded carrot


  1. Preheat oven to 350 degrees. Spray 8×12 pay w/non-stick spray and set aside
  2. In medium bowl, sift together flour, baking soda, salt and cinnamon and set aside.
  3. In a large bowl or stand mixer, combine eggs and sugar and mix until light and fluffy but do not over mix.
  4. In same large bowl or stand mixer combine milk, applesauce, sugar and vanilla until just blended. Add flour mixture until just blended-do not over mix.
  5. In a separate medium bowl, combine shredded carrots
  6. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold well.
  7. Pour into prepared bake pan and bake at 350 degrees for 1 hour. Check with toothpick in center. Should come out clean.
  8. Allow to cool completely, for about 1 hour before frosting then serving.



Cream Cheese Frosting


½ C butter (unsalted, 1 stick) room temperature

8oz Philly cream cheese (1 pkg) room temperature

2 cups sifted powdered sugar

1 tsp pure vanilla extract

1 Tbs Fresh squeezed lemon juice



  1. With an electric mixer or stand mixer, mix the butter and cream cheese together, about 3 min on med speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add the vanilla extract and lemon juice and mix. Slowly add the sifted powdered sugar. Keep adding until you get the desired consistency and sweetness.
  3. Either spread with a knife or spatula.

The Cream Cheese Frosting is optional. I know as a Migraine Sufferer that Cream Cheese is in the “caution” category on the NHF Low Tyramine Diet. If you don’t want to use the cream cheese substitute with a sugar glaze and bake cake in a bunt pan instead-invert it on a plate and top with the sugar glaze.


Learn more about the MHAM Blog Challenge and 

Other MHAM events by visiting:

2013 Migraine & Headache Awareness Month Information Page

June, Migraine and Headache Awareness Month, is dedicated to Unmasking the Mystery of Chronic Headache Disorders. The Migraine and Headache Awareness Month Blog Challenge is issued by FightingHeadacheDisorders.com.


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