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Support Miles for Migraine

Cooking with Alicia Wolf,
The Dizzy Cook

New Year, New Migraine Friendly Eats! 

  • Time

    Sunday, January 10, 2021
    5:00 - 6:30 pm EST
    2:00 - 3:30 pm PT

This is a virtual event via Zoom. Register for details.

Miles for Migraine strongly believes that self-care must be part of every treatment plan and that means including a bit of fun! This new Social Events Series is intended to do just that!

Join us for the inaugral event in this series. Cook along with nationally renown Alicia Wolf, The Dizzy Cook.

Alicia will kick off the session with a super simple pomegranate no-jito mocktail to get you in the mood to relax and enjoy yourself. Next you will create the featured fresh egg roll in a bowl recipe. You will finish off by creating with Alicia, a simple white chocolate (or vanilla, if you prefer) pudding that is so easy, you will never buy store bought pudding again. During the session, Alicia will highlight kitchen tips and tricks. Alicia will also field any questions from you on cooking with migraine.

"A simple shopping list can be found below and sent via email to you upon registration.

Signed copies of her critically acclaimed cookbook will be available for purchase. Those attending are eligible for a raffle including a signed cookbook and special edition tote bag.


Alicia Wolf is the Owner of The Dizzy Cook, a diet and lifestyle website for anyone with migraine, an Ambassador for the Vestibular Disorder Association, and a patient advisor for Miles for Migraine. She also contributes articles on Migraine Again and Healthline. After struggling with chronic vestibular migraine, she realized there were not many upbeat resources for people following a migraine diet or patient information on VM so she created thedizzycook.com. Her mission is to pass on critical information so patients do not have to see 7 different doctors to be diagnosed and treated. Alicia's new cookbook The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips is available almost everywhere books are sold. You can find her on Instagram, Facebook, and Twitter.

Alicia Wolf

Ginger Pear No-jito Mocktail

  • Knob of fresh ginger (can also use for the egg roll bowl)
  • Bunch of fresh mint
  • 1/2 cup plain, unsweetened pear juice
  • 1 bottle plain sparkling water like Topo chico

*If you cannot find pear juice, pomegranate juice will work as well.

You will also need: ice cubes, a glass, and a muddler (or wooden spoon)

Egg Roll Bowl

  • 1 package of defrosted egg roll wrappers OR tortillas (these are optional, but add a nice crunch)
  • olive oil or mild oil like canola
  • 1.5 lbs ground pork or chicken (I prefer ground chicken thighs for the flavor over chicken breast, but both will work)
  • 3 small cloves of garlic, minced
  • 2 tsp fresh ginger, peeled and minced
  • 1/2 cup vegetable or chicken broth (homemade is best for migraine-friendly - see thedizzycook.com and/or cookbook for recipes)
  • 1/3 cup coconut aminos
  • 1.5 tsp toasted sesame oil
  • 1 9oz package pre-shredded cabbage and carrot slaw (coleslaw packages make this easy - Trader Joe’s has a good one)
  • 3-4 green onions, chopped
  • Optional: sriracha sauce and/or sweet chili sauce (one without sulfites/additives, like Underwood Ranch, Fix, or Pretty Thai sweet chili sauce)
  • kosher salt and pepper

You will also need: A large pan, a sheet pan if making wonton strips

Easy White Chocolate Pudding

  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 cups whole milk
  • 1/2 cup white chocolate chips (ghriradelli will work)
  • 1 1/2 teaspoons vanilla extract

*If you want to make this dairy free, I recommend using oat milk. I have trouble finding migraine-friendly vegan white chocolate and i’m also not familiar with how it melts so this may be better as a vanilla pudding. In that case, you will need to add about 1-2 tbsp of sugar as well.*

You will also need:

  • Small ramekins or cups
  • A whisk
  • Small pot
  • Plastic wrap or covering

We will whisk this for approx 7 minutes and overall this will take about 15-20 minutes to cook over the stove and then 2 hours+ to chill

 

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