I'm really tired and have a killer headache, so this is going to be quick. I've been struggling with these stupid tension headaches for the past 3 days, and it's starting to get to me. I've been managing to push through it, but I think the pain meds have worn off. All the muscles in my neck and shoulders tighten WAY up, and along with that I get the worst headache. It's in the back of my head, and then it comes around to my temples. It feels like there's a ton of pressure in my head, and like it's going to burst or something. And my neck feels really tight and painful and it keeps popping when I move it. Ugh. Have you ever struggled with these kind of tension headaches? If so, did you find anything that worked? Please let me know.
I've tried flexeril (muscle relaxer), and that helped loosen up my neck and shoulders, but I still had the headache. I also took motrin for that, which seemed to help. Of course, it's all worn off now and I feel like crap. I've been using a heating pad, doing gentle stretches, and I got a massage yesterday that just focused on trying to loosen up my neck and shoulders. These things have worked temporarily, but then it just comes back. I had some of this kind of pain during the last bit of the school year, but haven't really had it for about 2-3 weeks. Hopefully it will resolve itself with a good nights sleep, and a combo of the above.
Anyway, I just wanted to post the recipe we came up with for our dinner tonight. We also had some corn on the cob, which was really good.
Stuffed Peppers with Bulgur and Goat Cheese Serves 4
4 large bell peppers 1 cup bulgur cooked in 2 cups of water 1 diced onion 2 tsp. garlic powder, or 2 garlic cloves 2 tblsp. dried parsley 1 tsp. lime or lemon juice 2 tsp. dried basil Diced tops of green peppers 1/4 can diced tomatoes
Preheat oven to 425.
Cut the tops off 4 large green bell peppers, and remove the seeds. Dice and save the tops to add to the bulgur mix.
Cook the bulgur according to the box. In the last 5 minutes of cooking add the onion, green pepper tops, and spices.
Parboil the peppers for 2 minutes. Remove the peppers and place them in a 9 x 13 pan sprayed with nonstick cooking spray. Spoon 1/4 of the bulgur mixture into each pepper, and pour the remaining tomato mixture over the green peppers.
Bake the peppers at 425 for about 12 minutes. Then, pull them out and sprinkle with about 1 tblsp. of goat cheese. Put the peppers back in the oven to let the cheese melt for 1-2 minutes.
Serve, and enjoy!
I hope that was clear. If you want to try this and have any questions, feel free to ask. This was pretty easy to make, and it tasted great. Again, the goat cheese really adds a great smooth, creamy flavor. But if you don't like goat cheese, you can easily substitute another cheese of your choice.
I think I'm going to go to bed soon. I want to try and get a run in at one of the parks here tomorrow morning, and then we're going up to see my the grandparents on my Mom's side. It should be nice, since I haven't seen them since March or so.
Alright, this ended up being longer than I planned because of my complaining. Sorry about that. But if you know of any remedies that have worked for you, please let me know. Thanks, and have a good night!