While a lot of us are remaining indoors, here are a few quick, simple and cheap recipes to follow to learn.
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Eating well during chemotherapy treatment can be a challenge. For more information, recipes, videos, and tips, visit https://www.dana-farber.org/health-library/videos/eating-well-during-cancer/
Chemotherapy can affect both appetite and flavor preference But don’t despair! Here are ways to keep your body healthy and your immune system supported during treatment.
Transcription:
I’m Stacy Kennedy, a nutrition specialist for Dana-Farber Cancer Institute in Boston.
Welcome to eating well during cancer. Today, I’d like to talk with you about how to help manage symptoms associated with treatment, specifically with chemotherapy. During chemotherapy treatment, it’s very common for patients to not really feel like eating, or for appetite to be low, or the taste of food to be off. In addition there are often many other symptoms that can impact your overall wellness and ability to keep yourself well-nourished through a healthy diet. Things like fatigue are very common, bowel changes, like constipation or diarrhea, mouth sores, and nausea.
There are so many tips and tricks, and easy, simple ways that you can go about keeping your body healthy, your immune system supported during your treatment, even in the face of all of these symptoms. When it comes to taste changes, if food doesn’t taste good, it’s very hard for it be desirable to eat. One of the ways to help make food taste better is to think about some different flavors. Often times tart, or more sour flavors, things like a pomegranate, ginger, lemon, apples—those can help manage some of that off, or undetectable taste. Now, if you’re experiencing mouth sores, tart flavors can sometimes burn, so you would want to consider something a little more soothing. Think of the texture and flavor, say, of a baked sweet potato.
When it comes to a lot of symptoms that I described, there are some overarching, or common, themes that can really help to manage all of these symptoms. For example: To stay well hydrated. If water doesn’t taste good, consider flavoring your water naturally. Not only will you stay hydrated, you’ll get a boost in immune-supporting phytonutrients. One great tip for nausea is to make a tea using ginger and lemons. Ginger and lemon have both been shown in research to have some anti-nausea properties, and they’re in that flavor profile, which can be really, really helpful. In addition to that, having small, frequent meals and drinking your fluids in smaller amounts throughout the day can really make a big difference. Oftentimes, seeing a large plate of food will really decrease a person’s appetite during chemotherapy. So using a smaller plate, making things colorful and light, can really make a big, big difference.
When it comes to eating throughout the day, including a healthy source of protein is also a good way to help stave off nausea, and also to reduce some fatigue. When we think about keeping our bowels healthy, eating that plant-based diet, rich in fruits and vegetables, can really make a big difference, when it comes to constipation. If you’re experiencing diarrhea, some fruits and vegetables may be harder to digest. There are many ways to go about helping this, while still staying on your healthy diet. That would include sometimes making a smoothie, or fresh juice. For many more recipes and tips and tricks for managing your symptoms in a healthy, natural way, visit our website, or download our free app.
Looking for a Healthy Summer Cook Out Menu to kick off your Memorial Day weekend? Try one or all of these 7 Clean & Delicious recipes!
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SHORTCUT BRUSCHETTA HUMMUS RECIPE https://tinyurl.com/CDBruschetta
1 cup chopped tomatoes (buy the most beautiful, in season tomatoes you can find)
1-2 cloves crushed garlic
5 basil leaves, finely chopped
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
Salt and pepper to taste
10 ounce container or your favorite hummus
DIRECTIONS:
In small bowl, combine tomatoes, garlic, basil, vinegar, olive oil, salt and pepper. Gently toss until well combined.
Transfer hummus into your favorite serving dish and top with tomato mixture. Serve with fresh veggies and pita chips. Enjoy!
SUPER SIMPLE COLESLAW RECIPE https://tinyurl.com/CDColeslaw
10 ounce bag of coleslaw mix (or 10 ounces, thinly sliced cabbage)
1-2 cloves crushed garlic
1/4 cup Greek yogurt
1/4 cup mayonnaise (I like this one)
handful fresh chopped cilantro (or parsley)
salt and pepper to taste
DIRECTIONS:
Combine everything a large bowl and mix well. Adjust seasonings and enjoy!
BLACK BEAN CORN AVOCADO SALAD https://tinyurl.com/CDBlackBeanSalad
15 ounce can of black beans, drained and rinsed
1 heaping cup of fresh corn kernels (about 2 ears)
1/3 cup diced red onion
1 bell pepper diced
1/3 cup chopped cherry tomatoes
1 avocado, chopped
1/4 cup chopped cilantro
1 clove garlic
2 tbsp. fresh lime juice
1 tbsp. extra virgin olive oil
DIRECTIONS:
Combine everything into a large bow and mix well. Serve and enjoy!
GRASS FED TURMERIC BURGER RECIPE https://tinyurl.com/CDTurmericBurger
1 pound grass-fed ground beef
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 head of butter lettuce
DIRECTIONS:
Combine all the ingredients in a large bowl and mix with your hands until everything is just combined.
Free form four burger patties and cook on a medium-high grill for 4 minutes on each side (for a medium burger).
Serve each burger on a some butter lettuce (I like using 3-4 pieces for a sturdy burger bun) and top with Black Bean Corn + Avocado Salad (or with any toppings you prefer). Enjoy!
SIMPLY GRILLED ASPARAGUS https://tinyurl.com/CDAsparagus
1 bunch of asparagus, trimmed
2 teaspoons extra virgin olive oil or cooking spray
Salt and pepper to taste
DIRECTIONS:
Preheat grill over medium high.
Drizzle olive oil over asparagus and season with salt and pepper. Use your hands to roll the asparagus around a bit to be sure it is lightly coated in the oils and seasonings.
Pop them on the grill, turning the spears once or twice, just until the thickest part of the asparagus is fork tender. They will take between 5-10 minutes depending on their size. Enjoy!
HERBED FRUIT SALAD RECIPE https://tinyurl.com/CDFruitSalad
2 cups chopped nectarines
2 cups chopped strawberries
2 cups chopped watermelon
1/4 cup each fresh chopped mint + basil
2 tablespoons fresh lime juice
1-2 tablespoons honey
DIRECTIONS:
Pop all the fruit into a nice big bowl. Add in mint, basil, lime juice, and honey and gently toss until well combined. Serve + enjoy.
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These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees F.
Spray a 12 cup muffin tin with cooking spray or coat with coconut oil or butter.
In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
Pour milk mixture over oat mixture and stir well to combine.
Evenly divide the oat mixture between all 12 muffin cup and then top each one with a sprinkle of chocolate chips.
Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.
Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them on the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on the bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins or raspberries. Stirring them into the batter is certainly an option if you want more flavor thought the muffin cup.
Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g
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Here are 5 easy, healthy, budget-friendly, and customizable meals that I eat every week as a vegan! Tell me your favorite weeknight staple meal in the comments below 🙂
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Healthy Vegetable Fry Up Cabbage For Sunday Dinner
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Healthy Vegetable Fry Up Cabbage For Sunday Dinner | Recipes By Chef Ricardo
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Hi guys!
Chinese new year is coming very soon (in just a few days!!)
This new year will be the year of the sheep, which is my mom’s birth year, so I thought to do a video on what are the best foods for parents and even grandparents to eat so that they can live longer, healthier and happier!
Wishing you guys a very happy chinese new year !
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