“Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment” recipes

The following recipes are taken from Gerard Miletello, MD/Holly Clegg’s Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment.”  Full credit goes to the creators of this recipe book. If you or your loved one are interested in purchasing this book, click on the link above.

 

 

Vector illustration of coffee and toast serving  Vector illustration of coffee and toast serving  Vector illustration of coffee and toast serving

Baked French Toast

Makes 8 servings

To help with day of chemotherapy, neutropenia (abnormally low count of neutrophils, a type of white blood cell), diarrhea, constipation, and sore mouth or throat

3 tablespoons margarine, melted

1/3 cup maple syrup

1 teaspoon ground cinnamon

1 large egg

4 large egg whites

1 cup orange juice (beware of the orange juice if your mouth is sore)

8 slices white or whole wheat bread

  • Preheat oven to 375 degrees.
  • Combine the margarine and syrup together in a 13x9x2 inch baking pan and sprinkle with the cinnamon.
  • In a mixing bowl, beat together the egg, egg whites, and orange juice.
  • Dip the bread into the egg mixture and arrange in a single layer in the baking pan.
  • Bake for 20 to 25 minutes, or until the bread is light brown.

 

 

A single ripened banana illustration  A single ripened banana illustration  A single ripened banana illustration

Banana Puff

Makes 8 servings

To help with day of chemotherapy, neutropenia (abnormally low count of neutrophils, a type of white blood cell), diarrhea, constipation, and sore mouth or throat

2 eggs, separated

¼ cup sugar

1 cup nonfat plain yogurt

2 tablespoons margarine, melted

1 teaspoon vanilla extract

½ teaspoon imitation butter flavoring

¾ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon ground cinnamon

1 banana, diced

  • Preheat oven to 400 degrees.
  • In a mixing bowl, beat egg yolk, sugar, yogurt, and margarine until blended.
  • Add flavorings.
  • Combine dry ingredients, and beat into egg mixture until all ingredients are moistened.
  • In another bowl, beat egg whites until stiff.
  • Carefully fold into batter.
  • Fold in bananas.
  • Spread batter into a 9-inch round cake pan coated with nonstick cooking spray.
  • Bake for 20 to 25 minutes.
  • Serve immediately.

 

 

Vector illustration of yam  Vector illustration of yam  Vector illustration of yam

Sweet Potato Bisque

Makes 4 cups

To help with day of chemotherapy, neutropenia (abnormally low count of neutrophils, a type of white blood cell), high calorie-high protein, constipation, and sore mouth or throat

1 tablespoon butter

1 onion, chopped

3 cups (1/2 inch) chunks peeled sweet potatoes (yam)

2 cups canned chicken or vegetable broth

½ teaspoon dried thyme leaves

1/8 teaspoon cayenne

1 cup skim milk

Salt and pepper to taste

  • In a large non-stick pot, melt the butter and sauté the onion until tender, about 4 minutes.
  • Add the sweet potato and chicken broth and bring to a boil.
  • Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes are tender.
  • Pour the mixture into a food processor and blend until smooth; return to the pot.
  • Add the thyme, cayenne pepper, and milk and cook over a low heat just until heated through.
  • Season to taste.

 

 

Sander fish vector  Sander fish vector  Sander fish vector

Baked Topped Fish

Makes 4 servings

To help with day of chemotherapy, neutropenia (abnormally low count of neutrophils, a type of white blood cell), diarrhea, constipation, and sore mouth or throat

3 tablespoons light mayonnaise

1 tablespoon Worcestershire sauce

¼ cup chopped green onions (scallions), optional

¼ teaspoon hot pepper sauce

2 pounds trout fillets or fish of choice

Salt and pepper to taste

2 tablespoons balsamic vinegar

  • Preheat broiler.
  • In a bowl, combine the mayonnaise, Worcestershire sauce, green onions, and hot sauce.
  • Lay the fillets in a baking dish.
  • Sprinkle with salt and pepper.
  • Spread the mayonnaise mixture evenly over the fillets.
  • Drizzle with the vinegar.
  • Place under the broiler for 6 to 10 minutes or until the fish flakes easily with a fork.
  • Watch carefully so it doesn’t burn.

 

 

All clipart is taken from publicdomainvectors.org.