✨Foodie Friday ✨ Healthy Day’s Menu
We know that you as a parent are doing your best to help your Child with Cancer cope with fighting this devastating disease, spending hours at their bedside both at home and in the hospital, still trying to look after the rest of the family, and so much more, and that this takes everything you have.
We realise that trying to cook healthy meals is really difficult under the circumstances, especially when it is difficult for your Child with Cancer to eat, but good nutrition is paramount under the circumstances, which is why we try to make it easier by supplying you with easy, nutritious, cancer-fighting recipes.
A Full Day’s Nutritious Menu
Below is a Full Day’s Nutritious Menu that will ensure that both your Child with Cancer and the rest of your family will eat nutritious meals that will boost the immune system, including anytime snacks.
We all know that breakfast is the most important meal of the day, but what does one do when you do not really have either the time or the energy to cook a full breakfast and your Child with Cancer has no appetite?
Peanut Butter Banana Breakfast Shake
Yield: 1 serving
Hurried in the morning? Need breakfast to be made at breakneck speed? Toss all of the ingredients in the blender and enjoy this shake on the go.
- 1 cup milk (fat-free or 1%)
- 1⁄2 cup banana (frozen, slices)
- 1 tablespoon peanut butter
- 1⁄4 teaspoon cinnamon (ground)
- 1⁄2 teaspoon vanilla extract
- cocoa powder (as needed, sweet, optional)
- Combine all ingredients in a blender and blend until smooth and creamy.
- Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired.
What child does not love chocolate? These chocolate muffins will go down great as a mid-morning snack, and the best part is that because they are so delicious and moist, your child(ren)will not even realise that they contain veggies so are extra nutritious!
Chocolate Zucchini Muffins
Yield: 12 muffins
- 1 cup unpacked brown sugar
- 1/3 cup grapeseed or canola oil
- 2 large eggs, lightly beaten
- 1 over ripe banana, mashed
- 6 ounces plain Greek yogurt, room temperature
- 2 cups grated zucchini
- 1 1/4 cups all-purpose, unbleached flour
- 3/4 cup whole wheat flour
- 1/3 cup dark cocoa powder
- 1/2 teaspoon kosher salt
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
- Preheat oven to 375°.
- In a large bowl, mix together sugar, oil, egg, banana, zucchini, vanilla, and yogurt.
- In another large bowl combine flour, wheat flour, cocoa powder, salt, baking soda and cinnamon.
- Mix wet ingredients into the dry ingredients. Then stir in the chocolate chips.
- Spray one 12 cup muffin tin with cooking spray and line with muffin papers if desired. Fill the muffin cups to almost full.
- Bake cupcakes for approximately 25 minutes or until a toothpick tester comes out clean.
- Place muffin tins on wire racks for 5 minutes. Then place muffins directly on rack to cool completely.
Lunch needs to be something filling yet light at the same time, and something that will tickle the taste buds so that your child will want to eat.
This stir-fry is delicious for lunch or dinner. It is very quick to fix. It may also be served over spaghetti, rotini, and other macaroni products.
Makes: 6 Servings
- 2 T vegetable oil
- 1⁄2 cup carrots (peeled, sliced thinly, drained
- 1⁄2 cup celery (sliced thin)
- 1⁄4 cup onion (cut into strips)
- 1 green pepper (cut into strips)
- 1 T garlic (finely chopped)
- 1 T ginger (finely chopped, optional)
- 450 g chicken (cooked, skin removed, sliced into strips)
- 1⁄2 tsp sugar
- 3 T soy sauce (optional)
- 3 cups cooked white rice (or brown rice)
- Heat a large pan with vegetable oil over high heat.
- Add vegetables and garlic to the hot pan. Stir until garlic is slightly brown. If using ginger, add that too.
- Add the chicken and sugar to the pan. If using soy sauce, add that too.
- Stir the food for about 1 minute in the pan.
- Serve with cooked rice.
Children with cancer struggle to eat, and may only eat a little at a time, so it is a good idea to have a mid-afternoon snack ready for them to pick at. Everyone loves pita and everyone loves chips, so why not combine the two into a tasty snack?
These pita chips make a great crunchy snack, and your children can help make them! Serve as is or with salsa, humus, or an avocado or bean dip.
Baked Pita Chips
- 2 whole wheat pitas
- 2 tsps olive oil
- 1/4 tsp salt
- Preheat the oven to 425 degrees.
- Cut each pita into 8 triangles. Then open each triangle and separate it into two pieces. You should end up with 32 triangles.
- Place the triangles on a baking sheet.
- Using a brush or clean fingers, lightly coat the triangles with oil and sprinkle with salt.
- Bake until the pita is lightly golden, about 5 minutes.
- Eat warm or set aside to cool!
Dinner is generally the main, family meal these days, especially in South Africa, and as a nation we love our “bredies” or Stews, especially in the winter. This stew is ideal for winter and will “stick to your ribs” as the elders would say…
The added advantage is that it is nutritious, antioxidant, cheap and vegetarian. Turmeric, a curry spice, has anti-inflammatory properties and contains an antioxidant called curcumin. In very early basic laboratory studies, curcumin has been shown to stop the spread of melanoma cells.
Squash and Red Lentil Stew
Yield: 8 Servings
- 1 cup red lentils or yellow split peas
- 4 cups water
- 1 onion, chopped
- 1/2 teaspoon each mustard seeds, turmeric, ginger, and cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 4 cups peeled and diced winter squash (butternut/pumpkin etc.)
- 1 tablespoon lemon juice
- Salt to taste
- Place the lentils and 2 cups water in a pot and bring to a simmer.
- Cover and cook until lentils/split peas are tender, about 20 minutes.
- Cook the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash.
- Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes.
- Stir in the lemon juice, cooked lentils, and salt to taste.
Posted on 4 August, 2017, in Blog, nutrition, recipes and tagged cancer, cancer fighting foods, cancer nutrition, cancer recipes, childhood cancer, Childhood Cancer Nutrition, Children with Cancer, Little Fighters Cancer Trust. Bookmark the permalink. Leave a comment.