✨Foodie Friday ✨ Healthy Snacks for the Kids
One of the biggest worries of a parent of a Child with Cancer (apart from the cancer itself of course) is that it is so difficult to get a child to eat when he or she is undergoing chemotherapy or radiation treatment as their appetite is non-existent and they may also have sores in their mouth, nausea or difficulty swallowing.
The following recipes are great for this problem, as they are all snacks that kids will love, they are highly nutritious so even eating a small amount is good, and they will help strengthen your child’s immune system so that he or she can fight off the cancer and any infections.
Remember also that although these recipes are aimed at Children with Cancer, the other kids and the adults (or the kid in them) will love them too, so make sure that you make enough for everyone!
Strawberry Quinoa Smoothie
Smoothies are a fantastic way to get a quick nutritious brekkie on the run.
Strawberries contain vitamin C, vitamin B6, omega-3 fats, fibre, iodine and folate, as well as potassium, vitamin K and magnesium which are important for bone health. Studies show freeze-dried strawberry powder may help prevent human oesophageal cancer. Strawberries are filled with biotin, which helps build strong hair and nails.
Make your smoothie even healthier by adding quinoa flakes. Quinoa is a powerhouse of protein, iron, fibre, vitamin B and loads of other vitamins and minerals.
- 130g frozen strawberries
- 2 tbsp quinoa flakes
- 1 tsp chia seeds
- 1/2 tsp vanilla
- 1 tbsp honey
- 2 tbsp low fat Greek yoghurt
- 3/4 cup (180ml) no-fat milk
- Place all ingredients into the blender and blend until smooth.
This smoothie is wonderful as it uses quinoa flakes and chia seeds which really boost the nutritional profile.
Other options include banana (make sure you freeze the bananas for extra thickness), frozen raspberries or blueberries or any other frozen fruit.
Hummus with Toasty Dippers
This simple hummus recipe is perfect for kids and they will love dipping these crunchy bread dippers.
Chickpeas (garbanzo beans) contain vitamin K, vitaminC, vitamin B-6, folate, phosphorus, zinc, copper, manganese, choline, and selenium.
The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.
Although the mineral selenium is not present in most fruits and vegetables, it can be found in chickpeas. It helps the enzymes of the liver to function properly and detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and decreases tumor growth rates.
Chickpeas also contain folate, which plays a role in DNA synthesis and repair, and so helps prevent the formation of cancer cells from mutations in the DNA. Saponins, phytochemicals present in chickpeas, prevent cancer cells from multiplying and spreading throughout the body.
Vitamin C functions as a powerful antioxidant and helps protect cells against free radical damage.
This Middle Eastern garlicky chickpea dip is healthy and nutritious. Try wholegrain bread dippers cut into triangles or rectangles and a squeeze of lemon juice on top of the hummus to add a citrus zing.
- 1 x tin (400g) chickpeas
- 60ml (1/4 cup) olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 4 slices bread, crusts removed
- 2 tsp butter
- Place all ingredients into a food processor and process until just smooth.
- Preheat oven to 190°C conventional (or 170°C fan-forced).
- Line a baking tray with baking paper.
- Roll each slice of bread with a rolling pin until flat.
- Butter each slice and cut into four triangles or rectangles making 16 pieces in total.
- Place bread on the tray and bake for 15 minutes or until golden.
Serve hummus and dippers on a tray or pack a small serve into lunch boxes.
While this recipe does not use tahini as some children do not like it, you can add tahini (a ground sesame seed paste) for extra taste and nutrition.
Healthy Corn Chips
Homemade corn chips contain (although in small amounts) vitamin A, vitamin B-12, vitamin B-6, vitamin C, vitamin D, vitamin E, Calcium, Copper, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, Fibre, Sodium, Potassium, Thiamin, and Zinc
Here is a recipe for a basic corn chip but you can add all kinds of flavours to spice them up. Yum!
- 16 White or Yellow Corn Tortillas
- Cooking Spray
- Favourite Seasoning
- Pre-heat oven to 180°C (160°C fan forced) and line 2 oven trays with baking paper.
- Cut up each tortilla into wedges like you would a pizza and lay out on trays.
- Sprinkle with a little onion or garlic powder or any other favourite seasoning.
- Bake in the oven for 15-20 minutes or until crispy.
- Let them cool on the trays for 5 minutes to realise their full crispiness.
- Sprinkle with a little chilli powder for spicy chips.
- Sprinkle a little taco seasoning for a Tex Mex explosion.
- Sprinkle with Cajun spice for a Creole kick.
- Finely grate a little low fat cheddar over the top for cheesy chips.
All children love bananas, which is great because they are really healthy for them.
Bananas are a healthy source of fibre, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
Bananas are also a good source of pectin, a naturally occurring substance (a polyscaccaride) also found in berries, apples and other fruit. This soluble dietary fibre is healthy as it offers a range of health benefits. Pectin may a good choice for your diet if one has cancer, diabetes or other conditions.
Pectin may hold benefits for those with cancer or at risk of cancer. A study published in the June 2011 issue of “The Journal of Nutrition” indicates that a diet that contains pectin reduces risk of colon cancer by suppressing cell growth. Pectin is also used to make medicine.
These biscuits are perfect lunch box treats! They are a great way to use up leftover ripe bananas. Using basic pantry ingredients, being nut-free and easy to make will keep them on the menu.
- 3 large ripe bananas, mashed
- 125g butter
- 1 cup sugar
- 1 1/2 cups self-raising flour
- 1/2 cup coconut
- 1/2 cup rolled oats
- Preheat oven to 230°C. Line baking tray with baking paper and set aside.
- Using an electric mixer, cream the butter and sugar.
- Stir in the bananas until combined.
- Add the flour, oats and coconut and stir until thoroughly combined.
- Place teaspoons of the mixture on the baking tray, leaving room for each biscuit to spread.
- Place in the oven and turn it down to 200°C.
- Bake for 10 minutes.
These biscuits are also great if you add half a cup of chopped dates or pecans into the mix to change it up.
Vegetables are healthy, and children especially need to eat sufficient veggies to grow and to boost their immune system. The problem is that most children do not really like eating their veggies and even less so when they are ill, so one has to be inventive in order to ensure that they get their veggies in.
These savoury vegetable flapjacks or pikelets are full of hidden veggies that the kids won’t see. They are perfect for toddlers and can also be popped into lunch boxes.
- 2 cups wholemeal self-raising flour
- 2 cups raw vegetables, chopped finely
- 2 eggs, lightly beaten
- 1 cup tasty cheese, grated
- 1 1/2 cups milk
- salt and pepper
- 50g butter (for frying)
- Cream cheese with some chives to serve
- In a bowl, whisk all ingredients except for butter together.
- Heat a little butter in a frying pan. Using quarter cup measures, fry each pikelet until golden and turn.
- Serve warm with cream cheese spread on top.
This recipe makes 12 flapjacks/pikelets.
While this recipe uses grated carrot, cauliflower, broccoli and shallots, you can basically use whatever veggies you have on hand.
Remember to season these well – they really need the flavour!
You can use low-fat milk and low-fat tasty cheese if you want to lower the fat content.
Next week we will bring you some AWESOME Halloween Recipes so remember to pop in 🙂
Posted on 20 October, 2017, in Blog, nutrition, recipes and tagged Child Cancer Awareness, cancer, cancer fighting recipes, cancer nutrition, cancer recipes, Child Cancer, Childhood Cancer Nutrition, Foodie Friday. Bookmark the permalink. Leave a comment.