Food for Nausea - Gingerbread Muffins for cancer treatment chemotherapy

Food for Nausea – Gingerbread Muffins

Food for Nausea Gingerbread Muffins

When Going Through Cancer Treatment Find Relief with Food for Nausea!

Acute side effects of chemotherapy can cause nausea, vomiting or loss of appetite due to the destruction of rapidly dividing cells lining the gastrointestinal tractwhen going through chemo. It is important to keep good nutrition for healing, however when not feeling that can be difficult but there is relief with food for nausea. Best-selling Eating Well Through Cancer cookbook, was written to answer the often-asked question, “What can I eat when going through cancer treatment?”

When Feeling Queasy

If you experience nausea and vomiting try to drink fluids throughout the day to prevent dehydration, such as sipping water, juices, and other clear, calorie- containing liquids. You may tolerate clear, cool liquids better than very hot or icy fluids. When you have stopped vomiting, try eating easy to digest foods such as crackers, gelatin, and plain toast. Ginger is food for nausea as its an herb recognized to help with nausea and sooth the stomach. Try drinking ginger tea, flat ginger ale, gingersnap cookies, ginger candy, pickled ginger or ginger flavored breads such as these Gingerbread Muffins.

Gingerbread Muffins from Nausea Chapter (diabetic-friendly) of Eating Well Through Cancer cookbook

This awesome muffin has all of the flavor of your favorite spiced cookie in a moist anytime snack or breakfast muffin. When you’re not feeling well, this is easy to eat and ginger is food for nausea. Muffins freeze well.

Makes 20 muffins

Prep Time: 15 minutesfood for nausea eating well through cancer cookbook with cancer recipes
Cook Time: 25 minutes

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup sugar
1/3 cup canola oil
1 cup light molasses
2 eggs
1 cup boiling water
2 teaspoons baking soda

1. Preheat oven 325°F. Coat muffin pans with nonstick cooking spray or line with papers.
2. In large bowl, combine both flours, ginger, cinnamon, and cloves. Set aside.
3. In medium bowl, whisk together sugar and oil. Add molasses and eggs whisking until blended. In glass measuring cup combine water and baking soda. Stir to dissolve. Pour in egg mixture and whisk until blended. Add egg mixture to flour mixture, stirring just until combined.
4. Spoon batter into paper lined tins, filling 1/2-3/4 full. Bake 20-25 minutes or until inserted toothpick comes out clean.

Nutritional information per serving:
Calories 161, Calories from Fat 25%, Fat 5g, Saturated Fat 0g, Cholesterol 19mg, Sodium 140mg, Carbohydrates 28g, Dietary Fiber 1g, Total Sugars 14g, Protein 2g, Diabetic Exchanges: 2 starch, 1/2 fat

Terrific Tip: Keep a few muffins in the freezer to pop out when not feeling well and need a boost. You can always use only all-purpose flour if that’s what you have.

Nutrition Nugget: Ginger has been shown to help nausea symptoms so these muffins may be just the ticket to feeling better.

Find more recipes when going through cancer treatment on my blog.


Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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