Best-Selling Cancer Cookbook, Eating Well Through Cancer, 15 Year Anniversary
Recipes for cancer patients, like my Easy Potato Soup is comforting at this time. Going through treatment can be challenging, and throughout treatment, a person needs to eat for nourishment and strength. “What can I eat” is a question asked so many times. Eating Well Through Cancer cookbook was written for this reason. It is important to eat the best tolerated food and eat what will help ease symptoms. It is best to eat according to the symptom, and to eat healthy easy recipes for cancer patients. This book also makes a good gift for cancer patients. Having cancer is a helpless feeling, but food is something you can control. Caregivers also enjoy using the book for their loved ones. Best of all, the healthy easy recipes can be enjoyed after treatment too.
A groundbreaking cookbook especially for cancer patients and caregiver support, now available in a new and expanded 15 YEAR ANNIVERSARY EDITION. Chemotherapy, radiation or surgery can affect the patient’s appetite. The chapters include nourishing foods to help tolerate and ease common side effects, such as nausea, sore mouth and throat, taste changes, neutropenia and weight loss. This book is also a valuable recipe resource for cancer prevention because of the emphasis on everyday healthy eating. With an easier-to-read format, simple nutritious recipes, beautiful photographs, tips and information, this new cancer cookbook will guide a cancer patient through their treatment
You’ll enjoy the creamy Easy Potato Soup recipe for a sore mouth and all my cancer recipes.
Easy Potato Soup from Eating Well Through Cancer
Starting with frozen hash browns means no peeling potatoes for an incredibly marvelous, yet simple soup.
Makes 8 (1-cup) servings
6 cups frozen hash brown potatoes, partially thawed
6 cups fat-free chicken or vegetable broth
1 onion, chopped
1/4 cup all-purpose flour
1(12-ounce) can evaporated skimmed milk, divided
3/4 cup nonfat plain Greek yogurt
Salt and pepper to taste
Green onions, cheese, optional toppings
1. In large nonstick pot, combine hash browns, broth, and onion; bring to boil, reduce heat, and cook, covered, 8-10 minutes.
2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Return to boil, reduce heat, and cook, stirring 5 minutes or until thickened.
3. Remove from heat and stir in yogurt. Don’t boil after adding, stirring until well combined. Season to taste and sprinkle with toppings, if desired.
Nutritional info per serving:
Calories 256, Calories from Fat 2%, Fat 1g, Saturated Fat 0g, Cholesterol 2mg, Sodium 1051mg, Carbohydrates 51g, Dietary Fiber 4g, Total Sugars 10g, Protein 13g, Dietary Exchanges: 3 starch, 1/2 fat free milk
Terrific Tidbit: I like using Greek yogurt as it is richer, and creamer. If you feel better, you can add condiments such as green onions, turkey bacon or cheese
Nutritional Nugget: Greek yogurt is higher in calcium than plain yogurt.
Comfort food like Chicken and Dumplings can be fufilling and easy to eat. Also, the extensive Smoothie and Snack Chapter helps patients eat nutrient-rich food during this challenging time. Each delicious recipe includes nutritional information. Plus the book highlights diabetic, gluten-free, vegetarian and freezer-friendly recipes.
What’s New in Eating Well Through Cancer:
- Quick Nourishing Recipes to Ease Side Effects
- Cancer Prevention Recipes
- Caregiver Support, Menus, Tips and Nutritional Nuggets
- Highlights Diabetic-Friendly, Gluten-Free, Vegetarian and Freezer-Friendly Recipes
- Over 175 Easy Recipes with Color Photographs
- Nutritional and Diabetic Information with each recipe