I strive in my kitchen to have a whole food eating plan. This helps me to keep strong for my chemotherapy sessions and for the 'cancer' boxing match. I hope you enjoy some of the recipes I have found to be full of flavor and easy to do.
Most recent recipe:
Chocolate Fudge Pudding
Good chocolate flavor with lots of sauce! I doubled the recipe, otherwise there's only enough for a couple servings. I like this to be in the fridge for a couple days and heat up for snacks.
1 cup All purpose flour
3/4 cup Brown sugar, packed
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup Milk
2 tbsp cooking oil
1/2 tsp vanilla
3/4 cup Brown sugar, packed
2 tbsp cocoa
1 3/4 cups hot water
Place first 5 ingredients in a bowl, stir. Add milk, oil and vanilla. Stir well. Turn into a 3.5 quart slow cooker. Stir second amount of brown sugar and second amount of cocoa together well in a bowl. Add hot water. Mix. Pour carefully over batter in slow cooker. Do not stir. Cover. Cook on High for about 2 hours until wooden pick inserted in centre comes out clean. Serves 6.
Previously Posted Recipes:
Combine dry ingredients in a large mixing bowl. Add apple sauce, milk, vanilla, flaxseed oil and egg whites to dry ingredients and mix for 1 minute. Avoid over mixing the batter. Over mixing can cause pancakes to be heavy. Some lumps should remain. That's it! Easy!
Recipes:
Enjoy a list of healthy whole food recipes from previous days. YUMMY
Daily Routine:
When I found out I had cancer, my brain was asking what can I do to stop this disease? Then my hands helped out by searching the Internet about what you needed to do to help your body fight through therapies and side effects.
Most recent recipe:
Chocolate Fudge Pudding
Good chocolate flavor with lots of sauce! I doubled the recipe, otherwise there's only enough for a couple servings. I like this to be in the fridge for a couple days and heat up for snacks.
1 cup All purpose flour
3/4 cup Brown sugar, packed
2 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup Milk
2 tbsp cooking oil
1/2 tsp vanilla
3/4 cup Brown sugar, packed
2 tbsp cocoa
1 3/4 cups hot water
Place first 5 ingredients in a bowl, stir. Add milk, oil and vanilla. Stir well. Turn into a 3.5 quart slow cooker. Stir second amount of brown sugar and second amount of cocoa together well in a bowl. Add hot water. Mix. Pour carefully over batter in slow cooker. Do not stir. Cover. Cook on High for about 2 hours until wooden pick inserted in centre comes out clean. Serves 6.
Previously Posted Recipes:
Basil Lemon Drizzle
1 cup packed fresh basil leaves
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/4 cup olive oil
1 tsp maple syrup [optional]
1/4 tsp sea salt
Put all of the ingrdients in a food processor and process until well blended. Sooooo easy. Put on rice, in soup, on salads and on fish.
Salted Toffee-Chocolate Squares
[for my oncologist and chemo therapy nurses]
26 single graham crackers
1 cup toffee bits
1 cup coarsely chopped almond or pecans
1/2 cup sugar
1 cup unsalted butter
1/2 cup chocolate chips or bittersweet chocolate chopped
3/4 tsp coarse salt.
Preheat oven to 350 degrees. Line a baking sheet with foil. Place graham crackers in a single layer on the sheet. Sprinkle toffee bits and almonds over graham crackers.
In a small sauce pan, bring sugar and butter to a boil over medium heat. Reduce heat and cook at a rapid simmer swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling. 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely and store in an airtight container for up to a week.
Brown Rice Veggie Stir-Fry
2 tbsp water
2 tbsp soy sauce
1 tbsp olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
In a large skillet, cobime the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir fry for 4 to 5 minutes. Add the rice, tomato and carrot; stir fry for 2 to 3 minutes or until heated through.
Old Fashioned Ginger Snaps
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 egg
2 1/4 cups whole wheat flour
2 tsp baking soda
2 tsp ginger [I used powdered]
1 tsp cinnamon
1 tsp ground cloves
1/4 tsp sea salt
Mix together the sugar, butter, molasses and egg until creamy. In another bowl, mix together the flour, baking soda, ginger, cinnamon, cloves and sea salt. Stir a little at a tme into the sugar mixture until well blended cover and refrigerate for 1 hour or more. Preheat oven to 375. Using a teasponn, scoop up dough into rounded balls and dip the top in cinnamon sugar. Place the balls of dough, sugar side up onto a greased cookie sheet. Cook 8 to 10 minutes. So chewy and delicious and healthy using whole wheat flour.
Best Pesto Ever
1/4 cup pecans or walnuts
2 tbsp pine nuts
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1 tbsp softened butter
3/4 cust firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
Place pecans, pine nuts, salt, pepper, garlic, butter, basil and parsley into a blender or food processor. Turn blender on, and then add the olive oil in a slow stead stream. Continue processing until a soft paste has formed. Fold in the parmesan cheese.
Cook your pasta. Add 1/2 cup pesto sauce [do not warm it up, the heat from your noodles do that]. Thats it!
Heart-healthy Pancakes
I have been looking for a healthy pancake recipe for a few months. Tried quite a few and this one is definately a true winner. I love to have pancakes in the fridge to put some blueberries on or warm up with some yogurt and bananas. Ray even eats these ones so they must be good.
1 cup packed fresh basil leaves
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
1/4 cup olive oil
1 tsp maple syrup [optional]
1/4 tsp sea salt
Put all of the ingrdients in a food processor and process until well blended. Sooooo easy. Put on rice, in soup, on salads and on fish.
Salted Toffee-Chocolate Squares
[for my oncologist and chemo therapy nurses]
26 single graham crackers
1 cup toffee bits
1 cup coarsely chopped almond or pecans
1/2 cup sugar
1 cup unsalted butter
1/2 cup chocolate chips or bittersweet chocolate chopped
3/4 tsp coarse salt.
Preheat oven to 350 degrees. Line a baking sheet with foil. Place graham crackers in a single layer on the sheet. Sprinkle toffee bits and almonds over graham crackers.
In a small sauce pan, bring sugar and butter to a boil over medium heat. Reduce heat and cook at a rapid simmer swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling. 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely and store in an airtight container for up to a week.
Brown Rice Veggie Stir-Fry
2 tbsp water
2 tbsp soy sauce
1 tbsp olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
In a large skillet, cobime the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir fry for 4 to 5 minutes. Add the rice, tomato and carrot; stir fry for 2 to 3 minutes or until heated through.
Old Fashioned Ginger Snaps
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 egg
2 1/4 cups whole wheat flour
2 tsp baking soda
2 tsp ginger [I used powdered]
1 tsp cinnamon
1 tsp ground cloves
1/4 tsp sea salt
Mix together the sugar, butter, molasses and egg until creamy. In another bowl, mix together the flour, baking soda, ginger, cinnamon, cloves and sea salt. Stir a little at a tme into the sugar mixture until well blended cover and refrigerate for 1 hour or more. Preheat oven to 375. Using a teasponn, scoop up dough into rounded balls and dip the top in cinnamon sugar. Place the balls of dough, sugar side up onto a greased cookie sheet. Cook 8 to 10 minutes. So chewy and delicious and healthy using whole wheat flour.
Best Pesto Ever
1/4 cup pecans or walnuts
2 tbsp pine nuts
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, minced
1 tbsp softened butter
3/4 cust firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
Place pecans, pine nuts, salt, pepper, garlic, butter, basil and parsley into a blender or food processor. Turn blender on, and then add the olive oil in a slow stead stream. Continue processing until a soft paste has formed. Fold in the parmesan cheese.
Cook your pasta. Add 1/2 cup pesto sauce [do not warm it up, the heat from your noodles do that]. Thats it!
Heart-healthy Pancakes
I have been looking for a healthy pancake recipe for a few months. Tried quite a few and this one is definately a true winner. I love to have pancakes in the fridge to put some blueberries on or warm up with some yogurt and bananas. Ray even eats these ones so they must be good.Heart-healthy Pancakes
2 cups whole wheat flour
3 egg whites
2 cups milk - I use almond milk
1 cup unsweetened apple sauce
2 tbsp flaxseed oil
1 tbsp baking soda
1 tsp vanilla
Recipes:
Enjoy a list of healthy whole food recipes from previous days. YUMMY
Daily Routine:
When I found out I had cancer, my brain was asking what can I do to stop this disease? Then my hands helped out by searching the Internet about what you needed to do to help your body fight through therapies and side effects.
Food is one thing I found. Well if there is one thing I love its FOOD...I obsessed with food, food, food. Now I needed to learn about whole foods, what it meant and how I can make it taste really good.
Here are the recipes and ideas that have helped me to create a Whole Food plan that allows me to enjoy healthy whole foods that taste great. PS I follow this as much as I can but honestly I still have the odd white bread and rice and then there's the odd SOFT ice cream cone! ;-)
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| Not sure why this is sideways? Perhaps because my life is! ;-) |
Notice my well stocked fridge. This fridge has hardly had a space in since I started eating whole foods. What I save on gas I now spend on groceries.
What you find in my fridge? Jars of freshly made ginger tea. Freshly squeezed orange juice. Freshly squeezed lemon juice. Homemade Lactose free yogurt. Almond Milk. Blueberry, Peach and maybe some Apple compote to put on my yogurt. Lots of fresh organic, when I can, fruit and vegys. The Becel margarine and milk is for my hubby...I must let him have some room in the fridge!
This is my daily routine for feeding my soul and fueling my brain:
pre-breakfast
- smoothie - carrot juice, frozen fruit, fresh squeezed orange juice, crushed hemp seed, ice
- ginger tea and lemon - nice and hot. I drink this while writing in my journal or blog
breakfast
- ancient grains cereal with almond milk and bananas
- 2 cut up apples
lunch - salad or soup
dinner - various recipes as below and allows looking for most tasty ones.
snacking!! as an obsession to keep away the nausea!
1 to 2 oz of homegrown wheatgrass daily and...
- homemade lactose free yogurt and fresh fruit toppings
- tortilla pizzas - endless possibilities
- wholewheat pancakes with berry toppings
- wholewheat crackers with melted cheese
- greek salads
To help with nausea during the night I have a sealed package of white crackers and a big glass of ice water. If I awake during the night I usually grab a couple crackers with some water this seems to keep the morning nausea quite low.
More details:
When researching the possible future side effects of chemotherapy I started to create a routine before my chemo even started. I've read that it usually takes a person 21 days to create a habit so getting my new routines started before being distracted by chemo was the plan.
I seem to need a fruit/vegy boost to help me start my day. I create a smoothie each am that consists of the following: carrot juice, strawberries, banana and mangos. If I have some on hand I add crushed hemp seed as well.
To help with my nausea I drink homemade ginger and lemon tea after my smoothie. I take a large pot of water and slice up fresh ginger, bring it to a boil and then let it steep for 20 minutes. Then I put the fresh ginger tea in glass bottles in the fridge. I drink a large cup of ginger tea with a little fresh squeezed lemon juice first thing every morning. I actually drink it in front of my living room window, with a candle lit as I write in my personal journal. This seems to help a lot.
After I finish my journal and drink my tea, I then do my tai chi. You can see more details on my routine under the 'Home Therapy' tab.
Breakfast then follows as listed above. I then take my chemotherapy pills [Capecitabine] and put the timer on for 15 minutes. After I take my pills I do laps for 15 minutes to help me digest my pills. When my timer goes off I take 2 tbsp of Maalox which seems to help with the acid in my stomach from the pills.
I do the same routine when I take my Capecitabine in the evening.
For the mouth sores I have found that brushing my teeth with baking soda and a little salt after every meal helps a lot. I also create a baking soda and salt mixture to rinse my mouth and gargle after brushing my teeth. If my mouth starts bothering me at all between meals I gargle between meals as well.
Some of my favorite recipes:
- Lactose Free Yogurt:
- Pineapple, Ricotta cheese tortilla pizza
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