Chemotherapy treatments are not nice at all and most times when children with cancer are undergoing treatments they really don’t feel well and may also be suffering from various other side-effects from the treatments.
It is also very understandable that children undergoing these treatments often do not feel much like eating and/or do not have any appetite. This makes it very important that you are able to cook easy meals or make easy drinks to tempt them…
Oven Roasted Sweet Potato Fries
These Oven Roasted Sweet Potato Fries are a great healthy substitute for French fries! They can be eaten anywhere where you’d use fries or roast potatoes. Sweet potatoes are high in vitamin A and many of the minerals your body needs for good health. Buy organic red sweet potatoes when you can.
- 3 large sweet potatoes (about 1.5kg), scrubbed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 branch of rosemary stripped of its leaves (optional)
1. Preheat the oven to 220 degrees Celsius
2. Cut the potatoes in half, then lengthwise into wedges. Do not peel (unless you are on a low fiber diet). The wedges should be about 6mm thick at the widest place. In a large bowl toss the potatoes with the rosemary and olive oil.
3. Take a cookie sheet (non-stick preferably), and put in the oven for 5 minutes to heat up. When it is hot, line with parchment paper and spread the oiled potatoes onto the sheet in a single layer. Sprinkle with salt.
4. Return to the oven and bake on a high shelf. Turn the potatoes from time to time for even browning until they are tender and golden about 30 minutes.
Leek & Potato Soup
This Leek & Potato Soup is a great winter soup for a cold day. Better yet, it’s fast to put together. You can have it on the table in 30 minutes. The dark leek greens give the soup extra flavor, while the yogurt gives the soup a creamy tang.
- 2 large leeks
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon chopped fresh savory or thyme
- 2 large baking potatoes skins on, scrubbed, and cut into a ½-inch dice
- ⅓ cup plain whole-milk yogurt (Greek style is best)
- 6 cups stock, vegetable or chicken
- 1½ tablespoons chopped Italian parsley, plus more for garnish
1. Chop off the roots and the dark green part of the leeks. Discard the roots, and rinse the dark greens well, tie them up with a piece of twine, and set aside. Quarter the white parts of the leeks lengthwise then thinly slice. Leeks hold a lot of grit and soil, so when you’re done slicing, wash them very well! Drain, and set aside.
2. Heat the oil in a heavy soup pot over a medium high flame. When it starts to ripple, add the onions, white parts of the leeks, and savory: fry until the leeks and onion start to soften but not color. Mix in the potato. Cover and turn the heat down to medium, stirring occasionally, 8 to 10 minutes or until the potato begins to soften. Don’t let them brown.
3. When the potatoes are softened slightly, turn the heat up and add the yogurt and stir constantly until any water in the yogurt has evaporated and the vegetables are covered in curds.
4. Add the stock, the reserved bundle of leek greens, and bring the soup to a boil. Stir well to mix everything in. Turn the heat down and cook until the potatoes can be smashed against the side of the pan with a spoon, about 10 to 15 minutes. Taste for salt.
5. Remove the bundle of leek greens, and blend. Bring the soup back to a simmer, add the chopped parsley cook for 1 minute, then serve. Sprinkle each bowl with more parsley and a grind of black pepper.
Cauliflower, Corn and Zucchini Fritters
These cauliflower fritters are satisfying and delicious, all while packing in four kinds of vegetables and nutritionally beneficial spices. The “dough” is made from cauliflower rice, zucchini, chickpeas and corn, all held together by eggs and almond meal. We use olive oil to give the fritters a golden brown coating, so they have that irresistible crispy outside and soft inside. To add even more of a flavor punch, we whisk some sriracha sauce into greek yogurt to drizzle on top. Luckily, they take just 20 minutes to make, so they can be ready whenever you need a quick snack or an easy meal.
1 cup cauliflower rice
1 cup shredded zucchini
1 cup mashed chickpeas
1 cup frozen corn, thawed
1 cup almond meal
¼ cup chopped parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons sriracha sauce (pesto can be substituted if you don’t like it hot)
¾ cup plain Greek yogurt
1. In a large bowl, combine cauliflower rice, zucchini, chickpeas, corn, eggs, almond meal, parsley, salt, pepper, turmeric and cumin.
2. Heat a non-stick sauté pan with olive oil. Using a 2-tablespoon scoop, portion fritters into pan, cooking on both sides for about 3 minutes, or until golden brown.
3. Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.
Lentil Shepherd’s Pie
Shepherd’s Pie (Cottage Pie) was a staple of my British childhood. This is real comfort food for cold, damp English winter afternoons and long winter nights — American ones too! I don’t miss the meat in this tasty dish, and I bet nor will you. French lentils hold their shape and have meatiness to them. Instead of the traditional peas, I’ve used chopped mustard greens. The Worcestershire sauce and Tabasco give the pie richness rather than heat. You could use any cooked bitter or dark greens, like spinach, kale, or collards. For extra taste and nutrition, top this Lentil Shepherd’s Pie with mashed sweet potatoes.
- 3 large potatoes (or sweet potatoes)
- 3 tablespoons olive oil divided
- Nutmeg, to taste
- 1 large onion, diced
- 3 large carrots, scrubbed and cut into a small dice
- 2 sticks celery, cut in a small dice
- 1 bay leaf
- 2 cloves garlic, smashed and chopped
- 2 cups lentils, washed and picked through
- 4 cups water or vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon Tabasco
- 1 tablespoon Worcestershire sauce (or to taste)
- 3 tablespoons chopped Italian parsley
- 1 bunch mustard greens, stems stripped out, steamed and roughly chopped
- 2 teaspoon lemon juice
- Sea salt and black pepper, to taste
1. Boil the potatoes in their skins until they are tender. Drain and mash with 1 tablespoon of the olive oil, or to taste, and a grind or two of nutmeg. Taste for seasoning. Set aside.
2. While the potatoes are cooking, heat the remaining 2 tablespoons olive oil over medium-high heat, and sauté the onion, carrots, celery, and bay leaf in the oil until the onion starts to soften. Turn the heat down to low, cover and sweat the vegetables for about 8-10 minutes.
3. Uncover the pan. Bring up the heat to medium-high again. Add the garlic and a grind or two of black pepper. Saute for a minute or two. Add the washed lentils. Mix and fry with the vegetables until they are well coated with oil and juices and take the flavors.
4. Add the tomato paste and cook until it starts to change to an orangey color. Add the stock, bring to a boil, then turn the heat down to a simmer and cover. Cook for 10 minutes.
5. Add the Tabasco, Worcestershire sauce, and half the parsley. Cover and cook about 10-15 more minutes or until the lentils have soaked up all the liquid and are tender but not mushy. Add a little water if the lentils look too dry or are still under-cooked.
6. Add the greens and the rest of the parsley. Cook 5 minutes to heat through. Check for seasoning. Stir in lemon juice and spoon into an oven dish. Cover with mashed potato and brown under the broiler or on a high rack in a preheated oven (220 degrees C). Let it sit for 5 minutes, then serve.
Super Hydrating Tropical Refresher
It’s important to stay hydrated when you’re undergoing treatment. Our super hydrating tropical refresher is an natural, easy to make alternative to commercial sports drinks, so you can replenish your body without added sugar or chemicals. The electrolytes in lemons and coconut water help restore important minerals that your body might be low in. Pineapple contains a phytonutrient called bromelain that is anti-inflammatory and antimicrobial, and that pinch of salt is all you need to restore your sodium levels. Mix up this drink and keep a pitcher in the fridge for a refreshing and hydrating pick-me-up whenever you need it.
3 cups water
2 cups coconut water
2 tablespoons lemon juice
1 cup pineapple juice
½ teaspoon salt
- In a large pitcher, mix together water, coconut water, lemon juice, pineapple juice and salt.
- Store in refrigerator for 1 week.
Cucumber water has to be one of the most refreshing drinks ever. On a hot summer day its welcome freshness will quench even the fiercest of thirsts, but for those whose taste buds have been socked by cancer treatments, this freshness can be godsend of another sort. On chemo, plain water can taste really awful to patients, grimly metallic or even oily. The crisp flavor of cucumber takes away all that and can make water enjoyable to drink again.
- 1 medium cucumber, washed well
- 2 quarts filtered water
- Halve the cucumber lengthwise, then slice into ½-inch slices. Trim and discard ends.
- Combine the sliced cucumber and water in a large pitcher. Refrigerate for at least 1 hour – The flavor will be stronger the longer it sits. Serve over ice.
Source: Cook For Your Life