Hey there Fans,
Foodie Friday again and today we bring you a whole day’s worth of meals including snacks.
An important part of healthy eating is variety: a diverse mix of fruits, veggies, grains and proteins will ensure your Child with cancer gets a wider range of the nutrients their body needs to provide them with energy and boost their immune system.
Today’s recipe collection features a varied selection of dishes that will get them started in the morning and keep them going through the day – including a few sweet treats.

BREAKFAST

Pumpkin Pear Waffles

Yield: 3 servings
Ingredients:

  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs, beaten
  • 2 tablespoons brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup finely diced pears
  • 1 teaspoon oil (i.e. canola, coconut)

Directions:

  1. Mix together flour, baking powder, cinnamon, and nutmeg.
  2. Beat together eggs and sugar.
  3. Add in the flour mixture.
  4. Fold in the pumpkin and pear.
  5. Pour batter into a hot waffle iron coated with oil and cook until waffles are crisp and browned.
  6. If desired, top waffles with slices of leftover pear and chopped walnuts.

Source: Dana-Farber/Brigham and Women’s Cancer Center
 

LUNCH

Creamy Tomato Soup

Yield: 6 servings
Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 to 2 cloves garlic chopped (optional)
  • 2 x 400 gram cans/boxes whole peeled tomatoes
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups chicken stock, or water
  • 1/2 cup heavy cream or plain Greek yogurt (optional)

Directions:

  1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  3. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  4. Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately.

Source: Dana-Farber/Brigham and Women’s Cancer Center
 

Corn Avocado and Tomato Salad

Yield: 6 servings
Ingredients:

  • 2 cups cooked corn, fresh or frozen
  • 1 avocado, cut into 1/2-inch cubes
  • 2 cups cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Combine the corn, avocado, tomatoes, and onion in a large glass bowl.
  2. Mix together the rest of the ingredients in another bowl, pour over the salad, and gently toss to mix.

Source: Dana-Farber/Brigham and Women’s Cancer Center
 

AFTERNOON SNACK

Pumpkin Bread

Yield: 12 servings
Ingredients:

  • Half of a 400 gram can of pumpkin puree
  • 2 eggs
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions:

  1. Preheat oven to 350 degrees. Grease and flour three 7×3-inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
  3. Bake for about 50 minutes in the preheated oven. It is done when a toothpick inserted in the centre comes out clean.

Source: Dana-Farber/Brigham and Women’s Cancer Center
 

DINNER

Vegetarian Jambalaya

Yield: 12 servings (6 ounces)
Ingredients:

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 425 gram package frozen spinach (thawed)
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, crushed
  • 1/2 cup mustard greens, chopped
  • 1/2 cup turnip greens, chopped
  • 1/2 cup dandelion greens, chopped
  • 1/2 cup collard greens, chopped
  • 2 x  800 gram cans diced tomatoes
  • 1 cup tomato sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried dill weed
  • 1 tablespoon dried rosemary
  • 1 tablespoon paprika
  • 2 bay leaves
  • 1 scant pinch of cloves
  • 1 tablespoon Tabasco sauce
  • 1/2 cup frozen or fresh corn
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red beans, drained and rinsed

Directions:

  1. Sauté onions, peppers, celery, and garlic, in olive oil over medium heat, 6 minutes.
  2. Add tomatoes, spices, greens, and spinach.
  3. Simmer covered, 40 minutes.
  4. Remove bay leaves.
  5. Add tomato sauce, Tabasco, and drained beans.
  6. Simmer 5 minutes more.

Source: Dana-Farber/Brigham and Women’s Cancer Center
 

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