So, it is Friday again – whew, what a week!
A little birdie told me that there are some people who are really enjoying the Foodie Friday posts (although I wouldn’t know it as nobody ever comments 🙁 ) so here are some more interesting and healthy recipes for you and your Child with Cancer to try out together.
Today we have another alternative to the usual boring breakfast that is sure to tempt your Little Fighter to eat the most important meal of the day; an easy but tasty pasta, and something sweet for your sweets.
Guaranteed scrumptious and guaranteed to tickle their (and your ) taste-buds!


Dutch Baby Pancakes

Try these for a great breakfast alternative – they are easy to make, tasty and wholesome and you can vary the taste by adding different toppings or lay out different toppings and let your little munchkin choose their favourite or mix a few…
 Serves 4

  • 1/3 c. whole milk
  • 1/3 c. all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 stick (1/4 c.) butter
  • Ground nutmeg
  • Powdered sugar
  • Lemon slices
  • Toppings such as maple syrup, golden syrup, honey, assorted jams, or fresh fruit


  1. Preheat oven to 230° C
  2. Beat eat eggs until light and lemon coloured then blend in milk and flour for 30 seconds
  3. Place butter in an oven-proof 25cm frying pan, or skillet and place in oven until butter is melted.
  4. Remove pan and tilt to coat sides with melted butter.
  5. Quickly pour batter into pan. Return to oven and bake until puffy and golden brown, about 20 minutes.
  6. Dust with nutmeg and powdered sugar, and serve with lemon slices or add whichever topping


Pasta Caprese

Everybody likes pasta, and this is such a simple yet delicious pasta that you can make it anytime; it is quick to make, and easy to eat and choc full of goodness! This pasta tastes as good warm as it does cold so no problem with leftovers…
Serves 6

  • 6 fresh tomatoes
  • 1 c. loosely packed basil leaves
  • 1 Tbsp sea salt
  • 340 grams penne pasta
  • 3 cloves fresh garlic, finely chopped
  • 2 Tbsp extra-virgin olive oil
  • 226 grams. fresh mozzarella cheese, cut into 2.5cm pieces
  • 1 c. finely grated Pecorino Romano or Parmesan Cheese


  1. Wash, core, and coarsely chop tomatoes.
  2. Tear basil leaves into 1cm pieces. Set aside.
  3. Pour 2 litres water into a large pot. Add sea salt and bring to a boil.
  4. Add pasta and cook 8–10 minutes or until pasta is tender but not mushy. Drain.
  5. Return pasta to pot and add tomatoes, basil, garlic, and olive oil. Toss gently.
  6. Add mozzarella and stir gently until cheese just begins to melt.
  7. Serve immediately with grated Pecorino Romano or Parmesan Cheese for topping


Meringue Cloud with Strawberries

Sometimes it is really difficult to get a child with cancer to eat anything, let alone anything that is nutritious and good for them, so it is really necessary to try anything that they can enjoy and a bit of sweetness is always welcome, besides strawberries are one of the healthiest fruit…
Berries are good sources of vitamin C and fibre, both of which fight off cancer. All berries, but particularly strawberries and raspberries, are rich in ellagic acid, a phytochemical that has shown the ability to prevent certain cancers. Strawberries also contain a wide range of other phytochemicals, called flavonoids, each of which seems to employ a similar array of anti-cancer strategies.
Serves 6

  • 2 Tbsp. pine nuts or slivered almonds
  • 6 c. strawberries, hulled and halved
  • 1/4 cup orange juice or orange-flavoured liqueur
  • 1/2 c. granulated sugar
  • 3 large egg whites
  • 1/4 tsp. cream of tartar
  • 1 Tbsp. powdered sugar


  1. Preheat oven to 280° C.
  2. Spread nuts in a small, dry frying pan. Stir gently over medium heat until nuts turn golden brown.
  3. Place strawberries in a large bowl and mix with orange juice or liqueur and 1–2 tablespoons granulated sugar (or to taste). Pour into an oven-proof 2 litre casserole dish
  4. In a large mixing bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until foamy. Gradually add 6 tablespoons of the granulated sugar. Continue to beat just until the whites hold stiff, moist peaks. Mound meringue over the centre of the strawberries.
  5. Sprinkle nuts over meringue. Sift powdered sugar over meringue.
  6. Bake until meringue is lightly coloured (about 4 minutes). Serve at once.


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