Diet Plans

Cancer Nutrition Diet Plans

Good nutrition starts with healthy food. The Cancer Nutrition Center Handbook contains diet plans and dietary suggestions for various conditions, along with over 100 detailed recipes for a variety of tasty and healthy dishes and drinks. Each recipe indicates its special nutritional value and breakdown and its time to prepare.

Three recipes chosen from the Handbook are illustrated here ... Enjoy!

 

Cancer and Nutrition Meals

Current Lectures

Three basic meals

Phytomineral Soup

This provides a wide variety of essential minerals and trace elements useful in maintaining optimal health. Make this soup in bulk and freeze individual serving sizes. I have seen people who say that years after recovering from cancer they still eat this soup on a regular basis because they love it.

 

1 medium chopped onion 1/2 cup firm tofu
2 sticks chopped celery 2 cups spinach leaves, chopped fine
4 cloves crushed garlic 1/2 cup chopped parsley
1 teaspoon curry powder 1 teaspoon thyme
2 medium sliced carrots 1/2 teaspoon rosemary
1/2 cup corn 1 tablespoon olive oil
1 15 ounce can tomatoes 5 cups water
1 packet vegetable bouillon cube pinch salt
1 cup frozen peas 1/4 teaspoon black pepper, fresh ground

Heat the oil in a large non-stick skillet. Sauté the onions and garlic for 3-5 minutes. Add the celery and carrots and sauté for a further 2 minutes. Add the corn, tomatoes, parsley, thyme, rosemary and sage. Dissolve the packet of vegetable broth in a cup of boiling water. Add to the pan with 4 more cups of water. Bring to a boil, cover and reduce the heat. Simmer for 20 minutes. Add the peas, tofu and spinach. Season to taste and simmer for 5 more minutes.

Notes: Excellent source of Vitamin C, A, B6, Folate and Iron. Good source of Vitamin B1, B2, Niacin, Calcium and Zinc.

 

Serves: 6 Prep Time: 0:30
 
Calories 153 Carbohydrate 23g Cholesterol 0mg
Protein 7g Fat 4g Dietary Fiber 4g
% Calories from fat 24%

Ginger-Sesame Salmon

This is a perfect combination of healthy ingredients. Ginger helps calm the stomach and increase appetite, sesame and salmon are excellent sources of essential fatty acids providing energy and health in one delicious entrée. Enjoy this at lunch or in the evening, hot or cold.

 

4 salmon steaks (about 2 pounds total wt.) 1 tablespoon fresh minced ginger root
1 teaspoon fresh lemon juice 2 green onions, cut in strips
1 cup water 1 clove crushed garlic
2 teaspoons soy sauce 1 tablespoon sesame oil
2 teaspoons rice vinegar

Place the water and fresh lemon juice in a deep non-stick sauté pan or skillet. Bring to a boil. Place the salmon steaks in the water and cover the pan. Reduce the heat and simmer very gently for 6-8 minutes until the fish is opaque in color. Arrange the salmon on a warm serving dish. Mix the soy sauce, rice vinegar and ginger together and spoon over the salmon. Cut the green onions into thin strips and scatter over the top of the fish. In a small pan combine the garlic and sesame oil. Warm the mixture until it browns and drizzle over the top of the fish. Serve hot.

Notes: Excellent source of Vitamin C, B6, B12, B1, Folate and Niacin. Good source of Vitamin B2, Iron and Zinc.

Serves: 4 Prep Time: 0:20
 
Calories 254 Carbohydrate 6g Cholesterol 88mg
Protein 36g Fat 9g Dietary Fiber 2g
% Calories from fat 33%

 

Rhubarb and Cinnamon Flan

Comfort foods never tasted so good! Rhubarb may be helpful in healthy liver function and cinnamon is reported to help stabilize blood sugar levels. A truly guiltless dessert.

 

1 cup Graham cracker crumbs 2 tablespoons flour
2 tablespoons unsalted butter 1/2 teaspoon powdered cinnamon
1 pound fresh rhubarb 2 tablespoons reduced fat sour cream
1/4 cup sugar

Combine Graham cracker crumbs with melted butter and line 8” baking pan. Prepare rhubarb by washing, removing any blemished or coarse parts and then slicing and cutting into 1/2 inch pieces. Place rhubarb in pie crust. Mix sugar, flour, cream cheese and cinnamon and then spoon over the rhubarb. Bake in pre-heated oven at 425F for 30 minutes. Allow to cool and serve with fresh, whipped cream garnished with a little cinnamon.

Serves: 6 Prep Time: 0:10
Baking Time: 0:30
 
Calories 116 Cholesterol 2mg
Protein 2g Fat 2g Dietary Fiber <1g
% Calories from fat 12%