Stefanie Sacks, Culinary Nutritionist and author of What the Fork Are You Eating? An Action Plan for Your Pantry and Plate talks about how small steps in changi…
Be Prepared for Chemo Cravings!
When I was going through cancer treatment, I experienced bone wrenching fatigue. A pal of mine who knows I love to cook gave me a cookbook featuring recipes to help me beat it. I was excited to have something that might help, and eagerly opened it up only to put it down almost immediately. It was too complicated for my energy levels, so I decided to keep doing what I was already doing: cooking simple nutritious minimally processed food that I liked to eat and could make easily.
But my most important realization as I went through treatment was that if I wanted to eat well during chemo, I had to plan ahead to cope with the inevitable fatigue. My own chemo protocol had a 2 week cycle, and as bad as I felt on the days directly after my infusion, I knew that I would feel myself again for most of the second week. It was then that I would shop and cook for the freezer. I effectively created my own ‘in house’ convenience store, stocked up with favorite foods to nourish me during the down days that I knew only too well were coming. Here’s some tips gleaned from my own experience that I hope will help you too:
Things to consider:
Here are 2 really simple recipes.
Chicken Pot Au Feu is high in both protein and comfort, and super easy to make.
Carrot Soup is easy, veggie based, and uses less than 5 simple basic pantry ingredients for a simple yet delicious soup that can be eaten hot or chilled. Get your freezer ready and enjoy!
Prep time: 20 minutes
1 tablespoon olive oil
2 whole cloves
1 medium yellow onion, chopped
1 tablespoon maple syrup (optional)
¼ teaspoon freshly ground nutmeg
1 sprig thyme
1 teaspoon lemon zest
1 pound carrots, peeled, diced
4 cups of water
Lemon juice, as desired
Freshly torn basil, for garnish
1. In a stockpot heat the olive oil and cloves over medium-high heat. Once the cloves pop, add the onion and cook until translucent. Add the maple syrup if using, nutmeg, thyme, and lemon zest. Cook for 5 minutes, or just until the onions start to caramelize.
2. Add the carrots and cook, stirring occasionally for 5 to 7 minutes. Pour in the water, and bring to a boil. Simmer uncovered for 20 minutes.
3. Remove the cloves. Purée the soup with a hand blender or food processor. If serving chilled, bring to room temperature then chill in the refrigerator for at least 2 hours. If serving hot, reheat through.
4. Either way you are serving it, hot or cold, stir in lemon juice and top with basil before serving.
Reprinted with permission of the author.
Photo Credit: Joe Gaffney
| Wife | Foodie | Globe Trotter | Two-time Cancer Survivor | 2016 James Beard Nominated Cookbook Author| Cook For Your Life | Sustainability | Design Consultant | Artist | 2016 A Better Life Awards Winner
Ann Ogden is a 2-time cancer survivor with a passion for food and cooking. Before founding Cook for Your LIFE, Ann had a 30 year career in Fashion that took her all over the world, including living for 12 years in Paris.
While going through treatment after her second cancer diagnosis, Ann realized that a huge knowledge gap existed for cancer patients between the facts of clinical nutrition and its application in the home kitchen. In 2007, working in collaboration with local NYC hospitals and RDs, she founded Cook for your LIFE to teach healthy cooking to people touched by cancer.
Ann’s website is CookForYourLife.org
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