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Showing posts with label Foods for the CANCER PATIENT. Show all posts
Showing posts with label Foods for the CANCER PATIENT. Show all posts

CREAMY AVOCADO SPINACH BANANA SMOOTHIE






✨️( ^-' )✨️Hello eveyone❣️ I'm ๐“’๐“ต๐“ฎ๐“ฒ๐“ป๐“™๐“ช๐”ƒ๐“ฒ๐“ฎ๐“ต again, 
/•᷅•᷄\เญญ ๐•ท๐–Š๐–”๐•น๐–”๐–—๐–†๐•ฒ๐–Š๐–—๐–† and I develop this nutritious recipe for cancer patients and for healthy food enthusiast person, with an emphasis on essential vitamins, minerals, and calorie content. This recipe is prepared to be gentle on the digestive system and packed with immune-boosting nutrients. This smoothie is good for the patient that cannot able to chew foods. This is good also to the person don't have appetite and no taste at all, so just drink it only. This nutritious drink is bring to go as well or you don't have time to cook then just put the all ingredients in the blender or portable blender and push button to blend...then VOILA..❣️ you have nutritious smoothie. Try it❣️ 
‎๐”Œแต” ܸ^⩊^ ͡ ๐ฆฏแกฃ๐ญฉ it soooo GOOD๐Ÿซฐ❣️ yummy๐Ÿซฐand healthyแ•ฆ(^^)แ•ค



Key Health Benefits:⤵️


High in healthy fats and calories: Avocado and Yogurt provide nutrient-dense calories to help maintain weight and energy, which is often a challenge for cancer patients.

Rich in vitamins and minerals: Spinach and chia seeds are packed with essential vitamins (A, C, E, K) and minerals (potassium, iron) that support immune health and recovery.

Easy to digest: This smoothie is gentle on the stomach, making it ideal for those experiencing nausea or digestive issues during treatment.



Explanation of Health Benefits of this Recipe:⤵️

Avocado⤵️
  • Calories: ~234 calories (per avocado)
  • Nutritional value: Avocados are rich in healthy fats (monounsaturated fat), which help provide calories and maintain energy levels during treatment. They also contain vitamins E, C, and B6, which support immune function and reduce inflammation.

Spinach⤵️
  • Calories: ~14 calories (per cup of fresh spinach,washed)
  • Nutritional value: Spinach is high in vitamins A, C, and K, which are important for immune support and healing. It is also a good source of folate, which aids cell regeneration, and iron, which supports red blood cell production.

Greek Yogurt⤵️
  • Calories: ~80-100 calories (depending on the type)
  • Nutritional value: Greek yogurt is rich in protein, calcium, and probiotics, which promote gut health and help rebuild muscle mass, crucial for patients undergoing treatment. It also contains vitamin B12, important for nerve function.

Banana⤵️
  • Calories: ~105 calories
  • Nutritional value: Bananas provide a gentle source of carbohydrates, helping to maintain energy levels. They are high in potassium, which helps maintain electrolyte balance, and vitamin B6, supporting brain health.

Chia seeds⤵️
  • Calories: ~60 calories
  • Nutritional value: Chia seeds are an excellent source of fiber, omega-3 fatty acids, and protein. Omega-3s can help reduce inflammation, and fiber supports healthy digestion, which is essential for those undergoing cancer treatments.

Almond milk (unsweetened)⤵️
  • Calories: ~30 calories
  • Nutritional value: Almond milk is low in calories but a good source of vitamin E, a powerful antioxidant that helps protect cells from damage. It’s also fortified with calcium and vitamin D.

Honey (optional)⤵️
  • Calories: ~64 calories
  • Nutritional value: Honey provides a natural sweetener and additional energy. It also has anti-inflammatory and antioxidant properties, although it should be consumed in moderation due to its sugar content.



Recipe:
Creamy Avocado Spinach Banana Smoothie⤵️ 

Servings: 2

Calories per serving: ~300-350 calories


Ingredients:⤵️

• 1 ripe avocado
• 2 cups fresh spinach (washed it properly)
• 1/2 cup plain unsweetened yogurt (optionally - substitutes are enumerated listed down below of this blog
 - scroll it down please)
• 1 medium banana
• 1 tablespoon chia seeds
• 1 cup almond milk (unsweetened)
• 1 tablespoon honey (optionally - substitute are enumerated listed down below of this blog - scroll it down please)



Instructions:⤵️ 


1. Slice the avocado and banana.
2. Place all ingredients (avocado, spinach, yogurt, banana, chia seeds, almond milk) in a blender.
3. Blend until smooth. If it’s too thick, add more almond milk to achieve the desired consistency.
4. Taste and add honey if you need more sweetness.
5. Serve chilled and enjoy! 


Reminder:⤵️

Feel free to do or if you want; if you are lactose intolerance or typically don't like milk Yogurt you can omit it, or you can substitute of non-lactose yogurt.

There are several substitutes for milk yogurt that a lactose intolerant person can consume. Such as:⤵️

๐Ÿ‘1. Almond Milk Yogurt:⤵️ 
  • Made from almond milk, almond milk yogurt is a delicious and healthy substitute for traditional yogurt. It's rich in calcium and is free from lactose.
๐Ÿ‘2. Soy Milk Yogurt:⤵️ 
  • Made from soy milk, soy milk yogurt is rich in protein and is a great source of calcium. It's also lactose-free and is usually available in a range of flavors.
๐Ÿ‘3. Coconut Milk Yogurt:⤵️ 
  • Made from coconut milk, coconut milk yogurt is a delicious and refreshing alternative to traditional yogurt. It's rich in calcium and other nutrients and is a great option for those who are lactose intolerant.
๐Ÿ‘4. Cashew Milk Yogurt:⤵️ 
  • Made from cashew milk, cashew milk yogurt is a popular dairy-free alternative to traditional yogurt. It's creamy and delicious and is rich in protein and other nutrients
๐Ÿ‘5. Oat Milk Yogurt:⤵️ 
  • Made from oat milk, oat milk yogurt is a great option for those who are lactose intolerant. It's rich in calcium and fiber and is a delicious and healthy alternative to traditional yogurt.

For Sweet taste accent; You can substitute Monk Fruit powder instead honey. Because honey has a sugar content, it is not typically good for diabetic patients. Honey is between one and one-and-a-half times sweeter than sucrose (table sugar from sugarcane). Honey is approximately 40% fructose, 30% glucose and 17% water, with the remainder being other sugars, carbohydrates and a small amount of vitamins and minerals. 

Sugar table is typically made from sugarcaneSugarcane contains glucose and sucrose. The sucrose accounts for a large portion of the sugar in sugarcane, while glucose is present in smaller amounts. The sugar from sugarcane (about 10–15% of it's volume) is sucrose which is 50% glucose and 50% fructose.

Both sucrose and fructose can negatively affect individuals with diabetes. Sucrose, which is common table sugar, is made up of glucose and fructose. When consumed, it is broken down into its component parts, which can cause a sudden spike in blood sugar levels in someone with diabetes. Fructose, a type of sugar found in many fruits and sweetened beverages, is metabolized differently in the body than glucose and can also contribute to high blood sugar levels and obesity. It is important for individuals with diabetes to limit their intake of both sucrose and fructose.


๐Ÿ‘Monk fruit is also known as Swingle fruit (Siraitia grosvenorii) or Racanto(ใƒฉใ‚ซใƒณใƒˆ) in Nihongo. It's from the same food family as gourds like pumpkin and melon. It's been used for medicinal purposes in eastern countries to treat intestinal problems and the common cold. Monk Fruit powder use as a sweetener is fairly new.


There are sweet powders that substitute for table sugar and honey. 
These several sweet powders are good for the diet and pre-diabetic patients, such as:

๐Ÿ‘1. Stevia: a natural sweetener that is extracted from the leaves of the stevia plant. It has no calories and does not affect blood sugar levels.

๐Ÿ‘2. Erythritol: a sugar alcohol that is low in calories and does not raise blood sugar levels.

๐Ÿ‘3. Xylitol: another sugar alcohol that has a low glycemic index and does not raise blood sugar levels.

๐Ÿ‘4. Sucralose: an artificial sweetener that does not affect blood sugar or insulin levels.

๐Ÿ‘5. Monk fruit powder: a natural sweetener that contains zero calories and does not raise blood sugar levels.

It is important for the patients to consult first with their healthcare provider or doctor before using any sweetener, as some may still impact blood sugar levels in certain individuals.


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PASTA with AVOCADO and TOMATO


8 ounces uncooked angel hair pasta
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
3/4 cup chopped fresh basil leaves
1/2-3/4 large avocado, peeled and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat.
3. Stir basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Coconut oil can be substituted for soy, corn, olive or safflower oil. Coconut oil is a source of medium-chain fatty acids, which for some, may be more easily digested.
_______________
I'll post this recipe to share it to all of you. Because My friend asked me to cook not only for diabetic person only but for the cancer patient as well.
______________

Makes 6 servings
6 servings (1 1/3 cups each)
Prep: 15 min
Cook: 5 min

NUTRITION FACTS:
High in vitamin A and folic acid; good source of fiber
1 Serving:
  • Calories 220 (Calories from Fat 90);
  • Fat 10g (Saturated 1g);
  • Cholesterol 30mg;
  • Sodium 210mg;
  • Potassium 370mg;
  • Carbohydrate 30g (Dietary Fiber 3g);
  • Protein 6g

% DAILY VALUE:
  • Vitamin A 22%;
  • Vitamin C 14%;
  • Calcium 2%;
  • Iron 12%;
  • Folic Acid 22%;
  • Magnesium 10%

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SIMPLE FRUIT SALAD

Makes 6 servings
6 servings (1 1/2 cups each)
Prep: 20 min

  • 1 medium pineapple, cut into 1-inch chunks                  
  • 1 pint (2 cups) strawberries, sliced                           
  • 1 pint (2 cups) blueberries                                   
  • 1 small bunch (2 cups) green seedless grapes         
  • 1 bunch leaf lettuce
  • 1/2 cup raspberries vinaigrette dressing
  • 3-4 ounces feta cheese, crumbled                               

1. Mix pineapple, strawberries, blueberries and grapes in large bowl.
2. Serve fruit mixture on lettuce. Drizzle with dressing. Top with cheese.


NUTRITION FACTS:
High in vitamin C;
good source of fiber1
Serving: Calories 170 (Calories from Fat 35);
Fat 4g (Saturated 2g);
Cholesterol 15mg;
Sodium 400mg;
Potassium 410mg;
Carbohydrate 34g (Dietary Fiber 4g);
Protein 4g  
% DAILY VALUE: Vitamin A 14%;
Vitamin C 100%;
Calcium 10%;
Iron 6%;
Folic Acid 16%;
Magnesium 6%  

DIET EXCHANGES:
1/2 High-Fat Meat,
2 Fruit

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CHICKEN BREAST w/ TOMATO & GARLIC


2 tablespoons olive oil
3 cups tomatoes, seeded and peeled
4 boneless skinless chicken breast halves
1 bay leaf
4 cloves garlic, minced
1 teaspoon thyme
1/2 cup onions, finely chopped
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup dry white wine

1. Salt and pepper chicken.
2. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme. Bring to a boil, reduce heat and simmer for 15 minutes, until chicken is done. Discard bay leaf before serving.



4 Serving:

Nutrional Facts per serving:
  • Calories - 168
  • Sodium - 482mg
  • Total Carbohydrates - 11g
  • Fiber - 2g
  • Protein - 14g
  • Vitamin A - 23%
  • Vitamin C - 50%
  • Iron - 5%

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SEAFOOD RISOTTO

Ingredients:⇣⤵️

2 tablespoons olive or vegetable oil

8 ounces uncooked medium shrimp(Iodine Rich Foods) (thawed if frozen), peeled and deveined

1 can (14 1/2 ounces) whole tomatoes, undrained

1/4 cup whole milk

1/4 cup butter or margarine

1 small onion, chopped (1/4 cup)

2 cups uncooked  rice

1 cup dry white wine, water or chicken broth

1/4 teaspoon salt

1/4 teaspoon ground cayenne pepper (red pepper), if desired

4 cups chicken broth

2 tablespoons chopped fresh arugula or spinach

1/2 cup grated parmesan cheese

Preparations:⇣⤵️

1. Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)


2. Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.


3. Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.


4. Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.

It's an Italian food and is a great source of many nutrients, like iron, folic acid and potassium."

Makes 6 servings
Prep: 10min
Cook: 20 min

NUTRITION FACTS: High in iron and folic acid
1 Serving:

  • Calories 430 (Calories from Fat 135);
  • Fat 15g (Saturated 7g);
  • Cholesterol 80mg;
  • Sodium 1090mg;
  • Potassium 500mg;
  • Carbohydrate 59g (Dietary Fiber 2g);
  • Protein 17g

%DAILY VALUE:
Vitamin A 14%;
Vitamin C 10%;
Calcium 14%;
Iron 22%;
Folic Acid 30%;
Magnessium 12%


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BAKE SPICY CHICKEN๐Ÿ—


Makes 6 servings
Prep: 15 min
Marinate: 3 hr
Bake: 45 min

    6 boneless, skinless chicken breasts halves (about 1 3/4 pounds)
    1/2 cup unsweetened grape juice or red wine                  
    1 tablespoon grated orange peel                              
    1/2 cup orange juice                                          
    1 tablespoon grated lemon peel                                
    1/2 cup lemon juice                                          
    2 tablespoons chopped fresh cilantro                          
    1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
    1 teaspoon ground cumin                                      
    1/2 teaspoon salt                                            
    1/4 teaspoon crushed red pepper                              
    2 medium green onions, chopped (2 tablespoons)                
    Orange slices, if desired                                    

1. Place chicken in shallow glass or plastic dish.  Mix remaining ingredients except orange slices; pour over chicken.  Cover and refrigerate at least 3 hours but no longer than 24 hours.

2. Heat oven to 375๏ฝฐ.  Spray rack in shallow roasting pan with cooking spray.  Remove chicken from marinade; place on rack.  Reserve marinade.  Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.  Discard any remaining marinade.  Serve with orange slices.


NUTRITION FACTS:
Low fiber 1

Serving:
Calories 165 (Calories from Fat 35);
Fat 4g (Saturate 1g);
Cholesterol 75mg;
Sodium 560mg;
Potassium 280mg;
Carbohydrate 5g (Dietary Fiber 0g);
Protein 27g  

%DAILY VALUE:
Vitamin A 0%;
Vitamin C 8%;
Calcium 2%;
Iron 6%;
Folic Acid 2%;
Magnesium 6%  

DIET EXCHANGES:
4 Very-Lean Meat,
1 Vegetable


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FRUIT SNACK MIX 【89】

4 cups wheat or corn flake cereal
1/3 cup sliced almonds
1 package (8 ounces) mixed dried fruit (1 1/2 cups), cut into 1/2-inch pieces
1/4 cup packed brown sugar
2 tablespoons butter or margarine
2 teaspoons ground cinnamon
1 teaspoon ground ginger

1. Heat oven to 300 degree C. Place cereal, almonds and fruit in large bowl. Heat brown sugar and butter in 1-quart saucepan over low heat, stirring occasionally, until butter is melted. Stir in cinnamon and ginger.
2. Pour sugar mixture over cereal mixture; toss until evenly coated. Spread in ungreased jelly roll pan, 15"x10"x1 inch.
3. Bake 15 minutes, stirring twice. Cool 30 minutes. Store in airtight container at room temperature.

Makes 14 servings
14 servings (1/2 cup each)
Prep: 15 min
Bake: 15 min
Cool: 30 min

NUTRITION FACTS: High in iron and folic acid; good source of fiber
1 Serving:
  • Calories 130 (Calories from Fat 25);
  • Fat 3g (Saturated 1g);
  • Cholesterol 5mg;
  • Sodium 85mg;
  • Potassium 240mg;
  • Carbohydrate 27g (Dietary Fiber 3g);
  • Protein 2g

% DAILY VALUE:
Vitamin A 14%;
Vitamin C 0%;
Calcium 8%;
Iron 32%;
Folic Acid 28%;
Magnesium 6%

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