Bratton Susan - The Meals to Heal cookbook : 150 easy, nutritionally balanced recipes to nourish you during your fight with cancer

This cookbook has been a labor of love for everyone at Savor Health. It has truly been a team effortdietitians, nurses, and our amazing interns who join us from some of the best schools in the country to learn about cancer nutrition and the world of a startup company. Everyone contributed in some waycreating recipes, testing recipes, editing, formatting, you name it. Special thanks to the Savor Health oncology registered dietitians, including Angela Hummel, Holly Mills, Maria Varthis, Aimee Shea, Hillary Sachs, Jocelyn Lutkus, Tasha Feilke, and Jessica Pham as well as our oncology registered nurse, Alyson Gould, and two content and social media experts, Corinne Easterling and Aoi Goto. Registered dietitians, expert chefs, and writing wizards Liv Lee and Stephanie Langyou were invaluable in testing and revising recipes so that they are as delicious as they are, in writing and editing the book, and in styling the photographs for our photographer, Lou Manna, and his assistant extraordinaire, Joan OBrien. Lastly, our interns: Thank you to Sydney Greeneyou took this project and ran with it.

Molly Liebeskind and Mimi Scheidtyou helped us get it across the finish line. Special thanks also to Jane von Mehren, whose patience and brain power have been a true help in this process. We cant thank her enough for bringing this project to life. Thanks to the entire team at Da Capo who have been so lovely to work with as we learn the ropes of book publishing. We couldnt have been in better hands! Time: Prep: 15 minutes; Cook: 30 minutes Makes 30 bites These cheesy poppers are so fun to eat! They are like an adult version of chicken nuggets, except they are vegetarian and much better for you. Play around with different herbs and vegetables that you have on hand; just be sure to cut them into small pieces so they cook easily.

If you have mouth sores or taste sensitivities, cut down on the spices, garlic, and onion as needed. Unsalted butter, nonstick cooking spray, or oil, for muffin tin 2 cups cooked quinoa small red onion, finely chopped 1 cup shredded mozzarella or Gruyre cheese 2 teaspoons minced garlic cup fresh basil, chopped teaspoon salt 1 teaspoon dried oregano 2 large eggs (page 217), for dipping 1. Preheat the oven to 350F. Grease 30 mini muffin cups with unsalted butter. 2. In a medium-size bowl, mix together the cooked quinoa, red onion, cheese, garlic, basil, salt, oregano, and eggs.

Add up to 2 tablespoons of water, 1 tablespoon at a time, as needed, to help the mixture stick together. 3. Distribute the mixture among the prepared mini muffin cups, filling each cup to the top (1 heaping tablespoon each), and press down gently. 4. Bake for 15 to 20 minutes, or until the poppers have browned slightly. Let cool for at least 5 minutes.

Use an offset spatula or knife to remove the poppers from the pan. 5. Dip the baked quinoa bites in the marinara sauce. Nutritional Analysis (per bite): Calories 31, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 16 mg, Sodium 60 mg, Carbohydrates 3 g, Dietary Fiber 0 g, Protein 2 g Time: Prep: 15 minutes; Cook: 30 minutes Serves 3 Not only do grits taste good, they also cook up in just 5 minutes! For a variation on the spinach, swap in some stronger tasting yet highly nutritious mustard greens or broccoli rabe. If you need extra protein, top with sauted shrimp for the classic shrimp and grits combo. 1 cup cherry or grape tomatoes, halved 1 tablespoon + 1 teaspoon olive oil 1 cup milk teaspoon salt cup uncooked grits cup shredded Cheddar cheese Dash of hot sauce (optional) 1 garlic clove, minced cup vegetable stock 3 cups chopped spinach 1. 1 cup cherry or grape tomatoes, halved 1 tablespoon + 1 teaspoon olive oil 1 cup milk teaspoon salt cup uncooked grits cup shredded Cheddar cheese Dash of hot sauce (optional) 1 garlic clove, minced cup vegetable stock 3 cups chopped spinach 1.

Preheat the oven to 425F. 2. Place the tomatoes on a baking sheet and drizzle with the teaspoon of olive oil. Bake until the skins shimmer and begin to burst, for 15 to 20 minutes. Remove from the oven and set aside. 3.

Bring the milk, 2 cups of water, and the salt to a boil in a medium-size saucepan on medium-high heat. Slowly add the grits, stirring constantly to prevent lumps from forming. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally. Once cooked, remove from the heat and stir in the cheese and hot sauce, if using. Cover and set aside. 4. 4.

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and saut for 1 minute. Add the vegetable stock and spinach and saut until the greens are wilted and the stock has mostly evaporated. 5. Plate the grits in serving bowls, then add a generous serving of spinach, followed by the roasted tomatoes. Nutritional Analysis: Calories 333, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 540 mg, Carbohydrates 43 g, Dietary Fiber 3 g, Protein 11 g Stretch and Save: Turn leftovers into mini grits cakes. Nutritional Analysis: Calories 333, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 540 mg, Carbohydrates 43 g, Dietary Fiber 3 g, Protein 11 g Stretch and Save: Turn leftovers into mini grits cakes.

Spread leftovers into the bottom of a greased loaf pan or 8 by 8-inch baking dish. Cover and refrigerate overnight. The grits will harden slightly. The next day, cut the hardened grits cakes into squares or wedges and saut in a skillet until slightly toasted and heated through. Time: Prep: 15 minutes; Cook: 30 minutes Serves 4 The classic fettuccine Alfredo dish is loaded with calories and saturated fat. This recipe still has a richness to it, but most of the fat is monounsaturated, healthy fat from the avocados.

Make this a complete meal by adding protein-rich seared tofu or chicken. Want an even greener flavor? Toss cup of fresh basil into the avocado puree. 10 to 12 small tomatoes 3 tablespoons olive oil 8 ounces fettuccine pasta 2 medium-size avocados, peeled and pitted 2 garlic cloves, roughly chopped teaspoon salt 2 tablespoons freshly squeezed lemon juice cup grated fresh Pecorino or Parmesan cheese (optional) cup almond slivers (optional) Salt and freshly ground black pepper 1. Preheat the oven to 300F. 2. Wash and quarter the tomatoes.