Once again it is foodie Friday, and we are bringing you some great, nutritious recipes for your Child with Cancer that the whole family can enjoy.
It is vital that Children with Cancer, including Children with Brain Cancer, eat well-balanced, nutritional meals and snacks in order to maintain their weight, rebuild any tissue lost in treatment, and strengthen their immune system and power it to fight against the brain cancer.
The occurrence of malnutrition in children with childhood tumours is multifactorial and develops during therapy for cancer in 40-80% of children. Malnutrition is more commonly seen in patients with advanced Neuroblastoma, Wilms Tumour, Ewing Sarcoma and advanced lymphomas.
Malnutrition is usually more severe with aggressive tumours in the later stages of malignancy. Children who have a poor nutritional status have lower survival rates compared to those with a good nutritional status.
2. Quickly rinse the mushrooms and slice them thinly.
3. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper.
4. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
5. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
6. In a medium bowl whisk together the eggs until fairly smooth.
7. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
8. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid.
Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is yum, yum. It is one of my all-time favourites!
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
2. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
3. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
4. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
2. Spray a 1 kg loaf tin with cooking spray and line with a few spinach leaves, and top the spinach with 4 slices of the ham, set the remaining leaves aside till needed.
3. Heat the olive oil in a pan and Now it’s time to sauté the onions, red pepper, carrot, for 2 minutes, now add the cayenne pepper and cumin and garlic, stir fry till fragrant, remove from the stove and cool slightly.
4. Place the minced chicken into a bowl and stir in the onion mixture with the bacon, bread crumbs, feta cheese, cheddar cheese, thyme and beaten egg , season with salt and pepper to taste.
5. Divide the minced chicken mixture into 2, press half the mixture onto the ham, top the minced chicken, top with a few spinach leaves and then with another 4 slices of ham, now top with the remaining minced chicken , ham and more spinach leaves.
6. Place the chicken loaf into a baking dish and pour boiling water into the baking dish to reach half way up the tin, bake approximately 45 minutes, remove from the heat, cover with foil and rest for 10 minutes before inverting onto a serving platter, spoon over the tomato sauce and garnish with basil pesto and pea shoots.
Heat the oil in a saucepan, add the onion, chillies, ginger and garlic, and cook till wonderfully fragrant.
2. Stir in the tomatoes, fish sauce and sugar.
3. Lower the heat and simmer till it reduces and is thick and chunky; add a half a cup of water if it looks like it might stick.
Serve with fish cakes, steaks, chops or lamb and pork.