Living with cancer: how to eat well

The Magpie Anthology have cooked up a storm for the World Cancer Reach Fund’s new recipe book for cancer sufferers. With that in mind here are two of the delicious recipes – healthy and tasty and suitable for everyone.

 

Baked eggs
(serves 2)

Spray oil
½ red onion, finely sliced
½ yellow or orange pepper, deseeded and sliced
80g mushroom, brushed and sliced
1 clove garlic, finely diced
1 teaspoon smoked paprika
1 x 400g can chopped tomatoes
80g baby spinach
4 medium eggs
Freshly ground black pepper, to taste

Method
1. Preheat the oven to 200oC / Fan 180oC
2. Coat a non-stick pan in spray oil and warm over a medium heat. Add the onion and stir for 2 minutes. Then add the peppers and mushroom and cook for 4¬–5 minutes, until soft.
3. Add the garlic and sprinkle over the smoked paprika, then stir. Pour over the chopped tomatoes and mix thoroughly.
4. Reduce the heat and simmer for about 8 minutes, stirring occasionally. Then stir through the spinach and cook for a further 2 minutes, until the mixture has thickened and the spinach has wilted.
5. Transfer into an ovenproof dish (or two smaller dishes) and using a spoon, make four shallow wells. Break one egg into each of the well. Season with black pepper and cook in the oven for 10¬–12 minutes, until the eggs are set but the yolks are still runny.

Serving suggestion: For a more filling meal, add a can of chickpeas or beans (drained) before step 3.

Nutrition information (per serving)

260 calories
14g fat
12g sugar
0.6g salt
4.5 of 5 A DAY

 Peri-peri turkey and veg kebabs
(serves 2)

For the peri-peri marinade:
1–2 red chilis, trimmed (deseeded for a milder taste)
1 clove garlic, finely diced
½ lemon, juice only
1 teaspoon smoked paprika
1 tablespoon rapeseed oil

240g turkey breast, diced
1 red pepper, deseeded and cut into 2cm pieces
12 cherry tomatoes
160g mix salad leaves

Method
1. Place all the peri-peri ingredients in a food processor and blend into a smooth marinade.
2. Put the turkey in a bowl and add the peri-peri. Using your hands, mix, coating all sides of the turkey in the marinade. Cover and refrigerate for 1–2 hours for a stronger flavour.
3. Alternating between turkey, pepper and cherry tomatoes, assemble four kebabs.
4. Turn the grill on to high.
5. Transfer the kebabs on a foil-lined baking tray and cook under the grill 15–20 minutes, turning occasionally, until the turkey is cooked through.
6. Serve on a bed of salad leaves.

 

Top tip: If you make more than you need, refrigerate the extra kebabs and have cold the next day.

Nutrition information (per serving)

257 calories
8.4g fat
8.5g sugar
0.3g salt
3 of 5 A DAY

Helping you to cope with common side-effects of cancer and cancer treatment:
If you’re living with cancer or having cancer treatment, you might not be able to eat and drink what you are used to, or as much. This can be difficult, especially if you’ve always enjoyed your food and now find mealtimes challenging.
On top of the symptoms caused by cancer itself, treatments such as chemotherapy, radiotherapy and surgery can cause side-effects that make it more difficult to eat normally and absorb what you need from food.

What to eat if you have cancer
Eating well generally means eating a diet rich in wholegrains, vegetables, fruit and pulses, with lean meat, fish and lower fat dairy. It also means limiting foods and drinks that are high in added sugar, salt or saturated fat such as butter, cream and cheese. This includes highly processed foods and drinks such as biscuits, crisps, fast foods, ice cream and sugar-sweetened soft drinks (like cola).
In line with our Cancer Prevention Recommendations, we also advise limiting the amount of red meat you eat, and avoiding processed meats (like ham and bacon) and alcoholic drinks.

For further dietary information from the WCRF’S website click HERE 

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