Use this information as a guideline, please speak to your healthcare professional for individualized advice. Read more information regarding dietary tips for cancer (Survivors) patients…

Beverages

Smoothies

Smoothies can be an easy, convenient and nutritious meal replacement or snack, and require only a few ingredients. A great option for those patients struggling with a loss of appetite.

Tutti Fruitti Smoothie

Serves 1-2

Ingredients

• ½ cup Mango, peeled and cubed
• ½ cup Strawberries, chopped
• 2 tablespoons of granadilla pulp, optional
• 1 tablespoon Oatbran or Oats
• 1 tablespoon of Canola oil
• ¼ cup Yoghurt, plain or vanilla-flavoured
  ¼ cup Milk, low fat/fat free or soya milk or nutritional drink

If you wish to dilute further, use rooibos tea (cooled down)

Method

1.  Add all the ingredients together
2. Liquidize or blend till smooth
3. Add a pinch of cinnamon and mint for a bit of extra zest
4. Add crushed ice (optional)

Vanilla Berry Smoothie

Serves 1-2

Ingredients

• ½ cup of frozen mixed berries
• ½ cup free range Rooibos yoghurt
• 1 tablespoon Oatbran or Oats
• 1 tablespoon of Canola oil
• ½ cup Milk, low fat/fat free or soya milk or nutritional drink

Method

1. Add all the ingredients together
2. Liquidize or blend till smooth
3. Add crushed ice (optional)

Peanut Butter & Banana Smoothie

Serves 1-2

Ingredients

• 2 tsp. Peanut butter, salt free
• 1 medium ripe banana, frozen and peeled
• 1 tablespoon Oatbran or Oats
• ½ cup milk, low fat/fat free or soya milk or nutritional drink
• ½ cup free range Rooibos & Honey yoghurt

Method

1. Add all the ingredients together
2. Liquidize or blend till smooth
3. Add crushed ice (optional)

Cost Effective Nutritious Meals

Soups

Soups generally freeze well. You can double the recipe and freeze half. Freeze in smaller portions, so you only need to defrost the portion you want to eat.

Chicken Noodle Soup

This is not a strongly flavoured dish and is therefore suitable for those with mouth and throat sores.

Serves 6

Ingredients

• 2 T (30 ml) Canola oil
• 1 medium onion, finely chopped
• 2 medium carrots, cut diagonally into 1 cm-thick slices
• 1 head broccoli, stems removed
• 2 stalks celery, halved lengthwise and cut into 1 cm slices
• 3 cloves fresh garlic, minced or crushed
• 4 sprigs fresh thyme
• 1 bay leaf
• 8 cups (2 litres) home-made chicken stock or 3 T (45 ml) stock powder
• 250 g durum wheat noodles
• 2 chicken breasts, cooked and shredded (use the chicken
  that was used to make stock)
• salt and freshly ground black pepper
  4 T (60 ml) fresh parsley, finely chopped

Method

1. Heat the oil over low heat in a large saucepan or soup pot. Add the vegetables, garlic and herbs. Stir slowly and cook for about 5 minutes, until the vegetables are softened but not browned.
2. Pour in the chicken stock and bring the liquid to the boil. Add the noodles and simmer until tender, about 10 minutes.
3. Gently stir in the chicken and simmer for another couple of minutes to heat through.
4. Season with salt and pepper, and remove the bay leaf. Sprinkle with chopped parsley before serving.

Dietitian’s notes:

• Wash the vegetables well before preparing them.
• The soup can be liquidised if necessary for those who struggle to chew and are following a puree diet.
• For light diet or diarrhoea replace the broccoli with baby marrows and omit the celery.

Potato Soup

The soup can be liquidised if necessary for those who struggle to chew and are following a puree diet.

Serves 4-6

Ingredients

• 3 medium potatoes, peeled and cubed
• 2 celery stalks, coarsely chopped
• ½ onion, coarsely chopped
• 2 cups chicken broth or vegetable broth
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups low-fat milk
• Pepper and salt to taste

Method

1. In a large saucepan over high heat, bring the potatoes, celery, onion, and broth to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender, stirring occasionally. Cool slightly. Transfer to a blender or food processor and purée. Set aside.
2. In the same saucepan over low heat, melt the butter. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the milk and cook until thickened, stirring constantly. Add the reserved potato mixture to the saucepan and stir well to combine. Season with salt and pepper. (This soup thickens when chilled and may need to be thinned with more chicken broth or milk.)

Dietitian’s notes:

• Wash the vegetables well before preparing them.

Homemade Split Pea and Vegetable Soup

The soup can be liquidised if necessary for those who struggle to chew.

Serves 4-6

Ingredients

• 80g pearl barley, raw
• 1 Litre vegetable stock
• 1 cup tomatoes, canned
• ¾ cup baby marrows, sliced
• ¾ cup red onion, chopped
• ½ cup corn kernels
• 1 cup carrots, chopped, cubed
• 1½ cups split peas, cooked
• Fresh parsley, chopped

Method

1. Place pearl barley in a large saucepan and add vegetable stock.
2. Bring to the boil and simmer for 10 minutes.
3. Add the rest of the vegetables and brink to the boil again and simmer for 15 minutes.
4. Add the split peas and heat thoroughly.
5. Sprinkle parsley over hot soup and serve immediately.

Dietitian’s notes:

• Wash the vegetables well before preparing them.

Salads

Grilled Vegetable & Beef Pasta Salad

Serves 4-6

Ingredients

• 3 T (45 ml) Canola oil
• 400 g beef fillet, whole
• salt and freshly ground black pepper
• 1/3 of a 500 g packet (166 g) durum wheat pasta
• 2 medium baby marrows, cut into 2 cm pieces
• 1 red pepper, halved and seeded, cut into strips
• 1 yellow pepper, halved and seeded, cut into strips
• 1 green pepper, halved and seeded, cut into strips
• 1 small red onion, chopped
• 2 small brinjals, cut into 2 cm pieces
• 4 large tomatoes, quartered
• 2 cloves fresh garlic, crushed
• balsamic vinegar for drizzling
• ¼ cup (60 ml) fresh basil, chopped

Method

1. Preheat the grill.
2. Heat 1T oil in a frying pan and season the meat with salt and pepper. Fry to taste. Remove from the pan and leave to cool. Slice thinly when cooled.
3. Bring a pot of salted water to the boil and cook the pasta until al dente. Drain and rinse with cold water. Set aside to cool.
4. Lightly brush the vegetables with the remaining canola oil and season. Place the vegetables and garlic on a baking tray and cook under the preheated grill until the vegetables are tender. Allow to cool to room temperature. Finely chop the garlic cloves.
5. Add the vegetables and garlic to the cooked pasta and mix. Drizzle with balsamic vinegar and sprinkle with the basil. Top with the thinly sliced beef fillet.

Dietitian’s notes:

• Red meat is a good source of iron and other minerals.
• For health reasons it is important to remove all visible fat before cooking meat and to use as little oil as possible when cooking it.
• It is best to avoid all processed meats.
• It is vital to cook the meat until well done.

Rainbow Rice Salad

Serves 6 -8

Ingredients

• 200 g uncooked Brown & Wild Rice with lentils
• 1 tin (410 g) Butter beans, drained
• 1 tin (400 g) Red kidney beans, drained
• 2 tomatoes, chopped
• 1 Red Pepper, chopped
• 1 Yellow Pepper, chopped
• 1 Onion, chopped
• ½ Cucumber, chopped
• 90 g mixed nuts or peanuts

Dressing

• ½ cup canola oil
• ¼ cup balsamic vinegar
• 1 Tbsp. lemon juice
• ½ tsp. each parsley, oregano & thyme
• 1 tsp. sesame seeds
• Salt & Black Pepper to taste

Method

1. Cook rice and allow it to cool
2. Then add in all the other ingredients and mix through.
3. Mix all the dressing ingredients together – shake and pour over the salad.
4. Chill and serve.

Dietitian’s notes:

• Wash the vegetables well before preparing them.
• Add a portion of well-cooked lean meat, poultry, fish or eggs to increase the protein in this meal.

Other Meals

Fishcakes

Serves 6 (makes 12 fishcakes)

Ingredients

• 500 g fish, cooked or steamed (salmon, pilchards, hake, haddock)
• 400 g potatoes, cooked and mashed
• salt and pepper, to taste
• 1 T (15 ml) Canola oil
• 1 t (5 ml) lemon juice
• 1 T (15 ml) fresh parsley, chopped
• 2 large eggs
• 100 g breadcrumbs (3 slices of bread of your choice)
• Canola oil for shallow frying

Method

1. Combine the fish, potato, salt and pepper, oil, lemon juice and parsley in a bowl. Mix well.
2. Make 12 round fishcakes about 2,5 cm thick. Put the fishcakes on a plate, cover and refrigerate for at least 30 minutes to set.
3. Beat the eggs in a bowl large enough to dip a whole fishcake. Place the breadcrumbs in a separate bowl. Dip each fishcake in the egg and then roll it in the breadcrumbs.
4. Heat the oil and fry the fishcakes until golden-brown and crisp. Serve hot or cold with tartar sauce (recipe below),or sweet chilli sauce, grilled vegetables and a serving of Rainbow salad.

Tartar sauce

Ingredients

• ½ cup (125 ml) mayonnaise
• ½ cup (125 ml) plain low-fat yoghurt
• ¼ cup (60 ml) gherkins
• 2 T (30 ml) fresh lemon juice or juice of 1 lemon

Method

1. Combine all the ingredients in a liquidiser and process until the gherkins are in tiny pieces.
2. Spoon into a small bowl and refrigerate for 1 hour before serving.

Dietitian’s notes:

• Place the fish cakes onto a bed of rice or couscous or maize and add some grilled seasonal vegetables.
• The potato in the fish cakes can be replaced with legumes, such as chickpeas, which can help to relieve constipation.

Spinach and Potato Frittata

Serves 4-6

Ingredients

• 2 tablespoons Canola oil
• 6 small red potatoes, sliced
• 1 cup torn fresh spinach
• 2 tablespoons sliced green onions
• 1 teaspoon crushed garlic
• salt and pepper to taste
• 6 eggs
• 1/3 cup milk
• ½ cup shredded Cheddar or medium fat cheese

Method

1. Heat the canola oil in a medium-sized pan over medium heat. Place the potatoes in the pan, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the pan over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are cooked through and firm.

Dietitian’s notes:

• As an alternative, you can spoon the cooked vegetable mix into a muffin pan (divide mixture equally) and drizzle the egg mixture over the vegetables until each muffin cup in the pan is filled.
• Bake in the oven until the eggs are cooked through.

** Recipes provided by Megan Pentz-Kluytz CANSA Consultant and Registered Dietician.