Holly Clegg was a cookbook author and co-author (with oncologist Gerald Miletello, MD) of Eating Well Through Cancer: Easy Recipes & Tips to Guide You Through Treatment and Cancer Prevention. A culinary expert, Holly Clegg sold more than 1.5 million copies of her cookbooks, was featured on many national shows and magazines including Coping with Cancer, and consulted for national brands and hospitals throughout the country.
Clegg was later diagnosed with stomach cancer in August 2018 and after a brave fight passed away on November 1, 2019. It was Holly’s wish that her brand continues to be a resource for healthy and delicious recipes. Before she passed away, she created Team Holly to continue her work. Team Holly is made up of Registered Dietitian Lee Jackson who worked with Holly for over 14 years, along with family and friends who oversee the brand’s social media and publishing operations.
Featured below are a few recipes from Eating Well Through Cancer: Easy Recipes & Tips to Guide You Through Treatment and Cancer Prevention.
- Gingerbread Muffins from the Nausea chapter
- Chicken with Lemon Caper Sauce from the Neutropenia chapter
- Butternut Squash, Black Bean and Feta Enchiladas from the High Fiber chapter
- 1.5 cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup sugar
- 1/3 cup canola oil
- 1 cup light molasses
- 2 eggs
- 1 cup boiling water
- 2 tsp baking soda
- Preheat oven 325°F. Coat muffin pans with nonstick cooking spray or line with papers.
- In large bowl, combine both flours, ginger, cinnamon, and cloves. Set aside.
- In medium bowl, whisk together sugar and oil. Add molasses and eggs whisking until blended. In glass measuring cup combine water and baking soda. Stir to dissolve. Pour in egg mixture and whisk until blended. Add egg mixture to flour mixture, stirring just until combined.
- Spoon batter into paper lined tins, filling 1/2-3/4 full. Bake 20-25 minutes or until inserted toothpick comes out clean.
Butternut Squash, Black Bean and Feta Enchiladas with Salsa Verde
- 4 cups butternut squash peeled
- 15 oz can black beans rinsed and drained
- 1 bunch green onions chopped
- 3/4 cup crumbled reduced-fat feta cheese divided
- 8 large corn or flour tortillas
- 2 cups salsa verde
- Preheat oven 400°F. Coat baking pan with foil and nonstick cooking spray.
- Place squash on prepared pan and bake 20-25 minutes or until squash is tender but not mushy.
- Reduce heat to 350°F. In bowl, combine cooked squash, black beans, green onion and 1/2 cup feta.
- Coat 3-quart oblong baking dish with nonstick cooking spray and spread a little of salsa verde on the bottom. Fill tortillas with about 1/2cup filling, rolling up and place seam side down in dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over sauce.
- Cover pan with foil and bake 20 minutes are until thoroughly heated.
Chicken with Lemon Caper Sauce
- 1/3 cup all-purpose flour
- salt and pepper to taste
- 6 4-5 oz boneless and skinless chicken breasts pounded thin, if desired
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1.5 cups low-sodium, fat-free chicken broth
- 1/2 cup lemon juice
- 1/2 cup wine or low-sodium, fat-free chicken broth
- 1/4 cup capers drained
- In plastic bag, combine flour and season to taste. Add chicken to coat.
- In large nonstick skillet coated with nonstick cooking spray, heat oil. Add chicken breasts, and cook, over medium high heat, until lightly brown, about 3–4 minutes each side. Remove chicken to plate.
- To pan, add garlic, broth, lemon juice, wine and capers. Bring to boil, scrapping pan for loose bits. Return chicken to pan, reduce heat, cover, and simmer until chicken is tender, about 10-15 minutes.