Eating Well Through Cancer Recipes

Eating Well Through Cancer Recipes

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

Gingerbread Muffins

This awesome muffin has all of the flavor of your favorite spiced cookie in a moist anytime snack or breakfast muffin.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer, Breakfast, Dessert, Snack
Keyword: Diabetic, Freezer-friendly, Vegetarian
Servings: 20 muffins
Calories: 161kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Terrific Tip: Keep a few muffins in the freezer to pop out when not feeling well and need a boost. You can always use only all-purpose flour if that’s what you have.
Nutrition Nugget: Ginger has been shown to help nausea symptoms so these muffins may be just the ticket to feeling better.
Recipe from Holly Clegg’s Eating Well Through Cancer cookbook.
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Butternut Squash, Black Bean and Feta Enchiladas with Salsa Verde

Six ingredient vegetarian enchiladas burst with flavor and effortless to make.
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Diabetic, Freezer-friendly, Gluten-free, Vegetarian
Servings: 8 enchiladas
Calories: 202kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Terrific Tip: Roasted vegetables are easier to do, easy clean-up, and more flavorful.
Nutritional Nugget: Use corn tortillas and make this recipe gluten free.
Recipe from the “High Fiber” chapter of Holly Clegg’s Eating Well Through Cancer cookbook.

Chicken with Lemon Caper Sauce

Think of this as a delicious smothered chicken with fancy flair. Serve with rice or over angel hair pasta tossed with olive oil in garlic.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Keyword: Diabetic, Freezer-friendly
Servings: 6
Calories: 209kcal

Ingredients

  • 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

Instructions

  • 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.  

Notes

Terrific Tip: Look for thin chicken breasts in the store. To pound chicken, use a meat pounder or something hard, cover chicken with wax paper and pound to flatten-this tenderizes chicken.
Nutritional Nugget: This protein rich meal helps to ensure growth, to repair body tissue, and to maintain a healthy immune system.
Recipe from Holly Clegg’s Eating Well Through Cancer cookbook
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