Oncology Diet












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M o n d a y


Yogurt Pudding


Use 1 box of instant pudding with 2 cups of yogurt. Stir until well blended.
Refrigerate.



Chicken Salad Sandwich


Finely diced chicken

plain yogurt

pickle relish

chopped red or spring onion to taste

salt and pepper (optional)

diced celery (optional)

Spike to taste.


Mix chicken, relish, onion, celery and Spike. Add enough yogurt to make
it the consistency you enjoy. Spread on whole wheat bread.



Fruit Salad


Any fruit in season chopped into bite size pieces. Pour vanilla yogurt over
the top.



Baked Salmon


1 whole salmon or piece about 2 1/2 pounds

1/2 cup chopped fresh parsley

2 tablespoons combination of chopped fresh herbs: dill, chives, chervil,
basil, sage

1 teaspoon Spike (optional)

1 tablespoon water

1 tablespoon lemon juice


Place salmon on foil. Sprinkle herbs to taste inside cavity. Mix water
with lemon juice and sprinkle over outside of salmon. Fold foil over and
seal.


Place wrapped salmon on baking sheet and bake in 450 degree oven for 10
minutes for every 1 inch thickness of fish, plus an additional 10 minutes
cooking time because it’s wrapped in foil (35 to 40 minutes total cooking
time), or until salmon is opaque. Unwrap and discard skin; most of it should
stick to foil. Place salmon on warmed platter. Garnish with parsley, dill,
or watercress if you’d like.



Fast Vegetable Soup


2 cups skim milk (or a milk substitute from soy or rice)

1 tablespoon butter or “better butter”

2 tablespoon whole wheat flour

2 teaspoons Gayelord’s all natural vegetable broth

1 teaspoon Spike

1/4 teaspoon pepper (optional)

2 cups cooked vegetables


Put all ingredients in blender in order listed. Cover and blend until
smooth. Pour into a saucepan. Cook, stirring occasionally, over low heat
until hot.



Evening Oats


1 small to medium apple chopped

1 tbs. butter

1 1/2 cup uncooked oats

1 egg beaten

1/2 cup water

1-2 tbs. honey

1 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. vanilla


Saute the apple bits in butter in a skillet. Combine oats and egg in
a bowl. Mix. Add oats to apples. Cook over medium heat 3 to 5 minutes, stirring
until oats are dry and lightly brown. Add remaining ingredients. Continue
cooking, stirring occasionally until liquid evaporates-about 3 minutes.
Makes 2 cups.



Chocolate Cake


Whole Wheat Cake bottom:

1/3 cup honey

1/4 cup butter softened

1 egg

2/3 cup yogurt

1-2 tsp. vanilla

1/2 tsp. almond extract (optional)

1 cup whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. Lite salt


Cream together honey and butter; add egg, yogurt, and vanilla. Stir.
Add remaining ingredients stirring until smooth. Pour batter into greased
8 or 9 inch round baking dish. Heat 10 minutes on power level 7 or medium
in microwave. Let stand, covered, 10 minutes. Store covered until cool.



Chocolate Frosting


1/4 cup butter softened

1/4 cup honey

1-2 teaspoon vanilla

1/2 cup yogurt

3 tablespoons cocoa powder

3 tablespoons carob powder (or a total of 6 tablespoons cocoa powder if
you don’t want to use carob)

dash of salt (optional)

1/4 cup chopped nuts (optional)

About 1 1/2 cups dry non-fat milk powder (or whey milk substitute)

dry pectin or powdered sugar (optional) for thickener


Mix first 4 ingredients until smooth. Stir in cocoa and carob. Sift or
stir in the powder milk. Will be slightly lumpy if just stirred. Mix until
slightly runny. Taste to see if mixture needs to be sweeter. Can add powder
sugar. The frosting tends to thicken up, so wait a few minutes before frosting
the cake for the right consistency. Sprinkle with nuts. Keep in refrigerator.
Frosts 2 single layer cakes.



T u e s d a y


Sesame Spread


3/4 cup sesame seeds

1 tablespoon honey

1/4 cup apple juice or water

1/8 teaspoon salt


Toast sesame seeds and grind into a meal in a blender. Remove to a bowl
and add honey, water, and salt. The mixture will thicken as it cools, so
you may want to thin it by adding more juice.



Linguini


1/2 pound linguini

1 tablespoon olive oil

1 clove garlic, minced

1/2 cup finely diced mushrooms

1/3 cup minced fresh parsley

1/4 cup grated soy cheese

Lite Salt or salt substitute to taste


Bring 2 quarts of water to a boil in a medium size saucepan. Add the
noodles and cook for about 5 minutes. Drain thoroughly. Immediately return
the pot to the stove and add the olive oil, garlic, and mushrooms. Cook
for 3 minutes over medium heat. Add the drained noodles and parsley, and
toss. Add the cheese and salt to taste and toss again.



Cabbage Salad


1/4 of a head of a medium cabbage

2 carrots

1 diced onion (small)

raisins

sunflower seeds

Italian dressing

Grate cabbage and carrots. Add onion, raisins and sunflower seeds to
taste. Sprinkle with Italian dressing.


Variation: Add any of the following: diced prunes, diced apples,
walnuts, pecans, bell peppers, any other vegetables or dried fruit.



Baked Chicken and Yams


4 pieces of chicken

4 baking yams (medium size)


Wash chicken and place in oven-proof pan with enough room so the pieces
aren’t crowded. Scrub yams and poke with a knife several times. Place chicken
and yams in oven and cook at 375 F. for 45 to 50 minutes.



California Spinach Salad


4 cups torn spinach leaves

1-2 cups alfalfa sprouts

1/4 pound mushrooms, sliced

1 large tomato, cut in chunks

2 spring onions, chopped



Toss ingredients together. Serve with Avocado dressing or your favorite.



Avocado Dressing


1/2 large ripe avocado

1 tablespoon lemon juice

1/8 teaspoon Lite salt

1/8 teaspoon chili powder

squeezed garlic

1/4 cup buttermilk (or milk substitute)


Mix all ingredients well. Serve over salad.



Frozen Yogurt Pie


4 cups of your favorite flavor of frozen yogurt (we like Yarnell’s)

8 ounces of Cool whip

9 inch baked whole wheat pie crust


Thaw Cool whip for 4 hours in the refrigerator. Thaw the frozen yogurt
just to where you can stir in Cool whip. Don’t let it get too soft. Place
mixture into the pie crust. Freeze.



W e d n e s d a y


Pita Bread Sandwich


You can create your own with: cheese, tomato, sprouts, garbanzo beans, grated
carrot, sunflower seeds with Italian dressing.



Onion Soup


1/2 to 1 tablespoon canola or sesame oil

2 lb. onions, thinly sliced

2 cloves garlic crushed

1/2-1 qt. stock (Gayelord’s vegetable broth)

1-2 tablespoon miso

1/4 cup chopped celery leaves (optional)

2 teaspoons molasses

1-2 teaspoons Spike


Saute onions and garlic in butter over medium heat in a large saucepan
for about 10 minutes. Add the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 5 to 10 minutes. Can serve with croutons.



Turkey Meat Loaf


1 pound extra lean ground turkey

1 large onion, finely chopped

1/4 cup natural bran

1 slice whole wheat bread, crumbled (or 1/2 cup Rice crispies)

1/2 teaspoon thyme

1 teaspoon Spike

dash of Worcestershire sauce

1 cup tomato juice or tomato sauce

1 egg, lightly beaten

1 tablespoon chopped fresh herbs-thyme, rosemary, savory, sage, parsley
(optional)


In a mixing bowl, combine all ingredients. Turn into 9×5-inch loaf pan
or baking dish. Bake in 350 degree oven for 45 minutes, or until brown and
firm to the touch.



Homemade Applesauce


6 apples

handful raisins

1/2 cup water or apple juice

honey to taste

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves


Core apples and cut into chunks. Add remaining ingredients including
enough honey to sweeten to taste. Bring to a boil and then simmer until
tender. Mash with a fork or potato masher. Lemon lends a nice bit of zip
to the flavor.



Sprout Salad with Peaches


sprouts

peaches

almond slices


On a bed of sprouts, add some peaches with their juice. Sprinkle a few
almond slices on top.



Miso Dessert Balls


1/2 cup peanut butter

1/2 cup honey

1/4 cup carob powder

1/4 cup milk powder (or milk substitute whey powder)

1/4 cup wheat germ

1/4 cup chopped almonds

1/4 cup sunflower seeds

1 1/2 teaspoon miso

1/2 teaspoon cinnamon


Combine all ingredients and mix throughly. Roll into bite size balls.
Refrigerate.



T h u r s d a y


Apple Bran Muffin


1 cup whole wheat flour

3/4 cup wheat bran

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup finely chopped apple

1/4 cup raisins

1/4 cup chopped nuts

1 cup buttermilk

1 beaten egg

1/4 cup molasses

1 tablespoon oil

1/2 teaspoon maple flavor


Preheat oven to 350 degrees. Grease a 12-cup muffin pan. Toss flour,
bran, salt, soda, nutmeg cinnamon together with a fork.


Stir in apples, raisins, and nuts. Combine the liquid ingredients. Stir
the liquid ingredients into the dry with a few swift strokes. Pour into
greased muffin cups, filling them at least 2/3 full, and bake for 25 minutes.
Makes 12.



Cottage Cheese Sandwich


1/2 cup creamed cottage cheese

1/6 cup wheat germ

1/2 tbs. green chillies

1/8 tsp. oregano leaves

1/8 tsp. basil leaves

2 tsp. finely chopped onion

dash salt

dash tabasco (optional)

tomato slices

alfalfa sprouts


Mix first 8 ingredients together well. Put mound of mixture on a slice
of whole wheat bread or toast. Top with a tomato slice and sprouts. Can
have an open face sandwich or closed.



Pressure Cooked Stew


1 pound lean chicken, turkey, fish or ham, cut into 1-inch cubes

1 tablespoon olive oil

3 cups water with vegetable broth added

1 large diced potato

2 medium diced carrots

1 onion diced

3 cloves garlic crushed

1 bay leaf

1 tsp. soy sauce

1/4 tsp. Worcestershire

2 tablespoons whole wheat flour

1/2 cup cold water


Shake the 1/2 cup cold water and flour in tightly covered container.
Set aside.


Cook and stir meat in olive oil in a pressure cooker until meat is browned,
about 15 minutes. Add the water. Pressure cook by bringing it to a rock
and let it gently rock for 30 minutes. Take off heat. Let off steam properly.
Add the rest of the ingredients and let it get back to a rock for 7 minutes.
Remove from heat. Let off steam properly. Stir in the flour mixture. You
can use a strainer to remove any lumps. Bring to a boil. Serves 5 or 6.



Cookies


1/2 cup better butter

1 cup brown sugar

1 egg

1-2 teaspoons vanilla

1 cup whole wheat flour

1 cup oat flour (add one cup whole oats to a blender)

1 1/2 teaspoon baking powder


Beat first 4 ingredients until creamy. Add rest of the ingredients and
mix well. Place about a teaspoon full of dough for each cookie on a cookie
sheet. Bake at 350 degrees for about 8 minutes or until cookies puff up
light brown.



Cookie Flavor Options:



  • 1/4 cup peanut butter. Might need to add 1 teaspoon of flour extra.
  • 1/2 cup chocolate chips or carob chips
  • 1/4 cup chopped almonds, walnuts, or pecans
  • 1/4 cup chopped dates, prunes, or raisins



F r i d a y


Turkey Bacon Sandwich


4 strips turkey bacon cooked (we use Louis Rich)

tomato slices

red onion slice

alfalfa sprouts

2 pieces whole wheat bread


Spread: equal parts yogurt and mayonaise



Spinach & Bean Sprout Salad


8 ounces spinach

16 ounces bean sprouts or alfalfa sprouts

croutons (optional)



Sesame Dressing


1/4 cup soy sauce

2 tablespoons toasted sesame seeds

2 tablespoon finely chopped onion

1/2 teaspoon honey

1/4 teaspoon pepper


Mix all ingredients.


Variations:







grated carrots

grated cheese

cooked noodles

diced egg

chopped apples

cut up dried fruit


avocado

nuts

onions

crushed bacon

tomatoes

any vegetables




Crab Dinner


Fry in a small amount of olive oil and butter: imitation crab (pollock
fish), diced onions, garlic, sliced mushrooms, bell pepper, ginger. Sprinkle
sunflower seeds or crushed almonds on top before serving.


Variations:


Bamboo shoots, olives, green chillies, Spike seasoning



Fruited Bulgur Pilaf


1 tablespoon “better butter”

1 medium onion chopped

1 cup bulgur uncooked

1/4 teaspoon dill weed

1/4 teaspoon oregano

1/2 teaspoon salt (optional)

1/4 teaspoon pepper

1 tablespoon parsley chopped

chopped apricots, dates and raisins to taste

2 cups water with 1 tablespoon miso mixed in it


Melt butter in large skillet. Add bulgur and vegetables. Stir constantly
until vegetables are tender and bulgur is golden. Add the rest of the ingredients.
Bring to a boil. Stir. Reduce heat and simmer 15 minutes.



Italian Cold Vegetables


Using up leftover vegetables (i.e. broccoli, cauliflower, chile peppers,
mushrooms, carrots, zuccini, all beans). Just make sure they haven’t been
overcooked.


Sprinkle with small amount of marinade from:


1/2 cup olive oil

1/2 cup apple cider vinegar

1/2 tsp. basil

1/2 tsp. oregano leaves

1/2 chopped onion

1 chopped clove garlic

1/4 tsp. sea salt

1/2 tsp dry mustard

1 tsp. paprika

1 tbs. honey



Banana Pudding


5 ripe bananas

4 oz. low fat cream cheese

3/4 cup yogurt

1 tsp. vanilla

2 tbs. lemon juice


Blend all ingredients. Chill.



S a t u r d a y


Mexican Omelet


3 eggs scrambled

salsa

grated cheese (optional)


Spray Pam in a frying pan. Add the scrambled eggs. Cover and cook over
medium low heat until almost set. Flip. Add salsa to top of eggs and spread.
Can add a bit of grated cheese. Put cover back on. Finish cooking. Remove
lid. Fold the omelet in half.



Textured Tofu


(The day before, slice firm tofu and pat dry. Freeze separately.)
Drop frozen tofu into boiling water. Take out when it’s been defrosted.
When cool enough to touch, ring out and pat dry. Set aside.



Tofu Steak


In a baggie, add:


1/4 cup water

1 tsp. vegetable broth

dash Spike

dash poultry seasoning


Add tofu to baggie and marinade. Dip tofu in a beaten egg. Then bread
in equal parts of whole wheat flour and corn meal. Fry in small amount of
olive oil.



Turkey Sausage Pizza


1 cup cooked ground turkey sausage

1 pound ripe tomatoes, blanched, seeded,chopped, and drained as much as
possible

Lite Salt & pepper

4 ounces soy cheese, thinly sliced

1 tsp. dried basil

1/2 tsp. oregano

1/2 tsp. parsley

1 onion sliced fine

mushrooms sliced fine (optional)

4 tablespoons Parmesan cheese

1 tablespoon olive oil.


Prepare the pizza dough. Spread the tomatoes almost to the edge, and
season well. Cover with the thinly sliced mozzarella; onions, mushrooms,
then top with the basil, parsley, oregano, sausage and cheese. Sprinkle
a little olive oil over the top, and place in a preheated hot oven (450
degrees) for 20 minutes, or until the dough has cooked through and the cheese
has melted. Serve.



Pizza Dough


1/2 tablespoon dried yeast

1/2 teaspoon sucanat (sugar cane)

2/3 cup warm water

2 cups whole wheat flour

1 teaspoon Lite Salt

2 tablespoons olive oil


Dissolve yeast with the sugar in 3 to 4 tablespoons of warm water. Leave
for 5 to 10 minutes in a warm place (until frothy). Put the flour and salt
into a warm bowl; make a well in the center, and pour in the yeast mixture,
water, and oil. Mix until it forms a soft dough, adding a bit of warm water
if necessary. Turn out onto a floured surface, and knead well for about
5 minutes. Place dough in a floured bowl and cover with a damp cloth. Leave
in a warm place until it doubles-about 1 1/2 to 2 hours. Knead lightly.
Roll out or press into a pizza pan or baking tray. Pat gently so it fits,with
the edges a bit higher.



Banana Waldorf


2 cups diced banana

1 1/2 cups diced apple

1 cup diced celery

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup yogurt

1 tablespoon lemon juice


Use well-chilled fruit. Combine all ingredients. Mix well and serve on
top of fresh spinach leaves or alfalfa sprouts. Yields 6 small servings.



Chinese Chews




1/4 cup butter

1 1/2 cups hulled sesame seeds (or: 3/4 cup sesame seeds, 1/4 crushed almonds,
1/4 cup coconut)

3/4 cup dry milk (or whey milk substitute)

1/6 cup wheat germ

1/2 cup honey

1 to 2 tsp. vanilla

2 tsp. brewers yeast (optional)


Melt butter in skillet. Add sesame seeds and lightly toast, stirring
often. Stir in powder milk and wheat germ. Add honey and vanilla mixing
well. Continue to cook for about 7 to 8 minutes, stiring constantly. Scoop
and press lightly into a greased cookie sheet. Cool and cut into squares.



S u n d a y


Anner’s Blender Pancakes


1 ripe banana

1 egg

1/2 cup flour (wheat, oat, buckwheat)

2 teaspoon baking powder (without alum as an ingredient)

1/2 teaspoon maple flavoring (optional)


Blend the banana, egg, and flavoring in a blender. Add the dry ingredients.
Fry as normal in Pam; covering the pan while cooking on the first side.



Humus


1/2 onion, chopped

1 clove garlic crushed

1 tablespoon olive oil

dash cumin

1 teaspoon basil

1/2 teaspoon oregano

2 tablespoon parsley, chopped fine

juice of 1 lemon

1/4 cup sesame seed butter tahini (optional)

3 cups cooked garbanzo beans, mashed

salt to taste


Saute onion and garlic in oil until onion is transparent. Add cumin and
cook until fragrant. Add herbs at the last moment, cooking just enough to
soften parsley. Mix with the lemon and mashed beans and tahini, stirring
together thoroughly. Makes about 3 cups.



Candy Carrots


1/2 pound fresh carrots

honey

chopped almonds


Cut carrots into 2 1/2×1/4 -inch strips. Place carrots in a microwave
bowl. Drizzle honey over top. Sprinkle almonds. Cook on high for about 6
minutes in the microwave.



No Fuss Turkey


Clean turkey. Place in a turkey pan. Spread a bit of canola oil over
the top and cover tightly with lid or foil. Cook turkey for the amount of
time needed based upon the weight of the bird.



Seasoned Bulgur


To 3 cups cooked bulgur, add:

1 1/2 tablespoon vegetable broth

raisins

sunflower seeds

2 teaspoons Spike


Mix together and warm in the microwave.



Orange and Onion Salad


2 oranges

1 diced avocado (optional)

1 grapefruit

1 small red onion, thinly sliced and separated into rings

1/3 cup yogurt

2 tablespoons chopped walnuts (optional)

salad greens or spinach leaves

salt and pepper to taste


Peel and section the fruit. Cut each section into two or three pieces
and put in a salad bowl. Add all the juices from the oranges and grapefruit
to the onion. Add avocado. Pour yogurt over mixture, toss and chill. Sprinkle
with nuts, salt and pepper and serve on salad greens.


Avatar Written by Noreen Quillin

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