Introducing Guest Blogger Jillian McKee: Special Diets in Cancer Treatment Plans

Jillian McKee

Complementary Medicine Advocate

Bringing a wealth of personal and professional experience to the organization, Jillian McKee has worked as the Complementary Medicine Advocate at the Mesothelioma Cancer Alliance since June of 2009. Jillian spends most her time on outreach efforts and spreading information about the integration of complementary and alternative medicine when used in conjunction with traditional cancer treatment.

Read more: http://www.mesothelioma.com/blog/authors/jillian/bio.htm#ixzz25cCLWvTl

Special Diets in Cancer Treatment Plans

Cancer takes a lot out of someone and patients need special diet plans to help them cope with their disease. Not all cancers are the same and likewise, nutritional needs vary by patient. Women preparing for breast cancer surgery need foods that provide strength. Those facing treatment for mesothelioma need foods that fight treatment side effects.

All cancer patients have a high risk for nutrient deficiencies. The cancer itself causes some of these deficiencies. More often, deficiencies result from physical changes caused by rigorous treatments like radiation and chemotherapy.

Unfortunately, cancer directly affects a patient’s nutritional status. Cancers change the way the body metabolizes fats, carbohydrates and proteins. As a result of metabolism changes, food no longer tastes the same and patients often lose their appetite. Cancer-related anorexia, a very common treatment symptom, is likely caused by physical changes and mental responses.

Although the body uses more energy during cancer treatment, a lost appetite usually leads to weight loss and muscle wasting. To prevent these problems, most cancer patients require high-calorie meals. Many doctors prescribe a high-protein diet that is low in fat content.

Scientists and researchers have conducted numerous studies on the link between nutrition and cancer. The same foods that can assist cancer prevention also help during cancer treatment. Fruits, vegetables, grains and beans are the mainstays in a cancer-fighting diet. These natural foods contain healthy fiber, antioxidants and other important nutrients.

The medical treatments that destroy aggressive cancer cells produce unwanted and unpleasant side effects for many patients. The symptoms vary by the cancer type, treatment method and affected area of the body. Cancer nutrition plans are tailor-made diets that address some of the side effects of cancer treatment. These special diets cannot cure cancer or replace the drugs prescribed for treatment, but they offer welcome relief for some symptoms.

Thick liquids and semi-solid foods are good choices for patients with chewing or swallowing problems. Thickeners make liquids easier to swallow and prevent aspiration. High-calorie, high-protein shakes and foods may prevent the weight loss and muscle wasting associated with cancer treatments. Frequent snacks and small meals provide nutrition throughout the day.

Eating nutritious foods right before or after treatment may ease nausea, vomiting and diarrhea symptoms. However, it may also lessen the pain associated with chemotherapy and other treatments.  

To combat loss of appetite, patients can adjust their diets to include appealing foods. If necessary, doctors can prescribe drugs to stimulate the appetite. Because each cancer experience is unique, healthy nutrition means different things to different patients. Doctors and dietitians should work with patients to develop diets that meet specific nutritional needs. Good cancer diets allow patients to receive the most treatment benefits possible.

Marx Foods Fire and Ice Chile Recipe Contest: Spicy Citrus Herb Gravy Aspic

I'm at it again creating a recipe using chiles from Marx Foods! This time around is their Fire and Ice Chile Recipe Challenge where we were asked to create a recipe using their chiles and either chilling or freezing the dish. I took inspiration from Next Food Network Star, Justin, Werner, when he made a caesar dressing aspic that melted over grilled romaine and made a unique aspic of my own...

Spicy Citrus Herb Gravy Aspic

 ~ Marx Foods De Arbol Chilies~

 ~ Mixture before chilled~

 ~ Mixture poured into dish to mold~

~ Final product!~

Makes: 3 cups

Prep: 5 minutes

Cook: 20 minutes

Ingredients:

1 t. olive oil

1/4 c. onion, minced

1 clove garlic, minced

1 pinch salt, to taste

1 pinch pepper, to taste

3 c. beef broth, 1 cup reserved and cold

2 Marx Foods De Arbol Chilies, stemmed, seeded and minced

1 T. fresh thyme

1 t. lemon zest

1 T. lemon juice

1 t. Worcestershire

2 packets gelatin

In a medium pot heat oil over medium and add onion and garlic. Season with salt and pepper to taste and cook until almost tender about 5 to 7 minutes. Add 2 cups beef broth, Marx Foods De Arbol Chilies, thyme, lemon zest and juice, Worcestershire. Mix well and bring to a boil, reduce heat to a low simmer and let flavors meld for about 10 to 15 minutes.

While whisking add gelatin and continue stirring until completely dissolved. Remove from heat and add remaining cup of cold beef broth then pour mixture into a dish of your choice that's lined with plastic wrap to mold.

Place into refrigerator to chill for 4 hours or until set. Once set turn out aspic onto a plate and peel off plastic wrap.

Now what can you do with this savory jello you ask? There are a number of ways to use this special condiment such as...

~ slather it onto fried chicken or country fried steak

~ dollop it on top of some mashed, baked or roasted potatoes

~ drizzle it over stuffing

~ finish off anything you would normally put gravy on

~ Fried Chicken, Mashed Spuds with Spicy Citrus Herb Gravy Aspic & Roasted Brussel Sprouts~

For more information about Marx Foods and their gourmet food products visit www.marxfoods.com!

July's Kitchen Play: Aunt Nellie’s Baby Whole Pickled Beets

Kitchen Play is devoted to connecting food bloggers and PR professionals through sponsored events such as the Progressive Party, the SideCar Series, the Pampered Pantry and more. Participating bloggers are compensated for their work creating original recipes or reviewing products. Join the fun today!!!
This month Kitchen Play is playing with Aunt Nellie's Whole Pickled Beets...

Pickled Baby Beet, Mandarin Orange, Sunflower Seeds and Goat Cheese Mixed Green Salad

(Recipe prepared by friends Srutih Jessica and photo taken by myself)

Serves: 4-6

Prep: 10 minutes

Ingredients:

6 c. mixed greens

2 c. Aunt Nellie's Baby Whole Pickled Beets, sliced or quartered

1 c. mandarin orange slices

1/2 c. sunflowder seeds

1/4 c. goat cheese crumbles

2 T. olive oil

salt and pepper, to taste

Directions:

Combine mixed greens, beets, madarin oranges, sunflower seeds and goat cheese in a large bowl. Drizzle salad with olive oil, sprinkle with salt and pepper to taste and toss to coat evenly. Enjoy!

Avocados from Mexico: Recipes from Avocado Lovers' Promotion

Recipes from Avocado Lovers' Promotion

The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.

Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you.

So, join the AVO-LICIOUS fun by sharing your avocado recipes and trying out others recipes using Avocados from Mexico, the world's finest!!! Here is one of my favorite recipes using the amazing avocado...

Caribbean Braised Beef Short Rib Tacos

Serves: 4-8

Prep: 20 minutes

Cook: 1 hour

Ingredients:
2 lbs. boneless beef short ribs, at room temperature
2 T. unsalted butter
½ red onion, finely chopped
2 cloves garlic, minced
3 c. canned tomato, pureed
1 ½ T. apple cider vinegar
1 T. Worcestershire
2 T. brown sugar
1 key lime, zest and juice
1/8 t. cinnamon
1 pinch ground clove
1 pinch nutmeg
1 t. red pepper flake
12 flour tortillas
3 c. purple cabbage, shredded
4 Avocados from Mexico, pitted and sliced
1 c. cilantro, minced
½ c. sour cream, garnish (optional)

Directions:
Melt butter in a large Dutch oven over medium high heat and add short ribs. Cook until golden, about 5 to 7 minutes per side. Remove and set aside.

To same pot add onion and garlic and cook 1 to 2 minutes, being careful not to burn garlic. Pour in remaining ingredients scraping bits from bottom.

Return short rib to sauce and cover. Reduce heat to low and simmer until meat falls apart about 40 minutes. Assemble tacos by layering meat, slaw, avocado and cilantro.

Another Mexican-inspired recipe using the awesome avocado...

Southwest Soyrizo Double Potato Soup

Serves: 4

Prep: 15 minutes
Cook: 45 minutes

Ingredients:
1 T. olive oil
12 oz. soyrizo, or chorizo
1 medium onion, chopped
4 carrots, peeled and sliced thin
6 c. chicken broth
2 cloves garlic, minced
1 dried guajillo pepper, reconstituted and minced
1 t. dried Mexican oregano
2 sweet potatoes, peeled and diced
2 Yukon gold potatoes, peeled and diced
3 Roma tomatoes, diced
2 T. cilantro, minced, plus 4 sprigs for garnish
1/4 c. sour cream
1 Avocado from Mexico, pitted and diced or sliced
1 Clementine orange, cut in 1/4

Directions:
Heat oil over medium high in a large sauce pot and add soyrizo. Cook until lightly browned about 8 to 10 minutes. Using a slotted spoon scoop soyrizo into a bowl and set aside.

To same pot add onion and cook 3 to 5 minutes stirring often. Add carrots and cook another 5 minutes. Deglaze pot with broth scraping bottom of pan clean. Stir in garlic, dried oregano, Marx Foods guajillo pepper, potatoes and tomatoes. Bring to a boil, reduce heat to low and simmer about 20 to 25 minutes for potatoes to cook and flavors to meld.

Before serving stir in minced cilantro and browned soyrizo. Garnish each portion with 1 tablespoon of sour cream, 1/4 of an avocado, a squeeze of 1/4 of a Clementine across soup and top with a sprig of cilantro.

“This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.”

Fourth of July Food Flares

What will you be cookin' up to serve your family and friends for this years big fourth of July bang?! Will it be grilled goods with a variety of fresh sides? Or maybe you'll be pulling out the smoker for some succulent, finger-licking good eats. Either way you can't go wrong. Here are some of my favorite recipes that suit Independence Day perfectly...hence the red, white and blue colors throughout each dish!      

Firecracker Creamy Currant Stuffed Jalapenos with Bacon Crumbles

Serves: 4-6 (2-3 pieces each)

Prep: 15 minutes

Cook: 20 minutes

Ingredients:

6 jalapenos

1/2 c. cream cheese, softened

2 T. dried cranberries

2 T. dried blueberries

2 T. bacon bits

Directions:

Preheat either an oven to 350 degrees or a grill over medium. To prepare jalapenos slice off the stems and cut in half. Using a small spoon scoop out both the seeds and insides unless you want them to be extra spicy, then leave some in.

In a bowl combine cream cheese and dried berries and mix until evenly combined.

Begin stuffing each jalapeno half with the cream cheese mixture then place on a baking sheet if using an oven or straight onto the grill. Cook until jalapenos are tender about 20 minutes.

Let jalapenos rest a few minutes for filling to set then evenly sprinkle each half with bacon crumbles and serve.

* For bacon you can either cook bacon slices in the oven at 375 for about 20 minutes or until crisp, drain on paper towel then chop into bits or use store bought bacon bits.

California Dreamin' Blue Chicken Bake

Serves: 4

Prep: 15 minutes

Cook: 25 minutes

Ingredients:

4 skinless, boneless chicken breasts, trimmed and pocketed

1 tsp. Kosher salt

1/4 tsp. cracked pepper

3-4 firm tomatoes, sliced in rounds

2 tbsp. olive oil

½ c. shredded mozzarella

Sauce

1 tbsp. olive oil

4 pieces bacon, diced

4 garlic cloves, minced and pasted

¼ red onion, minced

4 tbsp. unsalted butter

4 tbsp. flour

2 cups milk

¼ c. blue cheese crumbles

Salt and pepper, to taste

2 tbsp. fresh parsley, minced (garnish)

Directions:

Preheat oven to 350 degrees F. Trim away any fat from the chicken and create a pocket in each breast, being careful not to cut all the way through. Clean and pat dry chicken breasts, then season both sides with salt and pepper. Place breasts in a lightly oiled 9 x 13
baking dish.

Evenly stuff each breast with the avocado and tomatoes. Drizzle chicken with olive oil, top each breast with 2 tablespoons of mozzarella and bake in pre-heated oven for 20 to 25 minutes.

In the meantime add 1 tablespoon of olive oil to medium sauce pan and heat over medium. Add bacon and cook until crisp, about 5 to 7 minutes. Remove and drain on paper towel and set aside. Pour out enough bacon grease so it just coats the bottom of the pan and add garlic and onion. Let cook 2 to 3 minutes, until translucent also being careful not to burn garlic.

Add butter to sauce and pan let melt. Next add flour, 1 tablespoon at a time, whisking constantly while cooking for 2 to 3 minutes. Begin adding milk, 1 cup at a time and again whisking constantly to prevent clumps from forming. Bring mixture to a simmer and let cook until thicken 3 to 5 minutes. Stir in blue
cheese crumbles until melted throughout and season with salt and pepper. Return bacon to sauce and serve over baked chicken. Garnish with freshparsley.

Cooling Cranberry Sunflower Broccoli Purple

Cabbage Slaw

Serves: 2-4

Prep: 20 minutes

Chill: 20 minutes or more

Ingredients:

4 c. broccoli stems, grated

4 carrots, peeled and grated

2 c. purple cabbage, grated

1 c. dried cranberries

½ c. sunflower seeds

¼ c. Greek yogurt, honey flavored

2T. vegetable oil

1 T. red wine vinegar

1 T. lemon juice

½ T. sugar, or honey

1/2 t. salt

¼ t. cracked pepper

Directions:

For the dressing in a small bowl combine mayo, oil, lemon juice, sugar, salt and pepper; mix well and set aside.

For the slaw in a large bowl combine broccoli, carrot, cabbage, cranberries and sunflower seeds; drizzle in dressing and toss gently to coat evenly.

Let chill 10 to 20 minutes, or for a few hours, before serving for flavors to meld.

Baked Red, White and Blue Potato Chips with Creamy Onion Dip (Published in Taste of Home magazines and cookbooks)

Serves: 3

Prep: 15 minutes

Cook: 25 minutes

Ingredients:

2 T. vegetable oil

1 1/8 lb. red, gold and purple potatoes, sliced paper thin

2 t. olive oil

1 small onion, finely chopped

2 scallions, sliced (green and white separated)

1 ¼ c. Greek yogurt

¼ c. mayo

¾ t. onion powder

¾ t. garlic powder

½ t. salt

¼ t. pepper

Directions:
Preheat oven to 450 degrees F. Using a mandolin slice potatoes paper thin and place into a water bath to prevent from turning color. Remove and dry between paper towels. Place potatoes in plastic bag with vegetable oil and toss to coat evenly.

Lay potato slices flat on baking sheets and bake until crisp about 25 minutes, turning half way through cooking. Remove, season with salt and set aside.

In the meantime for the dip heat oil in a small skillet over medium and add onion and the white parts of a scallion. Cook about 3 minutes until tender seasoning with salt to help the process. Remove from heat and set aside to cool.

In a small bowl combine sautéed onion and scallions with remaining ingredients, including green parts of scallion. Mix well and serve with bake rainbow potato chips.

American Cherry, Blueberry and Apple Dessert Pizza with Mint

Makes: 1 mini pizza

Prep: 15 minutes

Cook: 10 minutes

Ingredients:

1 store-bought mini pizza
crust

1/4 c. mascarpone cheese

1/2 c. fresh red sweet
cherries, pitted and quartered

1/3 c. fresh blueberries

1/4 Granny Smith apple,
peeled, cored and diced

1 T. agave nectar

1/2 T. fresh mint, minced

Directions:

Preheat oven to 425 degrees F. Place pizza crust on a pizza pan or baking sheet and evenly smear with mascarpone cheese. Top with cherries, blueberries and apple. Drizzle with agave nectar and bake about 10 minutes until golden and bubbly.
Remove, sprinkle with mint and let rest about 5 minutes to cool slightly
and for toppings set. Using a pizza
cutter slice and serve!

*Perfect dessert for the kids!

Italian Cranberry-Blueberry Cream Soda

Serves: 1

Prep: 5 minutes

Cook: N/A

Ingredients:

ice, as needed

1/2 c. cranberry blueberry juice

1/2 c. sparkling water, or soda water

2 T. heavy cream

2 T. dried blueberries

Directions:

Fill glass with ice. Pour in juice, then sparkling water and top with cream. Add dried blueberries and stir to mix.

O Olive Oil Recipe Contest: Cucumber, Raisin, Almond Salad with Blood Orange Olive Oil Drizzle Topped with a Port Vinegar Soaked Tomato

Cucumber, Raisin, Almond Salad with Blood Orange Olive Oil Drizzle Topped with a Port Vinegar Soaked Tomato

A simple salad perfectly refreshing for a hot summer day...

Serves: 4

Prep: 5 minutes

1 large cucumber, peeled and sliced 1/4 inch thick

1 c. raisins

1/2 c. almonds, crushed

2 T. O Blood Orange Olive Oil

4 slices tomato

O Port Vinegar

Combine cucumber, raisins and almonds in a shallow dish and drizzle with O Blood Orange Olive Oil and toss gently to coat evenly.

Dish out portions into salad bowls, top with a tomato slice splashed with O Port Vinegar.

*For more information about O Olive Oil products visit www.ooliveoil.com!  

O Olive Oil Product Review: Port Vinegar

O Olive Oil Port Vinegar Product Review

O OLIVE OIL is the premier producer of California specialty olive oils and wine vinegars. O was the first in this country to crush organic citrus with olives to produce our signature line of oils. Our products are sold in gourmet, natural food and specialty stores in the United States, Canada, Europe, Japan, Latin America, and China.

Simply splash some O Olive Oil Port Vinegar over sliced tomatoes for tangy treat!

*For more information about O Olive Oil products and recipes visit www.ooliveoil.com