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Dried Berry Granola Bars

Preparation 5 minutes- Cooking time 25 minutes


Ingredients:

1 1/3 stick unsalted butter

cup brown sugar

3 tbsp. honey

1 cup Rolled Oats

cup dried berries

cup roasted and chopped almonds


Directions
1. Preheat the oven to 350F. Place the butter, sugar and honey in a medium-sized pan
and heat gently, stirring occasionally, until the butter has melted and the sugar has
dissolved.
2. Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a
lightly greased, rectangular, non-stick cake tin 9x12 and bake in the oven for 2025
minutes, until golden brown.
3. Allow to cool in the dish for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before
cutting and removing. The granola bars can be stored in an airtight container for up to four days.
Nutritional information
Benefits:

Calories: 259

Flavors may help with loss of taste or smell and


improve appetite

Total Fat: 14g

Has healthy fats to help repair damaged cells

Total Carbohydrate: 33g

Dried berries contain antioxidants

Fiber: 4g

Protein: 3g
Yield: 12
Source: http://www.macmillan.org.uk/

Ensure Peanut Butter and Banana Smoothie

Yield: 1 serving
Time 5 min
Ingredients

1 tbsp peanut butter

1 Ensure Bottle

1 frozen banana
Directions
1.
Put all ingredients in the blender
2.
Blend until smooth
Nutritional Information

Calories: 417

Total Fat: 14g

Total Carbohydrate: 56g

Fiber: 6g

Protein: 13g
Benefits

Contains vitamins and minerals

Helps people with loss of weight or appetite and those with problems chewing

Is high in protein, which helps rebuild cells after treatment

Honey Walnut Cookies

Prep: 20 min; Cook time: 15


Yield: 32 cookies
Ingredients:

1 cup softened butter

cup cane sugar

2 tsp. vanilla extract

2 cups all-purpose, or whole-wheat pastry flour

1 cups finely chopped walnuts

cup plain yogurt

cup honey
Directions
1. In a large bowl, beat the butter, sugar, and vanilla, until
creamy.
2. Add the flour and, with a pastry blender or 2 knives,
combine the mixture until crumbly. Stir in the walnuts.
3. Add the yogurt. Mix with your fingertips until a dough is
formed.
4. Turn the dough onto a lightly floured surface and knead
until well blended, about 1 minute.
5. Wrap the dough in waxed paper or plastic wrap and
chill in the refrigerator for 1 hour.
Nutritional Information (1 cookie)

Calories: 150

Total Fat: 10g

Total Carbohydrates: 16g

Fiber: 1g

Protein: 2g
Source: http://cookforyourlife.org/

6.

Preheat the oven to 350 degrees. Line two baking sheets


with parchment paper
7. Tear off small chunks of dough and roll between your
hands to form 1-inch balls. Place them on the
prepared baking sheets and flatten with the back of a
fork.
8. Brush the cookies generously with honey and bake for
15 minutes or until pale golden.
9. Cool the cookies on a wire rack, and brush with extra
honey.
Benefits:

Safe for a neutropenic diet.

Great snack for those with loss of weight or appetite

Walnuts are also an excellent source of heart-healthy


omega-3 fats which, play an important role in repairing
cells, lowering blood pressure, supporting the immune
system, and have anti-inflammatory properties.

Sweet Potato and Dried Cranberry Cookie


Yield: 20 cookies
Ingredients:

1 medium sweet potato, baked and mashed

1/4 cup skim milk (or unsweetened almond milk)

1/4 cup canola oil

1 tablespoon vanilla extract

1/2 cup brown sugar

2 cups whole wheat flour

3/4 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup rolled oats

1/2 cup almonds, slivered

3/4 cup dried cranberries


Directions:

Heat oven to 450 F.

Wash sweet potatoes and pierce with a fork. Bake them for about an
hour.

Cool then slice sweet potatoes in half and scoop flesh into a large bowl and mash.

Preheat oven to 350 F and lightly grease baking sheets.

In a large bowl, combine sweet potato puree, ground flax seed, milk, oil, vanilla and brown sugar.

Add flour, spices baking soda, and salt and stir until incorporated.

Fold in oats, almonds, and dried cranberries.

Scoop onto baking sheet and bake for 12-15 minutes


Nutritional Information
Benefits

Calories: 140

Sweet potatoes are a great source of vitamin A, vitamin

Total Fat: 5g
C, vitamin B6, fiber, manganese, potassium and several

Total Carbohydrate: 21g


antioxidants

Fiber: 3g

Sweet potatoes are high in beta carotene, which helps

Protein: 3 g
support immune function

Whole wheat has nutrients that are important for


Source: Dana-Farber/Brigham and Women's Cancer Center
supporting your immune system during and after
cancer treatment.

Safe to eat on a neutropenic diet

Homemade Granola

Yield: 12 serving (1/3 cup each)


Ingredients

3 cups rolled oats (not instant)

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/3 cup maple syrup or honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup small-dice dried fruit

1/2 cup coarsely chopped raw or toasted nuts or seeds


Directions

Heat the oven to 300F and arrange a rack in the middle.

Place the oats, brown sugar, cinnamon, and salt in a large bowl
and stir to combine; set aside.

Place the honey, oil, and vanilla in a small bowl and stir to
combine. Pour over the oat mixture and mix until the oats are thoroughly coated.

Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the
granola is very light golden brown, about 5 to 15 minutes more.

Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It
will harden as it cools.)

Add the fruit and nuts or seeds to the baking sheet and toss to combine.

Store the granola in an airtight container for up to 2 weeks.


Nutritional Information
Benefits

Calories: 211

Granola contains fiber, which has many heart healthy


benefits and may also help prevent certain types of

Total Fat: 9g
cancer

Total Carbohydrates: 30g

Dried fruit is a good source of vitamin C and dietary

Fiber: 3g
fiber.

Protein: 4g

The nuts in the granola contain heart-healthy omega-3


fats, which play an important role in repairing cells,
lowering blood pressure, supporting the immune
system, and have anti-inflammatory properties.

Safe to eat on a neutropenic diet

Cinnamon Roasted Almonds

Yield: 16 servings
Ingredients:

1 egg white

1 teaspoon cold water

4 cups whole almonds (or mixed nuts)

1/2 cup white sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon


Directions:

Preheat oven to 250 degrees. Spray 10x15 inch jellyroll pan with cooking spray.

Lightly beat the egg white. Add water and beat until frothy but not stiff.

Add the nuts and stir until coated.

Mix sugar, salt and cinnamon together. Sprinkle mixture over nuts and toss to
coat.

Spread nuts evenly on prepared pan. Bake for 1 hour, until golden. Stir occasionally. Allow nuts to cool before storing in airtight
containers.
Nutritional Information

Benefits

Calories: 230

High in protein, which helps repair cells

Total Fat: 18g

Good for cancer patients with loss of appetite and


weight

Total Carbohydrates: 13g

Fiber: 4g

Safe to eat on a neutropenic diet

Protein: 8g
Source: www.allrecipes.com, 2003

Cucumber Water

Ingredients

1 medium cucumber, washed well

2-quarts filtered water


Directions
1. Halve the cucumber lengthwise, and then slice into -inch slices.
Trim and discard ends.
2. Combine the sliced cucumber and water in a large pitcher.
Refrigerate for at least 1 hour The flavor will be stronger the
longer it sits. Serve over ice.
Nutritional Information

Calories: 0

Total Fat: 0

Total Carbohydrates: 0

Fiber: 0

Protein: 0
Benefits

For those whose taste buds have been affected by cancer treatments, the freshness of cucumber water may take away the bad taste
of water that often comes with treatment.

Banana Walnut Bread

Yield: 12 servings
Ingredients:

4 ripe bananas, mashed

1/2 cup brown sugar

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 egg

2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/3 cup walnuts, chopped


Directions:
1. Preheat oven to 350 degrees and lightly grease a loaf pan.
2. In a large bowl, combine mashed bananas, brown sugar, applesauce, vanilla, and egg; beat well with a mixer.
3. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to wet
mixture and beat together until batter is moist. Fold in half of the chopped walnuts.
4. Pour batter into lightly greased loaf pan and sprinkle the rest of the walnuts evenly on top. Bake for 1 hour or until golden brown
(check to make sure toothpick in center. comes out clean). Let bread cool for 10 to 15 minutes and then enjoy.
Nutritional Information
Benefits

Calories: 170

Walnuts are also an excellent source of heart-healthy


omega-3 fats which, play an important role in repairing

Total Fat: 5g
cells, lowering blood pressure, supporting the immune

Total Carbohydrate: 29g


system, and have anti-inflammatory properties.

Fiber: 4g

The protein in this bread helps rebuild your cells after

Protein: 4g
cancer treatments.

Whole wheat has nutrients that are important for


Source: Dana-Farber/Brigham and Women's Cancer Center
supporting your immune system during and after
cancer treatment

Safe to eat on an neutropenic diet

Creamy Pumpkin Pudding

Yield: 4 servings (1 cup each)


Ingredients:

1 (16-ounce) can pumpkin puree

1 (3-ounce) package vanilla or lemon pudding

1 cup milk

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

dash ground nutmeg


Directions:
1. Combine all ingredients together and chill.
2. Add bananas, nuts, or coconut flakes if desired.
Nutritional Information

Calories: 150

Total Fat 1g

Total Carbohydrate: 32g

Fiber 5g

Protein 4g
Source: Dana-Farber/Brigham and Women's Cancer Center

Benefits

Carotenoids produce the vibrant orange color pumpkins


are so well known for, and regularly consuming these
beautiful vegetables, may help reduce the risk of certain
cancers.

May be beneficial to those with sores in mouth or


problems chewing

Cranberry Peanut Butter Roll Up

Yield: 1 serving
Ingredients

1 Whole Wheat Tortilla

1 Tbsp. Peanut butter

1 Tsp. Honey

cup dried cranberries


Directions
1. Spread peanut butter and honey onto tortilla
2. Sprinkle cranberries onto tortilla
3. Roll up and enjoy
Nutritional Information

Calorie: 343

Total Fat: 9g

Total Carbohydrate: 61g

Fiber: 7g

Protein: 10g

Benefits

Calorie dense snack for those with low appetite or


weight loss

Whole wheat has nutrients that are important for


supporting your immune system during and after
cancer treatment.

Cranberries are good sources of vitamin C and dietary


fiber.

Natural peanut butter is a healthy fat. It is high in


protein and will help you stay full longer. It's also jampacked with nutrients!

May help with constipation

Chocolate Yogurt Mousse

Yield: 1 serving
Ingredients:

5.3 ounces nonfat vanilla Greek yogurt

2 tablespoons unsweetened cocoa


Directions:

Stir all ingredients in a small bowl until smooth.

Optional: Place mixture in freezer for 30-45 minutes


if you desire a frozen yogurt consistency.
Nutritional Information

Calories: 140

Total Fat: 2g

Total Carbohydrate: 16g

Fiber: <1

Protein: 13g
Source: Dana-Farber/Brigham and Women's Cancer Center

Benefits

Dark chocolate has antioxidants that are great for


overall health

Dark Chocolate may have beneficial health effects


against oxidative stress and chronic inflammation, both
are common in cancer.

Greek yogurt is high in protein, which helps rebuild


cells after treatments and maintain muscle mass

Excellent snack for those with mouth sores or problems


chewing

Blueberry frozen yogurt

Yield: 4-6 servings


Ingredients:

2 cups of non-fat Greek yogurt

2 cups of fresh or frozen blueberries (or strawberries,


blackberries or raspberries)

1/4 cup of honey (or sugar)

1 tablespoon of lemon juice


Directions:
1. Blend blueberries, honey and lemon juice in a blender or food processor until smooth.
2. Add yogurt to blueberry mixture in blender or food processer and mix until combined.
3. Pour blueberry and yogurt mixture into ice cream maker and freeze according to manufacturers instructions. If you do not have an
ice cream maker, pour mixture into a freezer-proof container (shallow metal pan or glass container). For soft serve consistency,
freeze 30 to 60 minutes, stirring every 15 minutes. For solid ice cream consistency, freeze for 1 to 2 hours, stirring every 30
minutes.
4. Serve immediately or store in a container in the freezer. If frozen yogurt becomes too solid in freezer, place in refrigerator for 30
minutes or until desired consistency is met.
Nutritional Information
Benefits

Calories 110

Blueberries have high levels of antioxidants

Total Fat 0g

Greek yogurt is high in protein, which helps rebuild


cells after treatment and maintain muscle mass

Total Carbohydrate 22g

May be beneficial for those with mouth sores or

Fiber 1g
problems chewing.

Protein 7g
Source: Katelyn Castro a nutrition volunteer at Dana-Farber Cancer Institute