Eat for your health
by Nancy Burke, R.D., Danielle Karsies, M.S., R.D., and Melissa Shannon-Hagen, R.D., CSO
U-M Rogel Cancer Center Symptom Management and Supportive Care Program
Although food is fuel for our bodies, most of us eat for the pleasure of taste and experience. A creamy bowl of macaroni and cheese may make you think of lazy days with grandma.
A few slices of cheesy pizza with golden crust may remind you of all the good times you had at sleepovers or in college. During cancer treatment and survivorship, these feel-good foods can provide the comfort we need and be a great source of nutrition.
Traditionally, many comfort foods are high in calories and fat and low in nutrient-dense vegetables and whole grains. This can be easily modified so you can reminisce without remorse.
If you're currently undergoing cancer treatment and losing weight, now is the time to indulge in comfort foods. Macaroni and cheese, chicken noodle soup, meatloaf, mashed potatoes and ice cream can be great options as their high calories, creamy textures and low-fiber content make them easy to chew and digest. Indulging in these foods without modifications can help you to get the calories and protein your body needs to get you through your treatment. The nostalgic feelings are just an added bonus.
|1 cup of cream
|1 cup evaporated skim milk
|Cream to thicken soups
|Pureed vegetables or potatoes
|Oil base for marinade
|Citrus juice or flavored vinegar
|Brown rice, bulgur, quinoa or whole-wheat couscous
|Toasted wheat germ or whole-wheat bread crumbs
|2 egg whites or ¼ cup of liquid egg substitute
|Pureed fruit or a light dusting of powdered sugar
|Pastry pie crust
|Phyllo or graham cracker crust
|½ cup butter or margarine
|¼ cup applesauce or prune puree + ¼ cup of canola oil, butter or margarine
|1 cup all-purpose flour
|1 cup finely milled whole-wheat flour (also called whole-wheat pastry flour)
Comfort Food Recipes
Here are more specific tips on how to modify some of your favorite comfort food recipes without sacrificing the taste or the experience.
When making healthy substitutions, you can choose to make some of the suggested substitutions or all of them depending on your personal tastes and preferences.
Macaroni and cheese
Use whole wheat pasta
Reduce the amount of butter or margarine you use by half
Substitute low-fat or fat-free milk for whole milk
Substitute non-fat sour cream for regular
Use sharp cheddar in place of regular and reduce the amount used by ¼ cup
Mix in your favorite vegetable
Use ground sirloin or lean ground turkey breast in place of ground chuck
Use oatmeal instead of breadcrumbs
Add finely chopped vegetables such as onions, carrots and zucchini to add flavor and moisture
Use 2 egg whites instead of the whole egg
Leave the skin on the potatoes for more fiber
Use fat-free milk instead of whole or low-fat milk
Use soft tub margarine instead of stick butter or margarine, and decrease amount by ¼
Get creative with seasonings such as fresh roasted garlic, chives, etc. to boost flavor
Use whole wheat pizza dough or make your own
Use a low sugar pizza sauce
Top with a variety of vegetables and leave the meat off
Use half the mozzarella and sprinkle on some fresh grated Romano cheese or use only a light layer of parmesan or Romano cheese, no mozzarella
Read the Fall, 2012 issue of Thrive.
Get more tips and recipes for healthy eating year round:
- Cancer Center recipes
- Flavors of Fall
- Plant-based diets: Why all the hype?
- Eating Healthy During the Holidays