Healthy Eating Over The Holidays
20th December 2017, Dietitian Marcus Lee, Mount Miriam Cancer Hospital
Whether you’re celebrating Christmas or New Year, this coming holidays often involve friends, family and festive meals. If you’re currently going through cancer treatment, celebrating might not be the first thing on your mind. However, staying nourished during treatment is extremely important to give you the strength to fight your cancer.
During treatment, your body needs more nutrition than normal, in order to recover rapidly from the side effects of treatments such as radiotherapy and chemotherapy. Therefore, you’ll want to give your body a consistent supply of nutrients, especially calories and protein.
Carbohydrates provide energy for your body and brain. Carbohydrates are found in many holiday foods from mashed potatoes to apple pie. Fats are another vital part of your diet. Many people think that fats are bad, but fats are actually a good source of energy for you. Cook with sunflower oil or canola oil, fill a bowl with almonds and nuts for a pre-meal snack, adding an avocado to the salad, are few examples to add more good fats to your meal.
Protein is essential to build your immune system, muscles, hormones and enzymes, and also repair tissues. Eggs, chicken, fish, lean meats, milk, beans and legumes are all great sources of protein.
You may try this recipe during the festive season:
Christmas Morning Baked French Toast
(makes approximately 8 servings)
- Brown sugar, 1 and 3/4 cup
- Butter, 1/2 cup
- Maple syrup, 4 tablespoon
- Raisins, 1/4 to 1/2 cup raisins (mix black and golden raisins)
- Wheat germ bread, 1 loaf, sliced
- 10 egg whites, beaten
- Full cream milk, 1 and 3/4 cup
- Vanilla ice cream, 3 tablespoon
- Ground cinnamon
- Mix and melt brown sugar, butter, and maple syrup. Pour mixture into a casserole dish or baking dish.
- Spread raisin evenly over syrup mixture. Place bread slices over mixture, squishing slices together to fit the all slices into the dish.
- Mix egg whites, milk, and vanilla ice cream. Pour over bread.
- Sprinkle with cinnamon, cover, and put in refrigerator overnight.
- The next morning, preheat oven and bake at 180˚C for 30 minutes.
- Serve with warm maple syrup on top.