Last month we provided the basics on what victims of mesothelioma cancer can do to help better their diet and nutrition while filing a mesothelioma lawsuit and going through radiation, chemotherapy or surgery treatments. We learned that healthy proteins, fats and carbohydrates are essential in providing a balanced meal to help maintain weight and energy levels for patients. We also provided information about how some treatments can take away a patient’s appetite and in those cases, if your doctor approves it, certain supplements could be used to provide the nutrients your body will need to continue to heal properly.
Once you’ve been given a mesothelioma diagnosis, filing a mesothelioma lawsuit is an important step in your recovery – so is diet and nutrition. This month we are providing more information about nutrition and taking it a step further by providing healthy and nutritious recipes for people managing malignant mesothelioma or any asbestos-related illness. These meals will be made up of ingredients that hit on important food groups that will give your body a good start at healing and having good amounts of energy.
If you have been given a mesothelioma diagnosis, diet and nutrition are your secret weapon to fight the cancer and provide your body the ammunition it needs to win the war. If you cannot prepare these meals, ask family or friends to prepare them for you. Make sure to keep plenty of fruits and vegetables on-hand as powerful snacks in your diet and nutrition backpack. Balanced diet and nutrition has always been the key to good health – open the door with this month’s recipe suggestions.
Chicken Fingers – Coconut-Curry with Cashew
- 3/4 cup unsweetened coconut flakes
- 1 1/4 cups light coconut milk
- 1 cup skim milk
- 1 10 – ounce bag baby spinach
- 3/4 cup cornflakes
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 tablespoons red curry paste
- 2 pounds boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 3/4 cup roasted, salted cashews
- Preheat to 400 degrees. Select a large baking sheet and grease lightly.
- Cut the chicken into 3 inch by 1/2-inch strips and season with salt and pepper.
- Select a wide, shallow bowl and whisk together skim milk and 1-1/2 tablespoons, 1 cup of the coconut milk and curry paste.
- With your food processor, pulse together the coconut and cashews until chopped finely. Mix in cornflakes – pulse until coarse. Transfer to a shallow, wide bowl.
- Dip each chicken strips into coconut milk mixture and turn each chicken strip into the cashew mixture making sure to coat evenly. Move each chicken finger to the prepared baking sheet and place into preheated oven.
- Turing once halfway through, they should be a golden color after 10 minutes.
- Whisk 1/4 cup coconut milk and 2 tablespoons curry paste together. Place the chicken fingers on the top of the spinach and drizzle with the sauce.
- Serves 6
One Serving: 40 g pro, 15 g carb. (3 g fiber), 15 g total fat (6 g sat. fat), 364 calories.