Last month we provided the basics on what victims of mesothelioma cancer can do to help better their diet and nutrition while 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.
This month we are providing more information about nutrition and taking it a few steps 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 are 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.
Patients suffering with malignant mesothelioma have a million things to think about. Hiring an asbestos attorney, selecting a mesothelioma treatment, squaring up their affairs and trying to get better. Knowing that proper nutrition will assist in all of these challenges is important.
Foods rich in protein, carbohydrates and healthy fats help can help all malignant mesothelioma patients heal faster and maintain good energy and weight levels. Roasted veggie frittatas contain all of the good nutrients – in one pie slice! Use the recipe below and enjoy.
Roasted Veggie Frittata Recipe
- Cut into pie slices – 6 servings
- 10 minutes to organize
- 75 minutes to cook
Ingredients will include: 2 large zucchini sliced into 3-1/2-inch strips, 1/4 cup fresh chopped parsley, 3 medium red bell peppers without seeds and cut into quarters, 4 garlic cloves, 1 medium onion chopped into 1/2-inch slices, 1 tablespoon olive oil, 1 teaspoon salt, 4 whole eggs, 6 egg whites, 1/4 teaspoon cayenne pepper, 1/3 cup finely shredded Parmesan and Nonstick cooking spray
Food preparation Directions:
- Preheat your oven to 425 degrees. Use foil to line the bottoms of two shallow baking pans. Use the cooking spray for a light coat.
- Bell peppers and garlic go in one pan and zucchini and onion in the other. Use the olive oil to brush vegetables. Place bell peppers and garlic on center rack and roast zucchini and onion on lower rack for 15 minutes. Afterwards, move the garlic and bell peppers to the lower rack and roast until charred. Let stand 5 minutes. Remove skin from both the peppers and garlic. Coarsely chop vegetables and garlic and into a large bowl that you can stir in parsley and 1/2 teaspoon salt.
- Reduce oven temperature to 350 degrees. Coat your 9-x-1-1/2-inch round cake pan with cooking spray. Whisk together eggs and egg whites, salt and cayenne pepper. Stir this mixture into vegetable mixture with the Parmesan and then pour into cake pan.
- For 45-50 minutes, bake, uncovered, or until center is set. Remove from oven and let stand 5 minutes before serving.
Nutrition facts: 139 calories, 11g protein, 8g carbohydrate, 7g total fat (2g saturated), 2g fiber