Last month we provided the basics on what victims with a peritoneal mesothelioma prognosis 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 mesothelioma treatment regimens 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 peritoneal mesothelioma prognosis and nutrition, taking it a few steps further by providing healthy and nourishing recipes for people managingmalignant mesotheliomaor 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 peritoneal 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.
1/2 cup low-fat Greek yogurt
1/4 cup low-fat granola
1 teaspoon slivered almonds
1 tablespoon honey
1/2 cup assorted berries
Top 1/2 cup low-fat Greek yogurt with 1/4 cup low-fat granola, 1 teaspoon slivered almonds, 1 tablespoon honey and 1/2 cup berries.
PER SERVING: 303 cal., 6 g total fat (2 g sat. fat), 112 mg sodium, 52 g carb. (6 g fiber), 15 g pro.
Grilled Avocado with Fresh Tomato Salsa
1 large tomato, cored and cut into 1/2-inch cubes
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped scallion
2 teaspoons finely chopped seeded jalapeno
1 teaspoon freshly squeezed lime juice
1 teaspoon extra-virgin olive oil plus additional for grilling
1/8 teaspoon salt plus additional to taste
1. Peel and de-seed avocados. Slice a thin layer from the rounded bottom of each half so that it sits flat.
2. Combine the tomato, cilantro, scallion, jalapeno, lime juice, 1 teaspoon oil and 1/8 teaspoon salt. Add salt to taste if necessary.
3. Heat the grill to high. Brush avocado halves lightly with oil; grill 1 minute a side, until lightly charred.
4. Place avocado halves on a platter; spoon tomato salsa into wells. Serve immediately.
PER SERVING: 141 cal., 13 g total fat (2 g sat. fat), 8 g carb. (5 g fiber), 2 g pro.