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 just saying, “I have mesothelioma,” can take away a patient’s appetite. 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 prognoses and nutrition, taking it a few steps further by providing healthy and nourishing recipes for people working with a mesothelioma law firm and managing malignant 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 are have been given a diagnosis of peritoneal mesothelioma, diet and nutrition are your secret weapons 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.
Macaroni and Cauliflower Cheese Bake
Preparing this macaroni and cheese under the broiler for a few minutes will give it a golden crispy topping.
1/2 a head of cauliflower
8 ounces Cheddar cheese
1 pound dried macaroni (elbows)
4 ounces Parmesan cheese
1 cup creme fraiche or sour cream
Small bunch fresh Italian parsley
Yield: 4-6 Servings
Prep: 10 min
Total: 30 min
Remove the outer green leaves from the cauliflower. Cut the cauliflower stalk head into small florets. Halve the thick stalk lengthways, then slice thinly.
Grate the cheddar and parmesan into a large heatproof bowl.
Finely chop the parsley stalks and leaves.
Bring a large pot of salted water to a boil and add the macaroni and cauliflower cooking according to the macaroni package instructions.
Place the bowl of cheese over the saucepan and add the crème fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a lovely, silky consistency; but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.
At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.
Serve your pasta: Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.