Oatmeal Pancakes

We serve these pancakes with a mixture of warm Madhava Amber Agave Nectar and Grade B Maple Syrup.

Oatmeal Pancakes

Taken from Good Food/Good Health (Week of Nov. 5, 2007) and

American Institute for Cancer Research

Preheat oven to 200 degrees. As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separate with parchment paper. Any pancakes that are left can be frozen with the parchment paper between each one.

Mix liquid ingredients:

1 cup plain low-fat yogurt (or goat yogurt)

1 cup low-fat milk

1 tsp. vanilla

2 Tbsp canola oil

1 Tbsp Agave Nectar (or a little less)

2 egg whites, lightly beaten

Mix dry ingredients:

¼ cup almond flour

½ cup whole-wheat flour

2 Tbsp flax meal

* Sift flours and flax meal together.

¼ tsp salt

½ tsp aluminum free baking powder

¾ tsp baking soda

½ tsp cardamom

½ tsp cinnamon

* Optional ingredient – dried, unsweetened cranberries

   (should be sweetened only with fruit juice)

Combine all ingredients – be sure not to over mix.  Stir in cranberries. For very best results, allow batter to rest, covered in the refrigerator for approximately 30 minutes.

Spray griddle with canola cooking spray.  Heat to medium-high. Pour ¼ cup batter for each pancake and cook for approximately 2-3 minutes. When bubbles appear on the upper surface, flip the pancakes.  Continue cooking until the second side is golden, about 2 minutes.

Servings: 5

Per serving: 260 calories, 8 g total fat (1 g saturated fat), 39 g carbohydrate, 9 g protein,

3 g dietary fiber, 440 mg sodium

Tasty Brown Rice

Adapted from: Eating Well Through Cancer, by Holly Clegg & Gerald Miletello, M.D.

Authors’ note:  Brown rice adds flavor and fiber to your diet. This is the only rice that contains   

                           vitamin E.  The vegetables are an additional source of fiber.

1 Tbsp. extra virgin olive oil

1 tsp. turmeric

Black pepper - to taste

½ cup onion

3 cloves garlic

1 cup brown rice (uncooked)

1 (16 oz.) package frozen, assorted vegetables - (broccoli, carrots, snow peas or green peas)

1 can diced tomatoes

1 bay leaf

1 tsp. thyme

1 ¾ cup carton, free-range, sugar-free chicken broth

½ cup water

In large pot, heat olive oil, turmeric, and black pepper. Saute onion in oil mixture, adding garlic for last few minutes. Be careful not to over brown the garlic, it will become bitter.

Add veggies – stir until tender.  Add rice, tomato, bay leaf, thyme, broth, and water. Stir until well mixed.  Cover and bring to a boil. Reduce heat and cook until rice is done – about 20 - 30 minutes. Remove bay leaf.

Serves: 6 to 8

Optional: add salad shrimp.

Nutritional information per serving:

calories 141, protein 5 g, carbohydrate 23 g, fat 3 g, saturated fat 1 g, dietary fiber 2 g, cholesterol 2 mg.

Burger Soup

  Soups are very soothing when Kent is on Chemo.  This is one of this favorites.

                   Burger Soup

Adapted from: Eating Well Through Cancer, by Holly Clegg & Gerald Miletello, M.D.

1 pound grass fed beef

1 chopped onion

3 cloves chopped garlic

1 (15 oz) can tomato sauce

1 (14 1/2 oz) can chopped tomatoes

1 cup sliced carrots

1/3 cup of brown rice

2 cups water (can add more - I reduce because Kent likes the soup to be thicker)

Salt and pepper to taste

1 T Worcestershire sauce

1 bay leaf

1 tsp thyme

1 tsp cumin

1 tsp black pepper

1 tsp turmeric (or more)

1 T extra virgin olive oil

In a large stainless steel pot (not a teflon coated pan - teflon coating is not healthy for cancer patients), 

cook the meat, onion, garlic until the meat is done. Drain extra liquid. 

Add the tomato sauce, tomatoes, water, salt and pepper, thyme, cumin, turmeric, Worcestershire sauce, bay leaf, and carrots.

Bring to a boil, reduce heat, and cook for 10 minutes. Add the brown rice and continue cooking over a medium heat until rice is done and the carrots are tender, 

about 30 to 40 minutes. Add more water if too thick.