This dip is packed full of aubergine and really tasty. Aubergine is a great source of fibre and potassium and goes so well with the garlic and lemon. The lemon here can be quite sharp, cutting through any metallic taste you might have. You could also serve this as a topping on roast vegetables as they come out of the oven and it would make a really great, tasty side dish.
This is another great recipe for those who tire of eating cereal or who are no longer attracted to cereal in the morning. This is a warming, nutritious and filling breakfast which you can make in one of your good week's and it will last you around 4-5 days in the fridge. Store in the fridge and simply cut two slices off daily or breakfast.
Rather than using ham or cheese as a sandwich filler, I sometimes make up this combination with some smoked mackerel, cherry tomatoes and avocado. It only takes 5 minutes to make but keeps you going for hours.
Granola can be both a tasty and filling option for breakfast, great for people who want to steer away from sugar laden processed cereals. Many granolas on the market are made with vegetable oils and high amount of sugar. So you can make your own, at home, in 5 minutes, and you can make it with no oil and very little added sugar.
This dish is simple to make. You don’t have to be rigid in terms of vegetables you can add. Sometimes I just open the fridge and if there is courgettes rather than broccoli, sweet potato carrots chopped into cubes rather than peppers I’ll substitute them. If you have children who “hate vegetables” it is a great way to slip them into their diet.
I find you can adapt this recipe depending on the season or even what's in the fridge. In the winter, the root vegetables are great with large mushrooms while in the summer, it's always nice to use all of the summer Mediterranean vegetables available.
This recipe was kindly shared with us by Carmel Hall of the blog Cooking with Carmel. This dish is really quick to prepare and packed full of flavours so it's perfect if you're experiencing taste change during your treatment.
Soups are a great option for a lunch or a light dinner when you are not feeling like eating a big meal. You can make this soup on one of your good days, and then portion freeze it for your not so good days. Even if you feel this soup is too much, simply add half soup and half boiling water. This will lighten the soup and you will still get all that goodness.
This recipe is ideal for anybody experiencing taste change before, during or after their treatment. The combination of flavours from the spices and vegetables will overcome any lingering taste that may be present because of your treatment.
Salmon is a great source of protein and essential fatty acids (or unsaturated fat). Here it is not being cooked using a frying pan, but rather added to the vegetables that are being roasted in the oven. Oils are delicate creatures and often do not like being heated. Try to reduce your pan frying and oven bake or grill meats and fish instead.