There's alot info out there and most seem to be pointing to a meditoraineon
whole food diet. Something though that may need to change with surgeries etc..
As part of your care team there should be a dietician and worth using early on.
I struggled initially as alot of literature out there focused simply on strength
rather than nutritional value and a different life stage / strength of sufferer.
I also was told to eat well, which apart from obvious areas, removing added sugar,
staying away from red meat, seemed still quite expansive.
I came to find a nutrititionalist via a naturalpath around 6 months later very useful
. Whilst I felt already I was eating pretty well. For one comparitively cheap consultation,
I got a comprehensive plan, tailored to me and more optimised in terms of nutrition.
What comes below are some links and general thoughts. Some of which influenced by the
Nutritionalist, most of it stuff that I had learnt on the journey before.
It's not a food plan or substitute for one. Infact I've included any specific recommendations
from the nutritionalist beacuse that was relevent to me and not to others.
I would say worth booking a nutritionalist appointment
for a plan and also engaging with your care team.
General principles and links
- Nut butter
Almond, cashew and Hazlenut probably best. I like peanut butter though so go for that too.
Go ones with no palm oil and low salt content, ie. 100% nuts
- Beans
- wholefoodsdirect a good source for bulk ordering
- Flour
I tend to use buckwheat or spelt floor. Wholemeal.
- Pasta and rice
brown rice where possible, gluten free or wholemeal.
- Sauces
I often use the homemade pesto per receipes shown.
Whilst I know there’s some challenges re mixing a tomato based sauce with veg etc..
I’ve come back to it as miss it occasionally. For that I usually just cook
in olive oil some mushrooms, onion, fresh crushed garlic, before adding some tomato passata, a
dd some tomato paste and herbs (pairs well with chicken breast and pasta / rice). Sauerkraut -
when I could tolerate it more I often used just this.
- Sweet additions
I do add these but in limited quantities and try to balance out
with protein etc.. mankuna honey, 85% / 90% dark chocolate, pure cocao powedr, bannanas
- Bread rolls
If you make them thin they cook better as higher wholemeal content doesn’t rise as well. I use wholemeal spelt flour.
Some white flour is needed for the rise. I tend to eat these with nut butter (like almond butter). Avacado, goats cheese and Olives.
Or as a base for scrambled eggs or boiled eggs with avacado
-
Flapjacks,
follow this but without the honey and butter and double the recipe to make more / deeper chewier one
- Fast mimicking diet FMD prolon style bars.
To keep in ketosis apparently. I did make and use these when following an FMD approach
- Veggy cooked breakfast
Veggy cooked breakfast
Every so often I need some comfort food, I sometimes now turn to a cooked breakfast / brunch without the cancer unfriendly bits. Steamed
chestnut mushrooms, Herby sauce, scrambled egg, sweet potato fritters and crispy tempeh 'bacon style 'strips
- Cold flapjack mash up
I make this in a tub the night before and place in fridge if need breakfast on the move. Could do similar with overnight oats. Using the flapjack receipe above,
take one, break it up. Add yoghurt (like sheeps or goats yoghurt), fruit, seeds inc chia and flax. Mix well and leave in fridge.
Solidifies nicely and easy eating.
- Mushroom soup
As a base recipe I tend to follow similar to above. For extra creaminess / thickness I add cauliflower. Or blitzed cashew nuts or tahini.
- Butternut squash soup
I tend to use this but sub in sheep or goat yoghurt instead of creme fraish.
- vegan pesto
- Nut loaf
Good festive treat but also good during the year
- Cabbage steaks
Something happens to the taste. A reasonable substitute I think
