Healthy Recipes for the Holidays from Provision

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‘Tis the season for gathering with friends and family to enjoy festivities and food! It takes a little planning, but it is definitely still possible to eat food that nourishes your body during the holidays. Here are some healthy recipes of holiday favorites to try this year!

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Fight Cancer with Your Fork

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Content and information provided by Casey Coffey, MS, RD, LDN at Provision CARES Proton Therapy.

A nutritionally balanced diet is very important anytime, especially during and after cancer treatment. Consider planning your meals using a balanced plate approach. Eating meals with a balanced plate is a valuable tool to control your portion intake of the different food groups. While each section of a balanced plate is important, your body needs more of some and less of others.

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National “Eat Your Veggies” Day – June 17th

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Content and information provided by Casey Coffey, MS, RD, LDN at Provision CARES Proton Therapy.

With National “Eat Your Veggies” Day just around the corner, we wanted to give some advice when trying to incorporate more vegetables into your meals!

Most people do not realize that they’re not including nearly enough vegetables in their diet. On top of including vegetables in your diet, it’s important to realize that all vegetables aren’t created equal.

We like to encourage everyone to fill ½ of their plate with nutrient rich non-starchy vegetables in a range of color. Non-starchy vegetables contain very little naturally occurring sugar and are rich in fiber making them slow to digest. These nutrient dense colorful delights are packed with vitamins and minerals that are necessary for growth, restoration/repair, metabolic processes that occur at the cellular level. They also have magnificent cancer fighting properties! Some of our favorite non-starchy vegetables are below: (more…)

Healthy Memorial Day Weekend Recipe: Layered Chicken Taco Salad

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Looking for a healthy dish to take to your Memorial Day cookout? Look no further than Casey’s Layered Chicken Taco Salad!

Recipe provided by Casey Coffey MS, RD, LDN Registered Dietician for Provision CARES Proton Therapy Knoxville.

Layered Chicken Taco Salad

Prep time:  20 minutes       Total time:  20 minutes

Serves:  8-10 people

Ingredients:

  • 4 cups chopped romaine lettuce
  • 1 cup riced cauliflower
  • 1 (15 ounce) can black, drained and rinsed
  • 1 (11 ounce) can Mexican corn, drained
  • 1 large avocado, diced
  • 1 ½ cups prepared pico de gallo (or diced tomato)
  • 1 rotisserie chicken, shredded (about 4 cups shredded meat) – can use canned chicken if preferred
  • 1 ½ cups shredded Monterey jack and cheddar chceese
  • 1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing) (Bolthouse brand is good) – could also use ranch dressing of choice and add ¼ cup chopped cilantro
  • 1 (3.5 ounce) package tortilla strips (about 1 ½ cups) – tri-color is a great option for Memorial Day

Instructions:

  1. Layer half of each ingredient into a large salad bowl in the order listed above. Repeat layers with remaining half of the ingredients.
  2. Serve immediately or cover with plastic and store in the refrigerator until ready to serve. Leftovers can be stored in refrigerator for 2-3 days.

Maintaining a Healthy Nutritional Status When Diagnosed with Head & Neck Cancers

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Content and information provided by Casey Coffey MS, RD, LDN Registered Dietician for Provision CARES Proton Therapy Knoxville

As we raise awareness of head & neck cancers during the month of April, it is important to be aware of the unique challenges that are at risk when diagnosed with head and neck cancer. Studies for patients who choose proton therapy treatment for head and neck cancers have shown less side effects during first 3 months after treatment and quicker return to normal function. The potential side effects for head and neck cancer patients make swallowing food and fluids difficult and sometimes painful. Malnutrition affects an estimated 40 – 80% of cancer patients – particularly those with gastrointestinal or head and neck cancers.

The four main nutritional goals for cancer patients include:

  • Strive to maintain a healthy weight
  • Consume foods and beverages for managing cancer and treatment-related side effects
  • Select and eat healthy foods that supply the body with fuel and nutrients for repair and healing
  • Reduce risk of cancer recurrence and the development of a second malignancy

Many patients do not realize the importance of nutrition while under treatment. Primary goals of nutrition therapy are to prevent or reverse nutrient deficiencies, preserve lean body mass, support the immune system, and minimize and manage the impact of nutrition related symptoms and side effects to maximize quality of life. Adequate nutrition is more than just maintaining body weight. The foods we eat contain nutrients necessary to support healing and restoration but also to support our healthy cells as well. Adequate nutrition has been shown to improve outcomes in cancer patients, improve strength and energy, avoid dose reduction or treatment breaks.

Make Every Bite Count.

Initially, it is recommended patients eat what they can tolerate while focusing on protein with each meal and including whole foods (minimizing the processed nature of foods). Why? Well, quality counts. High quality foods, which are those that are less processed, are more nutritious due to their higher nutritional value. As treatment progresses and possible side effects begin, the ability to swallow can become difficult. If difficulty to swallow becomes a problem for head and neck cancers, here are three ideas on how to maintain nutritional value through your diet:

  • Graze throughout the day on nutrient dense foods: Nutrient dense foods that have been fortified with protein and additional calories without adding volume and lots of sugar or highly processed foods. Some examples are olive oil, butter, coconut oil, coconut butter, peanut butter, heavy cream, half & half, or any nut butter.
  • Alter texture of foods to improve tolerance: focus on soft or smooth foods such as, bananas, watermelon, canned fruits, peach, pear, and apricot nectars, pureed or mashed vegetables, oatmeal, cooked cereal, cottage cheese, yogurt, milkshakes, custards, puddings, gelatin, macaroni and cheese, scrambled eggs, and ground meats.
  • Avoid irritating foods, such as, citrus fruits or juices, spicy or salty foods, pickled or vinegary foods, tomato-based foods (salsa, spaghetti sauce, and pizza), rough or dry foods, hot spices (pepper, chili powder, nutmeg, cloves, and curry).

For more information about how to overcome nutritional challenges when diagnosed with head & neck cancers or to learn about proton therapy, contact our CARE Team at 865-229-4689.

 

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Fighting Cancer with Your Fork Recipe of the Month: Cauliflower Rice with Vegetable Stir-Fry

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Content and information provided by Casey Coffey MS, RD, LDN Registered Dietician for Provision CARES Proton Therapy Knoxville

Yield:  4 servings

Ingredients:

  • 1 package riced cauliflower (you can find this at Trader Joe’s or Kroger in the produce section)
  • 2 carrots, chopped
  • 1 clove garlic, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 1 vidalia onion, chopped or thinly sliced
  • ¼ teaspoon black pepper
  • 2 cups snow peas, trimmed
  • ½ teaspoon sea salt, divided
  • 2 Tablespoon olive oil
  • 1 teaspoon sesame oil
  • 2 eggs, beaten
  • 1 Tablespoon soy sauce (or Bragg liquid aminos)

Instructions:

  1. Heat olive oil in pan and sauté carrots, stirring occasionally, until softened, about 1 minute.
  2. Add bell pepper and onion, ¼ teaspoon salt, and garlic; cook, stirring frequently, about 2 minutes.
  3. Add peas, sprinkle with remaining ¼ teaspoon salt and pepper and cook, stirring frequently, 1 minute.
  4. Place cooked vegetables in bowl and set aside while preparing cauliflower.
  5. Return skillet to head; add sesame oil, cauliflower and beaten eggs.
  6. Cook, stirring constantly, until eggs are evenly cooked and cauliflower has softened, about 2-4 minutes.
  7. Add cooked vegetables and soy sauce to cauliflower / egg mixture; cook 1 minute more or until warm through.
  8. Divide stir-fry among 4 bowls.
  9. Enjoy!!

Note: Stir fry chicken, shrimp or tofu with above to complete your meal.

Mediterranean Diet to Reduce Lung Cancer

Reduce the risk of lung cancer with Mediterranean diet

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Replacing saturated fat with polyunsaturated fat impacts reduce risk of lung cancer

By Casey Coffey MS, RD, LDN

According to recent studies, benefits of polyunsaturated fats have been widely reviewed by looking at the relationship between dietary components of the Mediterranean diet and cancer risk, diabetes, cardiovascular events, and Alzheimer’s disease. Within these studies, the primary conclusion shows correlation between fat intake and risk associated with lung cancer.

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