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As we wrote last Sunday, you may be on a low fiber diet in order to combat chemo’s yucky tummy troubling side effect. Today we want to share two great options to cater to your low-fiber diet!
Option No. 1: Savory Bread Pudding
oil/butter or oil spray, for greasing your dish
4 medium eggs, beaten
1 x 400g (14 oz) tin/carton cream of tomato soup OR pouch of tomato soup (check that it is less than 1.5 grams of fibre per serving) – Tesco has a nice tomato and marscapone one, as does Sainsburys (both are UK stores)
¼ to ½ tsp garlic powder (optional)
200 ml (4/5 cup)) milk
50 ml (scant ¼ cup)crème fraiche/sour cream (optional)
salt and pepper, to taste
50 g (scant ¼ cup) cheddar cheese, shredded
Salt, to taste
Spray or paint a one litre baking dish (approximately 27×18) with a little oil. Preheat the oven to 180C. Pop the bread cubes into the oiled baking dish and set aside.
In a medium mixing bowl whisk together the milk, crème fraiche, soup, garlic powder and the eggs. Pour this mixture over the bread cubes.
Gently press the mixture into the bread and allow to soak up for about five minutes (or don’t press it and leave, covered, overnight in the refrigerator).
Sprinkle over the cheese and bake in the preheated oven for about 25-30 minutes. Allow to cool slightly before serving warm with a a very small bowl of lettuce leaves. Need more calories? Use full-fat dairy. Serves 2.
Option No. 2: MISO-GLAZED FISH
2 x 150-175g (5-6 oz) firm, white fish (skinned), washed and patted dry
2 tbsp white/blonde or yellow miso
1 ½ tbsp brown sugar
½ tsp toasted sesame oil
¼ tsp ground ginger
1 tbsp mirin, dry sherry or fresh lime juice
Mix together the glaze ingredients until the brown sugar has completely dissolved.
Brush most of the glaze on both sides of the fish and leave to marinate for half an hour.
Preheat your grill/broiler and place the fish on a baking tray, then pop under the heat until the tops are starting to brown and the glaze caramelizes – watch it to make sure it doesn’t burn – about three minutes.
Take the fish from the grill/broiler, brush with the remaining glaze. Now either turn the heat to 180C/375C, or lightly cover the fish with foil (not touching the fish) and put on a lower rack, and cook until the fish is cooked through but still moist – about five minutes
Remove from the oven and spread over the miso glaze; place under a hot grill/broiler until bubbly.