Need REC ideas
Cheryl
while we're at it, well rounded with veggies high in antioxidants. A soup
that can be blended fine but still taste good. The foods that cause distress
are high fat and anything he has to chew. Can only eat about 2 oz at a
time. My dad.
--
Cheryl
Nancy Young
How about black bean soup? I googled and it seems they
fit the bill as far as antioxidants go.
This is a delicious soup, and you could blend it to your
desired thickness (thinness?), or even thin it with more broth:
http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
Having a stick blender is very handy.
nancy
Lin
Sounds like what I threw together to have with my low-fat quiche last night:
"Lin's Thrown Together Potato Soup" which then became LTTP w/Broccoli
and THEN LTTPB w/cheese.
First, sweat/sauté half of a roughly chopped onion and a couple stalks
of chopped celery (adjust either of these things to your liking) in a
pot or pan large enough for soup. I used a tablespoon of Brummel & Brown
as the agent for the sauté. Peel and quarter five or six potatoes. Add
to the pot after the veggies are soft and translucent. Next, pour
chicken stock to just barely cover the contents of the pot. Salt and
pepper the stock to taste. Cover and simmer till the potatoes are
falling apart. Keeping heat low, add one can of fat free evaporated
milk. Gently stir and let simmer till it's the consistency that you and
your dad prefer.
At this point my soup was utterly delicious, but I couldn't leave well
enough alone. I microwave steamed a cup or so of broccoli crowns for
3-1/2 minutes and added it to the soup. It was really good at this
point. But THEN I added maybe a half cup of shredded cheese.
You can serve this with a little bacon crumbled on top if it suits you
and your dad.
My notes: The fat free evap milk adds the richness and creaminess
without the fat. It also sweetens the soup slightly. I liked it.
Obviously, you DON'T have to add the broccoli or the cheese (or the
cheese can be sprinkled on the soup at serving). Good additions are
cooked chicken chunks and/or corn. You could even turn it into a clam
chowder! Obviously, this can be as protein and calorie rich as your
imagination takes you -- without the fat!
The soup was supposed to be an accompaniment to the Spinach Ricotta
Quiche (low fat as well) but it completely upstaged the main event.
--Lin (just noticed that my instructions are done like JoC without
skipping pages!)
Miche
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote:
Chicken soup!
Miche
--
Electricians do it in three phases
Cheryl
special needs but will tomorrow. You can literally go 2 weeks without
seeing him and the next sight is a shock. Skin and bones. Everything he
does tires him out, even walking to the car, to the Dr office, back to the
car and he's dragging.
"Lin" <grafixb...@yahoo.com> wrote in message
news:445e2$496820cd$453e8ce6$29...@EVERESTKC.NET...
MaryL
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote in message
news:gZU9l.14316$H12....@newsfe12.iad...
My first thought was black bean soup, but Nancy beat me to that. In
addition (but this is not a recipe, of course), have you considered one of
the nutritional supplements that are frequently used for the elderly--such
as Ensure or Boost. They come in several flavors and are readily available
in pharmacies and grocery stores.
MaryL
Cheryl
"MaryL" <stan...@yahoo.comTAKE-OUT-THE-LITTER> wrote in message
news:4968256f$0$5462$bbae...@news.suddenlink.net...
> My first thought was black bean soup, but Nancy beat me to that. In
> addition (but this is not a recipe, of course), have you considered one of
> the nutritional supplements that are frequently used for the elderly--such
> as Ensure or Boost. They come in several flavors and are readily
> available in pharmacies and grocery stores.
>
Thanks Mary. Yes, he's on Ensure and Boost and even mixes ice cream in for
more calories. Mom said he did 3 - 2oz feedings today. For a grown man that
is nothing. He tires out with everything he does and the last two days he
just spent in bed. At least the endoscope is next week and I hope it finds
something treatable. not thinking the other yet.
modom (palindrome guy)
Such a genuinely touching request. I asked my wife her opinion and
she suggested this:
A smoothie made with tofu such as this one from "This Can't Be Tofu!"
by Deborah Madison
1 1/2 cups soy milk
1.2 cup silken tofu
1/3 cup peanut butter
1 Tblsp honey
1 banana
5 ice cubes
Puree soy milk and tofu in a blender until smooth. Add the remaining
ingredients and puree once more till smooth and cold. Serve in small
glasses.
Maybe some variation of the above could be a little help?
I'm also thinking of a super rich, much reduced stock made from veal
bones as the base of a pureed soup. A super dense veal stock pureed
with roasted carrots, ginger and a little lemon juice might taste
good.
--
modom
cybercat
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote in message
news:gZU9l.14316$H12....@newsfe12.iad...
Does he like pea soup? Like split pea? It might be good pureed, and is
fattening.
MaryL
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote in message
Cheryl,
I have a friend who is a nutritionist at a local hospital. I will contact
her and see if she has any ideas for you.
MaryL
Janet Bostwick
I found that the hospital nutritionist was very helpful when I had problems
like this after radiation treatment. Looking through the booklet I was
given, and eliminating the items that have fat, the recommendations are to
cook foods with milk whenever possible and to add eggs -- even suggesting
beating eggs into mashed potatoes. You really need to talk to a nutriionist
and get whatever materials they have. The booklet I'm looking at is "Eating
Hints for Cancer Patients" by the U.S. Department of Health and Human
Services. Some other suggestions from the booklet. . . Banana Milksake (1
whole ripe banana sliced, a few drops of vanilla extract and 1 cup milk.
Also, try a small glass of beer or wine with meals. Fortify the milk you
give (1 quart whole milk and 1 cup nonfat instant dry milk. High-protein
milkshake -- 1 cup fortified milk, 2 tablespoons butterscotch, chocolate or
favorite fruit syrup or sauce, 1/2 cup ice cream, 1/2 teaspoon vanilla
extract. Fruit and Cream --1 cup whole milk, 1 cup vanilla ice cream or
frozen yogurt, 1 cup cannet fruit in heavy syrup, almond or vanilla extract,
blend and chill. Looking through this booklet, there is really too much to
relate to you. See if you can get a copy online or at your library or most
probably from the hospital. The hospital is generally helpful and free.
The recipe hints I gave you above generally run between 350 and 450 calories
per cup. Good Luck.
Janet
Kathleen
I love the sound of these suggestions but truth be told, the guy should
probably be sipping Ensure, which is nutritionally balanced and easy to
digest. I went through this with my dad. The Ensure goes down easiest
when taken very cold, to the point of pouring it into a frozen cup for
sipping.
Get the Ensure into him first then see if you can tempt him to take just
a couple sips more of something savory like the soups mentioned above.
Modom's veal stock (which actually sounds like a demi-glace) might be
nice, even if all he does is lick a little off a spoon. Leaving it
where he can reach it can work, as long as the smell isn't aggravating
any nausea. I watched my dad finish an ounce or so of thick soup while
watching TV. He'd dip his finger in it and lick it off, basically
unconsciously. It's a damned slow way to eat but I found it reassuring
to see him voluntarily ingesting anything rather than swallowing it like
medicine just for survival.
When you're dealing with anorexia in someone so very ill, your instinct
is to push *just one more sip*. If he says he just can't, let it go and
try again in an hour or so. You don't want to make him puke
Janet Bostwick
> Kathleen <khhfmde...@charter.net>
> news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
>
>>
>> I love the sound of these suggestions but truth be told, the guy
>> should probably be sipping Ensure, which is nutritionally balanced
>> and easy to digest. I went through this with my dad. The Ensure
>> goes down easiest when taken very cold, to the point of pouring it
>> into a frozen cup for sipping.
>
> you. For some reason I got sick and tired of it though. I think maybe
> because I was "forced" to drink it was my issue ;-)
>
> Michael
>
I couldn't take Ensure, it was too milky. There is another product that is
clear and comes in Apple and some other flavor that is nutrionally balanced.
Can't remember the name of it. Ask at a pharmacy.
Janet
> --
> "He who does not understand your silence will probably not understand
> your words."
> ~Elbert Hubbard
>
> You can find me at: - michael at lonergan dot us dot com
blake murphy
> Kathleen <khhfmde...@charter.net>
> news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
>
>>
>> I love the sound of these suggestions but truth be told, the guy
>> should probably be sipping Ensure, which is nutritionally balanced and
>> easy to digest. I went through this with my dad. The Ensure goes
>> down easiest when taken very cold, to the point of pouring it into a
>> frozen cup for sipping.
>
> I also drank a lot of Ensure. At least it's tasty and very good for you.
> For some reason I got sick and tired of it though. I think maybe because I
> was "forced" to drink it was my issue ;-)
>
> Michael
'tasty' is not a word i'd apply to ensure.
your pal,
blake
Janet Wilder
Cheryl,
I was in that situation two years ago. I lived (literally) on High
Protein Boost at room temperature. It was easy to digest and went down
easily, too. I would often spend 30 to 40 minutes on one bottle, sipping
little bits at a time.
The stuff saved my life. I would have died of starvation without it. It
was the only nutrition I could take for 3 months.
Omelet
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote:
Cheryl,
Look up "Calves foot Jelly" on the 'net. I use it a lot for dad.
He loves it and I can pack it with just about any veggie I want him to
have that week in the bottom layer. :-)
Lately I've been using pork hocks to make it instead of calves feet.
They are easier to deal with and jell nicely...
I also have been fortifying it lately with Vionate. It's a powdered
vitamin and mineral supplement that is not flavored.
--
Peace! Om
"Any ship can be a minesweepter. Once." -- Anonymous
Janet Bostwick
Ah, the old 24/7 Nibble and Sip Diet -- I am familiar with that one. But we
made it! ;o}
Janet
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
To me, a stick blender is an indispensable kitchen gadget. :-) I'd not
be without one.
Omelet
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote:
> Thanks Lin. I'm so tired I can't look at this to see how to adapt for his
> special needs but will tomorrow. You can literally go 2 weeks without
> seeing him and the next sight is a shock. Skin and bones. Everything he
> does tires him out, even walking to the car, to the Dr office, back to the
> car and he's dragging.
I feel for you. I'm just glad that dad lives with ME so I can make sure
he eats properly, and gets good medical care.
See if you can get him on some good vitamin supplements. They DO make
liquid ones to cater to the elderly, and they are often absorbed better.
Nothing wrong with meal shakes either. Check GNC for good MRP's (Meal
replacement powders).
Blend with bananas and frozen fruit to make yummy and tempting smoothies
that can be vitamin fortified. :-)
Jean B.
the cals. I hope whatever it is is treatable. You must be so
worried.
--
Jean B.
Nancy Young
> Janet Wilder wrote:
>> I was in that situation two years ago. I lived (literally) on High
>> Protein Boost at room temperature. It was easy to digest and went
>> down easily, too. I would often spend 30 to 40 minutes on one bottle,
>> sipping little bits at a time.
>>
>> The stuff saved my life. I would have died of starvation without it.
>> It was the only nutrition I could take for 3 months.
>
> Ah, the old 24/7 Nibble and Sip Diet -- I am familiar with that one.
> But we made it! ;o}
When you can't get food down for a period of time, even
if liquid diet drinks aren't the tastiest things on earth, just
do it. They aren't that bad, and the alternative sucks.
nancy
Jean B.
Actually, I was reminded of Instant Breakfast, which is sometimes
mentioned as an alternative to Ensure. I'd augment that somehow....
--
Jean B.
Omelet
"Janet Bostwick" <nos...@nospam.net> wrote:
> Michael "Dog3" wrote:
> > Kathleen <khhfmde...@charter.net>
> > news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
> >
> >>
> >> I love the sound of these suggestions but truth be told, the guy
> >> should probably be sipping Ensure, which is nutritionally balanced
> >> and easy to digest. I went through this with my dad. The Ensure
> >> goes down easiest when taken very cold, to the point of pouring it
> >> into a frozen cup for sipping.
> >
> > I also drank a lot of Ensure. At least it's tasty and very good for
> > you. For some reason I got sick and tired of it though. I think maybe
> > because I was "forced" to drink it was my issue ;-)
> >
> > Michael
> >
> I couldn't take Ensure, it was too milky. There is another product that is
> clear and comes in Apple and some other flavor that is nutrionally balanced.
> Can't remember the name of it. Ask at a pharmacy.
> Janet
She could take a look at MetRx.
Cheryl
news:BH_9l.1370$Ew6...@newsfe22.iad...
>
> I love the sound of these suggestions but truth be told, the guy should
> probably be sipping Ensure, which is nutritionally balanced and easy to
> digest. I went through this with my dad. The Ensure goes down easiest
> when taken very cold, to the point of pouring it into a frozen cup for
> sipping.
I'm still reading over all of the suggestions, thank you everyone. I should
have said he is drinking Ensure with vanilla ice cream in it. He can also
tolerate Boost.
Thanks all and I'll read the rest in a bit....
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote:
>> This is a delicious soup, and you could blend it to your
>> desired thickness (thinness?), or even thin it with more broth:
>>
>> http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
>>
>> Having a stick blender is very handy.
> To me, a stick blender is an indispensable kitchen gadget. :-) I'd
> not be without one.
The first time I made this soup, I did not have one. I leave
it to your imagine what a friggin mess there was after
transferring it back and forth to the blender in batches.
Hello, stick blender.
nancy
Cheryl
news:6ss73oF...@mid.individual.net...
>>
> Ice cream? I thought you said low fat. Fat would obviously boost the
> cals. I hope whatever it is is treatable. You must be so worried.
For some reason he can tolerate the ice cream more than something else
that's fatty. It might be the coldness of it. Mom said that he can only
drink the Ensure or Boost ice cold. It sounds like esophagus damage to me
but I'd think they would have found that by now. He already had a surgery
last year for hiatal hernia which is what they thought was causing his
problems.
Cheryl
news:gk9bob$ftn$1...@news.motzarella.org...
Thanks CC. Yes, mom was making split pea soup for him yesterday and he does
like it, even blended. Good idea.
Janet Wilder
Cheryl
news:suednZs-rPSW_fXU...@supernews.com...
> I found that the hospital nutritionist was very helpful when I had
> problems like this after radiation treatment. Looking through the booklet
> I was given, and eliminating the items that have fat, the recommendations
> are to cook foods with milk whenever possible and to add eggs -- even
> suggesting beating eggs into mashed potatoes. You really need to talk to
> a nutriionist and get whatever materials they have. The booklet I'm
> looking at is "Eating Hints for Cancer Patients" by the U.S. Department of
> Health and Human Services. Some other suggestions from the booklet. . .
> Banana Milksake (1 whole ripe banana sliced, a few drops of vanilla
> extract and 1 cup milk. Also, try a small glass of beer or wine with
> meals. Fortify the milk you give (1 quart whole milk and 1 cup nonfat
> instant dry milk. High-protein milkshake -- 1 cup fortified milk, 2
> tablespoons butterscotch, chocolate or favorite fruit syrup or sauce, 1/2
> cup ice cream, 1/2 teaspoon vanilla extract. Fruit and Cream --1 cup
> whole milk, 1 cup vanilla ice cream or frozen yogurt, 1 cup cannet fruit
> in heavy syrup, almond or vanilla extract, blend and chill. Looking
> through this booklet, there is really too much to relate to you. See if
> you can get a copy online or at your library or most probably from the
> hospital. The hospital is generally helpful and free. The recipe hints I
> gave you above generally run between 350 and 450 calories per cup. Good
> Luck.
Thank you!! I found the pubication online:
http://www.cancer.gov/cancertopics/eatinghints.pdf
>
Janet Wilder
> When you can't get food down for a period of time, even
> if liquid diet drinks aren't the tastiest things on earth, just
> do it. They aren't that bad, and the alternative sucks.
I had no ability to taste anything at that time. Radiation killed off
my taste buds. I knew my taste buds were coming back when I could tell
the difference between chocolate and vanilla Boost®. I couldn't taste
the flavors, but I knew they were different.
AFAIK, Boost® was the only brand that came in the high protein formula.
Also, it packed the same nutrition as the other brands in a smaller
amount which was good for someone like myself who had to be coached
through drinking a bottle of it even though it took me hours.
Janet Wilder
ditto.
Andy
Split pea soup?!?
What a God-awful idea!!!
Who would think up such a thing!
Green is just WRONG on SO many levels!!!
Split pea soup without me? Just the notion!
Yeesh!!!!
Unthinkable!
Andy
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
<giggles> I can imagine...
Thanks for sharing. ;-)
Janet Wilder
> Actually, I was reminded of Instant Breakfast, which is sometimes
> mentioned as an alternative to Ensure. I'd augment that somehow....
>
Carnation Instant Breakfast® was one of the products recommended by the
Head and Neck Department of University of Texas MD Anderson Cancer
Center in Houston where I was treated.
Since I had some really nasty complications that left me with open
wounds on my stomach, I needed the high protein to heal so I did Boost®
Sheldon
Recipe says to process in in a blender (or food processor), in
batches... I thought everyone owned an ordinary blender... I have no
stick blender, I don't find them useful... but my big ol'
Waring blender is a can't be without.
cshenk
> I'm still reading over all of the suggestions, thank you everyone. I
> should have said he is drinking Ensure with vanilla ice cream in it. He
> can also tolerate Boost.
Does he tolerate peanuts? That would be a possible to give him a little
variation.
I posted a salty boiled type a bit ago but you can take the salt way down
and still get a good product. I make them in the shell in a crockpot then
deshell and freeze any excess. Since he's older, if a southerner at all,
this will have the flavor of childhood and go over well.
Does he have salt restrictions? (I ask because it is less common now to
prescribe that by rote but it still happens yet 50% of the people arent
sodium reactive at all).
I wouldnt feed him just peanuts all the time (grin) but as a shift of pace
at times, it;'s a high protien, low 'fat' level food that seems to fit.
Soft boiled, teeth are not required. Can be made salt free.
Jean B.
I wish I had some good ideas. The only thing I can think of is
evaporated milk in things. I did that with my mom, but then I
could also cook things without paying attention to the fat content.
--
Jean B.
Cheryl
"Michael "Dog3"" <don'ta...@donttell.huh> wrote in message
news:Xns9B8F52AE...@198.186.190.162...
>
> This cream of vegetable soup recipe comes from Sandy H.
>
> Ingredients:
>
> 1 1/2 to 2 cups vegetable, your favorite, depending on the vegetable and
> how thick you like the soup
> 1/4 cup chopped onion
> 1/3 cup sliced celery
> 1 clove of crushed garlic, or to taste
> 1/4 teaspoon salt, or to taste
> 1/4 teaspoon pepper, or to taste
> 1 bay leaf
> 2 cans (10 3/4 ounces each) condensed chicken broth
> 2 tablespoons butter
> 2 tablespoons flour
> 1 1/2 cups of half-and-half
>
> Preparation:
>
> In a 3-quart saucepan, combine the vegetable, onion, celery, salt,
> pepper, garlic, and bay leaf. Add water to the chicken broth to make
> three cups and add it to the saucepan. Bring the mixture to a boil and
> reduce the heat. Cover and simmer until vegetables are tender. Drain and
> save broth. Remove bay leaf and puree the vegetables in a blender with
> half of the broth. In another pan, melt the butter and remove from heat.
> Add flour to the butter and put back over the heat, stirring until the
> mixture boils. Add the pureed vegetables and the half-and-half to the
> butter-flour mixture. Continue stirring until the soup is hot and well
> blended.
>
> Shared by SandyH
>
> I hope you dad feels better soon.
Thank you. He likes spinach, and the leftover spinach manicotti I made and
froze a while back I had given to him at Thanksgiving. He could eat that
then, but now anything acid such as tomato sauce hurts.
This recipe you quoted looks good.
Cheryl
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:o6V9l.31911$626....@newsfe09.ams2...
> How about black bean soup? I googled and it seems they fit the bill as
> far as antioxidants go.
>
> This is a delicious soup, and you could blend it to your
> desired thickness (thinness?), or even thin it with more broth:
>
> http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
>
> Having a stick blender is very handy.
>
Thanks Nancy. Saving it. :)
Sheldon
> Must be high calorie, not full of fat but lots of protein would be good, and
> while we're at it, well rounded with veggies high in antioxidants. �A soup
> that can be blended fine but still taste good. The foods that cause distress
> are high fat and anything he has to chew. �Can only eat about 2 oz at a
> time. �My dad.
Fresh fruit smoothies with Carnation instant breakfast powder,
Horlicks powder, Ovaltine, even ordinary powdered milk. Use any and
all fresh fruit; melon, berries are excellet... keep frozen bananas on
hand, for protein add a raw egg (just the white is good). Fill the
blender and leave it in the fridge, then reblend when needed.... the
combinations are endless, there's no reason to become bored... I can
live on pina colada smoothies with lots of rum for months... in fact I
did. I still have a can of Coco Lopez in the pantry from those days
Cheryl
news:4968cbdd$0$5794$c3e...@news.astraweb.com...
>
> Cheryl,
>
> I was in that situation two years ago. I lived (literally) on High Protein
> Boost at room temperature. It was easy to digest and went down easily,
> too. I would often spend 30 to 40 minutes on one bottle, sipping little
> bits at a time.
>
> The stuff saved my life. I would have died of starvation without it. It
> was the only nutrition I could take for 3 months.
I'm glad your condition finally improved, and I hope my dad's does too.
He's soooo skinny that it's hard to look at him without crying.
Cheryl
news:ompomelet-31A3D...@news.giganews.com...
>
> Cheryl,
>
> Look up "Calves foot Jelly" on the 'net. I use it a lot for dad.
> He loves it and I can pack it with just about any veggie I want him to
> have that week in the bottom layer. :-)
>
> Lately I've been using pork hocks to make it instead of calves feet.
> They are easier to deal with and jell nicely...
>
> I also have been fortifying it lately with Vionate. It's a powdered
> vitamin and mineral supplement that is not flavored.
Will do, thanks.
Cheryl
>
> I also drank a lot of Ensure. At least it's tasty and very good for you.
> For some reason I got sick and tired of it though. I think maybe because I
> was "forced" to drink it was my issue ;-)
>
That's sort of what's happening, the getting tired of it, but he does
realize it's saving his life.
Cheryl
> "modom (palindrome guy)" <use...@michaelodom.net>
> news:2ebgm45ql6nv4rk45...@4ax.com: in rec.food.cooking
>
>> On Fri, 9 Jan 2009 22:53:44 -0500, "Cheryl"
>> <jlhs...@NOSPAMhotmail.com> wrote:
>>
>>>Must be high calorie, not full of fat but lots of protein would be
>>>good, and while we're at it, well rounded with veggies high in
>>>antioxidants. A soup that can be blended fine but still taste good.
>>>The foods that cause distress are high fat and anything he has to
>>>chew. Can only eat about 2 oz at a time. My dad.
>>
>> she suggested this:
>>
>> A smoothie made with tofu such as this one from "This Can't Be Tofu!"
>> by Deborah Madison
>>
>> 1 1/2 cups soy milk
>> 1.2 cup silken tofu
>> 1/3 cup peanut butter
>> 1 Tblsp honey
>> 1 banana
>> 5 ice cubes
>>
>> Puree soy milk and tofu in a blender until smooth. Add the remaining
>> ingredients and puree once more till smooth and cold. Serve in small
>> glasses.
>>
>> Maybe some variation of the above could be a little help?
>>
>> I'm also thinking of a super rich, much reduced stock made from veal
>> bones as the base of a pureed soup. A super dense veal stock pureed
>> with roasted carrots, ginger and a little lemon juice might taste
>> good.
>
> I make smoothies all the time. I love them but I'venever thought of
> making a savory smoothie. Nice idea.
>
Yes, the savory sounds like a good change of taste. Thank you both.
zxcvbob
> Must be high calorie, not full of fat but lots of protein would be good,
> and while we're at it, well rounded with veggies high in antioxidants.
> A soup that can be blended fine but still taste good. The foods that
> cause distress are high fat and anything he has to chew. Can only eat
> about 2 oz at a time. My dad.
>
A few things that a bit different:
Pumpkin soup.
Steamed rice mixed with cooked hamburger meat and chopped spinach. This
can be *very* bland, but maybe it has too much texture, I dunno.
Peanut butter soup w/ sweet potatoes.
Turkey stock with a little overcooked vegetables and small noodles in it.
You might can mix a little meat into his milkshakes and smoothies. I've
seen recipes somewhere for strawberry smoothies with liver in them
(yuck) I wouldn't go that far with it.
Tapioca.
Nancy Young
> On Jan 10, 1:46�pm, "Nancy Young" <rjynly...@comcast.net> wrote:
>> Omelet wrote:
>>> "Nancy Young" <rjynly...@comcast.net> wrote:
>>>> This is a delicious soup, and you could blend it to your
>>>> desired thickness (thinness?), or even thin it with more broth:
>>
>>>> http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
>>
>>>> Having a stick blender is very handy.
>>> To me, a stick blender is an indispensable kitchen gadget. :-) �I'd
>>> not be without one.
>>
>> The first time I made this soup, I did not have one. �I leave
>> it to your imagine what a friggin mess there was after
>> transferring it back and forth to the blender in batches.
>>
>> Hello, stick blender. �
> Recipe says to process in in a blender (or food processor), in
> batches... I thought everyone owned an ordinary blender... I have no
> stick blender, I don't find them useful... but my big ol'
> Waring blender is a can't be without.
I have a blender, I have a food processor ... and I'll never
use those for pureeing batches of soup again. Even if I
enjoyed that activity and the mess involved, it couldn't
be easier to clean the stick blender, and no other containers
are messed up, either.
nancy
Becca
> I also drank a lot of Ensure. At least it's tasty and very good for you.
> For some reason I got sick and tired of it though. I think maybe because I
> was "forced" to drink it was my issue ;-)
>
> Michael
Boost tastes pretty good.
Cheryl, ask you Dad what he is in the mood to eat. Cook that, removing
most of the fat.
Becca
Cheryl
news:4cb1aee4-df46-441b...@t39g2000prh.googlegroups.com...
Fresh fruit smoothies with Carnation instant breakfast powder,
Horlicks powder, Ovaltine, even ordinary powdered milk. Use any and
all fresh fruit; melon, berries are excellet... keep frozen bananas on
hand, for protein add a raw egg (just the white is good). Fill the
blender and leave it in the fridge, then reblend when needed.... the
combinations are endless, there's no reason to become bored... I can
live on pina colada smoothies with lots of rum for months... in fact I
did. I still have a can of Coco Lopez in the pantry from those days
===================================
I like the idea of leaving the blender in the refrigerator for easy access
to refills. The fruit isn't an option though except maybe bananas. He is
intolerant to anything acidic. I think I'm going to make him a quiche and
he can remove the outer edge of the crust if it's too hard to swallow. And
deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. Wish
I could try the regular fat but he's often nauseous.
Thank you.
Nancy Young
> Nancy Young wrote:
>
>> When you can't get food down for a period of time, even
>> if liquid diet drinks aren't the tastiest things on earth, just
>> do it. They aren't that bad, and the alternative sucks.
>
> I had no ability to taste anything at that time. Radiation killed off
> my taste buds. I knew my taste buds were coming back when I could tell
> the difference between chocolate and vanilla Boost®. I couldn't taste
> the flavors, but I knew they were different.
Yikes. I'm glad you're better.
> AFAIK, Boost® was the only brand that came in the high protein
> formula. Also, it packed the same nutrition as the other brands in a
> smaller amount which was good for someone like myself who had to be
> coached through drinking a bottle of it even though it took me hours.
I checked the nutrition labels and settled on Boost high protein
as well, and it's available in your local supermarket. That means
a lot when you're ill or whatever.
nancy
Janet Bostwick
That's the one! I'm so glad you were able to get it immediately. Again,
good luck to both of you. And, don't worry about how long it takes to go
down. I'd sip refrigerated chicken broth all day, nibble on a couple of
crackers and maybe a smidge of cheese. As long as it goes in. Oh, the
Jello chocolate pudding cups aren't real high calorie, but they feel good in
the mouth and are a taste treat for a deprived palette.
Janet
MaryL
> Omelet wrote:
>
>> "Nancy Young" <rjyn...@comcast.net> wrote:
>
>>> This is a delicious soup, and you could blend it to your
>>> desired thickness (thinness?), or even thin it with more broth:
>>>
>>> http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
>>>
>>> Having a stick blender is very handy.
>
>> To me, a stick blender is an indispensable kitchen gadget. :-) I'd
>> not be without one.
>
> The first time I made this soup, I did not have one. I leave
> it to your imagine what a friggin mess there was after
> transferring it back and forth to the blender in batches.
>
> Hello, stick blender.
Did you use the stick blender in the same pot that you used for the soup, or
did you transfer some of it first? This recipe has me very interested
because I love black bean soup. I think I'll try it tomorrow, but I don't
want the whole thing pureed. I always like to have some beans left intact.
Thanks,
MaryL
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote
>> The first time I made this soup, I did not have one. I leave
>> it to your imagine what a friggin mess there was after
>> transferring it back and forth to the blender in batches.
>>
>> Hello, stick blender.
> Did you use the stick blender in the same pot that you used for the
> soup, or did you transfer some of it first?
Right in the pot. You can puree it as much or as little
as you wish, or take some out and put it back in after
you've pureed the rest.
> This recipe has me very interested because I love black
> bean soup. I think I'll try it tomorrow, but I don't want the
> whole thing pureed. I always like to have some beans left intact.
I can understand that. If you do make the soup, I'd be
interested to hear if you like it. Or not. Heh. It's gotten
very good reviews.
nancy
Cheryl
news:6ssbskF...@mid.individual.net...
Thanks Becca. I don't live with my parents, though, but I will pass that
tip on to my mom.
Cheryl
Nancy Young
> In article <uP6al.13256$2A....@newsfe13.ams2>,
> "Nancy Young" <rjyn...@comcast.net> wrote:
>
>> I have a blender, I have a food processor ... and I'll never use
>> those for pureeing batches of soup again. Even if I enjoyed that
>> activity and the mess involved, it couldn't be easier to clean the
>> stick blender, and no other containers are messed up, either.
>
> worth getting one for my cream of asparagus soup.
You move it around, lifting it slightly (not breaking the surface!)
so unless you're making a restaurant size pot, you won't have
to worry about that. Of course they make restaurant sized
stick blenders aka immersion blenders aka kitchen vibrrators.
Heh. Miss those Two Fat Ladies.
> And what brands and models of stick blenders do you recommend?
Mine's a Braun and comes with a cup that is perfect for making
stick blender mayonnaise. I have no idea if it's better or worse
than any other brand.
nancy
MaryL
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote in message
news:gZU9l.14316$H12....@newsfe12.iad...
> and while we're at it, well rounded with veggies high in antioxidants. A
> soup that can be blended fine but still taste good. The foods that cause
> distress are high fat and anything he has to chew. Can only eat about 2
> oz at a time. My dad.
>
> Cheryl
>
Cheryl, I called my friend who is a nutritionist at one of the locat
hospitals. She made several suggestions that were similar to what some
others have written here and also a couple that I have not seen in other
replies. Here is what she suggested:
Dried fruits, if he can tolerate them (I was dubious about this, considering
what you have written)
Nuts, if he can chew them--if not, you could try grinding them; nuts are
high in fats and calories and can really pack on the weight, but of course
it is not the type of "greasy" fat that may be causing some of his digestive
problems
Peanut butter
Other nut butters--almond butter, cashew butter, etc.; go *very slow* until
you can be sure that he can tolerate these
Homemade soup--commercial soups are usually too salty and may be unpalatable
if he is having taste problems; potato soup would be good, add some cream,
cheese, whole milk, etc.
Ice cream--you said he can eat ice cream and you often add it to his Ensure
or Boost; sue said to be sure to buy the *most concentrated* form of Ensure
or Boost because they come in several formulations
I hope some of this helps. I know how worried you are about your father,
and it can be very discouraging when someone cannot eat.
MaryL
Arri London
blake murphy wrote:
>
> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>
> > Kathleen <khhfmde...@charter.net>
> > news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
> >
> >>
> >> I love the sound of these suggestions but truth be told, the guy
> >> should probably be sipping Ensure, which is nutritionally balanced and
> >> easy to digest. I went through this with my dad. The Ensure goes
> >> down easiest when taken very cold, to the point of pouring it into a
> >> frozen cup for sipping.
> >
> > I also drank a lot of Ensure. At least it's tasty and very good for you.
> > For some reason I got sick and tired of it though. I think maybe because I
> > was "forced" to drink it was my issue ;-)
> >
> > Michael
>
> 'tasty' is not a word i'd apply to ensure.
>
> your pal,
> blake
LOL me neither. They always give it to my mother when she's
hospitalised. She said it was awful and offered me a tin of it to try.
Yes it was really awful stuff, weirdly flavoured.
Gelatin chopped up and maybe served with plain applesauce (or other
pureed cooked fruit), if that can be tolerated.
Arri London
Michael \"Dog3\" wrote:
>
> "modom (palindrome guy)" <use...@michaelodom.net>
> news:2ebgm45ql6nv4rk45...@4ax.com: in rec.food.cooking
>
> > On Fri, 9 Jan 2009 22:53:44 -0500, "Cheryl"
> > <jlhs...@NOSPAMhotmail.com> wrote:
> >
> >>Must be high calorie, not full of fat but lots of protein would be
> >>good, and while we're at it, well rounded with veggies high in
> >>antioxidants. A soup that can be blended fine but still taste good.
> >>The foods that cause distress are high fat and anything he has to
> >>chew. Can only eat about 2 oz at a time. My dad.
> >
> > Such a genuinely touching request. I asked my wife her opinion and
> > she suggested this:
> >
> > A smoothie made with tofu such as this one from "This Can't Be Tofu!"
> > by Deborah Madison
> >
> > 1 1/2 cups soy milk
> > 1.2 cup silken tofu
> > 1/3 cup peanut butter
> > 1 Tblsp honey
> > 1 banana
> > 5 ice cubes
> >
> > Puree soy milk and tofu in a blender until smooth. Add the remaining
> > ingredients and puree once more till smooth and cold. Serve in small
> > glasses.
> >
> > Maybe some variation of the above could be a little help?
> >
> > I'm also thinking of a super rich, much reduced stock made from veal
> > bones as the base of a pureed soup. A super dense veal stock pureed
> > with roasted carrots, ginger and a little lemon juice might taste
> > good.
>
> I make smoothies all the time. I love them but I'venever thought of
> making a savory smoothie. Nice idea.
>
> Michael
>
Common enough in Indian restaurants.
Savoury Lassi (serves 4)
3 cups plain yogurt
1 cup cold water.
1 fresh green chili, seeded and very finely chopped
½ tsp ground cumin,
salt and pepper,
fresh cilantro or mint leaves to decorate, crushed ice to serve
Pour the yogurt and water into a bowl and blend for 1 min. Stir in the
chili, cumin, season to taste with salt and pepper. Let it chill in the
refrigerator for 30 min.
Leave out the chile in this case. Can be seasoned any way at all.
Omelet
Janet Wilder <kelly...@yahoo.com> wrote:
> Jean B. wrote:
>
> > Actually, I was reminded of Instant Breakfast, which is sometimes
> > mentioned as an alternative to Ensure. I'd augment that somehow....
> >
>
> Carnation Instant Breakfast® was one of the products recommended by the
> Head and Neck Department of University of Texas MD Anderson Cancer
> Center in Houston where I was treated.
>
> Since I had some really nasty complications that left me with open
> wounds on my stomach, I needed the high protein to heal so I did Boost®
I'll have to take a look at Boost just out of curiosity.
To date, I've found the high protein MRP powders made for body builders
to be a more affordable alternative, especially the ones containing Whey
protein. Whey is supposed to be one of the most bio-available proteins
on the market so it does you the most good.
Or so I've read anyway...
I've used Isopure for a couple of reasons. It blend well and is not
gritty, and it comes in flavors other than Chocolate, Vanilla and
Strawberry!
When I'm doing protein shakes, I get SO sick of those three flavors!
Isopure is available at GNC and other health food stores.
I also like MLO products, but that's just me.
--
Peace! Om
"Any ship can be a minesweepter. Once." -- Anonymous
Omelet
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote:
Good luck! I feel for you... :-(
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
> Sheldon wrote:
> > On Jan 10, 1:46?pm, "Nancy Young" <rjynly...@comcast.net> wrote:
> >> Omelet wrote:
> >>> "Nancy Young" <rjynly...@comcast.net> wrote:
> >>>> This is a delicious soup, and you could blend it to your
> >>>> desired thickness (thinness?), or even thin it with more broth:
> >>
> >>>> http://www.epicurious.com/recipes/food/views/Quick-Black-Bean-Soup-2057
> >>
> >>>> Having a stick blender is very handy.
> >>> To me, a stick blender is an indispensable kitchen gadget. :-) ?I'd
> >>> not be without one.
> >>
> >> The first time I made this soup, I did not have one. ?I leave
> >> it to your imagine what a friggin mess there was after
> >> transferring it back and forth to the blender in batches.
> >>
> >> Hello, stick blender. ?
>
> > Recipe says to process in in a blender (or food processor), in
> > batches... I thought everyone owned an ordinary blender... I have no
> > stick blender, I don't find them useful... but my big ol'
> > Waring blender is a can't be without.
>
> I have a blender, I have a food processor ... and I'll never
> use those for pureeing batches of soup again. Even if I
> enjoyed that activity and the mess involved, it couldn't
> be easier to clean the stick blender, and no other containers
> are messed up, either.
>
> nancy
Stick blenders are awesome to clean. :-)
I just stick it into a bowl of hot soapy water and turn it on!
Whiz! Instant clean...
A lot less trouble than a blender.
Omelet
Michelle Steiner <mich...@michelle.org> wrote:
> In article <uP6al.13256$2A....@newsfe13.ams2>,
> "Nancy Young" <rjyn...@comcast.net> wrote:
>
> > I have a blender, I have a food processor ... and I'll never use
> > those for pureeing batches of soup again. Even if I enjoyed that
> > activity and the mess involved, it couldn't be easier to clean the
> > stick blender, and no other containers are messed up, either.
>
> How much soup can a stick blender puree at one time? It might be worth
> getting one for my cream of asparagus soup.
I've worked with one on my 5 quart pressure cooker, and well over 1/2
full.
>
> And what brands and models of stick blenders do you recommend?
Braun. Hands down.
But that's just me. ;-)
Janet Wilder
> Janet Wilder wrote:
>> Nancy Young wrote:
>>
>>> When you can't get food down for a period of time, even
>>> if liquid diet drinks aren't the tastiest things on earth, just
>>> do it. They aren't that bad, and the alternative sucks.
>>
>> I had no ability to taste anything at that time. Radiation killed off
>> my taste buds. I knew my taste buds were coming back when I could tell
>> the difference between chocolate and vanilla Boost®. I couldn't taste
>> the flavors, but I knew they were different.
>
> Yikes. I'm glad you're better.
Me too!
>
>> AFAIK, Boost® was the only brand that came in the high protein
>> formula. Also, it packed the same nutrition as the other brands in a
>> smaller amount which was good for someone like myself who had to be
>> coached through drinking a bottle of it even though it took me hours.
>
> I checked the nutrition labels and settled on Boost high protein
> as well, and it's available in your local supermarket. That means
> a lot when you're ill or whatever.
Sam's Club also carries it as does WalMart and Walgreens.
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
I'm going to have to try that concept next time I make beans...
It sounds like an awesome idea.
Nancy Young
It's just that I know people would say there is some better
product at health food stores, but Ron was running himself
ragged taking care of me and I needed something available
at his normal destination. Even if you're sick, you probably
have your hands full going to the supermarket, and this is
available there.
nancy
Jean B.
Interesting. Last night I found myself thinking of gelatin
salads. Surely some of those are pretty calorific, and there are
endless varieties one can make. They are also cold, and it seems
like that might help the Cheryl's dad.
--
Jean B.
Arri London
I despise the prepackaged instant gelatine stuff LOL. However my mother,
who is chronically calorie-challenged, loves it and eats it quite
happily. She adds a bit of whipped cream to it, but perhaps the OP's
father can't do that. A layered gelatine salad with tinned/cooked fruit
bits might be enticing and wouldn't require much chewing.
A word about the various soups suggested; if there is a digestive
problem dealing with fibre, sieving the soups would remove the bulkiest
bits.
Sheldon
> "Sheldon" wrote
>
> Fresh fruit smoothies with Carnation instant breakfast powder,
> Horlicks powder, Ovaltine, even ordinary powdered milk. �Use any and
> all fresh fruit; melon, berries are excellet... keep frozen bananas on
> hand, for protein add a raw egg (just the white is good). �Fill the
> blender and leave it in the fridge, then reblend when needed.... the
> combinations are endless, there's no reason to become bored... I can
> live on pina colada smoothies with lots of rum for months... in fact I
> did. �I still have a can of Coco Lopez in the pantry from those days
>
> ===================================
>
> I like the idea of leaving the blender in the refrigerator for easy access
> to refills. �The fruit isn't an option though except maybe bananas. �He is
There are many non-acetic fruits; melons, blueberries, peaches, pears,
mango, grapes... if you want convenience canned fruit works too...
canned apricot smoothies are delicious. And there is variety of fruit
nectars and fresh frozen fruit, especially the tropical fruits at
Hispanic markets.... and Tropicana has fresh fruit juice blends, some
are not acetic.
I think I'm going to make him a quiche and
> he can remove the outer edge of the crust if it's too hard to swallow. �And
> deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. �Wish
> I could try the regular fat but he's often nauseous.
Egg yolk is extremely high in fat, in fact other than cooking fats no
food contains more fat. I don't know what his ailment is but if he
can't tolerate fatty foods stay far away from egg yolks. However egg
whites contain no fat and are protein rich.
You might also consider investing in a quality juicer for vegetables.
Omelet
<1b7dd678-b31a-4bbf...@l33g2000pri.googlegroups.com>,
Sheldon <PENM...@aol.com> wrote:
> >I think I'm going to make him a quiche and
> > he can remove the outer edge of the crust if it's too hard to swallow. ?And
> > deviled eggs (He LOVES these) with limited seasoning and lowfat mayo. ?Wish
> > I could try the regular fat but he's often nauseous.
>
> Egg yolk is extremely high in fat, in fact other than cooking fats no
> food contains more fat. I don't know what his ailment is but if he
> can't tolerate fatty foods stay far away from egg yolks. However egg
> whites contain no fat and are protein rich.
>
> You might also consider investing in a quality juicer for vegetables.
Then there are always the commercial egg products that have no yolks.
"Egg beaters" are not bad but I don't personally use them. I did many
moons ago when I was body building.
You can also get powdered egg whites.
--
Peace! Om
"Any ship can be a minesweeper. Once." -- Anonymous
Sheldon
> Cheryl wrote:
> > Must be high calorie, not full of fat but lots of protein would be good,
> > and while we're at it, well rounded with veggies high in antioxidants. �
> > A soup that can be blended fine but still taste good. The foods that
> > cause distress are high fat and anything he has to chew. �Can only eat
> > about 2 oz at a time. �My dad.
>
>
> Pumpkin soup.
Pumpkin soup has little nutritional value, except for any fatty dairy
one adds
> Steamed rice mixed with cooked hamburger meat and chopped spinach. �This
Rice has no nutritional value other than carbos
> Peanut butter soup w/ sweet potatoes.
PB is very high in fat and difficult to digest.
> Turkey stock with a little overcooked vegetables and small noodles in it.
Stock has little nutritive value... overcooked veggies also has little
nutritive value... better off with raw veggies through a juicer.
> You might can mix a little meat into his milkshakes and smoothies. �I've
> seen recipes somewhere for strawberry smoothies with liver in them
> (yuck) �I wouldn't go that far with it.
Blech!
> Tapioca.
Tapioca is more empty carbs.
I think if someone can't eat much volume at a sitting they need to
keep away from filling foods that have little to no nutritive value.
Another food I'd include that is almost a complete amino acid is
buckwheat (kasha), it's available in fine granulation, and 100pct
buckwheat flour can be added to smoothies. And for rich animal
protein "force meat" is easy to swallow/digest and can be easily
seasoned to taste good... homemade deviled ham/chicken/beef would make
a very good filling for deviled eggs, practically fat free... use
prepared mustards and meat aspics to moisten... don't need any
stinkin' mayo. In fact poached fish in aspic is an excellent high
nutrition food, as are homemade fish cakes from fish you grind
yourself.. gefilte fish contains practically no fat, is very
nutritious, very digestible, and can be easily seasoned to taste
good... don't forget the poached veggies; carrots/celery. One can
poach fine ground white meat poultry too, beef as well... for such a
low fat, dense nutrition diet a meat grinder is a must. Canned
veggies are also handy; green beans, asparagus, carrots, etc. are
nutritious and here the lack of texture is a plus.
Sheldon
I don't know about nuts, those are both high in fat and difficult to
digest. But without knowing the nature of the illness it's very
difficult to make dietary suggestions... the only high nutrition food
in concentrated form I know that is universally acceptible is fresh
breast milk... on tap is best... I can't imagine any man would be
adverse.
blake murphy
> In article <uP6al.13256$2A....@newsfe13.ams2>,
> "Nancy Young" <rjyn...@comcast.net> wrote:
>
>> I have a blender, I have a food processor ... and I'll never use
>> those for pureeing batches of soup again. Even if I enjoyed that
>> activity and the mess involved, it couldn't be easier to clean the
>> stick blender, and no other containers are messed up, either.
>
> How much soup can a stick blender puree at one time? It might be worth
> getting one for my cream of asparagus soup.
>
> And what brands and models of stick blenders do you recommend?
the post had a run-down a few months ago. i have the one pictured on this
page:
<http://www.washingtonpost.com/wp-dyn/content/article/2008/02/19/AR2008021900696_2.html>
it's not in constant use, but it seems to do the job, and the price is
right, at about twenty dollars. i did have to get mine by mail from the
hamilton beach people because no store seemed to have it in stock, but
shipping was maybe five bucks additional.
your pal,
blake
blake murphy
> blake murphy wrote:
>> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>>
>>> Kathleen <khhfmde...@charter.net>
>>> news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
>>>
>>>> I love the sound of these suggestions but truth be told, the guy
>>>> should probably be sipping Ensure, which is nutritionally balanced and
>>>> easy to digest. I went through this with my dad. The Ensure goes
>>>> down easiest when taken very cold, to the point of pouring it into a
>>>> frozen cup for sipping.
>>> I also drank a lot of Ensure. At least it's tasty and very good for you.
>>> For some reason I got sick and tired of it though. I think maybe because I
>>> was "forced" to drink it was my issue ;-)
>>>
>>> Michael
>>
>> 'tasty' is not a word i'd apply to ensure.
>>
>> your pal,
>> blake
>
> Actually, I was reminded of Instant Breakfast, which is sometimes
> mentioned as an alternative to Ensure. I'd augment that somehow....
maybe with rum or something...
your pal,
blake
blake murphy
> blake murphy <blakepm...@verizon.net>
> news:h0jfpqshdke1.3ch8spglpl7h$.d...@40tude.net: in rec.food.cooking
>
>> On 10 Jan 2009 14:09:33 GMT, Michael "Dog3" wrote:
>>
>>> Kathleen <khhfmde...@charter.net>
>>> news:BH_9l.1370$Ew6...@newsfe22.iad: in rec.food.cooking
>>>
>>>>
>>>> I love the sound of these suggestions but truth be told, the guy
>>>> should probably be sipping Ensure, which is nutritionally balanced
>>>> and easy to digest. I went through this with my dad. The Ensure
>>>> goes down easiest when taken very cold, to the point of pouring it
>>>> into a frozen cup for sipping.
>>>
>>> I also drank a lot of Ensure. At least it's tasty and very good for
>>> you. For some reason I got sick and tired of it though. I think maybe
>>> because I was "forced" to drink it was my issue ;-)
>>>
>>> Michael
>>
>> 'tasty' is not a word i'd apply to ensure.
>
> When you have a choice between Ensure and the Jell-O you've been enduring
> for days/weeks on end, the Ensure tastes pretty damned good.
>
> Michael
i guess. i'd rather have a reese's peanut butter cup, which i bribed the
nurses to get me from time to time.
your pal,
blake
Cheryl
news:1b7dd678-b31a-4bbf...@l33g2000pri.googlegroups.com...
"Cheryl" wrote:
Egg yolk is extremely high in fat, in fact other than cooking fats no
food contains more fat. I don't know what his ailment is but if he
can't tolerate fatty foods stay far away from egg yolks. However egg
whites contain no fat and are protein rich.
You might also consider investing in a quality juicer for vegetables.
==========================================
Since he could tolerate ice cream and boost and ensure, he can tolerate some
kinds of fat. He hasn't tried the quiche yet. That's ok. I like your idea
about a juicer. They might have one. I think now he will talk to a
nutritionist, at least I hope so, and I will push him if my mom doesn't. It
turns out to be esophageal cancer. It's hard to keep the scare out of my
voice when I talk to him but I will. I'm going over tomorrow to help with
some things, and I'm going to get his favorite from Red Lobster, the
feticinni alfrado. He mentioned wanting (dreaming about) it, and other
foods.
Cheryl
>
> Then there are always the commercial egg products that have no yolks.
> "Egg beaters" are not bad but I don't personally use them. I did many
> moons ago when I was body building.
If I didn't mention it, the quiche was made with egg substitute. That's all
I buy now.
Jean B.
--
Jean B.
Wayne Boatwright
Cheryl, I am so very sorry to hear about your father's diagnosis. It's a
difficult cancer to treat, but there is some success. Surgery is not often
considered because the tissue of the esophagus is so delicate. We have a
very dear friend who was diagnosed with it 3 years ago. He went through
intensive bouts of chemotherapy and targeted radiation treatments for the
first year. He was in full remission for two years, but the cancer has
recently returned. He is now going to be treated at Cancer Treatment
Centers of America, and we have high hopes that they will have other tricks
up their sleeve. They are also talking about a new type of less invasive
surgery to remove the cancer.
The biggest practical issue is that of swallowing. If the tumor can be
reduced, virtually normal swallowing can return. Often a feeding tube is
placed for the duration of treatment when swallowing is either impractical
or impossible. Obviously, nutrition is of paramount importance under such
circumstances. Discussing options with a nutritionist is equally
important, as they will be able to advise on how to maximize the most
needed nutrients. Calorie intake should generally be high.
I wish the very best outcome for your father and your family.
--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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Date: Saturday, 01(I)/17(XVII)/09(MMIX)
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Countdown till Martin Luther King, Jr. Day
1dys 16hrs 16mins
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'Forget about World Peace.....Visualize Using Your Turn Signal!'
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Omelet
"Cheryl" <jlhs...@NOSPAMhotmail.com> wrote:
Best of luck Cheryl. That is scary indeed. <hugs!>
Low sodium V-8 is one of my personal favorite "cheats" until you get a
juicer?