Cooking Through Cancer

What we eat directly affects how we feel—especially true for those going through the various stages of cancer treatment. When you’re encountering side effects like nausea, fatigue, and bloating (for starters), not only are many foods unappealing, but the thought of preparing them may seem completely out of the question. Here are four simple and satisfying recipes—one breakfast, one lunch, one dinner, and one dessert—contributed by Dr. Lisa Price (a licensed Naturopathic Doctor and National Institute of Health Research Fellow) and nutritionist Susan Gins. Their new book, Cooking Through Cancer Treatment to Recovery, is full of simple recipes that target certain side effects commonly associated with different stages of cancer treatment. These transport well, too, if you’re thinking of making them for a sick friend.

  • Zucchini & Carrot Muffins

    Zucchini & Carrot Muffins

    These muffins are a perfect breakfast. They’re moist, light and the fiber in apple sauce will be gentle on your system and help with regularity. The garam masala adds a little something extra too.

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  • Carrot Soup with Fennel

    Carrot Soup with Fennel

    This soup is a great option for lunch—it’s soothing and aromatic. The cashews not only help you feel sated, but they contain iron and minerals that can help red blood cell production.

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  • Bibimbap


    Dinner is inspired by a recipe from Kim Kasner Stone, Lisa and Susan designed a lower inflammatory Bibimbap chock-full of veggies and topped with a sunny egg and some rich avocado.

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  • Banana with Chocolate and Walnuts

    Banana with Chocolate and Walnuts

    This simple dessert is comforting while providing some brain-supporting omega-3 fatty acids, thanks to the walnuts.

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