Living Healthier, Uncategorized

Two recipes-one for him and one for me….post transplant

One of the many things post transplant patients face is a new way of looking at food.  The saying “eat to live, not live to eat” most definitely applies.  Not only is a transplant patient fighting new baby-like taste buds, he is also still dealing with the harsh chemo side effects which leave nausea, diarrhea, and a metallic taste behind.  On top of that, they must be extremely cautious to avoid food born bacteria, so most fresh fruits and vegetables are a no, meat must be well done, and the source and cleanliness of all foods should be critiqued before consumption.  I thought I would share a few ideas that “worked” for us that met the criteria, were healthy,  and still tasted good!

Always before when my husband had chemo, he craved spicy things.  Enchiladas are always a favorite at our house. Because he hasn’t eaten much of anything, he still has a lot of stomach issues, so spicy isn’t  exactly the best choice; neither is cheesy or greasy or too tomatoey (too acidic).  Challenge accepted:

Creamy (but not too) Spicy (but not too) Chicken Enchiladas 

Ingredients:  1 Tbls. Olive oil, 1 Tbls. Butter, 1 onion chopped, 2 cloves chopped garlic, 4 Tbls. Flour, 2 cups hot chicken broth, 1 tsp. Cumin, 1/4 tsp. Red pepper, salt & pepper, 1 cup plain Greek yogurt, 3 cooked and shredded chicken breasts (I grilled mine), 6-8 flour tortillas

Sauté onion and garlic in oil and butter over medium heat until translucent. Add flour, stir until combined and cook 1 minute. Slowly whisk in chicken broth and spices.  Whisk until there are no lumps, bring to a boil, and then let simmer on low for about 15 minutes.  Take the sauce off the heat, and whisk in yogurt.

Spray a casserole dish with cooking spray.  Place about 1/3 of the sauce in the bottom of the dish.  Heat the tortillas in microwave for about 20 seconds to soften.  Place shredded chicken in a tortilla, roll it, and place seam side down in dish. Repeat with remaining chicken and tortillas.  Pour the remainder of the sauce on top.  Cook in 350 degree oven for 20-25 minutes.

Serve with bottled (cooked) salsa, sliced avocado (wash the outside of the avocado with soap and water before peeling), and a sprinkle of cheese if tolerated.

Now a recipe for the Caregiver…. Caregivers often neglect themselves, yet they absolutely can’t get sick because there is often no one else to do their job. This detox bath is a simple way to eliminate toxins from the body, destress, and take care of oneself. It is also versatile with many easily available substitutions.

Detox Bath

1 cup Epsom Salt, 1/2 cup table salt, 1/2 cup Himalayan pink salt (may use 2 cups Epsom salt and/or substitute kosher or sea salt for table or Pink salt)

1/4 cup bentonite clay or baking soda

12 drops essential oils  (4 drops each of Lavender, Lemon, and Eucalyptus or Peppermint is a good choice)

Dissolve in a hot bath. Soak for 20-30 minutes and then towel off.   Drink cool water to aid in the detox process.

Get some rest!! ❤