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Weekend Brunch Recipes

fruitEaster is a great occasion for brunch with family and friends. Include healthy and delicious foods for your festivities in the upcoming weeks as spring approaches. Read on for some suggested recipes featured in “The Cancer Nutrition Center Handbook”. This book was written by Simms/Mann UCLA Center’s Integrative Oncology Specialist Carolyn Katzin, MS, CNS, MNT.

For more healthy tips and recipes to guide you through cancer treatment using specific nutritional advice for over 100 identified chemotherapy agents, purchase the book at: http://goo.gl/bseIXI

CNC Book Cover 2011 v3Carolyn also provides special educational programs for patients and family members to develop an individually tailored nutritional plan to optimize wellness. She has an extensive background in nutrition, integrative medicine, preventative health and complementary care.

If interested in scheduling an appointment, email simmsmanncenter@mednet.ucla.edu. For more information, go to: https://www.simmsmanncenter.ucla.edu/?p=344

 

 

Quinoa-Blueberry-Chia Pancakes (serves 4)

Ingredients:

    • 2 large eggs, beaten
    • 1 cup plain Greek style yogurt
    • 2 tablespoons chia seeds, soaked in water
    • 3 tablespoons melted butter
    • 1 cup fresh blueberries
    • 1 cup cooked quinoa
    • 2-3 tablespoons maple or agave syrup
    • 1 ¼ cups whole wheat flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon Grapeseed oil

Stir together the eggs, yogurt, chia seeds and melted butter in a large mixing bowl

Stir in the blueberries, quinoa and maple (or agave) syrup

Fold in the flour, baking powder, baking soda and salt and mix until just blended by using a metal spoon and light stirring movement while swiveling the bowl

Add 1 teaspoon of grapeseed oil to a nonstick griddle or large skillet over a medium heat. Drop the batter by large spoonfuls onto the heated griddle and cook until the bottoms turn golden

Flip the pancakes over adding more oil if needed. Remove the pancakes from the skillet when both sides are golden and the centers are firm. Repeat with the remaining batter and serve immediately with syrup, fresh blueberries and whipped cream (if desired).

Per serving: 490 calories; 15 grams protein; 17 grams fat; 70 grams carbohydrates

Scrambled Eggs with Lox (serves 2)

Ingredients:

  • 4 large eggs or 2 eggs and 4 egg whites
  • 2 ounces lox or smoked salmon
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon heavy sour cream, whipped

Lightly beat the eggs in a bowl

Dice the lox into even sized pieces (about ¾ inch)

Warm a non-stick pan and dissolve the butter

Add the eggs to the pan and stir over a low heat stirring regularly

As soon as the eggs begin to cook stir in the lox and remove from the heat

Serve on toasted sliced bagels garnished with sour cream and chopped fresh chives

Per serving:

4 egg whites only: 260 calories; 14 g protein; 1 g fat; 1 g carbohydrate

Omega-3’s as 104 mg EPA and 151 mg DHA

Whole eggs: 449 calories; 22 g protein; 17 g fat; 1 g Carbohydrate

Omega-3’s as 111 mg EPA and 195 mg DHA

Morning Crush (serves 1)

Ingredients:

  • 4 tangerines
  • 1 slice fresh pineapple
  • 6 kale leaves
  • 1 cup strawberries

Peel tangerines and pineapple; wash strawberries and kale leaves

Place all fruit and kale leaves in a large blender or juicer

Combine and serve with a garnish of sliced strawberry

Per serving: 228 calories; 6 grams protein; 2 grams fat; 63 grams carbohydrate

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