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Tag: cancer survival

Cook With Kids On Ground Hog Day: Make Edible Ground Hogs Rise From Shepherds Pie

Welcome back to Ground Hog Day! Bill Murry’s movie, Ground Hog Day, prompts this family to celebrate the holiday as “Do-over Day”! On Ground Hog Day I take a favorite recipe and do it again. Shepherds pie is this year’s repeat dinner. It’s a kid favorite, – last night my children ate 2nd and 3rd helpings of this mashed potatoes over ground beef and vegetable comfort food. So that counts as do-overs for them and comfort for me.  

Holidays provide marvelous opportunity to play with food. And the whole silliness of Ground Hog Day cannot be missed! Time to cook with kids! I envisioned our edible ground hogs on top of the shepherds pie looking like they had just risen from their snow-covered burrows to assess the state of winter. My 10-year-old is always game to play with food, but together we met our match in carving potato ground hogs. We had lots of do-overs. Now potatoes might look like they can be easily carved into ground hogs, – russet potatoes are the right color, they’re firm and generally oval-shaped. But such is not the case. Click on “continue reading…” for more of the story.

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Recipe For Lemon Zucchini Bread From The Cancer Survival Cookbook

In my continuing effort to cook all the zucchini from my garden I rummaged through my favorite cookbooks and found this recipe for lemon zucchini bread.The recipe is Donna Weihofen’s and published in her book The Cancer Survival Cookbook: 200 Quick and easy recipes with helpful eating hints. No, I don’t have cancer, but like Donna who lives down the block from me, cancer is my neighbor.

I’ve been living next to cancer for over a decade now. My mom died of cancer, before that cancer took my dog and her doggie pals too. My best friend is an oncology nurse practitioner and gives me updates on the courageous struggles of her dearest patients. Even Linda, my boss, is a cancer survivor and in her thankfulness has donated 10% of’s October profits to cancer recovery programs for the past seven years. But those are only the folks close to me; I have other friends who live with cancer or who have passed from it. As my mom taught me, cancer is something to accept in your life without stopping you from living it. Cancer is normal.

Cooking with cancer is no different from cooking healthfully. That’s Donna’s message. Like the recipes in her other cookbooks, Mom’s Updated Recipe Box, and Mom’s Updated Quick Meals, the recipes in Donna’s cancer cookbook are easy-to-follow, classic family recipes that Donna has modified to heighten their nutritional value. The book is a result of her years working as a nutritionist at the University of Wisconsin Comprehensive Cancer Center. She wrote it with her chef, doctor and cancer surviving-friend, Christina Marino. Together they explain how to use food to lessen the common pains and discomforts from cancer and its treatments. They give recipes for easy-to-swallow meals. They evaluate herbal remedies. Their recipes are low-fat and high-fiber, but include recommendations for adding high-calorie, healthy ingredients when weight loss is a problem. Each recipe includes nutritional information regarding calories, fat, protein, carbohydrates, cholesterol and fiber.

But the reason I looked in The Cancer Survival Cookbook for a zucchini recipe is that Donna and Christina’s recipes taste good! Their lemon zucchini bread recipe is zucchini bread with a twist. Click on “Continue reading…” for the recipe.

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Cooking and Cancer -When life deals lemons, make yellow food to support LiveSTRONG Day and the Lance Armstrong Foundation

Today’s post is my entry in the LiveStrong with a Taste of Yellow -08 food-blogging event. This event is sponsored by the food blog winosandfoodies and is one of over 500 community events organized to raise cancer awareness and funds for the Lance Armstrong Foundation. The foundation’s mission is to improve the quality of life for people battling cancer. The Foundation created LiveStrong Day and chose the color yellow to symbolize cancer survival. Thus, foods featured in the blogging event are yellow.

My entry is Lemon Poppy Seed Bread.

It’s extremely easy to make, exceptionally light and flavorful, and has a higher nutritional value than most sweet breads.

  • 4 eggs
  • 1 package lemon cake mix (with pudding in the mix)
  • 3-ounce package instant lemon pudding mix
  • 1/2 cup plain yogurt
  • 3 Tablespoons poppy seeds
  • 1 cup hot water

Preheat oven to 325 degrees. Grease two large or three small loaf pans. In a large mixing bowl, beat eggs. Stir in cake and pudding mixes, yogurt, and poppy seeds. Mix together. Add hot water. Mix well. Pour into loaf pans. Bake for 50 to 60 minutes if using large pans or 40 to 50 minutes if using small pans. Remove loaves from pans.

For an extra 50 calories per serving, substitute cooking oil for the yogurt. Serves 20. Nutritional information per serving: Calories: 150; Fat: 4 gm; Protein: 3 gm, Carb: 25 gm; Cholesterol: 35 mg; Fiber: Low

I used the yogurt instead of the oil which I think gives the bread a wonderfully light, non-greasy taste.

I found the recipe in The Cancer Survival Cookbook. The book was written by Donna Weihofen, RD, MS who is a nutritionist at the University of Wisconsin Comprehensive Cancer Center, and by Christina Marino, MD, MPH, a physician who trained in the culinary arts at L’Academie de Cuisine in Bethesda, Maryland, and is, herself, a cancer survivor.

I wish I had had this book during the years my mom battled cancer. She died April 12, 2007.

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