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Our Philosophy 

  • Promote whole foods and low-processed foods.

  • Encourage a diverse, primarily plant-based diet.

  • Include food from healthy animals.

  • Promote anti-inflammatory food choices.

  • Recognize that individuals have unique food needs.

  • Care about food and its sources.

What we eat and avoid eating are extremely important to the healing process when living with cancer, as well as prevention. That same statement is true with many other diseases we face.

The recipes for that menu are targeted to support the healing power of your body with an abundance of antioxidants and a reduction of inflammation.  In addition to the foods to include, be sure to make the healthiest choices possible by buying organic, CHANGE seasonal, local and non-GMO produce, being very selective regarding all animal products, and purchasing good quality oils and fats.

We also recommend using cooking techniques to be gentle to the foods to reduce nutrient loss and also the creation of carcinogens. Please note, these are general recommendations and individuals should consult their doctor regarding any specific guidelines based on their personal situation.

Menu Items Master List

Breakfast

1.    Frittata – variety of sautéed veggies; with or without cheese

2.    Egg, Turkey, Broccoli Muffins – switch the vegetables each week

3.    Soaked Oats

4.    Granola (with natural sugars or without any sugar)

Soups and Stews

1.    French Green Lentil Stew with bacon with vegetables

2.    Thai chicken coconut soup

3.    Butternut Squash Coconut Cream Soup and Spices (or with just broth)

4.    Kale Quinoa Chicken Turmeric Soup

5.    Minestrone Soup

6.    Bistro Chicken Stew in red wine sauce with pearl onions, cremini mushrooms and roasted veggies

7.    Red Lentil Soup

8.    Spiced Green Lentil Soup with Coconut Milk

Mains

1.    Fish with julienne vegetables in parchment

2.    Pork loin with squash and green vegetables

3.    Pork chop with vegetables

4.    Lamb Mushroom Bolognese over squash

5.    Fish curry with side of Asian vegetable stir fry

6.    Seared pork tenderloin, red wine and thyme pan sauce, roasted cauliflower and green beans

7.    Thai yellow curry, pork, rutabaga, bok choi, broccoli and mushroom

8.    Mini Meatballs with Romesco Sauce (lamb, beef, or turkey)

9.    Beef Stroganoff (ground or cubed)

10. Roasted chicken

11. Chicken & Root Vegetable Curry

12. Coconut Curry with Cauliflower and Chickpeas

Snacks/Sides

1.    Hummus + Blanched Veggies

2.    Roasted Vegetables – parsnip, sweet potato, cauliflower, broccoli, fennel, garlic, red onion, etc

3.    Sweet Potato Fries with goat yogurt sauce with some hummus and seasoning

4.    Chicken Liver Pate

5.    Vegan Zucchini, Spinach, Asparagus Gratin

6.    Apple sauce with rhubarb

7.    Avocado chocolate mousse

8.    Egg Salad (vegan or regular)

9. Bone Broth – 2 quarts

10. Guacamole

11. Blanched Sweet Peas

12. Extra Thin Sliced Roasted Turkey

13. Hummus

a.    flavoring: Wasabi, Chili powder, Paprika, Olive oil, Minced fresh herbs

b.    varieties: regular, butternut, beet

14. Caesar salad (Quartered Romaine Hearts)

15. Quinoa with raisins & cinnamon (like couscous recipe)

16. Purees– Can be made as soups or side vegetable

a.    Celery Root Puree

b.    Green Bean Puree

c.    Watercress Soup

d.    Sweet Pea Puree

e.    Basil Cauliflower ‘Rice’

17. Grated Salad- variety of seasonal vegetables and dressing options