Designed for cancer patients and their family, Eating Well through Cancer includes easy-to-follow recipes that focus on foods that are best tolerated and can ease symptoms during treatment. Sample recipes include Yamcakes, Cauliflower Soup, Butternut Squash, Black Bean and Feta Enchiladas, Turkey Parmesan Meatballs, and Salmon Ceviche with Cucumber and Mango. With an oncologist's chapter introduction, doctor's notes, menu planning, tips, nutritional analysis, and diabetic exchanges, the book serves as a guide for nutrition before, during, and after cancer treatment. 

Pages: 288
Dimensions: 8 x 10 inches

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