I thought about including this in the cancer cookbook, but it seemed a little too…out there, I suppose. Yesterday was a pretty easy day—I got out early from the place where I volunteer since there weren’t really any patients for me to see or notes to work on, so I took a stroll in the sun and stopped in at Trader Joe’s to take advantage of the off-hour.

When I got home, I took care of some work while eating the lunch I had packed myself the night before:


-Roasted sweet potato and eggplant

-Grilled asparagus and portobello


-a sprinkle of crumbled feta

-2 chopped dried apricots

Instead of packing salad dressing, I often pack hummus, since it travels better and tastes great in salad, especially when it’s homemade by Chris. He makes really good hummus. I definitely stuck with the original plan when I found I’d be having lunch at home after all, since he’d just made some the night before.

While this recipe would be great for the cookbook because it packs a lot of nutrients onto one plate (though I would also add roasted peppers), it just didn’t seem approachable enough. It required pre-making a lot of stuff, which is the last thing most people want to do when they’re not feeling well. Also, because of the insane amount of fiber in this, it probably wouldn’t be suited to a chapter on loss of appetite, which is what I’ve been working on.

But hey, loss of appetite is not a problem I have these days, so I was happy to call this lunch.

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