Cheeky Recipes

Nourishing meals for patients, survivors, and preventative living

Keeping up an appetite and eating food that makes you feel good — and actually tastes good — is one of the most important things when fighting cancer. These recipes are crafted with wellness in mind: anti-inflammatory ingredients, easy prep, and flavors worth looking forward to.

🥤 Smoothie

Banana Oatmeal Smoothie

5 min Serves 1 Easy

Ingredients

  • 1 ripe banana
  • ½ cup rolled oats
  • 1 cup almond milk
  • 1 tbsp almond butter (optional)
  • ½ tsp cinnamon
  • 1 tbsp honey or maple syrup (optional)

Instructions

  1. If time allows, soak oats in the almond milk for 10 minutes — this makes for a smoother blend.
  2. Add all ingredients to a blender.
  3. Blend on high for 60 seconds until smooth and creamy.
  4. Taste and adjust sweetness with honey or maple syrup if needed.
  5. Serve immediately over ice, or chilled.
🍲 Healing Soup

Golden Ginger-Turmeric Chicken Soup

15 min prep Serves 4 Easy

Ingredients

  • 2 boneless chicken breasts
  • 6 cups low-sodium chicken broth
  • 2 inches fresh ginger, sliced
  • 1 tsp turmeric powder
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup spinach
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley to garnish

Instructions

  1. Add chicken breasts and broth to a large pot. Bring to a boil over medium-high heat.
  2. Add ginger, turmeric, and garlic. Reduce heat and simmer 20 minutes until chicken is cooked through.
  3. Remove chicken and shred with two forks, then return to pot.
  4. Add carrots and celery; simmer another 10 minutes until vegetables are tender.
  5. Stir in spinach and cook 1–2 minutes until wilted.
  6. Season with salt and pepper. Ladle into bowls and garnish with parsley.
🥗 Power Bowl

Rainbow Buddha Bowl with Tahini Dressing

20 min prep Serves 2 Medium

Ingredients

  • 1 cup cooked quinoa
  • 1 cup mixed greens
  • ½ cup shredded purple cabbage
  • ½ cup roasted chickpeas
  • ½ cup shredded carrots
  • ½ avocado, sliced
  • ¼ cup cherry tomatoes, halved
  • 2 tbsp sunflower seeds
  • Dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic, 2–3 tbsp water, salt & pepper

Instructions

  1. Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper; roast 25 minutes until crispy.
  2. Cook quinoa per package directions and fluff with a fork.
  3. Whisk tahini, lemon juice, minced garlic, and water together until smooth. Season to taste.
  4. Divide quinoa between two bowls as the base.
  5. Arrange greens, cabbage, chickpeas, carrots, avocado, and tomatoes over the quinoa.
  6. Drizzle with tahini dressing and scatter sunflower seeds on top.
🐟 Main Dish

Herb-Crusted Baked Salmon

10 min prep Serves 2 Easy

Ingredients

  • 2 × 6 oz salmon fillets
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Pat salmon fillets dry with paper towels and place on the sheet.
  3. Mix Dijon mustard, dill, parsley, olive oil, lemon juice, and garlic in a small bowl.
  4. Spread the herb mixture evenly over the top of each fillet.
  5. Bake 12–15 minutes until salmon flakes easily with a fork.
  6. Season with salt and pepper; serve immediately with a side salad or roasted vegetables.
🍲 Healing Stew

Gentle Lentil & Sweet Potato Stew

15 min prep Serves 4–6 Easy

Ingredients

  • 1 cup red lentils, rinsed
  • 2 medium sweet potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tbsp olive oil
  • Fresh cilantro to garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened.
  2. Add cumin and paprika; stir 1 minute until fragrant.
  3. Add lentils, sweet potatoes, diced tomatoes, and broth. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer 25 minutes until lentils and sweet potato are tender.
  5. Season with salt and pepper. Add a splash of water or broth if you prefer a thinner stew.
  6. Ladle into bowls and garnish with fresh cilantro. Serve with crusty bread if tolerated.

Tips for Eating During Treatment

Small & frequent

5–6 small meals are often easier to manage than 3 large ones, especially during treatment.

Stay hydrated

Aim for 8–10 glasses of water daily. Soups and smoothies count toward your fluid intake.

Listen to your body

Appetite changes with treatment. Eat when you can, and don't stress when you can't.

Have a Recipe to Share?

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Nutritional Guidance

These recipes are suggestions, not medical advice. Always consult your oncology team and a registered dietitian about dietary restrictions during treatment — some foods may interact with certain treatments or medications.