Lymphedema Diet: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Lymphedema diet

By Sussane Davis

Do you want to learn about Lymphedema recipes? Do you want to know how to prepare the most delicious meals that fit your diet?        

In this cookbook, you will find:

 

Pasta recipes like:

Creamy Spinach Alfredo

Lemony Asparagus Pasta

Mushroom and Spinach Linguine

   

Pizza recipes like:

Fig and Goat Cheese Pizza

Quinoa Crust Pizza

Thai Peanut Chicken Pizza

          And many other recipes!  

 

Here Is A Preview Of What You'll Learn...

How to cook healthy meals

Comprehensive Dietary Advice & Guidance

Recipes with detailed instructions

Each recipe contains the exact amount of calories, protein, carbohydrates and fat

Fast and easy prep that requires no additional steps to prepare your meal

Tips and Tricks

Much,much more!

Don’t miss out on Lymphedema Diet! 

Then you can begin reading Lymphedema diet: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Lymphedema diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 29, 2023

Book preview

BOOK 1

40+ Muffins, Pancakes and Cookie recipes for

a healthy and balanced Lymphedema diet

Breakfast

Veggie Breakfast Burrito

Serves: 2

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

4 whole wheat tortillas

4 eggs, beaten

1 cup diced bell peppers

1/2 cup diced red onion

1 cup baby spinach leaves

1/2 cup low-fat shredded cheese

Salt and pepper to taste

Cooking spray

Instructions:

In a skillet, soften red onion and diced bell peppers.

Include the young spinach leaves and simmer until they wilt.

Remove the vegetables from the center of the pan and add the beaten eggs.

After thoroughly cooking the eggs, scramble them with the vegetables.

In a dry skillet, warm the tortillas.

Distribute the tortillas with the egg and veggie mixture.

Top with cheese shreds, add salt and pepper, then roll up the tortillas to make burritos.

Nutritional Facts: (Approximate, per serving)

Calories: 300

Protein: 15g

Carbohydrates: 30g

Fat: 12g

Fiber: 5g

Greek Yogurt Parfait

Serves: 2

Preparation Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 cup plain Greek yogurt (low-fat)

1 cup mixed berries (strawberries, blueberries, raspberries)

1/4 cup granola (low-sugar)

1 tablespoon honey

Instructions:

Arrange plain Greek yogurt, mixed berries, and granola in serving glasses or bowls.

Top with a honey drizzle.

Serve right away.

Nutritional Facts: (Approximate, per serving)

Calories: 200

Protein: 15g

Carbohydrates: 30g

Fat: 5g

Fiber: 5g

Peanut Butter Banana Smoothie Bowl

Serves: 2

Preparation Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 ripe bananas, peeled and frozen

2 tablespoons natural peanut butter

1 cup unsweetened almond milk

1/4 cup rolled oats

Toppings: sliced banana, chopped nuts, chia seeds

Instructions:

Blend frozen bananas, peanut butter, almond milk, and rolled oats in a blender until they are creamy and smooth.

Pour the blended drink into bowls.

Add chia seeds, chopped almonds, and banana slices on top.

Nutritional Facts: (Approximate, per serving)

Calories: 300

Protein: 7g

Carbohydrates: 40g

Fat: 13g

Fiber: 7g

Quinoa Breakfast Bowl

Serves: 2

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup cooked quinoa

1 cup mixed berries (strawberries, blueberries, raspberries)

1/4 cup chopped nuts (almonds, walnuts)

2 tablespoons unsweetened shredded coconut

2 tablespoons Greek yogurt (low-fat)

1 tablespoon honey

Instructions:

Distribute the cooked quinoa among the two dishes.

Add a dollop of Greek yogurt, mixed berries, chopped almonds, and shredded coconut over top.

Add honey to the dish.

Nutritional Facts: (Approximate, per serving)

Calories: 300

Protein: 10g

Carbohydrates: 40g

Fat: 10g

Fiber: 8g

Chia Seed Pudding

Serves: 2

Preparation Time: 5 minutes (plus soaking time)

Total Time: 4 hours (including soaking time)

Ingredients:

1/4 cup chia seeds

1 cup unsweetened almond milk

1/2 teaspoon vanilla extract

1 tablespoon maple syrup (optional)

Fresh fruit for topping (e.g., sliced bananas, berries)

Instructions:

Combine the chia seeds, almond milk, maple syrup (if using), and vanilla essence in a bowl.

Stir thoroughly, then chill for at least 4 hours or overnight, stirring now and then to avoid clumps.

Stir the mixture one last time before dividing it among serving bowls.

Add fresh fruit on top.

Nutritional Facts: (Approximate, per serving)

Calories: 150

Protein: 4g

Carbohydrates: 15g

Fat: 8g

Fiber: 10g

Oatmeal Pancakes

Serves: 2 (makes about 6 pancakes)

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup rolled oats

1 ripe banana

1 cup unsweetened almond milk

1 egg

1 teaspoon baking powder

1/2 teaspoon cinnamon

Cooking spray

Instructions:

In a blender, combine rolled oats, ripe banana, almond milk, egg, baking powder, and cinnamon.

Blend until smooth.

Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

Pour about 1/4 cup of batter onto the skillet to make each pancake.

Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Repeat with the remaining batter.

Nutritional Facts: (Approximate, per serving - 3 pancakes)

Calories: 300

Protein: 10g

Carbohydrates: 45g

Fat: 8g

Fiber: 6g

Cottage Cheese Fruit Bowl

Serves: 2

Preparation Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 cup low-fat cottage cheese

1 cup mixed fresh fruit (berries, kiwi, melon, etc.)

2 tablespoons chopped nuts (almonds, walnuts)

1 tablespoon honey

Instructions:

Distribute the cottage cheese among the two dishes.

Add chopped nuts and a mixture of fresh fruit on top.

Add honey to the dish.

Nutritional Facts: (Approximate, per serving)

Calories: 250

Protein: 20g

Carbohydrates: 25g

Fat: 10g

Fiber: 5g

Sweet Potato Breakfast Hash

Serves: 2

Preparation Time: 10 minutes

Total Time: 30 minutes

Ingredients:

2 small sweet potatoes, peeled and diced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 red onion, diced

2 eggs

2 teaspoons olive oil

1/2 teaspoon paprika

Salt and pepper to taste

Instructions:

In a skillet over medium heat, warm the olive oil.

Include the diced sweet potatoes and simmer for 20 minutes, or until they are soft and gently browned.

Stir in the diced red onion and bell peppers, and simmer for an additional five minutes.

Tuck the eggs into the center of the skillet and push the vegetables to the sides.

Cook the eggs until they are the right doneness.

Season the hash of sweet potatoes with salt, pepper, and paprika.

Nutritional Facts: (Approximate, per serving)

Calories: 300

Protein: 10g

Carbohydrates: 40g

Fat: 10g

Fiber: 6g

Overnight Chia Pudding

Serves: 2

Preparation Time: 5 minutes (plus soaking time)

Total Time: 4 hours or overnight (including soaking time)

Ingredients:

1/4 cup chia seeds

1 cup unsweetened almond milk

1/2 teaspoon vanilla extract

1 tablespoon maple syrup (optional)

1/4 cup diced fresh fruit (e.g., mango, kiwi)

Instructions:

1. Combine the chia seeds, almond milk, maple syrup (if using), and vanilla essence in a bowl.

2. Stir thoroughly, then chill for at least 4 hours or overnight, stirring now and then to avoid clumps.

3. Stir the mixture one last time before dividing it among serving bowls.

4. Add diced fresh fruit on top.

Nutritional Facts: (Approximate, per serving)

Calories: 150

Protein: 4g

Carbohydrates: 15g

Fat: 8g

Fiber: 10g

Pancakes

Banana Oat Pancakes

Serves: 2 (makes about 6 pancakes)

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 ripe banana

1 cup rolled oats

1/2 cup unsweetened almond milk

1 egg

1 teaspoon baking powder

1/2 teaspoon vanilla extract

Cooking spray

Instructions:

Puree the following ingredients in a blender: ripe bananas, rolled oats, almond milk, eggs, baking soda, and vanilla extract.

Lightly spray a nonstick skillet with cooking spray and heat it over medium heat.

To make each pancake, add roughly 1/4 cup of batter to the griddle.

Once bubbles appear on the surface, flip the food over and continue cooking the second side until golden brown.

Carry on by using the leftover batter.

Nutritional Facts: (Approximate, per serving - 3 pancakes)

Calories: 300

Protein: 10g

Carbohydrates: 45g

Fat: 8g

Fiber: 6g

Blueberry Almond Pancakes

Serves: 2 (makes about 6 pancakes)

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup unsweetened almond milk

1 egg

1/2 teaspoon almond extract

1/2 cup fresh blueberries

Instructions:

Combine whole wheat flour, baking soda, cinnamon, and salt in a basin.

Combine almond milk, egg, and almond essence in a separate bowl.

Combine the dry components with the wet ingredients by pouring them into each other.

Carefully incorporate the fresh blueberries.

Lightly spray a nonstick skillet with cooking spray and heat it over medium heat.

To make each pancake, add roughly 1/4 cup of batter to the griddle.

Once bubbles appear on the surface, flip the food over and continue cooking the other side until golden.

Carry on by using the leftover batter.

Nutritional Facts: (Approximate, per serving - 3 pancakes)

Calories: 300

Protein: 10g

Carbohydrates: 45g

Fat: 8g

Fiber: 6g

Spinach and Feta Pancakes

Serves: 2 (makes about 6 pancakes)

Preparation Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsweetened almond milk

1 egg

1 cup fresh baby spinach, finely chopped

1/4 cup crumbled feta cheese

Instructions:

Combine whole wheat flour, baking soda, and salt in a bowl.

Combine