modified meals | eating tips | acknowledgments
| Recipes for drinks | |
| Fruit ShakeTriple
1 cup fortified soymilk* 2 TBSP. sugar or honey 2 TBSP. protein powder 1 TBSP. wheat germ 1 TBSP. bran 1 cup sliced fruit This shake is high in calories, protein, fiber and is lactose-free. Drink this if you are constipated. *You can substitute Lactaid milk, nut milk or Ensure with fiber for soymilk |
Fruit Yogurt Smoothie
1 cup vanilla yogurt with an active Lactobacillus acidophilus culture 2 TBSP. protein powder 1/2 cup sliced peach & mango 1 cup apricot nectar 2 TBSP. honey or sugar This shake is low in lactose, high in calories, protein and potassium. Drink this if you have diarrhea. |
| Pina Colada
1/2 cup coconut milk 1 cup pineapple juice 1/2 cup fresh or canned pineapple 4 TBSP. protein powder 1/4 cube of tofu This drink is high in calories and protein and is lactose-free. Drink this to gain weight. | Raspberry Sorbet
1 cup orange sherbet 1/2 cup frozen raspberries 1 cup CitriSource 1/2 cup crushed ice 2 TBSP protein powder This sorbet is high in calories and protein and is low in fat. Drink this if you have mouth sores or diarrhea. |
| Peanut Butter Chocolate Shake
2 TBSP peanut butter 1-8 oz can chocolate Ensure Plus* 1/2 banana This shake is high in calories, protein and potassium. Drink this if you have diarrhea resulting from lactose intolerance. *You can substitute soymilk, Sustacal, Nutren 2.0 or Resource Plus for Ensure Plus. |
Lipisorb Shake
1/2 cup mango nectar 1/2 cup apricot nectar 1 cup sliced papaya and banana 5 scoops Lipisorb powder This shake is high in calories, protein and potassium but low in fat. Drink this if you have diarrhea resulting from fat intolerance. |
| Recipes | |
| Vegetarian Stir Fry
1 square tofu - cut into 1" squares 1 tablespoon tamari soy sauce 1 medium onion, chopped 1 red pepper, chopped 1 head broccoli florets 1 tablespoon canola or sesame oil 2 cloves garlic, chopped 1 cup cooked brown rice Marinate tofu in tamari for 25 minutes while brown rice is cooking. Heat oil in frying pan or wok. Add tofu, vegetables and garlic; stir until brown. Serve over brown rice. Serves two. |
Vegetarian Baked Beans 2 cups dried pinto or kidney beans 7 cups water 1 1/2 teaspoon salt 1/2 onion, chopped 1/2 cup molasses 1/8 teaspoon black pepper 1 tablespoon chopped garlic 1 tablespoon distilled vinegar 1 teaspoon paprika 1/2 cup catsup 1 teaspoon mustard Optional: Hot Sauce to taste Soak beans in water overnight. Add salt and bring to a boil. Simmer for 1 hour. Add all other ingredients and pour into a baking pan. Add more water to cover the beans. Cover pan and bake at 350 degrees for 1 1/2 to 2 hours. Makes 4 servings. |
| Creamy Chicken & Rice Casserole
1 medium red pepper, diced 1 medium onion, chopped 1 can (16 oz.) cream of mushroom soup 1/2 cup orange juice 1/2 cup water1 cup rice, uncooked 6 pieces chicken 1/2 teaspoon salt 1/4 teaspoon ground thyme 1/2 teaspoon paprika dash white pepper Combine red pepper, onion, cream of mushroom soup, orange juice, water and rice in a greased 2-quart casserole dish. Lay chicken on top of mixture, and sprinkle with salt, thyme, paprika and pepper. Cover the casserole tightly with lid or heavy aluminum foil; do not open while casserole is baking. Bake in a 350 degree oven for two hours. This can be frozen after casserole cools. Serves six. |
Split Pea Soup
2 lbs. dried split peas 4 quarts cold water 1 medium onion, chopped 3 stalks celery, chopped 2 carrots, chopped 1/2 teaspoon thyme 2 cups diced potatoes salt and pepper to taste Optional: Instant Potatoes In soup pot, soak peas in water overnight. Sauté onion, celery, carrots and thyme. Drain the soaking peas and add to sautéed vegetables. Add 4 quarts of water, and bring to a boil. Cover and simmer for 1 hour. Add potatoes and continue to cook for 30 minutes more until potatoes are tender. Add salt and pepper to taste. For thicker soup, add instant potatoes. Makes 4 servings. |
| Banana Pancakes
1/2 cup milk 2 ripe bananas, mashed 1 egg 2 tablespoons dry milk 2 teaspoons oil 3/4 cup pancake mix Mash bananas and oil in a large bowl. Add milk, egg, dry milk and pancake mix, and mix until blended. (Some lumps will remain.) For a thinner, less cakey pancake, add an additional egg. Cook on greased griddle or fry pan, turning when pancake is firm to brown the other side. You can substitue Lipisorb or ProMod for milk if you are lactose intolerant. Makes eight 4" pancakes. |
Apple Cinnamon Sweet Potatoes
1 16-oz can of sweet potatoes 1 16-oz can applesauce 2 tablespoons brown sugar or honey 2 tablespoons margarine, cut into bits Cinnamon to taste Mix all ingredients in a greased baking dish. Cover and bake at 350 degrees for 45 minutes. Serves 4. |
| Roasted Autumn Vegetables
4 parsnips 4 large carrots 4 red bliss potatoes 1 small red pepper 3 medium zucchini 3 medium yellow squash 1 tablespoon salt 2 cloves garlic, minced 1/2 cup olive oil 1 tablespoon fresh rosemary 1 teaspoon fresh thyme 1/2 tablespoon black pepper Cut all vegetables into large chunks. Toss parsnips, carrots, potatoes, red pepper, garlic and herbs in 1/4 cup olive oil. Roast in shallow pan at 350 degrees for 20 minutes. Stir, add zucchini, yellow squash and remaining oil; continue to roast another 15 minutes. Toss with salt and pepper. Serve immediately. Serves 6-10. |
|
modified meals | eating tips | acknowledgments
glwd@aidsnyc.org
last modified: 6/13/96