We were asked this week to prepare meals for a woman undergoing chemotherapy. As a former palliative caregiver I have some experience with this and I remember that what works for one person doesn’t work for everyone, so there is no easy solution to creating a menu that will be well received. I don’t have any rules but I don’t cook broccoli or a lot of other crucifers and I keep the spices and garlic very mild and I always make soup and rice pudding for days when nothing else seems appealing.

Our menu was

Ginger Beef Stir Fry served over basmati rice

Chicken Korma over Basmati with maple lime carrots

Sesame Crusted Salmon with Orange Ginger Soy Dressing

Cheese Stuffed Shells with Sun Dried Tomato Cream Sauce

Maple Mustard Pork Tendeloin with Caramelized Apples

Ginger Carrot Soup

Sweet Potato Coconut Soup

Rissotto Rice Pudding with Cinnamon

If any of my readers have experience with this please feel free to comment. I try to gather as much feedback as I can to help plan future menus.

Here’s the recipe for the

Maple Lime Glazed Carrots

2 lbs baby carrots

3 tbsp lime juice

2 tbsp butter

1/4 cup maple syrup

1/4 cup water

Add all ingredients to plan and cook on medium high heat with lid on.

Keep an eye on the saucepan to make sure that it doesn’t boil dry, add additional water if necessary. Once the carrots are fork tender you can remove the lid and let the water evaporate and stir continuously spreading the glaze equally over the carrots. Mmmmmmm!