Here is one recipe for a “fat bomb” that is helpful while on chemo. They can be made in advance so you don’t have to struggle making them on chemo days.
Here is a little article I wrote on the subject:
One of the struggles with cancer and treatments is weight loss.
And often, on a cancer recovery plant-based diet, the common restrictions don't support adequate calories or energy levels.
And so… I thought I would share a recipe.
It is super simple and quite YUMMY!
Enjoy it!
1 cup natural, almond butter
1/2 cup almond flour
2 tablespoons raw honey
Line a baking sheet with parchment paper and make some space in your freezer for this sheet.
In a medium bowl, whisk together almond butter, honey, and almond flour. When the mixture gets thicker, cover the bowl and freeze for 15-20 minutes.
Remove the bowl from the freezer. Using a spoon, scoop a dollop of mixture and roll between your palms to form a ball. Alternatively, you can use a cookie scoop to make the balls.
Arrange onto the prepared baking sheet, spaced evenly apart.
Transfer the Almond Butter Fat Bombs back to the freezer to chill for 20-30 minutes, until somewhat firm. Enjoy!
Note: Store your fat bombs in an airtight container at room temperature or in the refrigerator for 1-2 weeks
If anyone needs more suggestions, please feel free to comment here!
Thanks Lisa! Those sound easy and delicious!!
Hi Karla,
Here is one recipe for a “fat bomb” that is helpful while on chemo. They can be made in advance so you don’t have to struggle making them on chemo days.
Here is a little article I wrote on the subject:
One of the struggles with cancer and treatments is weight loss.
And often, on a cancer recovery plant-based diet, the common restrictions don't support adequate calories or energy levels.
And so… I thought I would share a recipe.
It is super simple and quite YUMMY!
Enjoy it!
1 cup natural, almond butter
1/2 cup almond flour
2 tablespoons raw honey
Line a baking sheet with parchment paper and make some space in your freezer for this sheet.
In a medium bowl, whisk together almond butter, honey, and almond flour. When the mixture gets thicker, cover the bowl and freeze for 15-20 minutes.
Remove the bowl from the freezer. Using a spoon, scoop a dollop of mixture and roll between your palms to form a ball. Alternatively, you can use a cookie scoop to make the balls.
Arrange onto the prepared baking sheet, spaced evenly apart.
Transfer the Almond Butter Fat Bombs back to the freezer to chill for 20-30 minutes, until somewhat firm. Enjoy!
Note: Store your fat bombs in an airtight container at room temperature or in the refrigerator for 1-2 weeks
If anyone needs more suggestions, please feel free to comment here!