Cancer-treatment side-effects severely limits what you can eat.  Maintaining a reasonable intake of nutrition under these circumstances can be almost impossible. As a result, treatment-related malnutrition is very common. The trick is knowing what foods will agree with your side-effects, rather than aggravate them.

Our Peanut Butter & Oat Energy Balls are so versatile, you can adjust the recipe according to your taste and side-effects. They are high in fibre and protein and provide sustained energy to give you a boost during the day.

These balls are suitable when you are experiencing: nausea, sore mouth, difficulty swallowing, metallic taste, loss of weight and appetite, and constipation.

Preparation: 15-25 minutes

Serves: up to 14 balls

INGREDIENTS

1/2 cup creamy/smooth peanut butter (or any nut butter)

1/4 cup rice malt syrup or maple syrup

2 tbsp protein powder

1 1/4 cup rolled oats

1/4 cup frozen fruit, chopped (I used frozen cherries)

METHOD

1. To a small saucepan or microwaveable bowl, add the peanut butter and rice malt syrup. Heat on a low temperature stirring until warm, runny and combined.
2. To a large mixing bowl, add the rolled oats, protein powder, and chopped berries. Pour in the peanut butter and rice malt syrup from the saucepan while still warm. Mix until well combined. If the mixture is too dry, add more peanut butter or rice malt/maple syrup. If the mixture is too sticky or wet, add some more oats.
3. Place in the refrigerator for 5 minutes, remove and scoop out 1 1/2 tbsp amounts and roll into balls. You will be able to make up to 14 balls depending on size.
4. These can be enjoyed immediately. Store leftovers in an air-tight container in the refrigerator for 1 week or in the freezer up to 1 month.

Modifications:

For sore mouth: Blend all the ingredients together in a food processor until a smooth ball forms. Then roll into individual balls.

For difficulty swallowing: Take two energy balls and place into a blender with 250mL of any milk. Blend until smooth and enjoy as a drink.

The Carousel would like to thank Alexandra Stewart for sharing her recipe.