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CHRONIC PANCREATITISCOOKBOOKby SALLY SAMPSONAuthorThe National Pancreas Foundation, providing.Hope, Courage, Research, Education & Support.
NPF Chronic Pancreatitis CookbookDISCLAIMERThe National Pancreas Foundation is committed to supporting peoplesuffering from pancreatic disease and is proud to provide this nutritiondocument as a guide particularly for chronic pancreatitis.Information and statements made within this document are for educationpurposes, as a guide and are not intended to replace the advice of yourdoctor or health care professional. The views and advice expressed are notintended to be a substitute for conventional medical services. Pleaseconsult your doctor or dietician prior to implementing any of theinformation contained herein.www.pancreasfoundation.orgPage 2 of 71
NPF Chronic Pancreatitis CookbookThe National Pancreas Foundation provides hope for those suffering from pancreatitis andpancreatic cancer through funding cutting edge research, advocating for new and bettertherapies, and providing support and education for patients, caregivers, and health careprofessionals. To fulfill its mission, the NPF raises and manages a charitable foundation fromwhich grants are made directly to researchers seeking to resolve the challenging medicalproblems of pancreatic diseases. The NPF is the only foundation dedicated to patients whoare suffering from all forms of pancreas disease – pediatric pancreatitis, acute pancreatitis,chronic pancreatitis and pancreatic cancer. A National Patient Registry is being developedfor individuals suffering the isolating and debilitating conditions associated with pancreaticdisease. The NPF and its founding members and volunteers are committed to maximumefficiency. The Foundation’s goal is to direct as much of our revenue to programs. To achievethis, we rely heavily on the invaluable donations of time, energy and financial support of themany friends and interested parties who have been touched by the suffering of so manypeople. Research grant proposals from a wide variety of researchers are solicited. With thehelp of the Foundation’s Grant Review Council, the NPF makes grants to those whoseproposals appear most likely to lead to scientific advancements in the field of pancreaticdisease. Founded in 1997, the NPF has given over 2.5 million to fund 92 groundbreakingresearch projects. The Foundation advocacy efforts have also been very effective, activelyparticipating on the advisory council for National Institute of Diabetes and Digestive andKidney Diseases, the National Cancer Institute Gastrointestinal Steering Committee, and asDepartment of Defense Consumer Reviewers. Furthermore, the NPF has supportedinitiatives that have led to millions of dollars of additional research funding by the NationalInstitutes of Health, the Department of Defense, and other ation.orgwww.pancreasfoundation.orgPage 3 of 71
NPF Chronic Pancreatitis CookbookContentsDIPS .8Tomato Salsa .8Nutritional Information: .8White Bean Dip .9Nutritional Information: .9BREAKFAST AND EGGS . 10Pancakes . 10Nutritional Information: . 10Steel Cut Oats with Cranberries and Walnuts . 11Nutritional Information: . 11Apple Banana Smoothie . 12Nutritional Information: . 12French Toast . 13Nutritional Information: . 13Spinach and Cheese Frittata . 14Nutritional Information: . 14Granola . 15Nutritional Information: . 15Baked Broccoli Frittata . 16Nutritional Information (with non-fat sour cream): . 16SALADS . 17Farro Panzanelle. 17Nutritional Information: . 17Tuscan Bread Salad . 18Nutritional Information: . 18Greek Salad . 19Nutritional Information: . 19Curried Tuna . 20Nutritional Information: . 20Buttermilk Dressing. 21Nutritional Information: . 21F . 21ive Bean Salad with Mustard Vinaigrette . 22Nutritional Information: . 22White Bean and Tuna Salad . 23www.pancreasfoundation.orgPage 4 of 71
NPF Chronic Pancreatitis CookbookNutritional Information: . 23Ratatouille . 23Nutritional Information: . 24SOUPS . 25Tropical Gazpacho. 25Nutritional Information: . 25Minestrone . 26Nutritional Information: . 26Mushroom Barley Soup . 27Nutritional Information: . 27Roasted Butternut Squash with Apples . 28Nutritional Information: . 28Chicken with Lemon Zest, Thyme and Potatoes . 29Nutritional Information: . 29Vegetable Chili . 30Nutritional Information: . 30Lauren’s Cauliflower Soup . 31Carrot Soup with Ginger. 32Nutritional Information: . 32Lentil Barley Soup. 33Nutritional Information: . 33RICE, POTATOES AND GRAINS . 34Beans and Rice . 34Nutritional Information: . 34Nutritional Information: . 35Roasted Mixed Vegetables . 36Nutritional Information: . 36Roasted Beets with Orange and Fresh Mint . 37Nutritional Information: . 37Mashed Sweet Potatoes . 38Nutritional Information: . 38Basic Risotto . 39Nutritional Information (Cheese Included): . 39PASTA . 40Nutritional Information: . 40Artichoke Tomato Sauce . 41www.pancreasfoundation.orgPage 5 of 71
NPF Chronic Pancreatitis CookbookNutritional Information: . 41Pasta with Broccoli Rabe and White Beans . 42Nutritional Information: . 42Calories 314, Total Fat 4g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium516mg, Total Carbohydrate 55g, Dietary Fiber 6g, Protein 15g . 42Pasta with Fresh Tomato Sauce . 43Nutritional Information: . 43Nutritional Information: . 44Pasta with Broccoli, Cauliflower and Toasted Pine Nuts . 45Nutritional Information: . 45Pasta with Roasted Bell Pepper Sauce . 46Nutritional Information (with 1Tbsp of Cheese): . 46Nutritional Information: . 47Nutritional Information: . 48Nutritional Information: . 49Salmon with Balsamic, Orange and Rosemary . 50Nutritional Information: . 50Salmon Steaks with Herbs . 51Nutritional Information: . 51Turkey Chili. 52Nutritional Information: . 52Dijon Pork Chops . 53Nutritional Information: . 53Pork Chops with Rosemary, Garlic and Fennel . 54Nutritional Information: . 54Tuna au Poivre . 55Nutritional Information: . 55Fish Stew . 56Nutritional Information: . 56Grilled Salmon with Fruit and Sesame Vinaigrette . 57Nutritional Information: . 57Roasted Chicken. 58Nutritional Information: . 58Turkey Meatloaf . 59Nutritional Information: . 59Nutritional Information: . 60www.pancreasfoundation.orgPage 6 of 71
NPF Chronic Pancreatitis CookbookNutritional Information: . 61Pan Grilled Chicken with Lemon and Basil . 62Nutritional Information: . 62DESSERTS . 63Nutritional Information: . 63Banana Peach Sorbet . 64Nutritional Information: . 64Baked Apples . 65Nutritional Information: . 65Maple Roasted Pears . 66Nutritional Information: . 66Broiled Grapefruit with Mint and Honey . 67Nutritional Information: . 67Rhubarb Strawberry Compote . 68Nutritional Information: . 68Nutritional Information: . 69www.pancreasfoundation.orgPage 7 of 71
NPF Chronic Pancreatitis CookbookDIPSTomato SalsaAlthough salsa is most often served on chips, it’s a great all-purpose condiment that can beused on burgers, sandwiches, eggs or even mixed with yogurt for a dip with a kick. Serve withendive leaves or crackers.Yield: about 4 cups2 1/2 - 3 pounds ripe beefsteak tomatoes, seeded, if desired and finely diced 1red onion, finely chopped2 - 4 garlic cloves, minced2 bell peppers, chopped (any color is fine)1 jalapeno pepper or chipotle chili, seeded, if desired and finely chopped (optional) 1/3 1/2 cup finely chopped fresh cilantro, (about 1/2 bunch)1/2 teaspoon cayenne pepper (optional)1/2 teaspoon kosher salt2 tablespoons fresh lime juice (about 1 lime)Place all the ingredients in a non-reactive bowl and combine well. Cover and refrigerate atleast 3 - 4 hours and up to 2 days.Nutritional Information:Calories 50, Total Fat 1g, Saturated Fat 0g, Trans Fat, 0g Cholesterol 0g, Sodium 158 mg,Total Carbohydrates 11g, Dietary Fiber 3g, Protein 2gwww.pancreasfoundation,orgPage 8 of 71
NPF Chronic Pancreatitis CookbookWhite Bean DipInstead of the commonly used olive oil this white bean dip includes Greek yogurt. Greekyogurt has a sour taste similar to regular yogurt, but has a consistency somewhere closer tosoftened butter. In both the United States and Europe it has come to mean a thicker, lowmoisture yogurt and can be found in the dairy section of the grocery store. Serve this dipwith crudite or as a sandwich spread.Yield: 1 ¼ cup (1 tablespoon )¼ cup assorted fresh herbs, such as parsley, basil, cilantro and/or mint leaves 2garlic cloves1 16-ounce can white beans, drained and rinsed2 tablespoons non-fat Greek yogurtJuice of ½ lemon¼ teaspoon kosher saltPlace the herbs and garlic in the bowl of a food processor fitted with a steel blade andprocess until well chopped. Add the remaining ingredients and process until smooth. Coverand refrigerate at least one hour and up to two days.Nutritional Information:Calories, 76, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 653mg, Total Carbohydrates 14g, Dietary Fiber 1g, Protein 6gwww.pancreasfoundation,orgPage 9 of 71
NPF Chronic Pancreatitis CookbookBREAKFAST AND EGGSPancakesIf you’re watching your fat intake, these lower fat pancakes are perfect and if you’re not, it’sfine to add a bit of unsalted butter. Either way, top with real maple syrup: don’t consider usingthe fake stuff.Makes about 12 6- inch pancakes (one pancake )1 1/2 cups all purpose white flour¼ cup whole wheat graham flour1/4 cup yellow cornmeal1 tablespoon white sugar1 teaspoon baking soda2 teaspoons baking powder1/2 teaspoon kosher salt2 cups skim milk buttermilk1/2 cup skim milk1 large egg2 large egg whites1 tablespoon melted unsalted butter or canola oilPlace the flours, cornmeal, sugar, baking soda, baking powder and salt in a large bowl andstir to combine.Place the buttermilk, skim milk, egg, egg whites and butter in a small bowl and stir to combine.Add the wet ingredients to the dry ingredients and mix until just combined. Do not over- mix.Place a large non- stick skillet over a medium heat and when it is hot, drop ladlefuls of batteron the surface. Cook until bubbles form. Flip over and cook for about 2 minutes. Serveimmediately with real maple syrup.Nutritional Information:Calories 121, Total Fat 2g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 56 mg, Sodium268mg, Total Carbohydrates 20g, Dietary Fiber 1g, Protein 5gwww.pancreasfoundation,orgPage 10 of 71
NPF Chronic Pancreatitis CookbookSteel Cut Oats with Cranberries and WalnutsThere is no question that steel cut oats are far better – in flavor, texture and taste- thanrolled oats. However, the common complaint- that they take forever to cook- is a fair one.My solution: start the process the night before!This recipe serves one but can easily be quadrupled.Serves one1/3 cup steel cutoats 1 1/3 cupwaterTo each serving add:2 tablespoons skim milk1 tablespoon dried cranberries, raisins, dates, apricots or cherries1 teaspoon lightly toasted chopped walnuts, pecans or almonds (optional) 1teaspoon ground flax seed (optional)½ teaspoon wheat bran1 teaspoon maple syrup, brown sugar or honeyOther options, per serving:apples and cinnamon sugarblueberriesThe night before: Place the oatmeal and water in a small saucepan and bring to a boilover high heat. Cover and cool to room temperature. Refrigerate overnight.The next morning: Remove the cover, place the saucepan over high heat and bring to a boil.Reduce the heat to low, partially cover and cook until the oatmeal is tender, 10- 15 minutes.Add the milk, cranberries, nuts, flax, wheat and maple syrup, as desired. Serve immediately.Nutritional Information:With Flax SeedCalories 272, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 19mg,Total Carbohydrates 44g, Dietary Fibers 11g, Protein 11gWithout Flax SeedCalories 255, Total Fat 5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 1mg, Sodium 26mg,Total Carbohydrate 43g, Dietary Fiber 6g, Protein 10gwww.pancreasfoundation,orgPage 11 of 71
NPF Chronic Pancreatitis CookbookApple Banana SmoothieSmoothies are infinitely adaptable but here is my basic and most favored version. Feel free tosubstitute peaches or pears for the apple, and apple or pineapple juice for the orange. Ialways use bananas; they are indispensable for the smooth texture and creamy mouth-feelthey impart. Add nuts or ground flax seed if your diet allows.Serves 2 (one serving )1 over-ripe banana, cut in 41 Granny Smith apple, cored and chopped1 cup non-fat plain yogurt1/2 cup orange juice½ cup water1 tablespoon wheat germ or wheat bran 1tablespoon ground flax seed (optional)Place the banana and apple in a blender or the bowl of a food processor fitted with a steelblade and process until almost smooth. Add the remaining ingredients and process untilsmooth. Serve immediately or refrigerate up to one hour.Nutritional Information:Smoothie with Flax Seed:Calories 228, Total Fat 2g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 1mg, Sodium 38mg,Total Carbohydrate 50g, Dietary Fiber 5g, Protein 5gSmoothie without Flax Seed:Calories 209, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 1mg, Sodium 37mg,Total Carbohydrate 49g, Dietary Fiber 4g, Protein 5g.www.pancreasfoundation,orgPage 12 of 71
NPF Chronic Pancreatitis CookbookFrench ToastAlmost entirely fat free, this version of French Toast can be adapted to almost any kind ofbread. Experiment with whatever kind you like best: just be sure it is day old, so that itabsorbs the liquid but can still keep its shape. Serve with real maple syrup, your favorite jamor jelly, apple sauce or stewed fruit, or sprinkled with cinnamon –sugar.Yield: 6 slices (one slice )3/4 cup skim milk2largeeggwhites 1 largeegg1/4 teaspoon vanilla extract1/8 teaspoon ground cinnamon6 slices oatmeal or cinnamon raisin bread, day oldPlace the skim milk, egg whites, egg, vanilla extract and cinnamon in a large mixing bowl andstir until just combined.Place a large non- stick skillet over medium heat and when it is hot, dip the bread, on sliceat a time in the egg mixture. Place the bread on the skillet and cook until golden brown onboth sides, about 3 minutes. Repeat with all the bread. Serve immediately with real maplesyrup.Nutritional Information:Calories 102, Total Fat 2g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 36mg, Sodium185mg, Total Carbohydrate 14g, Dietary Fiber 1g, Protein 6g.www.pancreasfoundation,orgPage 13 of 71
NPF Chronic Pancreatitis CookbookSpinach and Cheese FrittataThe frittata, an open-faced omelet, is one of my favorite dishes: easy to make, infinitelyadaptable, full of protein and great for breakfast, brunch, lunch and even a light dinner.Serves 6 (one serving )1 teaspoon vegetable or olive oil1 large Spanish onion, chopped2 garlic cloves, minced6 large eggs, lightly beaten10 large egg whites, lightly beaten2 cups tightly packed flat leaf spinach, chopped or baby spinach, well washed 1/2cup crumbled non-fat feta cheese or goat cheese1 teaspoon kosher salt½ teaspoon black pepperPlace a non stick skillet over medium heat and when it is hot, add the oil. Add the onion andgarlic and cook, stirring occasionally, until they are fragrant, soft and slightly caramelized,about 8- 12 minutes (depending on the size of the pan). Set aside to cool.Add the remaining ingredients and mix well. The mixture will look very spinach-y and notvery egg-y. (The frittata can be completed up to this point the night before. Simply cover andrefrigerate).Preheat the oven to 350 degrees. Place a lightly buttered non stick 9 inch square pan in theoven and when both are hot, add the egg mixture and let cook until the eggs are set, 15- 20minutes.Serve hot, room temp or cold with a little bit of fruit salad on the side or Mesclun greens.Nutritional Information:Calories 131, Total Fat 6g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 211 mg, Sodium352 mg, Total Carbohydrate 4g, Dietary Fiber 1g, Protein 13gwww.pancreasfoundation,orgPage 14 of 71
NPF Chronic Pancreatitis CookbookGranolaGranola is a great food for snacking, to eat as cereal or as an add-in to yogurt or cottagecheese. Commercial versions are often high in fat and very expensive; why not make yourown personalized version for far less?Yield: about 5 1/2 cups (1/2 cup )2 cups old fashioned oats½ cup wheat germ½ cup wheat bran1/4 cup pecans or walnuts, coarsely chopped1/4 cup almonds, chopped or sliced¼ cup flax seed½ teaspoon kosher salt6 tablespoons maple syrup or honey1/3 cup egg whites2 tablespoons canola oil1 teaspoon vanillaextract½ cup raisins½ cup dried cranberries½ cup chopped dried apricotsPreheat the oven to 275 degrees. Line a baking sheet with parchment paper.Place the oats, wheat germ, wheat bran, nuts, flax seed and salt in a medium size bowl andmix to combine. Add the maple syrup, egg whites, oil and vanilla and mix again. Pour onto theprepared baking sheet. Pat down to form an even layer, making sure the mixture is neither toothick nor too thin. Transfer to the oven and cook for 15 minutes. Remove the pan from the ovenand flip over, in chunks. Return to the oven and bake for 15 minutes. Turn off the oven and letthe pan stay in the oven for 30 minutes. This will help the mixture dry out but not overcook. Addthe dried fruit, mix well and set aside to cool. Transfer to an air-tight storage container.Nutritional Information:Calories 342, Total Fat 13g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium125mg , Total Carbohydrate 49g, Dietary Fiber 8g, Protein 10gwww.pancreasfoundation,orgPage 15 of 71
NPF Chronic Pancreatitis CookbookBaked Broccoli FrittataFrittatas are a perfect meal. Good for kids and adul
they impart. Add nuts or ground flax seed if your diet allows. Serves 2 (one serving ) 1 over-ripe banana, cut in 4 1 Granny Smith apple, cored and chopped 1 cup non-fat plain yogurt 1/2
