Eating with Purpose

Playbook Guide to Healthier Choices: Built by Cancer Survivors

This cookbook was made by Cancer Patients for Cancer Patients.

Our warriors were eager to share some of their favorite recipes with the intent of helping other cancer patients make easier healthier eating decisions! 

Jack is a 13- year terminal cancer survivor who has devoted much of his time helping other cancer patients fight their battles with cancer!

Jack gifted us with the recipe for his incredibly beneficial smoothie! He personally enjoys this smoothie daily as it contains many essentials to help keep the body balanced.

Pamela is a cancer survivor who has devoted her time to teach others how important making necessary dietary changes are for your recovery!

She understands that sometimes eating is a struggle while you are sick and has gifted us with several “Mini Meal” recipes that are easily prepared by a caregiver.

Pamela is beyond excited about this project and will be regularly adding new recipes!

Jennifer is a cancer survivor and licensed nutritionist. On her search for recovery, she was able to stop taking many different medications when she started making intentional eating decisions.

Jennifer has blessed us with some healthy snack recipes and will be blessing us with more recipes in the future!

Simple recipes with significant benefits.

Mini Meals with Dipping Sauces & Dressings recipes below

1 tsp Italian seasoning
2 tsp walnuts oils [toasted]
1/8 tsp garlic [mashed]
2 tbsp cider vinegar [apple]
1/8 avocado
1/8 Gala apple
1 small bell peppers [orange]
1/4 c celery [chopped, finely]

A pinch of chive
A pinch of parsley
A pinch of chili pepper


  1. To make dressing: Combine Italian Herbs, toasted walnut oil, mashed garlic and apple cider vinegar.
  2. Slice/chop avocados, apple, orange bell pepper, celery and combine in bowl.
  3. Toss with dressing and sprinkle on chives, parsley, and red chili peppers.

To turn into a salad, add spinach and radish shredded

By Pamela Haymes

1 c cooked quinoa
1/2 c organic pickled artichoke hearts
1/8 c almond [chopped]
1/8 c chive [chopped]
Pinch of red pepper flakes
5 grapes
2 small pieces of watermelon
3/4 c romaine lettuce [chopped]
2 pickled beets [sliced]

1/8 c almond [chopped] OR peanuts
1/8 mashed garlic with its oil
Pinch of salt
Pinch of black pepper
2 tbsp toasted sesame oils
1 tbsp of AVC or lemon squeezed


  1. Combine cooked quinoa, pickled artichoke hearts, almonds, chives and red paper flakes.
  2. Combine grapes, watermelon, romaine lettuce, pickled beets and peanuts or almonds.
  3. To make dipping sauce: Combine garlic with its oil, pinch of salt and pepper, toasted sesame oil and ACV or squeezed lemon juice.

By Pamela Haymes

1/4 c carrot [shredded]
1/4 c chopped broccoli
1/4 c cucumber [diced]
1/4 c radish [chopped]
1/4 c feta cheese
2 c romaine lettuce
1/4 c cherry [sliced]

1 1/2 tsp peanut oils
1 1/2 tsp peanut butter
2 tsp maple syrup
2 tsp green onion
2 tsp cider vinegar [apple]
1 tbsp chunky peanut butter
1/2 packet Stevia

  1. Combine carrots, broccoli, cucumber, radish, romaine lettuce, feta and sliced cherries.
  2. To make dressing: Combine peanut oil, peanut butter, maple syrup, stevia, apple cider vinegar, ground peanut butter and green onions.

For a larger salad, add kale and spinach.

By Pamela Haymes

Dipping Sauce:
1 tsp roasted red pepper hummus
1 tsp apple cider vinegar
Handful sweet potato chips

Salad Dressing:
1/4 tsp horseradish mustard
1 tsp apple cider vinegar
1 tsp maple syrup

1/2 c garbanzo beans, cooked
1 cup apple cider vinegar
1/4 c dried cranberries
1/8 c cilantro [chopped]
1/4 c red cabbage
1/4 c yellow cabbage
1/4 c romaine lettuce


  1. To make Dipping Sauce: Blend roasted red pepper hummus with 1 tbsp of apple cider vinegar and enjoy with Sweet Potato chips.

  2. To make salad dressing: Blend together horseradish mustard, 1 tsp apple cider vinegar and maple syrup.

  3. To make Salad:
    a. Marinate cooked garbanzo beans and dried cranberries in 1 cup apple cider vinegar.
    b. Combine romaine lettuce, chopped yellow and red cabbage, chopped cilantro and the marinated cooked garbanzo beans and dried cranberries.

By Pamela Haymes

1/4 c kimchi or sauerkraut
1 small avocado {sliced}
3/4 orange [peeled]
4 small carrots
Pinch of chili flakes
1/4 lemon [sliced]
1/2 tsp Worcestershire
1 1/2 tbsp toasted sesame oils


  1. Plate kimchi, avocado, oranges, carrot and sprinkle with a pinch of chili flakes.

  2. Squeeze lemon over avocado and kimchi.

  3. To make Sauce: Combine Worcestershire and toasted sesame oil

By Pamela Haymes

3/4 c pineapple
1/4 c watermelon
1 tbsp peanut [crushed]

3/4 c blackberry
5 snow peas

1/2 cucumber [thinly sliced]
1/4 c sweet bell peppers
1 tsp cilantro
1/4 tsp chili pepper [red]

1/4 c Italian dressing
1/4 c maple syrup
1/4 c sour black cherry juices


  1. Combine and plate pineapple, watermelon, and crushed peanuts to add texture, *Optional add dressing.

  2. Combine and plate cucumbers, sweet bell peppers, pinch of cilantro and sprinkle with red chili powder.

  3. To make dressing: Combine fresh-made Italian Dressing with a teaspoon of maple syrup.

You can add fresh-made Italian Dressing with ½ teaspoon of maple syrup on the pineapple watermelon salad OR Use Sour Black Cherry Juice to add more flavor.

By Pamela Haymes

Guide to replacing your favorite recipes with gluten-free and organic ingredients

See the Nutrient Packed Dinners Below

2 eggs
Seasoning of your choice
Olive Oil (spray)
Sliced tomatoes or spaghetti sauce
Parmesan cheese


  1. Pre-heat oven to 375

  2. Whish two eggs stirred frothy

  3. Dip cauliflower on both sides in the egg

  4. Sprinkle cauliflower slices with the seasoning of your choice.

  5. Then I spray both sides with olive oil. Place on nonstick cookie sheet for 15, 20 minutes till brown.

  6. You can have a slice of tomato on each one of these or you can use a tomato spaghetti sauce sprinkled with some Parmesan cheese.

I like to place the tomato sauce on it, adding black and green olives in a little bit of feta cheese on top of that, putting it back into the oven for three or four minutes, depending upon how your oven cooks

By Pamela Haymes

½ head of cauliflower
3-4 cucumbers, finely chopped
2 finely chopped tomatoes
4-5 finely chopped scallions
1-2 bunches parsley leaves, finely chopped
½ handful of fresh mint.
2 lemons,
2-3 cloves garlic, finely minced
1/3 cup to 1/2 cup of olive oil
A pinch of salt
A pinch of ground pepper


  1. Wash, dry and cut the florets off of half a head of cauliflower.
  2. Place florets in a food processor and process well until they are super fine riced/snowflakes, be careful not to overprocess.
  3. Add your processed cauliflower to a bowl, then add finely chopped cucumbers, finely chopped tomatoes, finely chopped scallions, finely chopped parsley leaves and half a handful of fresh mint.
  4. Add both the zest & juice of 1.5 to 2 lemons, 2-3 cloves garlic finely minced, then add 1/3 cup to 1/2 cup of olive oil.
  5. Finally, add a few pinches sea salt, fresh ground pepper, and toss well.


By Pamela Haymes

2 medium zucchini
¼ cup avocado oil
Plain Greek Yogurt
1 oz feta cheese
1 small garlic clove

Handful of fresh mint
Pistachios, crushed
Salt & Pepper


  1. Preheat oven to 450F. Grab 2 medium sized zucchini, wash it, cut in half, then carefully score them diagonally with a sharp knife.
  2. Lay out the zucchini on a plate and sprinkle salt over them. Let them sit for 20-30 mins so you can remove the excess moisture with paper towel. Use a paper towel to dab down the zucchini. This helps the outside of the zucchini to be crispy.
  3. Grab a cast iron or stainless-steel pan. Add about 1/4 cup avocado oil and cook the zucchini face down for 5-6 minutes. Then place in the oven at for 5 more minutes face down, remove, flip, and put back in the oven for another 5 minutes
  4. Remove from the oven, sprinkle with salt, and enjoy as is, or you can level it up. Lol
  5. For the sauce use a food processor and add and process 3 heaping tablespoons plain Greek yogurt; , 1 ounce feta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt, and fresh pepper.
  6. Add the sauce to the bottom of the plate, top it with the zucchini, then top the zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, and sumac OR ground pepper.

By Pamela Haymes

Recipes coming soon.

A fantastic way to hide vegetables and beneficial herbs!

1 tbsp. sunflower seeds
1 tbsp. pumpkin seeds
12 almonds
2 Brazil nuts
4 walnut halves
2 tbsp. hemp hearts
1 tsp flax seeds
brussels sprouts
2 radishes
snap peas
Swiss chard
1 slice fresh pineapple

1  1/2″in. slice lemon peel and all
2 strawberries
4 blackberries
1/4 cup blueberries
3 chunks watermelon
4 chunks cantaloupe
1 kiwi


  1. Combine ingredients in a blender with water or coconut water and enjoy!