All recipes are from CFChef picking the ones I want to try and posting here to find easily.
Vitamin C Booster Smoothie
Submitted by: Abby R.
This smoothie has been a great way to sneak in some extra calories and lots of veggies and fruits to boost our immune systems! The kids have no idea there is kale in there and that’s fine with me!
1 cup frozen pineapple
1/2 cup orange juice
1 cup full fat vanilla yogurt
1 cup fresh, washed kale
1. Put all the ingredients into a blender and blend until completely mixed.
Serves: 1 serving
Calories per serving: 500
Fat: 7 g
Sodium: 105 mg
Protein: 8 g
Calcium: 326 mg
Homemade Chips and Salsa
Submitted by: Lief B.
These are a great high-calorie snack. Each tortilla will provide about 10 chips and nearly 200 healthy calories. The salsa contains turmeric, ginger, salt, and fresh fruit, and very healthy overall.
10 whole-wheat tortillas
1 tbsp turmeric
1 tbsp fresh ginger
1 garlic bulbs
1/2 cup white onion
4 heirloom tomatoes
1 Padron pepper
1 serrano pepper
1 jalapeno pepper
Preheat oven to 275 degrees
To make the chips:
1. Spread about 1 tbsp of olive oil on each side of the large tortilla.
2. Garnish it with extra salt! Feel free to add a pinch of garlic salt, onion powder, or any other flavoring of your choosing.
3. Cut into pieces, place on a cookie sheet and place in oven
4. Wait 15 minutes or until chips are lightly browned.
5. Flip chips to other side, and wait another 10 minutes.
6. Set to cool.
To make the salsa:
1. Put all salsa ingredients (turmeric, tomatoes, garlic, onion, ginger, 1tbsp olive oil, peppers, salt) in a blender or food processor.
Serves: 5 servings
Calories per serving: 335
Fat: 7 g
Sodium: 380 mg
Protein: 11 g
Calcium: 32 mg
Peanut Butter Bread
Submitted by: Emily A.
I work with AbbVie as a volunteer throughout the year. CF has touched me and my family’s hearts.
2 cups all-purpose flour
1 1/3 cups sugar
1 tsp salt
4 tsp baking powder
1 1/2 cups milk
1/2 cup peanut butter
1. Preheat oven to 375 degrees.
2. Combine dry ingredients.
3. Add milk and peanut butter; pour onto greased 8x4x3 in. loaf pan.
4. Bake for 50 minutes.
5. Great served with jam.
Serves: 8 servings
Calories per serving: 356
Fat: 9 g
Sodium: 551 mg
Protein: 6 g
Calcium: 97 mg
Ice Cream Bread
Submitted by: Vanessa C.
While working at my parents’ store, I overheard a customer telling my dad about this recipe called ice cream bread. My dad knew I worked at a CF center and my kids needed to eat foods high in fat and calories, so he had the customer come tell me the recipe. I ended up going home that night, googling the recipe and discovering it’s on quite a few websites but with some variations to each. The recipe listed here is the one we tried at home, with butter pecan ice cream. It was so delicious and with some butter, it was gone within 30 minutes!
2 cups butter pecan ice cream
1 1/2 cups self-rising flour
1 tbsp sugar
1. Preheat oven to 350 degrees.
2. Combine soft ice cream, flour and sugar into bowl and mix well with a spoon or a fork.
3. Transfer mixture to a loaf pan (approx. 8X4 in) that has been greased and floured.
4. Bake for 40-45 minutes.
Serves: 6 servings
Calories per serving: 1296
Fat: 116 g
Sodium: 1521 mg
Protein: 36 g
Calcium: 228 mg
The Best Smoothie Ever
Submitted by: Jennifer E.
I am a 49-year-old CF patient and have always tried to live an active healthy lifestyle. Over the years I have perfected this recipe and people rave when I make it for them. Each serving has a little over 300 calories and is easy to digest. Sometimes I will make one with 12 oz. of juice and more fruit to add about 90 more calories. It’s also perfect on a warm summer day!
8 oz organic apple, grape or pineapple juice
Half of a frozen banana
4-6 frozen strawberries
Handful of frozen blueberries
4-6 chunks of frozen pineapple
4 chunks of frozen mango
Handful of frozen grapes
6 oz Muller Greek corner yogurt
1. Place juice in blender.
2. Add frozen fruit, yogurt and the fruit filling from the yogurt.
3. Blend until smooth.
4. Drink and enjoy.
Serves: 1 large serving
Calories per serving: 562
Fat: 18 g
Sodium: 72 mg
Protein: 14 g
Calcium: 187 mg
Belle’s Buckeye “Pigskin” Shake
Submitted by: Mark H.
Our daughter was diagnosed with cystic fibrosis the Monday after Father’s Day (at 1-month-old). Before the diagnosis, we were getting concerned because she was not growing like her twin brother. Shell-shocked, but determined to fight, my wife and I are now active in the cystic fibrosis community. As “Food Network junkies,” when we learned about this contest, we had to enter. I hope my use of bacon satisfies the C-Town Iron Chef (I recently enjoyed his vanilla bean apple pie bacon shake at B-Spot). Like Michael’s Lizzie, my Jessica is my inspiration. Boomer: I read the Sports Illustrated story about Gunnar back in the 90’s and that was one of my first thoughts when Annabelle was diagnosed. I cheered against the Bengals as a Browns fan, but I am so thankful you are leading OUR team now.
2 egg yolks
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1/8 teaspoon salt
2 teaspoons pure vanilla extract
12 ounce container chocolate nutrition shake (Ensure)
4 1/2 tablespoons crunchy peanut butter
6 strips bacon
6 tablespoons Ohio Maple Syrup (or best available)
- Gently beat eggs in a bowl with a whisk.
- Pour milk in saucepan and slowly heat until milk becomes hot (bubbles form).
- Remove from heat and slowly mix 1 tablespoon of warm milk with eggs. Do this slowly, so that you don’t “cook” the eggs.
- Add egg mixture to warm milk in saucepan and place over low heat. Stir continuously until mixture starts to thicken (coats a spoon). You may want to use a cooking thermometer and remove from heat when mixture reaches 160 degrees.
- Place pan in sink of ice to cool the mixture. Stir while cooling.
- When mixture is cool, add cream and vanilla.
- Refrigerate mixture until ready to use. This is your custard base.
- Turn on ice cream maker. Add vanilla custard mixture (Times will vary based upon type of machine used. Follow specific instructions).
- Remove vanilla custard when ice cream mixture is finished. Place in bowl and put in freezer. For best results, freeze custard overnight.
- Soak 2 pieces of bacon in small bowl containing Ohio (or other) maple syrup.
- Slowly cook maple-covered bacon until slightly crispy. NOTE: SLOWLY cook the bacon and be careful not to overcook it. Cooking it too quickly at too high a heat could cause the maple syrup to burn rather than form a nice, candied coating.
- Add 6 scoops vanilla custard, 4 ounces of chocolate nutrition shake (Ensure),1 ½ tablespoons crunchy peanut butter to a blender.
- Cut 1 strip of the candied bacon into pieces and blend.
- Pour shake into a glass. Crumble 1 strip of bacon into small pieces and sprinkle on top of shake. Enjoy!
NOTE: If you are in a hurry and/or don’t have the time or means to make the custard, simply use a vanilla custard or ice cream to make the shake. It will still be a great way to pack-in the calories in a tasty way. This recipe is a high-fat, high-calorie, sweet and savory tasty snack that can help cystic fibrosis patients pack-in the nutrients in a delicious way.
600 calories per serving
Fat: 42 g
Sodium: 360 mg
Protein: 11 g
Calcium: 194 mg
Submitted by: Nikki M.
I am a 35-year-old cystic fibrosis patient. Knowing how difficult it is to not only gain weight, but maintain a healthy weight, I have experimented with many high calorie and high fat recipes. One of my favorites is my Rocket Fuel milkshake! What I love about this quick and easy, “base” milkshake is that the possibility of having different flavors is endless (although the “base” is tasty all on its own). You can change the flavors by adding frozen fruit, different flavored instant breakfast packets (which also have a bunch of great nutrients), or even peanut butter and a banana to add even more calories and fat! Hope you enjoy the Rocket Fuel!
2 cups Häagen-Dazs Vanilla Ice Cream
8 ounces half and half
1 packet Carnation Milk Chocolate Instant Breakfast
3 tablespoons Carnation Malted Milk Original flavored
- Place all ingredients into blender.
- Blend well in blender (about 30 seconds). Pour into glass and enjoy!
1 large serving
Calories: 1569 calories per serving
Fat: 102 g
Sodium: 491 mg
Protein: 34 g
Calcium: 1123 mg