The official blog of the Lung Institute.
Holiday COPD Recipes
The leaves have started to fall and the wind has cooled the air. It is the time of year to bundle up. If you are suffering with COPD, you are probably cautious of the cold air. You want to avoid things that could cause flare-ups. Sometimes it might be better to stay indoors. However, that doesn’t mean you can’t have fun. Cooking is a great way to stay active and warm. Enjoy the recipes below:
Green Bean Casserole
- 2 tablespoons kosher salt
- 1.5 pounds fresh green beans, rinsed and ends trimmed
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large Portobello mushrooms, chopped
- 1 teaspoon kosher salt
- 1/2 – 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup breadcrumbs
- 6 oz French fried onions
Preheat oven to 375°F. Grease a 9×13” casserole dish and set aside.
In a large pot, bring water with 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the French fried onions on top.
Place casserole in the oven and bake until bubbly, about 20 minutes. Serve.
Healthy No Bake Pumpkin Spice Latte Bites
- 1 3/4 cups gluten-free oat flour
- 1/4 cup coconut flour
- 2 tbsp. granulated sweetener of choice
- 1/2 cup pumpkin puree
- 1 tsp. vanilla extract
- 1/4 cup cashew butter
- 1/4 cup brown rice syrup
- 1 tbsp. dairy-free milk of choice
To add to the flavor, add a mix of cinnamon and granulated sweetener of choice, to coat bites.
In a large bowl, combine the flour, sweetener, and pumpkin pie spice and mix well.
In a saucepan, heat the nut butter with the syrup. Mix the vanilla into the pan. Pour the wet mixture and pumpkin into the dry mixture and mix well. Depending on the consistency, either add dairy-free milk or flour until the texture is firm.
Form into small bite sized balls. Roll in the optional cinnamon/ sugar mixture and place on a tray. Refrigerate for 10 minutes and serve.
Glazed Carrots with Pecans
- 1 tbsp. olive oil
- 6 cups diagonally sliced (1/4 inch) peeled carrots
- 1 tsp. minced fresh ginger
- 1 cup packed brown sugar
- 1 1/2 cups toasted pecan halves
Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently for 4 minutes. Stir in ginger and sugar and cook until sugar melts for about 2 minutes. Add pecans and cook until carrots are tender and mixture is glazed in sugar, 3 to 5 minutes.
These festive recipes can be good for Fall activities, or you can try one for Thanksgiving. Patients with COPD can benefit from doing indoor activities, such as cooking. People with lung disease can also benefit from cellular therapy. Balancing healthy activities with treatments can give patients a better quality of life. If you or a loved one has lung disease and would like more information, contact the Lung Institute by calling (800) 729-3065 today.