The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses. Today’s Recipe: Zucchini Muffins Zucchini Muffins are a great way to add some seasonal vegetables to a high-protein and high-calorie snack. The recipe calls for two cups of zucchini, which is high in vitamins A and C, manganese, carotenoids — lutein, zeaxanthin and beta-carotene — as well as soluble and insoluble fibers. Typically, the darker the skin on the zucchini, the higher the density of nutrients. The carotenoids in zucchini are strong antioxidants that are protective against cancers and heart disease while promoting eye, skin and heart health. The fibers promote gut health and maintain good digestion. Zucchini is also high in water content, which helps keep the muffins moist when baking. A scoop of protein powder can also be added to a regular mix to increase the protein content. A sprinkle of dark chocolate chips adds a touch of trace minerals, as dark chocolate (60 percent cacao and above) is high in iron, magnesium, manganese and copper. Dark chocolate contains many antioxidants and flavanols that provide protective benefits against cancers, heart disease and diabetes. More vegetables, nuts and nut butters can be added to or on top of the base recipe to increase nutrient density. Shredded carrots add in a more savory touch and pack more fiber and vitamins A and C. Raisins contain antioxidants and a touch more sweetness, while walnuts, almonds or sunflower seeds add in great plant-based protein as well as a nice crunch. Almond butter, peanut butter or sunflower butter as a spread adds a nice warmth to complement the fall flavors of the muffins. As always, it is important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body. Ingredients 3 cups high-protein pancake flour (Kodiak cake mix, chocolate preferred) ¼ tsp salt 4 tbsp butter 2 tsp vanilla 3 eggs 2 cups shredded zucchini ½ cup plain Greek yogurt 1 cup milk ½ cup chocolate chips Directions Preheat oven to 350⁰F Mix high-protein flour with salt In a different bowl, combine butter, vanilla and eggs Shred zucchini and squeeze out water; add zucchini to egg mix Add yogurt and milk to egg and zucchini mix Add dry ingredients to wet ingredients and mix until just combined Fold chocolate chips into mix Pour batter into muffin tin, filling cups halfway with batter — batter makes approximately 30 muffins Bake for 20 minutes Muffins can be cooled and frozen up to three months in airtight container