Not getting enough nutrients is a common problem for people with neurologic conditions such as multiple sclerosis, Parkinson’s disease, stroke, amyotrophic lateral sclerosis, and dementia, says Irene Malaty, MD, FAAN, endowed professor of neurology at the University of Florida’s Norman Fixel Institute for Neurological Diseases in Gainesville. And many of them are at risk for malnutrition.
To ensure you’re getting enough calories and important nutrients, try one of these healthy, high-calorie dishes developed by Linda Monastra, a chef and graduate of the Natural Gourmet Institute.
Open-faced Fried Egg and Spinach Sandwich
Serves 2
- 2 slices whole wheat bread
- 3 tablespoons olive oil, divided
- ¼ cup diced red onion
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon curry powder
- ¼ teaspoon ground cumin
- 4 cups packed (about 4 ounces) of roughly chopped baby spinach
- 2 teaspoons lemon juice
- 2 large eggs
In a toaster or toaster oven, toast bread until lightly browned.
In a medium skillet, warm 2 tablespoons olive oil over medium heat. Add onion and cook for one minute. Add garlic, salt, pepper, curry powder, and cumin and stir to combine. Cook for one minute, stirring occasionally. Add spinach and lemon juice and cover pan to steam spinach. Cook two to three minutes, stirring occasionally, until spinach has completely wilted. Transfer mixture to bowl.
Return skillet to medium heat and add remaining tablespoon olive oil. Crack eggs into pan and keep them separate. Cook for three minutes, until egg whites are mostly set. Carefully flip each egg and cook for an additional minute for over easy eggs, or until yolks are cooked to desired doneness. Turn off heat.
To assemble, place one piece of toast on each plate, divide spinach mixture evenly between pieces of bread, and top each with a fried egg. Serve immediately.
Whole Wheat Spaghetti with Anchovies, Kale, and White Beans
Serves 4 – 6
- 1-pound whole wheat spaghetti
- 8 ounces lacinato kale, stems removed and roughly chopped
- 1 2-ounce can anchovy fillets in oil
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- 4 cloves garlic, minced
- ¼ teaspoon ground black pepper
- 1 15.5-ounce can great northern beans, drained
- ½ cup grated Parmesan cheese
Cook spaghetti according to package instructions; three minutes before it’s done, add kale. Reserve one cup pasta cooking water. Drain spaghetti and place in large bowl.
In a large skillet, pour olive oil and anchovy oil and warm over medium heat. Add anchovies and red pepper flakes. Cook for two minutes, crushing anchovies gently with a wooden spoon or spatula so they "melt" into the oil. Add garlic and black pepper and cook for 30 to 60 seconds until garlic begins to brown. Pour in beans and reserved pasta cooking water. Stir to combine. Remove from heat. Pour mixture over spaghetti and toss to combine. Divide evenly among bowls and top with Parmesan cheese and extra olive oil and red pepper flakes, if desired.
Avocado, Smoked Salmon, Lettuce, and Tomato Sandwiches
Serves 2
- 1 avocado, pit removed, and flesh scooped out
- 1 tablespoon avocado oil mayonnaise
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices dark pumpernickel bread
- 4-ounce package smoked salmon
- 2 pieces red leaf or romaine lettuce
- 4 slices beefsteak or heirloom tomatoes
In a small bowl, combine avocado, mayonnaise, garlic powder, lemon juice, salt, and pepper. Mash avocado and stir mixture until smooth.
Lightly toast bread. To assemble sandwiches, spread avocado mixture and salmon slices evenly over two pieces of bread, add lettuce and tomato, and place remaining slices of bread on top.
Refried Bean and Cheddar Enchiladas
Serves 4
- 2 tablespoons olive oil
- ¼ cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14.5-ounce can fire-roasted diced tomatoes
- 2 tablespoons canned diced green chilies
- 2 tablespoons maple syrup
- 1 15-ounce can refried pinto beans
- 1 ½ cups grated sharp cheddar cheese
- 8 6-inch corn tortillas
- 1 avocado, diced
Preheat oven to 350°F.
Heat large skillet over medium heat. Pour in olive oil and add onion. Cook, stirring frequently, until onion begins to soften, about three minutes. Add garlic, cumin, salt, and black pepper and stir to combine. Cook for an additional minute. Add tomatoes, green chilies, and maple syrup and stir. Continue cooking until tomatoes are heated through. Carefully transfer mixture to blender and blend until mostly smooth.
Pour one cup of the tomato mixture into 9” x 13” baking dish and spread it to coat bottom of dish.
Warm tortillas by placing them directly on oven rack for one minute. To assemble enchiladas, pour ¼ cup of beans in the center of one tortilla and sprinkle with two tablespoons of cheddar cheese. Roll up tortilla and place in dish, seam-side down. Repeat with remaining tortillas, beans, and cheese.
Pour what’s left of the sauce and cheddar cheese over enchiladas and bake until cheese has melted, and filling is heated through (about 15 to 20 minutes). Remove from oven and top enchiladas with diced avocado.
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