COPD Friendly Recipes for Each Meal of the Day

Upon the diagnosis of chronic obstructive pulmonary disease (COPD) there are numerous lifestyle changes that are in order to live a healthy life, and one of the hardest lifestyle adjustments for patients is changing how and what they eat.

COPD patients can require up to 10 times more calories than a non-COPD patient to complete daily functions, but patients with COPD have to be extremely cautious with what they eat as it can greatly affect their felt symptoms and well being.

Stay clear of sugary and highly caffeinated soft drinks as they can disrupt your ability to fall asleep and stay asleep all throughout the night, while snacks and other junk food has little to zero nutritional value and can lead to unwanted weight gain leading to further health complications.

So as a COPD patient you may ask "what are some delectable and COPD friendly recipes that I can make at home"? For a healthy breakfast, lunch, dinner, and even dessert recipe you will have to continue reading!

COPD Breakfast Recipe

Blueberry Brain Boost Smoothie:

• 1 Cup of Fresh-Pressed Apple Juice
• 1 Fresh, Ripened Banana
• 1 and 1/2 Cups of Frozen Blueberries
• 1/2 Cup of Frozen Raspberries
• 1/4 Cup of Fresh Walnuts, Better when Soaked and Drained

Directions:

Toss the apple juice, banana, blueberries, raspberries, and walnuts into a blender and blend until there is a smooth consistency. This recipe makes 2 and 1/2 cups.

COPD Lunch Recipe

Protein Packed Grilled Cheese Sandwich:

• 1 Cup of Drained and Rinsed Low-Sodium White Beans
• 2 tsp. of Lemon Juice
• 1/4 Cup of Part-Skim Ricotta
• 1 tsp. of Olive Oil
• 1/2 Clove Garlic, Finely Chopped
• 1/8 tsp. of Salt (Substitute your Favorite Herb or Spice if you are Watching Sodium Levels)
• 1/8 tsp. of Pepper
• 4 Slice of Whole Wheat Bread
• 8 Tbsp. of Bean Spread
• 8 Tbsp. of Shredded Part-Skim Mozzarella

Directions: 

To make the bean spread place the beans, lemon juice, ricotta, olive oil, garlic, pepper, and salt (or your favorite spice) into a blender and blend until smooth. Next spread 2 tablespoonfuls of the freshly made bean dip on each slice of bread, then divide the cheese evenly between the 4 slices of bread and toast in a toaster oven until the cheese is melted and golden. Any excess bean dip can be stored for up to a week in an airtight container for additional meals.  This recipe will make 2 sandwiches.

Nutritional Info: 

• 157 Calories
• 20g of Carbohydrates
• 10g of Protein
• 4.5g of Total Fat
• 2g of Saturated Fat
• 4g of Fiber
• 370mg of Sodium (unless other spices and herbs are used)

COPD Dinner Recipe 

Pepper Steak with Rice:

• 1 and a 1/2 lbs. of Lean Steak 1/2" Thick
• 1 tbsp. of Paprika
• 2 Cloves of Garlic, Crushed
• 2 tbsp. of Butter
• 2 Green Peppers Cut in Strips
• 1 Cup of Sliced Green Onions with Tops
• 2 Large Fresh Tomatoes, Diced
• 1 Cup of Beef Broth
• 1/4 Cup of Water
• 2 tbsp. of Cornstarch
• 2 tbsp. of Soy Sauce (Optional)
• 3 Cups of Cooked Brown Rice

Directions:

Cut the beef into thin strips, then sprinkle with paprika letting it sit until other ingredients are prepared. Next, cook the steak and garlic in butter until the meat is at your desired cooking temperature. Place onions and green peppers on the steak, and cook until browned. Add the tomatoes and broth, and let simmer for about 15 minutes. If you chose to use soy sauce, blend it with cornstarch and water. Blend it into the steak and cook until the sauce thickens. Finally, serve the steak over a bed of brown rice, add some veggies for a side dish and enjoy! Any leftovers you can store in a airtight container, which will provide easy to prepare meals later in the week.

Delectable COPD Dessert Recipe

Pumpkin Fruit Cake:

• 1 Cup of Plain Flour
• 1 and 1/2 Cups of Self Rising Flour
• 1 Cup of Sugar (artificial sweeteners can be used)
• 1 Cup of Butter
• 3 Cups of Dried Fruit of your Choice (apricots, cherries, and date palms are tasty)
• 1 Cup of Walnuts
• 3 Eggs
• 1 Cup of Pumpkin (NO PIE FILLING)
• 1 Pinch of Salt
• 1 tsp. of Vanilla

Directions: 

Combine the dried fruits and nuts, mixing them with the flour. Cream the butter and sugar, adding the eggs, pumpkin, vanilla, and a pinch of salt, mixing them all thoroughly. Bake the mixture in greased mini loaf pans or a bundt pan for 1 hour at 350 degrees or until golden brown. When using the mini loaf pans, cook it at 325 degrees and check on it after 40 minutes.

All the above recipes are both tasty and COPD friendly, but another added bonus with cooking these delectable recipes is you will often have enough for leftovers. Leftovers are great in the sense that they reduce meal preparation time, and having a meal already cooked will eliminate you from choosing unhealthy meal options.