CF Healthy Eating

The recipes below are from a soon to be released 2 serving cookbook for young children and adults with cystic fibrosis by Eileen J. Negrycz of EJN Foods.

Stuffed French Toast

2 servings

  • 1 large egg
  • 2 tablespoons milk
  • 1/4 cup whipped cream cheese
  • 4 slices whole wheat bread
  • 2 tablespoons low-sugar strawberry jam
  • 2 tablespoons butter

Using a fork, whisk egg and milk in a pie plate or shallow dish, until blended. Divide cream cheese and spread on 2 slices of bread evenly. Spread 1 tablespoon strawberry jam on each of the remaining slices of bread. Place slice of bread jam side down on cream cheese coated bread. Heat butter in a non-stick skillet over medium heat. Place the sandwiches in the beaten egg and turn to coat evenly. Place the sandwiches in the skillet and fry until golden, about 3 minutes, turning once. Dust lightly with powdered sugar, if desired.

For detailed nutritional analysis, please click here (PDF).


Nutty Cherry Chocolate Bark

2 servings
7 pieces per serving

  • 4 ounces bittersweet chocolate 60% cocoa, coarsely chopped
  • 1 tablespoon coarsely chopped dried cherries
  • 2 tablespoons coarsely chopped almonds
  • 1 ounces white chocolate, coarsely chopped


Line a baking sheet with heavy-duty aluminum foil. Melt bittersweet chocolate in small saucepan over medium heat, stirring until melted. Immediately, spread chocolate into a square 6-inches x 6 inches, about ¼-inch thick on the foil-lined baking sheet. Sprinkle dried cherries and almonds evenly over chocolate. With a piece of foil, lightly press the fruit and nuts into the chocolate. Heat white chocolate in a resealable plastic sandwich bag in the microwave at 50% power just until melted, about 30 seconds. Snip the corner of the bag and drizzle the white chocolate over the bark. Refrigerate until firm, about 15 minutes. Cut into 14 (1-inch x 2-inch) pieces.  

For detailed nutritional analysis, please click here (PDF).


Orange Power Mango Peach Smoothie

2 servings

  • 2 cups fresh or frozen chopped mango
  • 1 cup fresh or frozen peach slices
  • 1 cup vanilla flavored full fat Greek-style yogurt
  • ½ cup orange juice

Combine mango, peach, yogurt, orange juice and ½ cup ice in blender. Blend until smooth (adding more ice depending on desired consistency) consistency. Divide smoothie between 2 glasses.

For detailed nutritional analysis, please click here (PDF).