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Sickle Cell-Friendly Recipes — That Actually Taste Amazing!

February 9, 2015 by Andrea
sicklecellrecipespost

Photo: CreateHER Stock



In case you missed it, Nemours/Alfred I. duPont Hospital in Wilmington, Delaware, released a (free) cookbook specifically geared toward people with sickle cell around this time last year. Chock-full of ingredients that the National Heart, Lung, and Blood Institute considers a healthy diet for sicklers -- think grains, veggies, fruits, lean meats, low-fat dairy products, and more, Eating Well With Sickle Cell also provides nutrition basics and cost-saving tips to consider when purchasing the foods you need. 

To celebrate the one-year anniversary of such an important resource, we've rounded up a few of our favorite SCD-friendly recipes from the book and from other sources. Try them all and tell us which ones you like the best in the comments below!


Vegan Pancake
(From the Sickle Cell Natural Wellness Group)

1 ¼ cups: Stone Ground Wheat Flour

1 cup: Almond Milk

3 tablespoons: Baking Powder

3 tablespoons: Maple Syrup

1 tablespoon: Cane Sugar or Agave

Mix the dry ingredients then add the wet ingredients -- you can even add in your favorite small or cut berries. Let the batter sit for one minute before cooking.

Cook on low to medium until bubbles appear and the top becomes a little firm.

Flip, and It will be ready soon. 


Peanut Butter Banana Smoothie
(From Eat Well With Sickle Cell
1 banana, sliced
1/8 c peanut butter
1/2 c milk
2 tbsp honey
Combine all ingredients, except the honey, in a blender and blend until smooth.
Pour into your glass and drizzle with honey.


Pita Pizza
(From Eat Well With Sickle Cell)

4 whole grain pita bread rounds
8 ounces mozzarella cheese
¾c pizza sauce
Italian seasoning
Any toppings – mushrooms,
green peppers, pineapple, etc.

Lay out pitas on baking sheet. Top with sauce then cheese and toppings.
Sprinkle with Italian seasoning. Spray top with cooking spray to help keep
the top moist while cooking.
Bake in oven at 400°F about 15 minutes or until cheese is melted.


Warm Lentil Salad with Asparagus and Goat Cheese
(From Rodale)

3/4 cup green lentils
1 small red onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 pound asparagus, trimmed
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon flaxseed oil
1 large bunch frisee
4 ounces reduced-fat goat cheese, crumbled

Preheat the oven to 450ºF.
Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the lentils, onion, carrot, and celery. Reduce the heat to low, cover, and simmer for 15 to 20 minutes or until the lentils are tender. Drain.
Meanwhile, place the asparagus on a baking sheet and coat it on all sides with cooking spray. Tilt the sheet to roll the asparagus to coat it underneath. Roast for 10 to 15 minutes or until tender-crisp and browned. (Time varies depending on the thickness of the asparagus.)
Whisk together the vinegar, honey, and mustard in a medium bowl. Whisk in the olive oil and flaxseed oil. Stir in the lentil mixture, tossing to coat.
Arrange the frisee on 4 plates. Mound one-quarter of the lentil mixture in the center of each plate. Arrange the asparagus on or around the lentil mixture. Sprinkle each plate with one-quarter of the cheese.


Which of these recipes have you tried? Which ones were your favorites? Do you have any other favorite dishes? Share them in the comments below!


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