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When you have trouble swallowing and are trying to maintain your weight, it can be hard to know what to eat. Dietitians at Massachusetts General Hospital have developed, adapted, and shared the following healthy recipes for people living with ALS who are experiencing swallowing difficulties. You can find over 100 similar recipes by downloading and using the ALS Nutrition App.
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Breakfast
Blueberry Overnight Oatmeal
Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a ½ pint jar with lid. Cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid and refrigerate overnight for 8 hours. Enjoy.
Peanut Butter Overnight Oatmeal
Combine milk, oats, peanut butter, chia seeds, and brown sugar in a bowl or jar. Mix ingredients well and cover with lid or plastic wrap. Let sit in refrigerator for at least 6 hours. Top with bananas, berries, and wheat germ or flaxseed.
- ⅓ cup milk
- ¼ cup rolled oats
- ¼ cup Greek yogurt
- 1 tablespoon chia seeds
- ½ tablespoon honey
- ½ tablespoon ground cinnamon
- ¼ cup fresh or frozen blueberries
Combine milk, oats, Greek yogurt, chia seeds, honey, and cinnamon in a ½ pint jar with lid. Cover and shake until combined. Remove lid and fold in blueberries. Cover jar with lid and refrigerate overnight for 8 hours. Enjoy.
Peanut Butter Overnight Oatmeal
- ½ cup milk
- ½ cup rolled oats
- 2 tablespoons peanut butter
- ¾ tablespoon chia seeds
- 1 tablespoon brown sugar (or maple syrup)
- 1 banana
- ½ cup strawberries or raspberries
- 1 tablespoon wheat germ or ground flaxseed
Combine milk, oats, peanut butter, chia seeds, and brown sugar in a bowl or jar. Mix ingredients well and cover with lid or plastic wrap. Let sit in refrigerator for at least 6 hours. Top with bananas, berries, and wheat germ or flaxseed.
Snacks
High-Calorie Hummus
Combine all ingredients in a food processor or high-powered blender and blend well. Add olive oil to thin as needed. Taste as you go and season with salt and pepper to taste.
Tahini Sauce
Whisk garlic paste, lemon juice, olive oil, and salt into a bowl until combined and thickened. Add water, a tablespoon at a time while whisking until desired consistency. Stir in optional ingredients if desired. Store covered in refrigerator for up to 5 days.
Avocado Pudding
Combine all ingredients into a blender or food processor and blend well. Refrigerate for about 30 minutes or until cool.
Dark Chocolate & Peanut Butter Pudding
Combine ingredients in a blender and whip until it has a pudding consistency. Serves 2 (¾ cup each).
Chocolate Pudding
Combine dry ingredients in a saucepan and mix well. Slowly add coconut milk while stirring and bring to boil over medium heat. When the mixture has no lumps, lower the heat to a simmer for 8-10 minutes. Remove from heat once pudding has thickened and whisk in the butter. Place in bowl and refrigerate for an hour or until chilled.
- 2 cups cooked or canned chickpeas (garbanzo beans)
- 4 tablespoons high-fat Greek yogurt
- ¼ cup tahini
- Juice of half a lemon
- 2 cloves garlic
- ¼ teaspoon salt
- Pinch of cumin
- Olive oil to thin
Combine all ingredients in a food processor or high-powered blender and blend well. Add olive oil to thin as needed. Taste as you go and season with salt and pepper to taste.
Tahini Sauce
- ⅓ cup sesame butter (tahini)
- 1 garlic clove (minced into paste)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2-6 tablespoons of water
- Optional: pinch of cumin, cayenne, and parsley
Whisk garlic paste, lemon juice, olive oil, and salt into a bowl until combined and thickened. Add water, a tablespoon at a time while whisking until desired consistency. Stir in optional ingredients if desired. Store covered in refrigerator for up to 5 days.
Avocado Pudding
- 2 large ripe avocados (peeled, pitted, and cubed)
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- ⅓ cup coconut milk
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
Combine all ingredients into a blender or food processor and blend well. Refrigerate for about 30 minutes or until cool.
Dark Chocolate & Peanut Butter Pudding
- ½ small avocado
- ½ cup vanilla Greek yogurt
- 1 small banana, over ripe and mashed
- 1 teaspoon vanilla extract
- 1 ½ tablespoons Hershey’s Special Dark cocoa powder
- ¼ cup soy milk
- 2 tablespoons sugar
- 1 ½ tablespoons smooth peanut butter
Combine ingredients in a blender and whip until it has a pudding consistency. Serves 2 (¾ cup each).
Chocolate Pudding
- ⅓ cup unsweetened cocoa
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- 3 cups coconut milk
- 3 tablespoons margarine or butter
- 1 ½ teaspoon vanilla
Combine dry ingredients in a saucepan and mix well. Slowly add coconut milk while stirring and bring to boil over medium heat. When the mixture has no lumps, lower the heat to a simmer for 8-10 minutes. Remove from heat once pudding has thickened and whisk in the butter. Place in bowl and refrigerate for an hour or until chilled.
Soups
Creamy Cold Avocado Soup
Melt butter in a medium saucepan over low heat. Whisk in flour until smooth, and cook for two minutes, whisking constantly. Do not brown. Whisk in chicken broth. Heat to boiling, whisking frequently. Reduce heat and simmer, uncovered for five minutes. Cool.
Process avocados, sour cream, and half the chicken broth mixture in a blender or food processor until smooth. Pour into a medium bowl. Whisk in remaining chicken broth mixture, lemon juice, and white pepper. Refrigerate, covered, until chilled, about 3 hours. Combine remaining ingredients in a small bowl. To serve, divide soup among 6 bowls and spoon scallion-pepper mixture into the center of each.
Per serving: 311.2 calories, 8.6 g protein, 23.8 g fat, 17.8 g carbohydrate, 4.5 g fiber, 231.6 mg sodium
Creamy Tomato Soup
Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 ½ teaspoons salt and ½ teaspoon pepper, then drizzle with 3 tablespoons of olive oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
Meanwhile, heat 3 tablespoons of olive oil in a pot over medium heat. Cook onion and ½ teaspoon of salt, stirring occasionally, until soft and translucent, 8–10 minutes. Add roasted tomatoes and any accumulated juices, cream, and 1 ¼ cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes. Using an immersion blender, blend to desired consistency. Taste and adjust seasonings if needed.
Spicy Pumpkin Soup
Melt butter in a large pot over medium heat. Add the onions and sauté until softened. Add the minced garlic and ginger, curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes. Add the broth, the bay leaves, brown sugar, pumpkin purée, and water. Stir to combine. Bring to a boil, then reduce heat to low, cover and simmer for 10 to 15 minutes. Remove bay leaves.
Use an immersion blender to purée the soup. Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more water or broth if you wish to thin the soup.
- 3 tablespoons butter
- 2 teaspoons lemon juice
- 2 scallions (minced)
- 3 avocados (peeled, pitted)
- 3 tablespoons flour
- 1 tablespoon olive oil
- 1 cup fat-free sour cream
- ½ teaspoon ground white pepper
- ½ small red hot chili (minced) or ¼ teaspoon cayenne pepper
- 3 cups reduced-sodium, fat-free chicken broth
Melt butter in a medium saucepan over low heat. Whisk in flour until smooth, and cook for two minutes, whisking constantly. Do not brown. Whisk in chicken broth. Heat to boiling, whisking frequently. Reduce heat and simmer, uncovered for five minutes. Cool.
Process avocados, sour cream, and half the chicken broth mixture in a blender or food processor until smooth. Pour into a medium bowl. Whisk in remaining chicken broth mixture, lemon juice, and white pepper. Refrigerate, covered, until chilled, about 3 hours. Combine remaining ingredients in a small bowl. To serve, divide soup among 6 bowls and spoon scallion-pepper mixture into the center of each.
Per serving: 311.2 calories, 8.6 g protein, 23.8 g fat, 17.8 g carbohydrate, 4.5 g fiber, 231.6 mg sodium
Creamy Tomato Soup
- 4 pounds plum tomatoes, halved lengthwise
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 6 tablespoons olive oil, divided
- 1 medium onion, coarsely chopped
- 1 cup heavy cream
Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 ½ teaspoons salt and ½ teaspoon pepper, then drizzle with 3 tablespoons of olive oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
Meanwhile, heat 3 tablespoons of olive oil in a pot over medium heat. Cook onion and ½ teaspoon of salt, stirring occasionally, until soft and translucent, 8–10 minutes. Add roasted tomatoes and any accumulated juices, cream, and 1 ¼ cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes. Using an immersion blender, blend to desired consistency. Taste and adjust seasonings if needed.
Spicy Pumpkin Soup
- 2 tablespoons unsalted butter
- 1 ½ cups chopped onion
- 2 cloves garlic (minced)
- 2 teaspoons minced, peeled fresh ginger
- 1 ½ teaspoons yellow curry powder
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon of salt
- 4 cups low-sodium chicken or vegetable broth
- 2 bay leaves
- 2 (15 oz) cans 100 percent pumpkin or 3 ½ cups of chopped roasted pumpkin purée
- ½ cup water
- 1 tablespoon brown sugar
- ½ cup heavy whipping cream
- ⅛ teaspoon black pepper
- Plain yogurt (for garnish, if desired)
Melt butter in a large pot over medium heat. Add the onions and sauté until softened. Add the minced garlic and ginger, curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes. Add the broth, the bay leaves, brown sugar, pumpkin purée, and water. Stir to combine. Bring to a boil, then reduce heat to low, cover and simmer for 10 to 15 minutes. Remove bay leaves.
Use an immersion blender to purée the soup. Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more water or broth if you wish to thin the soup.
Smoothies
Pineapple Power Shake
Nutty Banana Chocolate Shake
Adapted from OSF Healthcare.
Sweet Potato Shake
Using a food processor, blend all ingredients until smooth. Refrigerate.
Per serving: 255 calories, 2 g protein, 0 g fat. Serves 2.
Adapted from Eating Well Through Cancer by Holly Clegg and Gerald Miletello, MD
Pumpkin Pie Smoothie
Per serving: 315 calories, 20 g protein
Apple Pie Smoothie
Strawberry-Avocado Smoothie
- 1 cup orange juice
- ½ cup pineapple juice
- ½ cup lowfat organic cottage cheese
- ½ cup liquid base (milk, soy milk, Ensure, etc.)
Nutty Banana Chocolate Shake
- 2 tablespoons creamy peanut butter
- ½ banana
- 3 tablespoons chocolate syrup
- ½ cup whole milk
- ½ cup vanilla ice cream
- 2 tablespoons dry milk powder
- ¼ cup cottage cheese
Adapted from OSF Healthcare.
Sweet Potato Shake
- ½ cup mashed, cooked sweet potato (yams)
- 1 (12 oz) can apricot nectar, chilled
- 2 tablespoons honey
- ½ teaspoon vanilla extract
Using a food processor, blend all ingredients until smooth. Refrigerate.
Per serving: 255 calories, 2 g protein, 0 g fat. Serves 2.
Adapted from Eating Well Through Cancer by Holly Clegg and Gerald Miletello, MD
Pumpkin Pie Smoothie
- 1 banana
- ½ cup canned pumpkin puree
- ½ cup vanilla Greek yogurt
- 1 teaspoon pumpkin pie spice
- ½ cup whole milk
- A dash of ginger
- 1 tablespoon maple syrup
Per serving: 315 calories, 20 g protein
Apple Pie Smoothie
- ½ cup applesauce
- ½ cup milk
- ½ tsp vanilla extract
- 2 tablespoons nut butter (Your choice: peanut, almond, cashew, etc.)
- ½ teaspoons cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon ginger
- ⅛ teaspoon nutmeg
- ½ tablespoon maple syrup
Strawberry-Avocado Smoothie
- ¼ cup milk
- ¾ cup plain or vanilla yogurt
- 1 peeled banana
- 1.5 cups frozen or fresh strawberries
- ¼ peeled avocado
- ¼ teaspoon vanilla extract
Juices
All-Natural Sports Drink – Lemon Flavor
Mix well. Makes about 2 quarts.
Adapted from Kelly the Kitchen Kop
All-Natural Sports Drink – Cranberry/Pomegranate
Mix well. Makes 2 ½ quarts.
Adapted from Kelly the Kitchen Kop
Sweet Ginger Lemonade
To make ginger juice, grate 2 inches of fresh ginger root using the smallest holes on a cheese grater. Gather the pulp in your hand and squeeze out the juice. Combine all ingredients in a saucepan and bring to a simmer, stirring to dissolve honey. Adjust honey to preferred sweetness and serve hot or chilled. Serves 4.
Fresh Ginger Tea (for nausea)
Cut ginger into large chunks and smash each with the heel of a knife or with a meat pounder to break up the fibers. Combine the water and sugar in a small saucepan. Add smashed ginger pieces, turn heat to medium-high, bring to boil, reduce heat, and simmer 8-10 minutes. Strain out ginger pieces. (You should have about 2 cups of strong syrup, which can be refrigerated in an airtight container for weeks.) For each cup of tea, combine ¾ cup boiling water with ¼ cup ginger syrup and a healthy squeeze of lemon juice. (Makes 8 cups)
Adapted from Boston Globe 9/06
- ¼ cup honey
- ½ cup fresh lemon juice
- ¼ teaspoon sea salt
- 2 quarts water
Mix well. Makes about 2 quarts.
Adapted from Kelly the Kitchen Kop
All-Natural Sports Drink – Cranberry/Pomegranate
- 2 cups cranberry-pomegranate juice (100% juice)
- ¼ teaspoon sea salt
- 1 tablespoon sugar
- 2 quarts water
Mix well. Makes 2 ½ quarts.
Adapted from Kelly the Kitchen Kop
Sweet Ginger Lemonade
- 4 cups filtered water
- 4 tablespoons fresh squeezed lemon juice
- 2 tablespoons fresh squeezed ginger juice
- 2 tablespoons raw honey
To make ginger juice, grate 2 inches of fresh ginger root using the smallest holes on a cheese grater. Gather the pulp in your hand and squeeze out the juice. Combine all ingredients in a saucepan and bring to a simmer, stirring to dissolve honey. Adjust honey to preferred sweetness and serve hot or chilled. Serves 4.
Fresh Ginger Tea (for nausea)
- 1 piece (6 to 8 inches) of unpeeled fresh ginger
- 2 ½ cups water
- 3 tablespoons sugar
- Juice of 2 to 3 lemons
Cut ginger into large chunks and smash each with the heel of a knife or with a meat pounder to break up the fibers. Combine the water and sugar in a small saucepan. Add smashed ginger pieces, turn heat to medium-high, bring to boil, reduce heat, and simmer 8-10 minutes. Strain out ginger pieces. (You should have about 2 cups of strong syrup, which can be refrigerated in an airtight container for weeks.) For each cup of tea, combine ¾ cup boiling water with ¼ cup ginger syrup and a healthy squeeze of lemon juice. (Makes 8 cups)
Adapted from Boston Globe 9/06
For More Information
- Download the ALS Nutrition App for more healthy recipes.
- Visit our ALS Nutrition page to learn more about nutrition for people living with ALS.
- Read our Ask the Dietitian Q & A for answers to common questions.
