Sweet, savory, and full of nutrients, these hearty toasts make for a perfect crowd-pleasing brunch or a regular weekday breakfast on-the-go.
Avocado toast has been one of the biggest food trends of the last decade – it is simple, delicious, healthy, and satisfying. But just because adding mashed avocado to your bread is the most popular variation of traditional toast, don’t overlook the many other (maybe even better) ways to elevate your breakfast.
This weekend I cooked up 6 of my favorite breakfast toasts, all featuring a hearty dose of cancer-protective ingredients and bold flavor combinations. All of these toasts pack a hearty dose of fiber and protein, and many also include heart-healthy fats. This combination of nutrients makes these toasts satisfying and balanced, as opposed to traditional white bread with butter that leaves you hungry soon after. Read more… “6 Breakfast Toasts to Kickstart Your Day”
Being diagnosed with cancer is a traumatic event. Indeed, some estimates say that 1 in 4 women diagnosed with breast cancer suffers from post-traumatic stress disorder as a direct result of their diagnosis. The number may be even higher for diagnoses with other types of cancer. Despite the acknowledged trauma of a diagnosis, most if not all cancer survivor will have been told, at some point or other, to “stay positive”! Such advice is certainly well-intentioned. There is a strong and enduring belief that maintaining a positive outlook actually improves patient outcomes. However, the scientific evidence is now very clear; attitude and personality traits do not significantly impact recurrence or survival rates.
This roasted garlic and rosemary flatbread is savory, fluffy, and nutritious – and naturally gluten-free, with only a few ingredients. The recipe uses a couple of less common types of flour – including sorghum and chickpea, which boost the health-benefits and flavor of the dish. This dish is also made almost entirely of cancer-protective foods: legumes (chickpea flour), whole grains (sorghum flour), flaxseed, and garlic.
I got the inspiration for this recipe from a popular pancake or crepe-like flatbread made by street vendors in the south of France called socca. Socca is traditionally made with 100% chickpea flour, which is mixed with water and olive oil and cooked in a pan in an open oven. It’s served cut into triangles and often eaten as an appetizer, sprinkled with salt and pepper.