AICR’s Recipe March Madness – down to the Final 4 today – inspired me to share a recent kick I’ve been on to make a one-pot dish on Sunday that I pack for lunches throughout the week. With a little preparation and planning (and it doesn’t take much!) I end up with about 5 delicious and inexpensive lunches filled with cancer-protective nutrients.
I start with a grain and cook 1 cup dry (to yield about 2 to 3 cups cooked) according to package instructions. Lately I’ve been using quinoa because it cooks fast, is delicious and packed full of protein and fiber, but you could also use brown rice, farro, bulgur or another whole grain. I cook it in a low sodium vegetable broth instead of water to give it a little extra flavor. Once cooked, let the grain cool in the fridge.
Next I pick a few ingredients to mix in, always with some added vegetables and/or fruit. Then I pack it into individual containers so I can grab for lunch in the mornings.
Here are three versions you can make with a few simple additions to the already prepared grain-base. When you make dishes like this, you can change the ingredients based on what you have around! Continue reading
With AICR’s new report showing for the first time that obesity is linked to ovarian cancer, there are now even more reasons for women to maintain a healthy body weight. I’ve already written about challenges women face when it comes to weight loss, and a recent blog by Colby describes some of the many nutrition myths surrounding cancer risk.
To help women reduce their risk of ovarian cancer, getting to a healthy weight matters. Let’s look at a few of the many weight loss myths I hear daily from women:
1. “I heard on Dr. Oz…” This is the start of many conversations I have with patients. It is usually followed by some supplement (e.g. garcinia cambogia) that “leads to weight loss.” There are usually few studies supporting the weight loss benefits of these supplements, potential risks or side effects from taking the supplement, and there is ALWAYS the caveat that a healthy diet and physical activity are needed for it to work. Continue reading
There’s nothing I love more than waking up on a holiday morning to the smell of freshly brewed coffee and the scent of something baking in the kitchen. Last year I wrote about how to modify your favorite holiday foods (in this case, coffee cake) to make them more nutritious while maintaining the taste you love. This year, I have a new idea: let’s make over the entire New Year’s Day brunch!
A typical brunch might include bagels, eggs, bacon and sausage and maybe even some pastries or doughnuts on the side. While it’s ok for everyone to indulge a bit – something I tell my patients all the time – there’s also good reason to limit these foods.
The brunch I just described is full of white (processed) flour, saturated fat (the kind that is harmful to heart health), sodium and sugar. Combined, these foods are a recipe for weight gain and increased cancer risk when eaten regularly. Moreover, this meal is completely lacking in the food components shown to help us live longer and healthier lives – vitamins, minerals, phytochemicals and fiber, to name a few.
Here are some ideas to start your New Year with a healthy New Year’s day brunch. Continue reading