How do you set your weight loss goals into motion and embark on a new plan? AICR’s New American Plate (NAP) Challenge, a 12-week weight loss program, is kicking off now, so I thought this was the perfect time to talk about my first recommendation to any new patient I see seeking weight loss: food records.
Accountability is a key component to behavior change, and is particularly effective for weight loss. Maintaining a healthy body weight will help reduce your cancer risk, and now’s the perfect time to use all your resources that can make this journey a bit easier.
Have you ever noticed you’re more likely to go to a gym class if you’ve committed to go with your friend? Or that you are less likely to overspend at the grocery store when you have a list?
Keeping a food record is one of the best forms of personal accountability. Once you start to learn about your own patterns and triggers to eating, you can identify areas to modify that will help you achieve your weight loss goals. There are many online programs and phone apps that make it easy to track your food intake and learn more about which foods and meals prove the best nutrition. Now the question is, how do you choose the best app? Continue reading
With summer unofficially ending soon, its back to hectic work and school weeks for many. And sometimes it’s challenging to plan out your meals for the entire week. Or you get home late, tired and realize cereal or ordering pizza is the easiest option.
We’ve all been there, and I’ve found the best way to avoid this is by keeping a few healthy foods in my kitchen at all times that I can easily make into a more nutritious, cancer-protective meal. My staples aren’t always the same – what I have usually depends on the time of year or recent recipes I’ve tried. Right now, here are three of my staples:
1. Can of no-salt beans (garbanzo or black beans, usually) – Beans are a good source of protein and fiber and low in fat. They are also inexpensive and you don’t have to worry about them spoiling quickly. Use the beans on a salad or in place of meat in something like tacos.
2. Spinach – This is a good source of fiber and cancer-protective carotenoids. The nice thing about this leafy green is that you can eat it in a variety of ways – for instance, you can sauté it with a little olive oil, garlic and lemon juice or you can use it as your greens in a salad. If you find it starting to wilt, just cook it up! Continue reading
We’re at the peak of summer barbecue season, which typically involves getting together with friends and family over big food gatherings. I’ve had many patients asking me recently for tips to eat healthier at parties, especially with the 4th of July coming up. The abundance of
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calorie-dense foods poses a constant challenge if you are trying to lose or even maintain your weight.
This 4th of July – and beyond – here are a few ways to host a summer barbecue gathering that is both tasty and cancer-preventive.
The Main Dish: add some color
Instead of the traditional cheeseburgers and hotdogs served with white bread, get creative and add some color to the main dish. I’ve been loving kabobs lately – they are a great way to combine lean protein, vegetables (and even fruit). Here are some ideas:
For protein options try chicken, shrimp, heartier fish — like salmon, tuna or swordfish — or extra firm tofu. Mix up the vegetables: try peppers, onions, cherry tomatoes, zucchini, eggplant or mushrooms. Use pineapple to add a sweet touch.
Thread your skewers, then top with a light marinade. Marinating the skewers adds flavor and helps reduce the carcinogens created when grilling foods. Right now, my favorite is tuna kabobs with onion, red pepper, and peach or pineapple. I marinate the whole skewer with a soy and ginger mix for about an hour then grill. Continue reading