Though pumpkin has begun to take over the fall scene, there are many other fruits and vegetables to enjoy this time of year – all toting cancer protective nutrients. From apples to zucchini, here are three new ways to enjoy some familiar Autumn fruits and veggies.
Zucchini Fries: Instead of the usual roasted vegetable, give zucchini fries a try. They’re a great alternative to traditional fries and offer less calories and lots of flavor.
Making zucchini fries can be a bit of a tedious process, but the end result is well worth it.
To make “fries,” leave on the skin and cut the zucchini in half width-wise. Then cut it into quarter-inch “planks” length-wise. Dredge the fries in egg white, flour, and a mix of breadcrumbs and Parmesan cheese. You can substitute breadcrumbs for Panko crumbs for extra crispiness. Bake your fries at 400 degrees until they are golden brown and crispy on the outside. Serve warm with your favorite dipping sauce or plain. Your family will definitely ask for these again.
Mashing rutabaga and turnips: Both rutabagas and turnips offer a natural sweetness and are lighter than mashed potatoes, making a perfect mashed potato substitute for something different. Continue reading
A novel idea to some and outlandish to others, breakfast for dinner for me, is a match made in heaven. Who hasn’t had a slice of pizza for breakfast before? So why should it be so different to have breakfast foods for dinner? Breakfast at dinner is also a great way to pack in cancer-protective fruits and vegetables, and offers a variety of vegetarian options.
Breakfast has always been my favorite meal of the day. And breakfast for dinner has been a part of my routine since I was a child.
All the wonderful options to choose from and endless possibilities abound. Seriously, I think there are probably a million variations of pancakes alone. I have always found that most of the common breakfast items (eggs, pancakes, fruits) are easy to prepare and don’t put up a lot of fuss.
Think about it, with most breakfast items you don’t have to worry about forgetting to take anything out of the freezer before you rush off to work. The good thing about breakfast is that most people have ingredients like eggs, milk, flour, yogurt, fruits, vegetables, and they all reside in the refrigerator or pantry! Breakfast food my friends, is here to save the day.
It’s down to the Championship round in our Recipe March Madness, which means your votes will pick next week’s 500th Health-e-Recipe. To make it as one of our cancer-protective recipes, we go through a rigorous process that involves a lot of experts, including recipe developers. I chatted with cookbook author and one of our developers, Dana Jacobi, to discuss how she became interested in healthy eating and why new cooks may want to grab a chicken breast.
Dana, a self-taught cook with French culinary training, developed a passion for cooking at a young age. After a 20-year career in marketing, she took a leap of faith to pursue her passion for food.
Q: How did you start cooking?
A: I grew up in New York City and always loved food. My family and I were adventurous and open to trying new and unfamiliar food and cuisines. When I was in high school I started to cook for fun and my mother encouraged me to make dinner anytime I wanted.
Q: How do you generally go about developing recipes?
A: One of the most important things for me is seasonality. Working with fresh, beautiful ingredients that are in season make for good building blocks. Sometimes my creativity is sparked by a specific ingredient or by a meal as a whole. I also like to keep tabs on current trends and I keep a list of things that I see in food magazines, blogs and websites. Continue reading