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.
Before the fireworks light up the sky, chill out with our easy Health-e-Recipe for Pasta Salad with Tomatoes for your 4th of July celebration – or anytime.
Tomatoes, green pepper and basil are tossed with whole-wheat bowties, penne, spirals or any other favorite small-sized pasta. Along with the garlic, these plant foods contain compounds that may be cancer protective. They also provide fiber, as does the whole-wheat pasta. Fiber has been associated with lower risk of colorectal cancer by strong evidence in AICR’s CUP report. It also is digested more slowly than white pasta, which keeps blood sugar levels in a healthy range.
The dressing for this salad is a vinaigrette made with olive oil and sweet-tart balsamic vinegar, both healthier than the mayonnaise-based dressings many pasta salads use.
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If you’re looking for a bright new way to enjoy fresh summer vegetables, try our Health-e-Recipe for Summer Veggie Soup. It’s loaded with nine tasty vegetables that bring you cancer protection and it’s ideal to celebrate National Fresh Fruit and Vegetable Month.
Every vegetable contains many phytochemicals – naturally occurring substances that may protect our cells from damage from aging and toxins that, over time, can lead to cancer development. These compounds work together for health protection, so this soup is a terrific way to eat the wide variety of vegetables that AICR recommends to reduce cancer risk.
To get the most out of your garlic, mince it first and let it stand for 10 minutes so its allium compounds are fully activated. The carrots add beta-carotene to this soup, and the yellow squash and zucchini contribute fiber (found in all plant foods). The potatoes, chickpeas and corn make this soup hearty, providing other nutrients. Asparagus, tomatoes, basil and chives add even more individual phytochemicals.
Find more excellent cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.