Eating small snacks throughout the day helps you avoid dips in energy to keep you productive and alert at work. Choosing the right type of snacks can also help you maintain a healthy body weight, which is important for cancer and chronic disease prevention.
Foods that contain protein, fiber and heart-healthy fats slow the digestion process and lead to a longer feeling of satisfaction compared to processed, sugary snacks. A great snack option that includes all of these nutrients are nuts. Research has shown that eating nuts at least 4 times a week can reduce your risk of cancer. Nuts contain a variety of cancer-protective nutrients and phytochemicals, and are a good source of heart healthy omega 3 fatty acids.
This weekend I spruced up my usual snack of plain nuts by making homemade spiced pecans with a touch of sweetness and heat. Most candied nuts you buy in the grocery store are laden with sugar and excess fat, and expensive. Instead, I prefer to make my own – it’s surprisingly easy and with a few tweaks you can make a tasty, nutritious option at home.
This recipe only takes about 20 minutes and includes just 6 simple ingredients! Here’s the full recipe: Maple Cayenne Pecans.
To prepare, mix the pecans with all the ingredients except the coconut oil in a medium bowl so they are evenly coated. Continue reading →
One of our latest recipes, Chickpea and Butternut Squash Fritters, is a restaurant-quality vegetarian dish that uses a unique combination of healthy cancer-preventive ingredients.
A lot of people are familiar with chickpeas in the deep-fried chickpea balls called falafels. But they are usually high in fat and calories. Chickpeas themselves are naturally low in fat; nutty and buttery-tasting. Like all legumes, they provide protein, vitamins, fiber and minerals that make them a staple in dishes ranging from Indian channa masala to Middle Eastern hummus.
Butternut squash is also rich in fiber as well as the antioxidant phytochemical beta-carotene, another cancer-preventive compound. The other ingredients – green onions, garlic, sage, cumin and red pepper flakes – taste great with the nutty chickpeas and subtly sweet squash and offer their own phytochemicals. Add the egg and whole-wheat flour and you get perfect fritters. Continue reading →
If you’ve been trying to boost your heart health by eating a Mediterranean diet filled with olive oil, vegetables and nuts, and foregoing red and processed meat, a new report says you also may be lowering your risk for cancer and type 2 diabetes, all without losing weight.
A report of studies from PREDIMED, a large nutrition intervention trial, was published in the May issue of Advances in Nutrition. One study found that after almost 5 years, Mediterranean diet participants had 30% less cardiovascular disease than the control group. Another study found the Mediterranean diet groups had less type 2 diabetes, showed improvements in conditions of metabolic syndrome and had lower levels of markers for inflammation, all risk factors for cancer.
The Mediterranean diet, promoted as heart healthy, is rich in plant foods (such as vegetables, legumes, fruits and nuts), olive oil, moderate amounts of fish, yogurt, cheese, poultry and red wine, but little red and processed meats and sweets. In the PREDIMED study, researchers randomly assigned about 7500 participants to one of three groups: a Mediterranean diet (MeDiet) supplemented with olive oil, a MeDiet supplemented with nuts or they were instructed to follow a low fat diet. The PREDIMED study is a randomized, nutritional intervention trial conducted in Spain from 2003 to 2011. Continue reading →