Sweet, savory, and full of nutrients, these hearty toasts make for a perfect crowd-pleasing brunch or a regular weekday breakfast on-the-go.
Avocado toast has been one of the biggest food trends of the last decade – it is simple, delicious, healthy, and satisfying. But just because adding mashed avocado to your bread is the most popular variation of traditional toast, don’t overlook the many other (maybe even better) ways to elevate your breakfast.
This weekend I cooked up 6 of my favorite breakfast toasts, all featuring a hearty dose of cancer-protective ingredients and bold flavor combinations. All of these toasts pack a hearty dose of fiber and protein, and many also include heart-healthy fats. This combination of nutrients makes these toasts satisfying and balanced, as opposed to traditional white bread with butter that leaves you hungry soon after. Read more… “6 Breakfast Toasts to Kickstart Your Day”
This roasted garlic and rosemary flatbread is savory, fluffy, and nutritious – and naturally gluten-free, with only a few ingredients. The recipe uses a couple of less common types of flour – including sorghum and chickpea, which boost the health-benefits and flavor of the dish. This dish is also made almost entirely of cancer-protective foods: legumes (chickpea flour), whole grains (sorghum flour), flaxseed, and garlic.
I got the inspiration for this recipe from a popular pancake or crepe-like flatbread made by street vendors in the south of France called socca. Socca is traditionally made with 100% chickpea flour, which is mixed with water and olive oil and cooked in a pan in an open oven. It’s served cut into triangles and often eaten as an appetizer, sprinkled with salt and pepper.
What time is it? GAME FOOD TIME! Football season is getting intense, and it’s the perfect time to host a party with friends (or rivals) and serve up some of our easy cancer-fighting snacks and sides.
Turn up the heat this weekend with spicy homemade sweet potato fries. Sweet potatoes are rich in beta-carotene and foods containing beta-carotene are linked to lower risk of esophageal cancer. Beta-carotene is better absorbed with a little fat which you’ll get from the olive oil in our recipe below.