Treat Mom to A Healthy Brunch

mushroom-crepe croppedFor Mother’s Day, impress her with our Health-e-Recipe for Chickpea Crepes with Spinach, Mushroom and Pesto.

These unusual treats use chickpea (garbanzo) flour, often found in the gluten-free section in your supermarket. Chickpeas are in the bean family and provide fiber, vitamins and minerals.

Crepes are thin pancakes that are popular in France and Italy. It isn’t hard to get the knack of making them – it’s all in the wrist! Just rotate the pan as you pour the batter so it flows into a round shape that thinly coats your pan. Cook each crepe 1-2 minutes over medium heat until golden, then use a large spatula to gently loosen and then slide it onto a large plate. Re-oil pan and repeat the process for each crepe.

Adding spinach, mushrooms and red peppers bring each filled crepe’s cancer-fighting fiber content to 4 grams. These and all plant foods are loaded with different cancer-fighting compounds. Eating a variety gives you a combination of phytochemicals such as indoles, carotenoids, flavonoids and others that work together to reduce cancer risk.

Find more excellent cancer-preventive recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.


Recipe: Layers of Cancer Protection

Roasted Veg Lasagna copyOur Health-e-Recipe for Roasted Vegetable Lasagna is meatless and full of hearty, delicious cancer-fighting ingredients. It’s also runner-up to our March Madness winner, Brussels Sprout Slaw.

To prepare the eggplant and zucchini slices for roasting, you can either use canola oil cooking spray or brush them lightly with some olive oil, if you prefer. Then roast them for 20 minutes on each side. Roasting veggies makes them sweet and tender.

Then layer them onto the low-fat cheese mixture and top with tomato sauce. All processed tomato products (think juice, paste, sauce) contain plenty of lycopene. This compound is a carotenoid that may help guard against prostate and other cancers, according to research studies.

Because of their higher fiber content, whole-wheat pastas and other whole grains take longer to digest than refined grains. That’s one reason why eating them can help keep your blood sugar levels healthy.

Together with the vegetables in this dish, the higher fiber in the noodles provides a substantial 11 grams of fiber per serving. That’s almost one-third of the amount recommended daily by health experts. Eating plenty of high-fiber foods like vegetables, fruits, whole grains and beans while keeping meat consumption low can help prevent colorectal cancer.

Find more healthy, tasty recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.


Health-e-Recipe Champion: Brussels Sprouts Beat Brownies

We all know Brussels sprouts are healthy. They’re an excellent source of vitamin A, C, K, fiber and folate. As a cruciferous vegetable, they’re rich in carotenoids and glucosinolates, phytochemicals that both show an ability to reduce inflammation, neutralize carcinogens and control abnormal cell growth in lab studies.

Brussles and Brownies

Brussels sprouts are always humble champions.

But no one ever said they were better than brownies…until now. After 4 weeks, 16 recipes and over 1300 votes, the most controversial vegetable has been declared the winner of AICR’s Recipe Contest. Competing against colorful salads, spicy soups, classic comfort foods and even our famous brownies, it definitely earned its spot as our 500th Health-e-Recipe.

So take the challenge, and try out the winning recipe for yourself. Head over to our Facebook page to tell us what you think and you could win a New American Plate cookbook, filled with tasty, healthy recipes to try. Continue reading