Easy, Make Your Own Winter Veggie Pizza

Just about everyone loves pizza, myself included. However, traditional restaurant pizza is generally made with refined (white) flour, and loaded with saturated fat and sodium – things that can quickly lead to weight gain and harm your health. To make pizza something I can feel good about eating regularly, I’ve found ways to make my own healthier versions. The key is using whole grains, less cheese and loading up on lots of cancer-protective veggies.

This weekend I wanted to make a quick, personal-sized pizza using seasonal, winter veggies.

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Eating produce that’s in season helps you save money and also ensures you are getting a good variety of foods and nutrients.

This pizza included some of my favorite veggies and herbs: Brussels sprouts, butternut squash and fresh sage. Pizza can be fairly labor intensive if you are making the dough, but the whole wheat pita pockets in this recipe made this dish incredibly easy and was perfect for a personal-sized pizza. Continue reading


Build a Cancer-Fighting Fridge in Five Steps

Cancer Prevention Month is a great time to make it easier than ever for you and your family to make a habit of choosing healthy, cancer-protective foods for those times you wander into the kitchen looking for a little bite to eat or need a quick meal.

Starting with your refrigerator and freezer, re-stocking and rearranging can make all the difference in what you choose. Follow these five steps and you and your family will be on the road to healthier eating and lower cancer risk.

  1. Fill your freezer with easy-prep veggies and fruit: Frozen greens, peas, corn and other veggies are simple to steam for a quick side at dinner. Mix frozen fruit chunks and berries for a colorful and healthful dessert or smoothie. Ditch the frozen fries and make room for bags of convenient, affordable frozen fruits and veggies.
  2. Swap out refined “white” grains with cancer-fighting whole grains: Keep whole grain wraps, pitas and sliced bread in the freezer to make a quick sandwich or use the pita or a whole-wheat crust for a healthy homemade pizza. And, instead of Healthy Fridge Final[2] (1)white rice, stock up on already cooked frozen brown rice – super convenient as a base for veggie stir-fry or stew.
  3. Stock up on carrots, celery, bell pepper, apples and oranges: Produce items like these are cost effective and have minimal waste. Cut up those veggies and fruits, clear off your top fridge shelf and put them on a tray front and center. Place your favorite dip there too, so when you and your kids open the fridge door, you can easily grab a veggies and fruit snack.
  4. Feature creative healthy beverages and ditch the sugary drinks: Sugary beverages contribute to obesity, a cause of 10 types of cancer. You can replace sodas and other sweet drinks with a couple pitchers or bottles of water – plain and sparkling, along with plain black, green or herbal teas. As a family, experiment adding in fruits like lemon, lime or orange slices, frozen berries, a splash of 100% juice or fresh herbs like basil, mint or ginger slices. Make flavored ice cubes with juice, tea or chopped fruit.
  5.  Use see-through containers for healthy ingredients: Next to the plain yogurt, keep leftover canned fruit chunks, sunflower seeds, nuts and other fruit in see-through containers to inspire a colorful yogurt parfait. Put the peanut butter jar, hummus container and leftover chicken where it’s easy to see and grab.

Now that your fridge and freezer are stocked and ready to go, try these ideas for quick and affordable meals and snacks:

Winter Veggie Pita Pizzas (and other recipes)

Get your free Cancer Prevention Action Planner for 30 steps to better health

AICR Healthy Kids


A Vegetarian Moroccan Stew To Savor

Mediterranean comfort food like this aromatic Moroccan stew makes a cheering antidote to January’s short days and roller coaster weather.

In Morocco, dishes like this show the difference between using a combination of spices like cumin, paprika, cinnamon and ginger to create comforting warmth rather than the fiery heat of chile peppers. When local cooks shared their recipes, I was stunned by the amount of spices they called for. And the liberal amounts of onions, parsley, and cilantro they use, as well. Simmered together, they blend exquisitely, giving Moroccan cooking robust, complex flavor.

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Tagines are an almost infinite variety of Moroccan stews. They are also the clay pot in which a tagine is made. Steam rises as these stews cook, hitting the convex sides of its cone-shaped top. The steam then condenses and falls back into the simmering food. This concentrates its flavors and keeps the dish succulent. I love using the tagines I hauled back from Morocco. Continue reading