With summer unofficially ending soon, its back to hectic work and school weeks for many. And sometimes it’s challenging to plan out your meals for the entire week. Or you get home late, tired and realize cereal or ordering pizza is the easiest option.
We’ve all been there, and I’ve found the best way to avoid this is by keeping a few healthy foods in my kitchen at all times that I can easily make into a more nutritious, cancer-protective meal. My staples aren’t always the same – what I have usually depends on the time of year or recent recipes I’ve tried. Right now, here are three of my staples:
1. Can of no-salt beans (garbanzo or black beans, usually) – Beans are a good source of protein and fiber and low in fat. They are also inexpensive and you don’t have to worry about them spoiling quickly. Use the beans on a salad or in place of meat in something like tacos.
2. Spinach – This is a good source of fiber and cancer-protective carotenoids. The nice thing about this leafy green is that you can eat it in a variety of ways – for instance, you can sauté it with a little olive oil, garlic and lemon juice or you can use it as your greens in a salad. If you find it starting to wilt, just cook it up! Continue reading →
Six kinds of fruit go into this slightly tropical tasting soup. First, cubed cantaloupe and both fresh and frozen strawberries and blended together with apples into a delicious pink colored liquid with a touch of lemon juice and sugar. Cantaloupe contains beta-carotene and strawberries supply you with vitamin C, while apples are a good source of cancer-fighting compounds like flavonoids.
Then fresh raspberries and blueberries decorate the soup, adding their own protective compounds of ellagic acid and anthocyanins. With only 140 calories per serving, you get 5 grams of fiber and a winning soup or smoothie to sip. If you refrigerate any leftover soup and it separates, just stir it up before serving a second time.
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Crunchy, cool and cancer-preventive, our Health-e-Recipe for Cool Cauliflower Salad is low in calories and abundant with flavor.
Just because cauliflower is white and not green, like its cruciferous relative broccoli, doesn’t mean it’s lacking in powerful phytochemicals that may help ward off cancer. Along with cauliflower and broccoli, cruciferous vegetables include cabbage, Brussels sprouts, turnips, kale, collard greens, radishes, parsley and watercress.
At 50 calories a serving, this tasty salad can also be a heartily portioned snack. Vegetables are naturally low in calorie density and high in fiber and water. That means they fill you up for not too many calories, compared to equal amounts of high calorie-dense foods that have lots of fat and sugar. That’s why eating a mostly plant-based diet of minimally processed foods can help keep off extra pounds while giving you protection from plenty of cancer-fighting phytochemicals.
Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.