Tell Us Your Favorite Cancer-Protective Recipes: Vote!

Beginning today, we’re kicking off a month-long celebration of our recipes with Recipe March Madness brackets, as we’re preparing for our 500th issue of Health-e-Recipe.Spices and old recipe book on wooden background.

We asked colleagues, friends and dietitians for their favorites and narrowed the field to the 16 most popular recipes. You’ll find  four categories – Appetizers, Side Dishes, Entrees and Desserts. Vote for your favorite here in each category and then come back to vote again every week. The winner will headline on April 15.

AICR has created and shared recipes – from our 1980s paper newsletter to our emailed version today – because we know that what you eat plays a pivotal role in lowering your cancer risk.

Today you can easily find recipes online – from websites, twitter, pinterest and facebook. But it isn’t easy to find tested and tasted recipes that combine health and cancer prevention with flavor. Continue reading


A Fresh Topping for Pasta

rigatoni-and-red-peppers cropped copyWho knew that a delicious pasta dish could fit into a cancer-preventive diet? Our Health-e-Recipe for Rigatoni with Red Peppers fortifies with phytochemical-rich vegetables and fiber, which reduces risk of colorectal cancer.

Whole-wheat pasta has fiber plus protective compounds inherent in whole grains. If you can’t find whole-wheat rigatoni for this dish, try a similar type of bite-size whole-grain pasta, such as penne, rotini or macaroni.

Lightly sautéed red onion, red bell pepper, cherry tomatoes and spinach to toss with the pasta. You’ll be getting powerful onion phytochemicals, vitamin C in the peppers and tomatoes and lutein from the spinach, all reinforcing each other with health-protection benefits. They’re a fresh change from bottled pasta sauce. Topped with fresh basil and Parmesan, this dish is a tasty and low-calorie way to welcome the spring.

Find more cancer-fighting recipes and information about National Colorectal Cancer Awareness Month. Subscribe to our weekly Health-e-Recipes.


A Tasty Fish Dish for Cancer Prevention Month

tilapia croppedOur Health-e-Recipe for Broiled Tilapia with Mustard and Yogurt Sauce puts fish on your plate as part of National Cancer Prevention Month.

Eating fish is one way to cut back on red meat; AICR recommends eating no more than 18 ounces of red meat a week for lower risk of cancer.

Some fish are high in omega-3 fatty acids, especially salmon, white albacore tuna, trout and sardines. Although tilapia is not up there with the top omega-3 providers, it’s easy on a budget and versatile to many flavors.

This recipe is easy to prepare and has only 200 calories per serving. Yet each serving also contains a generous 34 grams of protein, about one-third the amount recommended daily for strong bones.

The sauce of lemon, mustard, Greek yogurt and chives works well with other kinds of fish, too – such as salmon, perch and flounder. For a guide to making smart seafood choices, visit The Monterey Bay Aquarium Seafood Watch.

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