Research news and views on preventing and surviving cancer
Author: Sonja Goedkoop
Sonja Goedkoop, MSPH, RD, is the lead registered dietitian at Zesty, Inc. She is passionate about helping others improve their health through diet and physical activity and believes eating nutritious food should be easy and taste great. You can follow her on Twitter @SonjaGoedkoopRD.
This is one of my favorite fast and healthy plant-based dinners. The addition of tons of fresh vegetables, tofu, and egg combined with whole grain brown rice noodles make this dish a nutrient powerhouse. It’s also a perfectly balanced one-pot meal that’s much healthier than any version you’d get in a restaurant. The best part is it still packs in all the savory, delicious flavor you get from a traditional pad Thai.
Stir-fries have always been one of my staple dinners. They are quick, versatile, and pack a variety of flavors and textures into a one-pot meal. Moreover, they are typically full of nutritious ingredients. Stir-fries are made up of mostly vegetables, making it easy to follow AICR’s cancer-protective New American Plate model: fill 2/3 of your plate with plant-based food and 1/3 or less is animal food.
A couple of years ago I wrote about making a AICR’s Thanksgiving porchetta-style turkey breast, as an alternative to cooking a full turkey. I loved the flavorful spices in this dish and the ease of making a turkey breast instead of an entire turkey; it saved time and it works well for a smaller crowd.
This year I wanted to make a more simplified twist on that same recipe and make a one-pot Thanksgiving turkey that also included vegetables. This roasted vegetable and herbed turkey dish is packed full of flavor, easy to make, and is a healthier version of your traditional Thanksgiving meal.