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.
As we head into holiday season, now’s a good time to start thinking ahead about menu planning. One of the most stressful things about holiday meals is the pressure to cook a big meal (often with multiple courses) for a group. You are faced with timing the cooking of multiple dishes, ensuring you are meeting the dietary preferences of multiple people, and (most importantly) making sure it all tastes good. This can all be a little daunting.
This year I plan to make one of my favorite holiday dishes: a traditional Italian-American Cioppino. Cioppino, also referred to as a “fisherman’s stew,” originated in San Francisco and includes a variety of fish and shellfish in a flavorful tomato-based broth. I love making this dish during holiday season because it is a nice, lighter alternative to the more common poultry and red meat dishes. It is also always a crowd-pleaser, and looks far more complex than it really is. Read more… “Easy Meal Prep for Holiday Cioppino”
Most barbecue sauces are made with high fructose corn syrup and other highly processed ingredients that may be harmful to your health. By making your own sauce, you have control over the ingredients. This sweet and spicy sauce gives a twist on traditional pulled pork sandwiches that makes for a great 4th of July recipe that you can make ahead of time in a slow cooker.
With St. Patrick’s Day and spring just around the corner, I was inspired to make one of my favorite, bright green veggie dishes this weekend: a spring pea, asparagus and mint salad. This salad includes a combination of fresh and frozen produce, is simple, packed full of flavor and filled with a powerhouse of nutrients.
Asparagus is packed with folate and vitamin C, and contains fiber. Added to the asparagus are green peas, which are rich in vitamins A, C and K, and a good source of fiber and folate. I prefer to use as many fresh ingredients as possible, but I used frozen peas for this recipe. Fresh peas can be more difficult to find in the store, and using frozen ones can help reduce the cost of the salad. Read more… “Blanch Your Peas, Make a Crisp Twist on Side Salad”
We fund cutting-edge research and give people practical tools and information to help them prevent–and survive–cancer.
American Institute for Cancer Research
P: (800) 843-8114 | Fax: (202) 328-7226