Healthy recipes for fighting cancer
Below are recipes we brought to you as well as other folks have added and if you would
like to contribute your recipe we would love to ad it to our list to help bring more tasty
foods and choices to help in their fight! Just submit your recipe in the contact form
and we will be sure to add it!
Thank you for any help you can give!
r Chicken and veggie omelette
2 to 3 eggs organic
3 oz of free range chicken
Broccoli, Kale. spinach, mushrooms
Almond milk original unsweetened
Sea salt and pepper for flavor
Chop chicken and vegetables into
small peaces then steam chicken and
veggies making sure chicken is fully cooked.
Ad eggs and 1/4 cup almond milk to
bowl mix thoroughly! Grease sauce
pan with a little olive oil turn stove heat to
between low and medium ad egg mix to
sauce pan let cook for about 1 1/2 minutes ad
veggies and chicken spreading them out
evenly in pan and sprinkle a very small
amount of grated cheese over the veggie
chicken mix ad a little sea salt and pepper
for extra flavor. Cover with lid and let it
cook until egg mix starts becoming solid
about five minutes? depending on heat.
When egg is ready slide spatula under one
side of omelet flip egg over covering the
complete other half let it cook an additional
2 minutes lift pan at an angle and slide it on
to your plate and enjoy!
OATMEAL WITH RAISINS OR APPLES
2 cups spring water or filtered tap water (I sometime use 1 cup of water & 1 cup of 100 percent apple juice.)
1 cup rolled oats
Pinch of sea salt
1 apple or 1/4 cup raisins , cut apple into cubes
Optional: Top with other fresh fruit, such as delicious wild Maine blueberries and/or toasted sunflower seeds, which add a little protein.
Put water in a pan on high heat and add sea salt, oatmeal and apples (or raisins). Bring to a boil, turn to low and simmer uncovered 8-10 minutes. You may add more water if needed for desired consistency anytime during cooking.
Turn off heat and cover. Serve topped with fresh fruit, if desired. Serves 2.
aPOWER-UP BREAKFAST BURRITO
1 teaspoon olive oil1/8 cup chopped red onion (optional)
1 cup fresh spinach or kale
Splash of skim milk
1 ounce shredded low-fat mozzarella cheese
1 whole-wheat tortilla
Heat oil in a small skillet. Add onion and sauté for one minute. Add spinach or kale and cook until bright green. In a bowl, whisk together one egg with milk, and add to the vegetable sauté. Add mozzarella, scrambling together until cooked.
Spoon mixture into a whole-wheat tortilla, folding the bottom up first, and then folding the two sides together. Wrap in a paper towel for transport, and serve with fresh blueberries or strawberries.
Dairy-Free Blueberry Muesli
1 1/2 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup dried apples, chopped
2 tsp ground cinnamon
2 cups blueberries (preferably wild)
Apple juice, to serve
Preheat oven to 325°F (160°C, gas 3).
Mix oats, and cinnamon in a bowl. Spread mixture evenly onto a non-stick baking tray.
Toast oat mixture in preheated oven for about 10 minutes, stirring occasionally. Watch mixture very closely when toasting as it can burn very easily.
Remove from oven and let cool. Pour into a large bowl and stir in chopped walnuts and dried apples.
Divide mixture into serving bowls and top with blueberries.
Blueberry Lemon Breakfast Quinoa
"Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! . Also good with a sprinkle of cinnamon or nutmeg."
Lunch and dinners
Zesty salmon fillet
Servings 1 +
2 salmon fillets
Thin ginger slices
Place salmon fillets on a steaming rack and ad water in your
steaming pan below the steam rack.
squeeze fresh lemon juice over the top of the salmon steaks
and place thin slices of ginger across the top of the salmon
pour soy sauce over the top of the fillets bring water to a simmer or light boil and let salmon steam for 7 to 10 minutes
depending on the size of the fillets.
Ad steamed veggies brown rice or sweet potatoes
to your meal and enjoy! (don't forget to eat the ginger! Its very healthy!)
Triple-Citrus Ginger Black Cod
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
Zest of 1 orange
Zest of 1 lemon
1/2 teaspoon minced fresh ginger
Pinch of cayenne
4 3.5-ounce black cod fillets, pinbones removed
1/2 teaspoon sea salt
1 teaspoon Dijon mustard
1/4 cup coarsely chopped fresh flat-leaf parsley or mint
Cook's Notes: This versatile, delicious marinade is great with other fish, such as sea bass, salmon, and halibut. These flavors also pair nicely with Warm Napa Cabbage Slaw (page 92). You can also cook the fish on a grill. Wipe the marinade off the fillets and rub them with 1 teaspoon of light sesame oil. Grill over low, even heat for about 4 minutes per side, until the flesh is opaque and flakes easily and the center of each fillet registers 137°F.
In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne. Place the cod in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the cod and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
Preheat the oven to 400°F.
Remove the cod from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10 to 15 minutes, depending on the thickness of the fillets.
Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half. Pour the reduction over the fillets, sprinkle with the parsley, and serve immediately.
Store tightly wrapped in an airtight container in the refrigerator for 1 to 2 days.
Lunch: Pasta Salad With Salmon
Cook 2 oz whole-wheat pasta as directed on package. In a bowl, whisk 1 tbsp chopped kalamata olives, 2 tsp each olive oil and lemon juice, and 1 tsp Dijon mustard. Add 1/4 cup each canned pink salmon, chickpeas and halved cherry tomatoes. Toss in cooked pasta and 1 cup baby arugula. Serve with lemon wedge.
Easy Vegetarian Pasta
"Tangy balsamic vinegar tossed with pasta and vegetables.
Tumeric Chicken Stew