Prevent Cancer Foundation Blog

Healthy Eating

Healthier menus; Healthier profits

Posted by Prevent Cancer Foundation Staff on February 26th, 2013 | No Comments »
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Healthier meal options may start popping up on more restaurant menus with the latest research showing healthy food items meaning healthier profits for the restaurant industry. Looking at top fast-food and sit-down chains, researchers found that those that increased the amount of reduced-calorie options they served had better sales growth, greater increases in customer traffic and stronger gains in total servings than their competitors who offered fewer lower-calorie options. In 17 of the 21 restaurant ...

One man’s healthy weight loss journey

Posted by Tim Elbing, Jr. on February 15th, 2013 | No Comments »
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I started on my weight loss journey back in late March 2012. I was in denial about my weight gain until I saw a photo of me next to my cousin who was 9 months pregnant. I was shocked by how heavy I had gotten and the picture led me to question who was really pregnant! I immediately pulled out a scale and hopped on. The number I saw on it scared me: 260 pounds. My ...

Healthy recipe: Peanut noodles with shredded chicken & vegetables

Posted by Ashley Boggs, Communications Associate on February 8th, 2013 | No Comments »
Peanute Noodles with Shredded Chicken

Yield: 6 servings, 1 1/2 cups each Servings: 6 Prep Time: 30 minutes Total Time: 30 minutes To Make Ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave. Recipe Description: If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix. Recipe Ingredients: 1 pound boneless, skinless chicken breasts 1/2 ...

Healthy recipe: Spinach-&-brie-topped artichoke hearts

Posted by Ashley Boggs, Communications Associate on January 31st, 2013 | No Comments »
Spinach and Brie Topped Artichoke Hearts

Yield: 18 servings Servings: 18 Prep Time: 15 minutes Total Time: 15 minutes Recipe Description: In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top. Recipe Ingredients: 1 9-ounce box frozen artichoke hearts 2/3 cup cooked chopped spinach 1 teaspoon lemon pepper 1/4 teaspoon salt 18 thin slices brie Recipe Steps: Preheat broiler. Prepare artichoke hearts according to package directions. Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach ...