Prevent Cancer Foundation Blog

Healthy Eating

Healthy recipe: Mini mushroom-&-sausage quiches

Posted by Ashley Boggs, Communications Associate on December 7th, 2012 | No Comments »
Mini Mushroom-&-Sausage Quiches

Servings: 12 Prep Time: 30 minutes Total Time: 1 hour To Make Ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds. Recipe Description: These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for ...

Americans’ diets fall short of U.S. guidelines

Posted by Prevent Cancer Foundation Staff on December 4th, 2012 | No Comments »
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A recent study compared the daily eating habits of over 8,000 Americans to the nutritional standards set forth by the U.S. Department of Agriculture. While some groups are doing better than others, researchers discovered that people are not meeting the nutritional recommendations. The study showed that children and the elderly tended to have better quality diets than middle-aged adults. Hispanics also exhibited healthier diets than blacks or whites and women have better diets than men. ...

Healthy recipe: Spinach & sun-dried tomato stuffed pizza

Posted by Ashley Boggs, Communications Associate on November 29th, 2012 | No Comments »
Spinach & Sun-Dried Tomato Stuffed Pizza

Yield: 6 servings Servings: 6 Prep Time: 20 minutes Total Time: 40 minutes Recipe Description: This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make stuffed pizza at home. Just roll the crust thin, spread filling over half and fold closed. To use fresh spinach, cook 10 ounces until just wilted; finely chop and squeeze dry. Serve with: Marinara sauce for dipping and mixed green salad. Recipe Ingredients: Cooking spray, preferably canola ...

Healthy recipe: Brussels sprouts with chestnuts & sage

Posted by Ashley Boggs, Communication Associate on November 21st, 2012 | 1 Comment »
Brussel Sprouts with Chestnuts and Sage

Yield: 12 servings, about 1/2 cup each Servings: 12 Prep Time: 35 minutes Total Time: 35 minutes To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 8 hours. Recipe Description: Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop. Recipe Ingredients: 2 pounds Brussels sprouts, trimmed and halved 1 tablespoon butter 1 tablespoon extra-virgin olive oil 3 tablespoons reduced-sodium chicken ...