Prevent Cancer Foundation Blog

Margaret Vanderhye Board Member Congratulations on your 25th Anniversary!  Long time board member Margi Vanderhye has not only supported the Foundation for over 20 years, but she "walks the walk" of a healthy lifestyle in her own home.  She offers this delicious and nutritious recipe for you to enjoy.  "What the Foundation has been able to do for the last 25 years is give people a reason to own their own health." Check out her video on YouTube. BUTTERMILK BRAN ...

Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that’s wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread. Yield: 8 servings, 1 cup each Total Time: 1 3/4 hours (including 1 hour chilling ...

Research shows that as many as one-third of all cancer deaths are linked to poor diet and physical inactivity.  The Prevent Cancer Foundation communicates the importance of healthy eating as one of the most important cancer risk reduction habits through this blog's weekly EatingWell™ Healthy Recipe feature. And now with the recent introduction of EatingWell’s “Healthy In A Hurry” app, eating healthy is easier than ever. The "Healthy In A Hurry" app works for the iPhone, ...

An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded carrots, there's no chopping required. Yield: 4 servings, 1 cup each Total Time: 15 minutes Prep Time: 10 minutes   Recipe Ingredients: 1. 1/2 cup orange juice 2. 1/2 cup reduced-sodium chicken broth 3. 1 teaspoon cornstarch 4. 2 teaspoons extra-virgin olive oil 5. 2 10-ounce bags shredded or julienne-cut carrots 6. 1 teaspoon butter 7. 1/4 teaspoon salt Recipe Steps: 1. Whisk orange juice, broth and cornstarch in a small bowl. ...