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Tips for a Healthier Thanksgiving

Posted by Prevent Cancer Foundation Staff on November 21st, 2011 | No Comments »
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Thanksgiving can be one of the hardest holidays for people wanting to lose weight. Food is plentiful and often soaked in butter and fat. However, Thanksgiving doesn’t have to be such a difficult time. Most Thanksgiving foods are healthy but become loaded with calories and fats after preparation, requiring us to either eat them in moderation or prepare them differently. Here are some tips to limit holiday indulgence: Place brightly colored vegetables without sauce on the ...

Healthy Recipes: Black Bean Croquettes with Fresh Salsa

Posted by Jim Wood, Director, Digital Media on November 17th, 2011 | No Comments »
Black Bean Croquettes with Fresh Salsa

Recipe Description: Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges. Recipe Ingredients: 2 15-ounce cans black beans, rinsed 1 teaspoon ground cumin 1 cup frozen corn kernels, thawed 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided 2 cups finely chopped tomatoes 2 scallions, sliced 1/4 cup chopped fresh cilantro 1 teaspoon chili powder, hot if desired, divided 1/4 teaspoon salt 1 tablespoon extra-virgin olive oil 1 avocado, diced Recipe Steps: Preheat oven ...

Healthy Recipes: Edamame-Ginger Dip

Posted by Jim Wood, Director, Digital Media on November 10th, 2011 | No Comments »
Edamame-Ginger Dip

Yield: 6 servings, about 1/4 cup each Servings: 6 Prep Time: 15 minutes Total Time: 1 1/4 hours To Make Ahead: Cover and refrigerate for up to 5 days. Recipe Description: Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks. Recipe Ingredients: 8 ounces frozen shelled edamame 1/4 cup water 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced fresh ginger 1 tablespoon rice vinegar 1 tablespoon tahini 1 clove garlic 1/8 teaspoon salt Hot pepper sauce ...

Healthy Recipes: Vegetarian Taco Salad

Posted by Jim Wood, Director, Digital Media on October 27th, 2011 | No Comments »
Vegetarian Taco Salad

Yield: 6 servings, about 1 1/2 cups each Servings: 6 Prep Time: 40 minutes Total Time: 40 minutes To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving. Recipe Description: Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell. Recipe Ingredients: 2 tablespoons extra-virgin olive oil 1 large onion, ...