AICR purees butternut squash with leeks, fresh ginger and reduced-sodium chicken stock, then stirs in shredded cooked chicken. The write-up notes butternut is botanically a fruit and that federal researchers are still investigating ginger's health uses.
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Healthy Recipes from AICR
Healthy recipes from the American Institute for Cancer Research.
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Healthy Recipes from AICR
Mushroom Goulash
A goulash that swaps beef for white and cremini mushrooms simmered with plum tomatoes, green pepper, onion, garlic and Hungarian paprika, served over whole-wheat egg noodles with reduced-fat sour cream. The introduction notes research that limiting red meat may reduce colorectal cancer risk.
Healthy Recipes from AICR
Spinach Salad with Creamy Beet Dressing
Dana Jacobi pairs baby spinach and endive with slim green beans under a mustard-sharp pureed beet dressing, noting the pigments that color beets are powerful antioxidants. Commercially cooked or canned beets puree more smoothly than home-cooked ones.
Healthy Recipes from AICR
Veggie Turnovers with Tomato Sauce
AICR wraps diced carrot, potato, parsnip and peas in a whole-wheat pastry and serves the turnovers with marinara for dipping. Carrots carry beta-carotene, which studies suggest may protect against certain cancers, and cooking raises their antioxidant levels. Frozen peas beat canned here.
Healthy Recipes from AICR
Spinach Salad with Creamy Beet Dressing
Dana Jacobi builds a Valentine's salad of baby spinach and endive with slim French green beans under a mustard-sharp beet dressing. She notes the pigments colouring beets are powerful antioxidants, and that commercially cooked beets puree more smoothly than home-cooked ones.
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