You might have already read my post on the 10 Must-Have Cancer Preventing foods. If you have been wondering just how to get these foods into your diet it’s really easy to create healthy meals! Pick a cancer preventing dinner menu from some of my favorite recipes.
Cancer Preventing Dinner Menu #1
- Ginger Turmeric Coleslaw
- Mediterranean Baked Fish (with tomatoes)
- Grilled Pineapple with Raspberry Sauce
Cancer Preventing Dinner Menu #2
- Thai Soup with Lemongrass and Mushrooms
- Dairy Free Green Tea Ice Cream
Cancer Preventing Dinner Menu #3
- Tomato Soup
- Garlicky Steamed Broccoli
- Cinnamon Sweet Potato
Recipes for the Cancer Preventing Menus
Ginger Turmeric Coleslaw
1/2 cup mayonnaise
1/4 cup cider vinegar
2 Tablespoons dijon mustard
1 14 ounce package coleslaw mix
1/2 small red onion
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp ground ginger
1 tsp turmeric
Directions: In a large bowl whisk together mayonnaise, vinegar, mustard, ginger, and turmeric.
Mediterranean Baked Fish
2 teaspoons olive oil
1 large onion sliced
1 16 ounce BPA free can of whole tomatoes, drained (reserving juicing)
1 bay leaf
2 garlic cloves
1 cup of water or broth
1/2 cup reserved tomato juice from canned tomatoes
1/4 cup lemon juice
1 Tablespoon freshly grated lemon or orange peel
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
Black pepper to taste
1 pound fish fillets
Directions: Heat oil in a teflon free pan. Sauté onion over medium heat for 5 minutes or until onions turn a golden. Add all remaining ingredients, expect fish. Bring to a simmer. Cook for 30 minutes, uncovered. Put fish fillets in a 10 x 6 baking dish, cover with simmering sauce. Bake uncovered at 375 degrees Fahrenheit for 15 minutes, or until fish is cooked through and flakes easily with a fork.
Grilled Pineapple with Raspberry Sauce
Pineapple cut into 1/2 inch thick slices
1 Tablespoon coconut oil
1 tsp ground cinnamon
12 ounces frozen raspberries, thawed
1 Tablespoon maple syrup
1 teaspoon vanilla extract
Thawed raspberry liquid
Directions for Raspberry Sauce: pro liquid from thawed raspberries into a blender with raspberries, maple syrup, and vanilla. Blend until just about smooth on low.
Directions for Grilled Pineapple: Place Pineapple slices in container with coconut oil and cinnamon. Shake until well coated. Heat grill or grill pan. Coat with additional coconut oil. Grill for 3 – 4 minutes on each side. Serve warm with Raspberry sauce drizzled on top.
Thai Soup with Lemongrass: I don’t think I can top this recipe from Williams-Sonoma.
Dairy Free Green Tea Ice Cream: you can make your own, or buy it from SoDelicious.
1 can coconut cream
1 cup unsweetened vanilla coconut milk
2 Tablespoons matcha green tea powder
1/4 cup pitted dates
1/4 cup maple syrup
Directions: Place all ingredients into a blender and blend until mixed like a smoothie consistency. Transfer blended liquid to a glass container, chill in the fridge for 2 – 3 hours. Place chilled liquid into your ice cream maker, per ice cream maker instructions.
1 Tablespoon extra virgin olive oil
3 cloves of garlic, minced
1 teaspoon Italian mixed herbs (can substitute thyme, oregano, rosemary or basil)
2 28 ounce BOA free cans of crushed tomatos
2 cups of water or broth
1 head of cauliflower steamed
1.4 cup raw unsalted cashews or raw blanched slivered almonds
Directions: heat oil in a large saucepan over medium heat. Add garlic, herbs, and crushed red pepper (optional). Stir until fragrant (about 30 seconds). Add tomatoes, water/broth and cauliflower. Simmer for 10 minutes. Stir in nuts. Pass liquid 1 – 2 cups at a time through the blender. Blend until smooth. Return to saucepan and warm. Salt to taste.
Garlicky Steamed Broccoli
1 head of fresh broccoli or 1 bag frozen broccoli
3 cloves of garlic, chopped
1/2 cup of water
Salt and Pepper to taste.
Directions: Chop broccoli. Add garlic and water to a medium sauce pan, bring to a simmer. Add broccoli and steam until broccoli is tender and bright green. Remove pan from heat and serve,
Cinnamon Sweet Potato Dessert
1 – 4 sweet potatoes
Sprinkle of Cinnamon
Enough coconut oil to “butter” sweet potatoes
Directions: Heat oven to 400 degrees Fahrenheit. Pierce each sweet potato several times with a fork. Place sweet potato on a lined baking sheet. Bake until tender, about 45 minutes. Cut each sweet potato in half. Apply coconut oil and sprinkle of cinnamon.