3 Healthy and Easy Cancer Preventing Dinner Menus

scoop-heather-0128_blog (1)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.

Tomato Soup

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.

2018-02-20T16:43:28+00:000 Comments

About the Author:

Dr. Heather Paulson, ND, FABNO is a board certified naturopathic oncologist and an expert in combining natural therapies, nutrition, exercise, and emotional healing. She creates a strategy for dealing with cancer just for YOU. In her 10 years of clinic experience, she's helped thousands of people with cancer. She has dedicates her life and medical training helping those moving through the cancer experience.

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