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.