For the past couple of years, I have transformed the way I eat. Now when I go grocery shopping, I look at everything as “medicine” for building my immune system and staying healthy. I shop the perimeter of the store and stick to the organic produce section. I limit my dairy, so I get rice milk for me and organic milk for my daughter and husband.
No more frozen meals unless they’re organic, and soda is totally off my radar screen. I buy Ezechiel bread and Stevia extract from Trader Joe’s. Look at my groceries (filled with reusable bags, of course), and you’d swear I turned into a hippie like my wonderful brother Doug who lives in Santa Cruz. Maybe I am!
Some people may think my diet is boring, but that’s hardly the case. I’ve found all kinds of tasty, wonderful recipes that just happen to contain cancer-fighting ingredients.
Sometimes, I’ll just Google recipes for a healthy ingredient, such as chick peas, and come up with something fantastic. A wonderful recipe resource is the American Institute for Cancer Research at www.aicr.org . AICR fosters research on diet and cancer prevention and educates the public about the results. I signed up for their emails so I’ll get recipes sent to me every week.
I made this recipe for Spinach and White Bean Pizza (from AICR) for my 10-year-old daughter one night, and she loved it! It was very filling, so I only needed to eat one piece. Here it is:
Spinach and White Bean Pizza
1/2 cup sun-dried tomatoes (not packed in oil)
1 (15-oz.) can of navy beans, drained and rinsed (I used organic chickpeas)
2 cloves garlic
1 package (12-in.) pre-baked, thin Italian pizza crust (whole wheat)
1/2 cup (firmly packed) spinach leaves, torn into small pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. dried Italian seasoning
I added onion and mushrooms; you can add anything you want.
Set oven rack in lowest position and pre-heat to 425 degrees. Cover sun-dried tomatoes with boiling water, let stand for 12 minutes. Drain tomatoes and cut into thin strips, set aside. Place beans and garlic in food processor and blend until smooth. Place pizza crust directly on oven rack and crisp for 10 minutes. Remove crust and place on an ungreased cookie sheet. Spread bean mixture evenly over crust. Top with spinach and sun-dried tomatoes. Sprinkle with cheese and seasoning. Bake 10 minutes; slice and serve.
Makes 5 servings. Per serving: 260 calories, 5 g. total fat, 44 g. carbohydrate, 15 g. protein, 9 g. fiber, 530 mg. sodium.
Do you know of any great, healthy recipes and where to find them? Please share!
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