How many cancer-fighting recipes are you familiar with?
Are you wondering how to rustle up some delicious meals that can help prevent cancer? Even though we’ve covered the superfoods that will help you battle this ugly disease, many may not know how to include them in their meals.
So we’ve come up with a recipe collection that includes some of the most powerful cancer-fighting foods.
And besides foods that contain anti-cancer nutrients, the 5 cancer-fighting recipes included in this collection typically have a low glycemic index rating, are low in nitrates, and contain no or very little animal fat.
Once you’re ready to start making healthier meals with some of the best cancer-fighting foods, simply select one of the recipes below.
From tasty salads to savory main dishes, the range of cancer-fighting recipes we cover is broad, so hopefully, everyone will find something they like!
Cancer-Fighting Recipe: Vegetable Soup
This recipe is perfect for those on the Low Microbial Diet. Just keep in mind that the vegetables must be well-cooked, and no pepper should be added after cooking is complete.
The best part? You can technically add any combination of vegetables to suit your taste in this cancer-fighting recipe!
- 1 chopped large onion
- 1 tablespoon of butter
- 1 peeled and diced sweet potato
- 2 peeled and diced white potatoes
- 2 peeled and diced large carrots
- 2 large sliced zucchini
- 1 cup of green beans
- 4-6 cups of beef or chicken broth
- 2 cups of chopped broccoli florets
- 1 cup of green peas
- ¼ of a teaspoon of paprika
- Salt and pepper
- Cook the onions in butter until translucent in a frying pan.
- In a large pot, combine the cooked onions with the zucchini, sweet potatoes, white potatoes, carrots, and beans, and add the broth.
- Once you bring it to a boil, reduce the heat and let it simmer for roughly 30 minutes.
- Add the peas, broccoli, and paprika about 10 minutes before serving. Season to taste.
- Note: You can also puree the soup in a blender or food processor if you wish.
Cancer-Fighting Recipe: Italian Chicken Stir Fry
You didn’t think this yummy dish was only available in restaurants, did you? Save this cancer-fighting recipe, and you can make your own anytime you’d like!
- ¾ lb of skinless, boneless chicken breast, sliced into small pieces
- ½ cup of fat-free and reduced-sodium chicken broth
- 1 Tbsp of extra virgin olive oil
- ½ cup of pre-sliced fresh mushrooms
- 1 tsp of finely minced garlic
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1 bag of frozen mixed vegetables
- 2 cups of cooked brown rice
- 2 Tbsp of grated Parmesan cheese
- Salt and pepper
- While your rice is cooking, place a large skillet over high heat. Add the oil and swirl to coat your pan. Heat it until it’s very hot.
- Add the chicken into the skillet and stir-fry it until it loses its pink color. Using a slotted spoon, remove the chicken from your pan and set it aside.
- Add the vegetables and garlic to your pan and stir-fry them until the garlic becomes fragrant. This should take about 2 minutes.
- Include the mushrooms and stir-fry for another 2 minutes.
- Return the chicken to your pan and add the oregano, basil, and broth.
- Stir-fry the entire combo until the chicken is thoroughly cooked. This should only take about 4 minutes.
- Add in the cheese and toss it around a bit. Season to taste and serve immediately over brown rice, including the juices from your pan.
Cancer-Fighting Recipe: Arugula, Avocado, And Tomato Salad
Forget about all those boring old salads we’re used to. Not only is this cancer-fighting recipe for salad simple to make it’s also packed with a nutritional punch, and it’s incredibly delicious as well!
- 3 cups of washed, fresh arugula leaves
- 2 cups of halved cherry tomatoes
- 1/4 of a cup of chopped sun-dried tomatoes
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 2 smaller sized avocados (peeled, pitted, and diced)
- In a large plastic bowl that has a lid, combine the arugula, sun-dried and cherry tomatoes, olive oil, and vinegar. Cover and toss them well.
- Divide the salad onto your favorite plates, and top each serving with the avocado pieces. Wasn’t that easy? Bon Apetit!
Cancer-Fighting Recipe: Healthy Jambalaya
This cancer-fighting recipe is perfect for those who love Jambalaya, but it’s with a kick!
- 1 Tbsp of olive oil
- 1 medium chopped onion
- 2-3 minced garlic cloves
- 1 cup of cooked long-grain brown rice
- ¼ tsp of dried red pepper flakes
- 1 tsp of dried thyme
- 1 chopped yellow bell pepper
- ¾ lb of skinless and boneless chicken breast, sliced into small pieces
- 1 chopped scallion
- 1 tbsp of tomato paste
- 1 bay leaf
- 1 can of whole plum tomatoes in their juice
- A pinch of ground cloves
- 2 celery ribs, cut into small slices
- 1 chopped green bell pepper
- Salt and pepper
- Optional: a dash of hot sauce
- In a pot that’s about 3 quarts in size, heat the oil over medium-high heat. Add in onion and garlic and saute them until the onion is tender. It should take about 4 minutes. Add in the chicken and cook while occasionally stirring until the pieces have become white on all sides. This should take roughly 6 minutes.
- Toss in the tomatoes, juice included, and break them up using a spoon. Blend in the bell peppers, celery, scallion, and tomato paste. Afterwhich, stir in the thyme, bay leaf, cloves, pepper flakes, and hot sauce, if you choose to use it, and bring it to a boil. After it’s begun to boil, reduce the heat and let it simmer for about 20 minutes until the chicken has cooked thoroughly and the sauce has thickened.
- Remove the bay leaf, and stir the precooked rice into the chicken mixture, letting it heat through. Season to taste.
Cancer-Fighting Recipe: New American Plate “Tetrazzini” Casserole
This one is another fantastic cancer-fighting recipe option for those on the Low Microbial Diet!
- 1 cup of cut green beans
- 1 cup of low-fat milk or milk alternative
- Olive oil Spray
- ¼ cup of unbleached all-purpose flour
- 4 tsp. of extra virgin olive oil
- 1 cup of fresh sliced mushrooms
- 1 cup of diced yellow onion
- 1 large carrot, sliced into small pieces
- 3 Tbsp. of sliced toasted almonds
- 2 cups of cooked whole wheat flat noodles
- 1 cup of reduced-sodium chicken or vegetable broth
- ½ cup of frozen corn
- 8 oz of diced cooked chicken breast
- ¼ cup of grated Parmesan cheese
- ½ tsp of garlic powder
- ⅓ cup of whole wheat bread crumbs
- Salt and pepper
- Preheat your oven to 400°. Cover a 2-quart casserole dish with cooking spray, and set it aside.
- In a medium-sized bowl, combine and whisk the flour, milk, and chicken broth, and set it aside.
- In a larger-sized nonstick skillet, heat up 2 tsp of olive oil and sauté the mushrooms, green beans, onions, carrots, and corn over medium heat. This should take you around 7 to 8 minutes. Just make sure you stir often until the carrots are tenderized. Add in the flour and milk mixture, and cook while constantly stirring until the sauce thickens and bubbles a bit. Stir in the chicken, Parmesan cheese, garlic, cooked noodles, and salt and pepper to your taste. Transfer it all to an already prepared casserole dish.
- In a smaller bowl, combine your bread crumbs with the remaining 2 tsp of olive oil, and sprinkle them over the casserole.
- Bake uncovered for about 15 minutes. Sprinkle some toasted almonds on top of the casserole and continue baking for an extra 5 minutes until it’s hot and bubbly.
Be sure to try out some of these delicious cancer-fighting recipes, and let us know what you think in the comments below!
But meanwhile, if you’re looking for some meal options you can make in no time, we recommend you check THIS out!