Recognizing Breast Cancer Awareness Month

Recognizing Breast Cancer Awareness Month

Recognizing Breast Cancer Awareness Month

Last month, in recognition of Breast Cancer Awareness Month, Chefs Billy Strynkowski and Michael Fraino prepared dishes in virtual cooking demos (check out one of the recipes from the demo below)! One of our Registered Dietitians, Aimee Takamura, recommends the following overall nutrition guidelines for breast cancer patients & prevention:

Increase your intake of fruits and vegetables (check out this article on We Eat Live Do Well). Focus on whole grains, beans, and legumes.

All contain fiber and a host of vitamins and minerals, including phytochemicals, a compound protective against breast cancer.

Focus on heart-healthy unsaturated fats like olive oil, fatty fish (salmon, sardines, trout, cod), nuts, seeds, and avocados. Reduce saturated fats like red meat, processed or cured meats, solid oils like coconut or palm, and cheese.

Salmon is a great source of healthy omega-3 fats. Steamed salmon reduces the fat content because no added oils are used in the cooking process.

Engage in regular physical activity, even if it’s just walking. Physical activity boosts your immune system, can provide hormonal balance, and may aid in weight management.

Here are three recommended recipes from Aimee on Compass Group’s We Eat Live Do Well website (a great health & wellness resource available to all!):

Chef Michael Fraino’s Raspberry Chia Pudding

Servings: 2
2 cup unsweetened almond milk
2.5 cup fresh raspberries
6 Tbsp. chia seeds
2 Tbsp. Brown Rice Syrup

Wash the raspberries and put 1 cup of them together with the almond milk and brown rice syrup in a high-speed blender. Blend until it’s a smooth.

Fill the raspberry milk mixture in a glass and add the chia seeds. Give it a good mix and set it aside for about half an hour.

Mix it again and place it in the fridge to thicken a bit for about 4-5 hours or overnight.

Top the Raspberry Chia Pudding with the rest of the raspberries before eating.