Looking for the perfect shopping list that’ll leave your kitchen filled with healthy yet satisfying food, look no further.  Here’’s our Anti-Cancer Shopping List.  What are some of your favorite healthy foods to add to this?

Vegetables & Fruits

• leafy greens
• brussels sprouts
• tomatoes
• beets
• carrots
• sweet potatoes
• squash
• broccoli
• onions, leeks, shallots
• mushrooms
• lentils
• peppers: bell, jalapeno
• spinach
• oranges
• grapefruit
• lemon
• lime
• apples
• berries – blueberries, strawberries, raspberries
• apricots
• pomegranates
• mango

Whole Grains

• whole grains (bread, pasta, tortillas)
• oats
• flaxseed
• quinoa

Proteins

• salmon
• mackerel
• tilapia
• tuna
• soy products (tofu, beans, milk)

Spices & Herbs:

• turmeric
• ginger
• cinnamon
• rosemary
• curry
• chive
• garlic
• basil

Nuts/seeds/oils

• pecans
• walnuts
• almonds
• hazelnuts
• flaxseed/flaxseed oil
• olive oil
• canola oil

Desserts/sweeteners

• dark chocolate

Beverages

• green tea
• ginger tea
• red wine (1 glass/day)

We absolutely love this recipe and it can be changed up to be made with any of your favorite frozen fruits.  When possible, look for the frozen fruits that are natural, not sugar added (they sometimes sneak in    extra sugar without you even knowing).  You’ll never believe how tasty this is and it’s healthy to top it off!!!

For the topping:

• 3⁄4 cup sliced almonds, lightly crushed
• 1⁄3 cup quick-cooking oats
• 2 teaspoons splenda
• A hefty pinch of ground cinnamon
• A pinch of freshly grated nutmeg
• 1 tablespoons low cal butter, softened

For the filling:

• 1 bag frozen raspberries (10 ounces), thawed
• 1 bag frozen blueberries (10 ounces), thawed
• 1 tablespoon splenda
• 1 tablespoon cornstarch

Check out this you tube video on how to make a chocolate honey scrub at home!

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Here’s a healthy take on the Muffaletta taken from vegnews.com

Serves 4

What You Need:

• 1 15-ounce can chickpeas, drained
• 1/2 cup roasted sweet red peppers, chopped
• 1 cup pimiento-stuffed green olives, chopped
• 1 cup imported pitted black olives, chopped
• 1/2 cup chopped banana peppers, pepperoncini, or other mild pickled peppers
• 2 large garlic cloves, minced
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 2 tablespoons white-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 round loaf crusty Italian bread
• 2 avocados, peeled, pitted, and sliced
• 1 large ripe tomato, thinly sliced

What You Do:

1. In a food processor combine the chickpeas and roasted red peppers until smooth. Set aside.
2. In a medium bowl, combine both kinds of olives with the banana peppers, garlic, capers, parsley, oregano, oil, vinegar, and salt and pepper to taste. Set aside.
3. Use a serrated knife to cut the bread in half horizontally and remove some of the inside to make room for the filling. Spoon some of the liquid from the olive salad onto the cut sides of the bread. Spread the reserved chickpea mixture on the bottom half of the bread. Layer the avocado and tomato on top, then spread the olive salad evenly over all. Top with the top half of the bread loaf. Using a serrated knife, cut the sandwich into four wedges and serve.

“@Causeworld, add [The Breast Cancer Charities of America] so we can earn karmas for that cause! #causeworldnow”

Make sure to add #causeworldnow at the end of your tweet, so they’ll know to count it as a vote for The Breast Cancer Charities of America cause.

Check it out:

http://www.woodlandslifestylesandhomes.com/feb0W-News-In-TheWoodlands2.htm

Recipe courtesy Rachael Ray

via Breast Cancer Symptoms Quiz.

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Please let her know that you would like to see us on there too!
Click the following link and send her a message showing your support.

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The following are a few reasons you can list as to why they should put us on the show:

1) We want on.
2) We have good tips to share on healthy living and breast cancer prevention.
3) The Breast Cancer Charities of America (BCCA) is the only non-profit bringing the “integrated cancer care” message to the women of America
4)You make the world laugh! But wouldn’t you also like to make the world more aware of this great cause?
5) If you feature us in the month of October, every day that you mention The Breast Cancer Charities of America on your show we will donate $500 to a woman in need (check out this link for information on our Help Now Fund http://thebreastcancercharities.org/Services.html)

Ingredients

• 1/2 cup salt
• 1/2 cup sugar
• 2 quarts water
• 1 tablespoon juniper berries
• 1 tablespoon freshly chopped sage leaves
• 1 teaspoon red pepper flakes
• 4 or 5 cups water
• 2 cups ice
• 4 (1 1/2-inch thick) boneless pork loin chops
• 2 tablespoons olive oil
• Red Wine Cranberry Glaze, recipe follows

Directions

In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.

Serve with Red Wine Cranberry Glaze.

Red Wine Cranberry Glaze:

• 1 cup dried cranberries
• 3 cups dry red wine
• 2 oranges, zested and juiced
• 1 cup sugar (we prefer Splenda as a sugar replacement or some honey to sweeten up)

Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.

Yield: 2 cups