THE CANCER CODE COOKBOOK: Your 7-day Meal Plan to Overcome Cancer & Reverse Disease

There are dietitian’s desire foods, the elite, nutritious and tasty. They are Cancer fighting foods that should be within everyone’s kitchen simply because they contain such the wealth of Cancer fighting substances.
Therefore, put these easily available disease battling foods on the grocery store list today. And ideally, these types of nutritious nibbles ought to replace other, much less healthful, foods, assisting you to overcome Cancer while improving the nutrition within your diet.

7-DAY CANCER-FIGHTING MEAL PLAN

Day 1

Breakfast:

BLUEBERRY-ORANGE SMOOTHIE, ENGLISH MUFFIN WITH PEANUT BUTTER:

In a blender
puree 1/2 cup each orange segments
frozen blueberries and vanilla
almond milk with 1/2 frozen banana
Serve with 1 toasted whole-wheat English muffin spread
1 tablespoon peanut butter.

Lunch:

TOMATO SOUP & WHITE BEAN SALAD:

In a bowl
toss 3/4 cup rinseddrained white beans
1 tbsp each diced red onion
chopped basil and chopped parsley
Dress with 1 tbsp low-fat balsamic vinaigrette
Serve with 1 1/2 cups tomato soup (such as Muir Glen Tomato-Basil)
Whole-grain roll.

Dinner:

SPINACH PIZZA WITH ROMAINE SALAD:

Thaw 5 ounces frozen spinach; squeeze and chop.
Over medium heat, sautée;
1 crushed garlic clove in 2 teaspoons olive oil for 30 seconds.
Add spinach and a pinch of salt; sautée; 2 minutes.
Spread 2 tbsp tomato paste (save rest for tacos, day 2, and Bolognese, day 3) on an 8-inch whole-wheat pita; toast 2 minutes.
Combine spinach with 5 tbsp part-skim ricotta and black pepper; spread over pizza
top with 2 tbsp grated part-skim mozzarella.
Top with 1 tbsp diced red onion; broil 3 minutes.
Serve with salad of romaine, chickpeas, cherry tomatoes, shredded carrots and 1 1/2 tbsplow-fat Italian vinaigrette.

Day 2:

Breakfast:

SCRAMBLED EGGS WITH BROCCOLI:

Beat 2 eggs with 1 tsp water
1 tsp grated Parmesan, salt and pepper. In a pan
Heat 2 tsp olive oil. Sautée
1/4 cup sliced onion
1/4tsp dried thyme for 3 minutes
Add 1/2 cup chopped broccoli; sautée; 2 minutes
Add eggs
scramble until set
Serve with 1 slice whole-wheat toast and 8 oz OJ.

Lunch:

PASTA SALAD WITH SALMON:

Cook 2 oz whole-wheat pasta as directed on package. In a bowl
whisk 1 tbsp chopped kalamata olives
2 tsp each olive oil and lemon juice
1 tsp Dijon mustard
Add 1/4 cup each canned pink salmon, chickpeas and halved cherry tomatoes
Toss in cooked pasta and
1 cup baby arugula.
Serve with lemon wedge.

Dinner:

CHICKEN TACOS WITH MANGO & JICAMA:

In a skillet, warm 1/2 tsp olive oil over medium heat
Stir in 1 chopped, cooked chicken breast
1 tsp each tomato paste (reserve remainder for Bolognese, day 3) and tomato sauce
1/2 tsp chili powder. Sautée; 2 minutes
Add 1 tbsp each chopped onion and fresh cilantro
1 tsplime juice and a pinch of salt
Top each of 2 warm corn tortillas with 2 tbsp warm low-fat refried beans
half of chicken mixture
2 tbsp shredded romaine
1 tbsp salsa
2 tsplow-fat sour cream
Serve with salad of 1/2 cup each sliced mango
Jicama sticks sprinkled with 2 tsp lime juice and 1/2 tsp chili powder. To learn more, click the BUY BUTTON!