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EAT TO BEAT DISEASE COOKBOOK: Discover Ultimate Foods & Recipes That Fights Chronic Diseases like, Cancer, Obesity, Diabetes, Alzheimer, Reduce Aging & Increase Your Lifespan
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About EAT TO BEAT DISEASE COOKBOOK: Discover Ultimate
There are dietitian's desire foods, the elite, nutritious and tasty. They are foods that fight diseases that should be in everyone's kitchen simply because they contain wealth of disease 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 diseases while improving the nutrition in your diet. In life how long we enjoy it—are out of our own control. But study, shows that people in their 90s and beyond, that eat healthy live even more longer. I've compiled the most compelling and surprising tips here on how you can eat to beat disease even in this epidemic time! 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 rinsed drained 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 tbsp low-fat Italian vinaigrette. shredded carrots and 1 1/2 tbsp low-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 1/4 tsp 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 O 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 tsp lime 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 tsp low-fat sour cream. To learn more, click the BUY BUTTON!
