for breast cancer survivors, How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 2

How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 2

Here are some helpful tips:

6. For breakfast, eat one or two eggs that are high in omega-3 (poached, boiled,
or scrambled) with 1 cup of steamed green beans, spinach, arugula, kale,
broccoli, zucchini, or other vegetables.

7. Make an egg scramble for breakfast. Dice or shred any combination of onions,
red or green peppers, and mushrooms. Sauté the vegetables in olive oil until
they are tender. Add eggs. Season with turmeric (which results in a nice yellow
color), garlic, thyme, oregano, nutritional yeast, pepper, other spices, or some
combination of these ingredients.

8. Make a breakfast burrito packed with pinto or black beans, onions, peppers,
mushrooms, zucchini, and tomatoes.

9. Try a fruit smoothie for breakfast. In a blender, purée 2 cup of green tea (or
soy, rice, or almond milk; or organic low-fat yogurt or kefir), 1 tablespoon of
whey protein powder, 2 banana, 2 cup of fresh berries, 4 teaspoon of fresh
lemon or orange zest, and 1 tablespoon of flaxseed meal. For variety, try
mango-peach, tangerine-raspberry, pineapple-coconut, blueberry-nectarine, or
any combination you desire!

10. Incorporate more green, leafy vegetables into your diet. Choose spinach, Swiss
chard, collards, kale, mustard greens, arugula, young dandelion leaves, or beet
or turnip greens. Serve cooked greens with scrambled eggs or tofu for breakfast.
Add a bunch of chopped greens to soups, stews, or salads. Mix chopped,
cooked greens into hummus or other dips. (Fresh greens have more nutrition,
but you can keep frozen spinach on hand for convenience.)