for breast cancer survivors, How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 5

How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 5

Here are some helpful tips:

21. Bake winter squash (acorn, butternut, or spaghetti squash). Make extra and
store for a quick meal later in the week.

22. Look for organic ready-made soups with simple ingredient lists in 1-quart
boxes. Serve with salad for a quick lunch or snack. Or heat it in a cup and
enjoy it as a warming beverage anytime.

23. Add extra chopped vegetables and fresh minced parsley to ready-made
tabbouleh.

24. Make kebabs for the grill with zucchini, yellow squash, onions, mushrooms,
cherry tomatoes, sweet peppers, eggplant, or pineapple wedges. (Grilling
meats creates carcinogens called “HCAs” and is not recommended, but grilled
vegetables are safe.)

25. Combine 1 cup of cooked brown rice with 2 cups of diced vegetables (onions,
carrots, zucchini, red peppers, mushrooms, or others). Season with garlic,
thyme, and basil. Use this mixture to stuff bell peppers, cabbage rolls, and
portobello mushrooms or squash halves. Bake until fragrant and tender.