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Risk-Reduction Lifestyle, Video

What I Ate In A Day (to reduce my risk of breast & ovarian cancer)

 

What I Ate In A Day (to reduce my risk of breast & ovarian cancer) from Bright Pink on Vimeo.

Who knew that reducing your risk for breast and ovarian cancer could be so delicious? Bright Pink team member Cavya does, and she’s sharing her mouth-watering recipes below!

Bright Pink Smoothie Bowl

This super tasty smoothie bowl is a breeze to whip together and will probably make your Instagram dreams come true. And if that’s not enough to sell you, nutrient-packed ingredients like berries, tropical fruit, and flax seeds can help you lower your risk of breast and ovarian cancer. What more could you want?

Ingredients

  • Smoothie
    • ½ cup frozen strawberries
    • ¼ cup frozen raspberries
    • ½ cup greek yogurt
    • ½ cup almond milk
  • Toppings
    • ½ cup mango chunks
    • 2 tbsp unsweetened coconut flakes
    • 1 tbsp ground flax seeds
    • ¼ cup raspberries

Directions:

Blend together frozen berries, greek yogurt and almond milk into a thick smoothie. Pour into a bowl and top with the remaining ingredients. Feel like a goddess of health and wellness.

Vegan Lentil Curry with Brown Rice

This quick and simple curry packs in tons of protein and flavor and is the perfect go-to for #MeatlessMondays. Consuming high amounts of red meat has been proven to increase your risk of breast cancer, so cutting down whenever possible is always a great idea. Plus, a ton of these ingredients are on our cancer fighting grocery list

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp of fresh, minced ginger
  • 1 jalapeño, diced with seeds removed (optional)
  • 1 tsp mustard seeds
  • 1 dried red chili pepper (optional)
  • ½ tsp turmeric
  • Salt and pepper to taste
  • 1 tsp whole or ground cumin
  • 1 tbsp curry powder
  • 1 cup red lentils, rinsed thoroughly
  • 1 can light coconut milk
  • 2 tomatoes, diced
  • 2 cups baby spinach, roughly chopped
  • 2 cups water
  • 1 cup brown rice

Directions:

Cook brown rice according to package directions. In a medium saucepan, saute onions, garlic, ginger and jalapeño in olive oil until soft. Add in spices (mustard seeds, dried chili, turmeric, cumin and curry powder) and let them toast for about 30 seconds. Add in diced tomato, coconut milk, water, salt, pepper and lentils, simmer for 30 minutes or until the lentils are soft and fully cooked. Add in baby spinach and stir. Serve over brown rice garnished with cilantro, a lime wedge, and a side of your favorite veggie.

We know you’ll love these delicious, risk-reducing recipes. If you try them out, make sure to post your finished product on Instagram and tag @BeBrightPink so we can ❤️️  your pic!

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