In today’s world of nutrition, dieting and everything paleo, how do we know we’re eating the right foods to prevent cancer? Unfortunately, while this miracle list of superfoods doesn’t exist or guarantee you won’t EVER get cancer, the chances of living a much healthier and more active lifestyle increase. We can’t control cancer, but what we can control are the foods that we choose to nourish our bodies.
One of third leading cancers that will claim over 50,000 deaths this year is colorectal cancer. Each year around 140,000 patients are diagnosed with this deadly disease. The older we get, the more at risk we are for cancer, and the importance of taking preventative measures with something as simple as a diet change can make a world of difference.
One of the biggest nutritional changes we can make is limiting the amount of red and processed meats we consume. Statistics have proven that eating red meat daily can increase your risk of getting colorectal cancer. Red meat, when cooked at high temperatures gives off carcinogens and iron generates radicals that can cause some serious cancer causing DNA damage. Processed meats have a long shelf life thanks to preservatives that can also alter our DNA. While we know and can appreciate the importance of a steak night every so often, we’re sure that you can find alternatives that are just as delicious. Grilling a tuna steak or having a portabella mushroom night are easy and flavorful substitutes.
Eating for good health is easy once you set your mind to it, and after all – aren’t you worth it? We certainly think so. Taking the first step is the hard part, and once you do you’ll see a great improvement in your appearance, your attitude and most importantly your health. So for those of you who are a little uneasy about taking that first step, we’ve provided you with a recipe to kick start your lifestyle change.
Grilled Baja-Style Fish Tacos
Serves 4
Prep time: 30 minutes or less including marinating
Total Time: 45 Minutes or less
Ingredients:
1 tablespoon olive oil
2 tablespoons fresh lime juice, divided
1 pound swordfish steak or other hearty white fish fillets (halibut or cod)
Salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat or regular sour cream
1/4 cup light mayonnaise
1 jalapeño, seeded and finely chopped
8 (6-inch) corn tortillas
1 cup shredded cabbage or coleslaw mix
1 tomato, chopped, or Fresh Tomato Salsa or Tomatillo Salsa
Directions:
In a shallow plate, combine oil and 1 tablespoon lime juice. Add fish, turning to coat, and marinate for 15 minutes. Preheat a lightly oiled grill to medium-high. Remove fish from marinade and sprinkle with salt and pepper. Grill fish for 4 to 7 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes before slicing into 1/3- to 1/2-inch thick pieces. Meanwhile, in a bowl, combine cilantro, sour cream, mayonnaise, jalapeño and the remaining 1 tablespoon lime juice. Wrap the tortillas in a damp paper towel and warm in the microwave on HIGH for 15 to 30 seconds. Top each tortilla with cabbage, sour cream mixture and fish. Sprinkle with tomatoes.
Nutrients per serving: 350 calories, 135 calories from fat, 15 g total fat, 3.6 grams saturated fat, 0 g trans fat, 4.8 g polyunsaturated fat, 5.4 g monounsaturated fat, 55 mg cholesterol, 270 mg sodium, 27 g carbohydrate, 4 g dietary fiber, 4 g sugar, 27 g protein