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Cancer Dietitian

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Anticancer Diet: Foods the Experts Eat

March 28, 2008 By Julie Lanford MPH, RD, CSO, LDN

As a dietitian, the food I eat is constantly being evaluated by friends, family, and co-workers. I get the comment "If you’re eating it, then it must be good for me". That’s a dangerous statement, since I don’t ONLY eat healthy food!

At one point, I started a food diary to share with one of my co-workers who was particularly interested.  When I mentioned the food diary to a healthy lifestyle class I teach, they each wanted a copy! It is curious to me that anyone would be that interested in what I eat, but I guess when it comes to an anticancer diet you would look to the cancer dietitian!

With that in mind, I thought I’d share the foods that I ate this week. I did my grocery shopping on Monday and bought some staples along with the foods to have with 3 dinners I planned to make.  Menu planning is one of the keys to eating healthy. 

The 3 dinners I planned for were Tofu Curry (see my post on Curry for the recipe), Spinach Lentil Soup and Mexican 5 Bean Soup. Both soup recipes came from Zonya’s Lickety Split Meals. This is the best practical, healthy cookbook I’ve ever come across.

The Grocery Trip:

The staples I bought this week include:

  • Granny Smith Apples
  • Gala Apples
  • Pineapple
  • Strawberries
  • Fresh spinach
  • Asparagus
  • Baby Carrots
  • Plain Yogurt
  • Green Peppers
  • Milk
  • Eggs
  • Low-fat Cheese
  • 100% Whole grain bagels

Julie’s Anti-Cancer Meals:

Tuesday:

  • Breakfast – 100% whole wheat mini bagel with laughing cow lite cheese, a banana, and hot tea.
  • Lunch – Lentil Spinach Soup, 8 oz. plain yogurt with sugar and cinnamon added, apple, green pepper slices
  • Dinner- Stir fried spinach, green pepper, and tofu

Wednesday:

  • Breakfast – 100% whole wheat mini bagel with laughing cow lite cheese, a banana, and hot tea
  • Lunch – Lentil Spinach Soup, 8 oz. plain yogurt with sugar and cinnamon added, apple, baby carrots
  • Dinner – Tuna salad on mini bagel with Cabot lite Monterey Jack cheese
  • 2nd Dinner – 1 cup leftover lentil soup

Thursday:

  • Breakfast – fried egg on 100% whole wheat English muffin, strawberries and tea
  • Lunch – Kashi granola bar, nectarine, apple juice
  • Dinner – Tofu Curry
  • 2nd Dinner – 1 cup leftover lentil soup, 1/2 cup pineapple
  • 3rd Dinner – 100% whole wheat mini bagel with laughing cow lite cheese, 1/2 cup pineapple

Since my husband and I are training for a triathlon in 2 weeks, we’ve
been swimming every night at 7pm. That means that I have a small dinner
around 6pm, and then I eat again after we get home around 8pm.

I think there were some snacks in there that I left out, but you try to think about what you ate the last three days and see if you don’t forget something! Also of note, I was in a hurry for lunch on Thursday and didn’t have a chance to eat, so I had to throw together a few snacks to make my lunch.

I typically have a lot of variety from week to week, but this is my cancer prevention diet for this week.

Have a great weekend, be sure to get your fruits and veggies!

– Julie

Anti Cancer Diet Essentials: Cruciferous Vegetables
Anti-Cancer Diet: Should I be a Vegetarian?

Filed Under: Cancer Diets

This post may contain affiliate links for products I recommend. This means if you click on a link and purchase a product, Cancer Services, Inc. will receive a small percentage of the sale at no extra cost to you. We use these proceeds to support cancer patient direct services and community education in the Triad area of North Carolina. For more information, view our disclosure policy.

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