Breast Cancer & Diet

Transitioning with Vegetables

As I've mentioned before, I believe that even small changes can make a difference in a person's health. I had advanced breast cancer, so I did the whole-meal deal (macrobiotic healing diet extrodinaire!), and I'm glad I did (cancer-free and healthy nine years later).

I love this way of eating and the way it makes me feel and look. I have no more constant hunger, I eat three good-sized meals a day and I don't worry about weight gain (or pay attention to weight at all)! So, for me, this is the way - all the way. I do eat a wider macro diet now, but always within the grains, beans and veggies spectrum and I don't tolerate much sweet, even fruit. I know my body and I listen to it. It serves me well.

But that's just me! We're all very different. I know that there are a lot of folks out there who are in relatively good health, but are feeling the need or desire to make some dietary changes toward a healthier way of eating. Because of this, I wrote a post in August about where to start (Even Small Differences Make A Difference post). For the next month, I thought I'd do a weekly post on transitioning. I'll go a little more in-depth about these suggestions, starting with No. 1 on my list: to (you guessed it) add more fresh vegetables! A good goal is 5-9 servings/day. Too daunting? Then start with 2-3 a day. Make it work for you.

How can I do this, you ask? Start by adding a few in a week. Don't think you like vegetables? Start with small amounts. And, here's an important tip ... the more you cut sugar out of your diet, the better vegetables will taste. Trust me! We need vegetables and fruits to relax our bodies. And if we don't eat enough of them, we'll crave sugar to relax it. (Life in balance ...)

The following vegetables can be easily steamed, boiled, baked, pan roasted with a little olive oil, grilled or even eaten raw (but chew thoroughly!) ... these are just a few suggestions on my list of root, round and leafy greens: broccoli, beets, burdock, carrots, celery, collards, daikon, dandelion greens, green beans, fennel bulb, kale, leeks, mushrooms, onions, parsnips, rutabaga, radish, squash (many kinds!), turnip, watercress, yam, zucchini ... and on and on and on!!!

When preparing vegetables, remember that it doesn't have to be hard or gourmet (unless you want!). Keep it simple!

When you commit to eating more veggies, you'll be surprised at how much more full you will feel (especially if you add a little oil). This will enable you to cut down on your animal protein portions (if you eat them). Vegetables are high in fiber and low in fat.

So, go to your grocery store, look around, and find something new in the vegetable department. Make a point to try at least two new vegetables a week. Try whatever kind you're drawn to, or that catches your attention. Let me know what piqued your interest ... and, if you liked it!

Note: Here are some of my previously posted vegetable recipes: kale, sauteed green beans, roasted root veggies, quick sauteed veggies, tasty kale.