What exactly is a “cancer-fighting” food? Well, it’s any food that promotes healthier overall cell function, which can reduce cancer cell growth. The food we eat breaks down into macronutrients and micronutrients which provide fuel for our cells. While all cells need fuel to function, certain fuels have properties that can help fight cancer.
Serves 2
ingredients
- 2 large zucchinis
- 1 clove garlic, minced
- 1/2 cup white onion, thinly sliced
- 2 tablespoons olive oil
- 1 – 2 sprigs rosemary, finely chopped
- 1 cup curly or lacinato kale, roughly chopped into 1-inch pieces
- salt to taste
- 1/4 cup plain Greek yogurt
- 1/2 avocado, sliced with skin & pit removed
- 5 – 6 basil leaves, finely chopped
- 1 teaspoon salt
- juice of ½ lemon
- 1/2 cup grape tomatoes, halved
- 1/4 cup pepitas (optional)
- shrimp (optional)
- diced chicken (optional)
Directions
- Rinse zucchini under running water and use a vegetable spiralizer to form long, noodle-shaped strands.
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add garlic and onion and sauté for about 3 minutes.
- Add the chopped rosemary, kale, and a dash of salt. (Optional: add shrimp or diced chicken.)
- Once onion is tender and kale is wilted, add the zucchini noodles, a dash of olive oil, and a pinch of salt. Sauté uncovered until tender, about 5 minutes.
- Remove from heat and let cool for at least 5 minutes.
- In a medium mixing bowl, combine Greek yogurt, basil, avocado, lemon juice, 1 tablespoon olive oil, and 1 teaspoon salt.
- Add cooled zucchini noodle mixture to a large mixing bowl. Pour yogurt sauce onto the zucchini noodles and gently mix.
- Fold in the grape tomato halves.
- Top with pepitas and basil. Serve warm or cold.
Maria Tripodis, M.S., R.D., L.D.N., is the founder of Rebel Nutrition. Through evidence-based practice, she promotes healthy habits, balanced diets, and self-confidence to help clients feel empowered to move past barriers to reach optimal health.
