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Category Archives: nutrition
Black Bean and Walnut Brownies
1 (15 1/2 oz) can black beans, rinsed and drained
1/2 cup olive oil
2 large eggs
1/4 cup unsweetened cocoa powder
1/4 cup agave or maple syrup
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided into two 1/4 cup portions
1/3 cup white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon canola, coconut, or walnut oil
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9″ x 9″ square baking pan with oil.
In a blender, puree black beans in olive oil. Then add eggs, cocoa, agave/maple sugar, and vanilla. Melt half of the chocolate chips and add to the blender. Blend …
By Julie Salinger, LICSW
The holiday season is full of cheer, but it can also be stressful, especially for cancer patients and their family caregivers. In addition to the extra time spent on shopping, cooking, and socializing, family interactions may bring complex dynamics, old grievances, and varying expectations to the forefront. The pressure to be “festive” can make even the healthiest person weary.
Here are some tips for patients and their families for an enjoyable holiday season.
Reinvent your rituals.
Rituals are a central part of the holiday season for many families. But, while they can be comforting, they can also create an unrealistic …
As we approach the Thanksgiving meal, Dana-Farber nutritionists offer some easy tips for enjoying the holiday without packing on pounds.
The average Thanksgiving dinner contains at least 3,000 calories. When you add in snacks, appetizers, and drinks throughout the day, you may end up consuming approximately 4,500 calories (two to three times what you may normally eat). Although this is only one meal, excess calories from a holiday season are unhealthy in the long run, as obesity is a risk factor for cancer.
Many traditional Thanksgiving foods start out as whole, nutritious foods, but we often transform them into rich dishes laden …
In yesterday’s blog, we shared an incredible corn salad recipe. Today we share one from Dana-Farber Cancer Institute.
4 ears of corn, shucked and sliced off the cob (or 3 cups frozen corn)
1 cup shelled edamame, cooked
1 small red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons cider vinegar (or white wine vinegar)
2 tablespoons extra virgin olive oil
1 lime, juiced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced
1 avocado, cut into 2 inch pieces
1/2 cup fresh basil leaves, thinly sliced
In a large bowl, combine vinegar, olive oil, lime juice, salt, pepper and garlic; set aside.
In a medium-sized pot, bring water to …
With Memorial Day approaching, we’re all looking forward to getting outside with family and friends to enjoy barbecues. Although hamburgers, hot dogs, and potato salad are staples at these affairs, it’s important to keep an eye on the things you’re eating and make healthy choices when possible.
In general, try to stick to lean meats like poultry or fish, or substitute meat with colorful vegetables. For flavoring, use acid-based marinades like lemon or vinaigrettes instead of thick, sugary sauces.
There are many recipes out there that offer nutrient-dense versions of our favorite summer foods. Dana-Farber nutritionist Stacy Kennedy, MPH, RD, has narrowed down …
1 egg white
1/4 cup honey
1 1/2 teaspoons cinnamon
1 tablespoon vanilla extract
1/4 teaspoon salt
4 cups walnut halves
4 cups plain Greek yogurt of your choice
2 cups fresh strawberries, sliced
2 large bananas, sliced
1 cup of cinnamon roasted walnuts, chopped
Canola oil to grease pan
Preheat oven to 200 degrees. Dab a paper towel in vegetable oil and wipe a cookie sheet to grease pan.
Beat egg white and honey together. Mix cinnamon, vanilla, and salt together in a small bowl. Combine with egg mixture. Fold walnuts into the mixture to coat and spread out on greased pan.
Bake until coating on nuts is crusty, about 1 hour. …
As a kid, I put a slight variation on the classic peanut butter and jelly sandwich by eating mine with only the peanut butter. My love of peanut butter is most likely inherited from my dad, who could probably live off peanut butter if he had to. Last year I went grocery shopping with a friend and saw her pick up a brand of peanut butter I had never noticed. I decided to grab a jar for myself because the flavors sounded amazing, and the packaging was unbelievably cute with a little monkey on the front. From then on, I …
I hope everyone’s been using this week as an excuse to indulge at local bakeries and restaurants. Boston is full of delicious desserts, and restaurants participating in Boston Bakes for Breast Cancer are donating a portion to their profits in the name of breast cancer research and patient care. See the complete list here!
Since you’ve got dessert covered, let’s talk dinner.
It seems like shakshuka has been all over the food blogs in the past few months, and for good reason. I had never had it until my friend suggested I make it, and since then, it’s become an almost weekly …
I’m always looking for ways to make my salads more interesting. Getting your greens is important, especially because there’s a link between eating more cruciferous veggies and survival for women with breast cancer.
But salads aren’t just about the greens: it’s important to top them with healthy options, too. Put away those fake bacon bits! If you want a little crunch, all you need is to make some quinoa crumbs.
Quinoa has been a healthy pantry darling for a while now, because of its high protein and fiber content (among other things). But I’ve only recently begun to see people toasting them …
It’s been a few weeks since my last post. I’ve been a little under the weather. Luckily, a freezer full of homemade chicken stock came to the rescue.
Making my own stock is one of my favorite things to do. It requires at least a 6-hour span of time at home, but the whole house is filled with the relaxing, homey scent of soup on the stove. It also requires that you have some chicken bones laying around. Whenever we cook a whole chicken or bone-in thighs or even chicken wings, we save them and pop them in the freezer. That …