Nutrition and Breast Cancer: Recipes for Prevention and Survivorship

Cauliflower mashed potatoes

  • Steam 2 cloves of garlic, 2 peeled parsnips, chopped and 1 head of cauliflower, until very soft
  • Mash up
  • Add salt, pepper and paprika to taste!


Bok choy stir fry with pomegranate seeds


  • 1 tbsp sesame oil
  • 1 head of bok choy, washed and chopped
  • 1 inch of fresh ginger chopped or ¼ tsp dried
  • 2 tbsp soy sauce (no MSG) or Bragg's amino acids 
  • ¼ cup cashews, raw
  • 2 tbsp pomegranate seeds


  • Add sesame oil to pan
  • Put on medium high heat
  • When pan hot, add in chopped bok choy, ginger, soy sauce and cashews
  • When bok choy is wilted, remove from the heat
  • Place in serving bowl with pomegranate seeds
  • Enjoy


Pureed pumpkin, ceylon cinnamon, chia seeds, cacao nibs orange peel

  • Take ½ can of BPA free pureed pumpkin
  • Sprinkle with:
  • 1 tbsp of cacao
  • 1 tsp of orange peel
  • ½ tsp of cinnamon
  • 1 tbsp of chia
  • 1 sprinkle of Himalayan or sea salt
  • Mix well and enjoy!

Quinoa, toasted walnuts, cherries, asparagus, lemon


  • 2 cups of cooked quinoa
  • 1 lemon
  • 1 tbsp olive oil
  • 2 cloves of garlic, chopped
  • 1 bunch of asparagus, chopped
  • Pinch of salt and pepper
  • ½ cup frozen cherries
  • ½ cup walnuts
  • Cinnamon and pure stevia extract to taste


  • Place quinoa in a large bowl
  • Add in juice of 1 lemon and 2 tsp olive oil and mix well
  • Place garlic into 1 tsp of olive oil in wok or frying pan on medium low heat
  • Throw in asparagus and cherries and add a pinch of salt and pepper. Stir a couple of times, then place lid on it for 2-3 minutes
  • Remove from heat
  • Preheat oven to 350 F
  • Line a baking sheet with foil
  • Place walnuts on baking sheet
  • Sprinkle with cinnamon and a drop of stevia
  • Bake for 5 minutes, then remove from oven
  • Mix cherry/asparagus and walnuts into quinoa
  • Enjoy hot or cold