Healthy Living Blog

Pink Ribbon Produce

Pink Ribbon Produce for Breast Cancer Awareness

Tina Miller, MS RD, Meijer.com/ahealthieryou

Pink Ribbon Produce is returning to Meijer stores to help raise awareness during National Breast Cancer Awareness Month. This program encourages consumers to eat more fruits and vegetables to support the National Breast Cancer Foundation (NCBF) and to reduce their own risk.

Make it your goal to fill half your plate at every meal with nutritious vegetables and fruit to achieve the minimum of 2 1/2 cups each day, as recommended by the American Cancer Society, to help lower cancer risk. These foods contain important vitamins, minerals, phytochemicals and antioxidants and are usually low in calories. Choose produce with the most color—dark green, red, yellow and orange—as they typically have the most nutrients.

Look for the Pink Ribbon Produce partnership signs at your local Meijer to purchase products that support efforts in your community and work toward finding cures for breast cancer. The money raised will be used to provide mammograms and educational programs.

Tips for Reducing Breast Cancer Risk

In addition to eating more delicious fruit and vegetables, follow these lifestyle tips to reduce your risk for breast cancer:

Get Screened. Early detection leads to the best results in the treatment of breast cancer. General guidelines for finding breast cancer early include:

  • Mammograms: Often recommended every 1-2 years, women 40 and over should begin mammogram screening and discuss frequency of mammograms with their doctor based on their individual needs. Women under age 40 should discuss their cancer risk and family history with their physician to determine if mammography would be of benefit.
  • Breast Exams: Breast exams done by your doctor or nurse should be part of a health exam about every three years for women in their 20s and 30s and every year for women 40 and older.
  • Breast Self-Awareness: Women of all ages should know how their breasts normally look and feel and report any breast change promptly to their doctor or nurse.

Maintain A Healthy Weight. Overweight and obese women have a higher risk of diagnosis, and recurrence, of breast cancer when compared to women who maintain a healthy weight, especially after menopause.

Eat the Right Foods. Focus on plenty of fruits and vegetables, high fiber whole grains and lean proteins to help protect your body cells from damage and reduce risk for cancer.

Get Moving. More than 30 research studies have shown that women who exercise at moderate levels for three or more hours per week reduce their risk of getting breast cancer by 30 percent to 40 percent.

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Serves 4

1 (1 ½ lb.) butternut squash, peeled, diced

2 tbsp. olive oil

1 tbsp. Meijer 100% Pure Maple Syrup

1 tsp. salt

½ tsp. pepper

3 tbsp. dried cranberries

4 oz. spinach blend

Apple Cider Vinaigrette

2 cups fresh apple cider

½ t. cracked black pepper

¼ cup Meijer apple cider vinegar

¼ t. salt

Dash of ground clove

¼ t. cinnamon

¼ cup sugar

1 cup Meijer canola oil

Mix all ingredients together (except oil), until sugar is dissolved.  Whisk in oil.  Dressing can be refrigerated for up to one week.

Preheat oven to 400°F.  Place the butternut squash on a sheet pan.  Add olive oil, maple syrup, salt and pepper and toss.  Roast the squash for 15 to 20 minutes, turning once, until tender.  Add the cranberries to the pan for the last 5 minutes.  Place spinach blend in a large salad bowl and add the roasted squash.  Drizzle vinaigrette over the salad to moisten and toss well.

 

Lentil Power Bowl

Makes 3 servings

 

1 cup dried brown lentils or 3 cups steamed ready-to-eat cooked lentils

3 cups water

¼ teaspoon salt

1 bay leaf

 

1 cup sliced cucumber

1 cup halved cherry tomatoes

1 cup yellow bell pepper, diced

1 cup True Goodness® by Meijer® Organic crumbled Feta cheese

½ cup True Goodness® by Meijer® Organic nonfat plain Greek yogurt

 

  1. In a saucepan, add dry lentils, water, salt, and bay leaf. Bring to a boil.  Cover and reduce heat to low.  Simmer for 25 minutes or until the water is absorbed and lentils are tender.  Set aside.
  2. To make a meal in a bowl: place 1 cup cooked lentils. Top with 1/3 cup cucumbers, 1/3 cup tomatoes, 1/3 cup bell pepper, ¼ cup feta and 2 tablespoons yogurt.  Repeat with remaining 2 bowls.

 

Source: Maribel Alchin, MBA, RDN, LDN, Meijer Healthy Living Advisor, Bilingual Registered Dietitian and Personal Chef

 

Nutrition Information (per serving):  255 calories, 8g fat, 650mg sodium, 28mg cholesterol, 35g carbohydrate, 15g fiber, 24g protein