With her clever wit and wisdom, certified nutritional consultant (CNC), Leanne Ely, is bringing people back to the dinner tables each evening. Leanne has a simple philosophy, “Make it and they will come.” She is author of the Saving Dinner series; Leanne also dishes out recipes and advice with her syndicated newspaper column, The Dinner Diva.

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Saving Dinner

by Leanne Ely, Certified Nutrition Counselor
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foods for combating cancer are:

Cruciferous Vegetables: Broccoli, cabbage and cauliflower, oh my! These mighty veggies contain indole-3-carbinol that may help fight breast cancer by changing up cancer promoting estrogen into a more protective type of estrogen.

Tomatoes: Turns out lycopene, the phytonutrient in tomatoes that is linked to a decreased risk of prostate cancer, can work its same magic with breast cancer risk as well. New research has shown that to properly absorb lycopene, you need to eat it along side a little oil. (I'm thinking olive oil and tomatoes sounds good, huh?)

Carrots and their Orange-Colored Friends: The pretty beta-carotene does more than color your carrots orange. It may also protect the DNA in the cell nucleus from cancer causing chemicals outside the membrane. Think of beta-carotene as a shield every you nibble a carrot!

Citrus Fruits: The lovely orange and gorgeous grapefruit contain monoterpenes that may help prevent cancer as this compound sweeps the body of carcinogens. How cool is that? A cancer Swiffer!

Seaweed: When you consider this amazing sea vegetable is chock-full of beta-carotene, fiber and chlorophyll as well as chlorophylones, fatty acids that may help fight breast cancer, you just can't say no to sushi! Domo arigato!

And while you're digesting those five foods, how about cooking up this delicious, cancer fighting soup?

Cream of Broccoli Cheddar Soup
Serves 6

1 tablespoon olive oil
1 onion â€" chopped
1 bag frozen chopped broccoli
2 cups chicken broth
1 1/2 cups mashed potatoes, leftovers
2 cups low fat milk
1 cup low-fat cheddar cheese, shredded
salt and pepper to taste

In a soup pot, heat olive oil over medium high heat and cook onion. When onion is translucent, add broccoli and chicken broth. Cook till broccoli is tender, about 3 minutes or so.

Add mashed potatoes, mixing well until incorporated. Heat for 5 minutes then add milk and heat a little while longer. Add cheese and stir. Serve.

Per Serving: 180 Calories; 7g Fat; 12g Protein; 13g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 591mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

SERVING SUGGESTION: Serve with a big salad and some whole grain rolls.

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