It’s your duty! Check your booty!


Colon Awareness MGZ430680_499519083418000_996267949_nLet’s face the facts. Colon cancer stinks! I mean, really. IT STINKS!
Of all of the cancers that affect both men & women, according to the Centers for Disease Control & Prevention, cancer of the colon & rectum is the second leading cancer killer in the US. Kinda shocking right?

Don’t feel defenseless against this shitty disease though! I’m here to give you some great tips on foods you can eat, a delish recipe along with what you can do to help prevent it!

First things first!!!

It’s your duty to check your booty! Get a colonoscopy! It’s a gas!

it's your duty

Early detection is key and screening saves lives! If you’re over 50, it’s time to get checked! While it’s not the greatest thing to think about someone goin’in there to check out your booty (I barely want to look at mine) the alternative is far less appealing!

colonoscopy-dummiesThere’s a few options out there in terms of screening and they aren’t as invasive as you might think! If you’re not 50… ‘till you get there, here are some things to keep in mind.

Yes, you can eat to prevent colon cancer! Your diet and proper nutrition are absolutely important in preventing a lot of diseases and colon cancer is no exception! If you can’t pronounce what the ingredients are on the side of the box (monopolymacrosaturolousdextro fat) put it down!

Antioxidants! Antioxidants! Antioxidants!

423498_316554698411076_226397514093462_931671_1390867366_nGo with fresh & go with antioxidants! I can’t say it enough times! Antioxidants work to ramp up the body’s defense system that’s already in place to fight against potentially dangerous substances that cancer feeds off of called, free radicals. Free radicals are NOT RAD! They are BAD!

They basically work in your body to damage your good cells through oxidation… think of a rusty nail. Your body naturally wants to fight and defend you against these free radicals. So what do you eat?
Foods that are high in carotene, beta-carotene & lutein.


THINK IN COLOR! BRIGHT COLORFUL FOODS!

Tomatoes, bell peppers, beets, sweet potatoes, spinach & broccoli!

Antioxidant Lasagna

  • 8-10 zucchinis thinly sliced lengthwise
  • 1 large clove of garlic finely minced
  • ¼ onion finely chopped
  • 2 cups fresh chopped spinach
  • 1 beet finely grated
  • 1 large can plain tomato sauce
  • 1 teaspoon garlic salt
  • Salt & Pepper
  • Fresh Basil Chopped
  • Fresh Oregano
  • Fresh Parsley Chopped
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • 1 8 oz container of Skim Milk Ricotta cheese
  • ½ cup freshly shredded light or low fat mozzarella cheese
  • 1 egg

antioxidant lasagnaThrow on a pair of disposable gloves and get to shredding that beet in a bowl. Set aside.

In a medium size sauté pan, add the olive oil & onions, Allow to cook for about 2-3 minutes on medium heat- just let the onions get translucent. Add the garlic and just allow to cook for about a minute, to get the raw taste out. Add the tomato sauce, followed by the shredded beet, chopped parsley, oregano & basil. Lower heat to a simmer cook for about 15 -20 minutes.

In a bowl combine Ricotta cheese, chopped spinach, egg & shredded mozzarella mix well. Set aside.

Now you can assemble! It’s a lot of steps to get to this point… all easy of course!

Spray your Pyrex or oven safe casserole dish with a non-stick spray.
Spoon a bit of the tomato sauce on the bottom. Layer with the zucchini, followed by ¼ of the cheese/spinach mixture and repeat until you make about 4-6 layers. Spoon more sauce on top. Cover with aluminum foil and bake in the oven on 350 degrees for 30-40 minutes.

F0r additional protection.. give these CLEANSING YOGA moves a try!

 

Antioxidant Lasagna
Author: Michelle Karam of Moms Gone Zen
Ingredients
  • Antioxidant Lasagna
  • 8-10 zucchinis thinly sliced lengthwise
  • 1 large clove of garlic finely minced
  • ¼ onion finely chopped
  • 2 cups fresh chopped spinach
  • 1 beet finely grated
  • 1 large can plain tomato sauce
  • 1 teaspoon garlic salt
  • Salt & Pepper
  • Fresh Basil Chopped
  • Fresh Oregano
  • Fresh Parsley Chopped
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • 1 8 oz container of Skim Milk Ricotta cheese
  • ½ cup freshly shredded light or low fat mozzarella cheese
  • 1 egg
Instructions
  1. Throw on a pair of disposable gloves and get to shredding that beet in a bowl. Set aside.
  2. In a medium size sauté pan, add the olive oil & onions, Allow to cook for about 2-3 minutes on medium heat- just let the onions get translucent. Add the garlic and just allow to cook for about a minute, to get the raw taste out. Add the tomato sauce, followed by the shredded beet, chopped parsley, oregano & basil. Lower heat to a simmer cook for about 15 -20 minutes.
  3. In a bowl combine Ricotta cheese, chopped spinach, egg & shredded mozzarella mix well. Set aside.
  4. Now you can assemble! It’s a lot of steps to get to this point… all easy of course!
  5. Spray your Pyrex or oven safe casserole dish with a non-stick spray.
  6. Spoon a bit of the tomato sauce on the bottom. Layer with the zucchini, followed by ¼ of the cheese/spinach mixture and repeat until you make about 4-6 layers.
  7. Spoon more sauce on top.
  8. Cover with aluminum foil and bake in the oven on 350 degrees for 30-40 minutes.
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One Response to It’s your duty! Check your booty!

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