Prior to cancer I can tell you that I ate about as unhealthy as one person could, trust me! My metabolism rocked, like seriously rocked the house. Fried? Yes, please! Covered in icing? Why not! Cake? Yes, I’ll take a second piece! I likely ate worse than a frat boy trying to nurse a hangover on most days, no joke.
Cancer changed all of that for me. During chemo I had to nourish my body with healthy food and large amounts of water intake. I lived by the rule that if God made it, I could eat it. That meant limiting all the normal food I typically ate. I started on that journey during the few months before actual chemo, thank heavens. Nothing about it was easy. Did I want that deep fried tenderloin, with mayo smothered all over it, under a buttery toasted bun? You bet I did! Making it through the hardest season of my life was more important than a sandwich. Funny how perspectives change.
Afterwards I entered into a clinical study to take this, if God made it, I can eat it thing to a whole new level. The study focuses on diet and exercise to help see if they can keep ovarian cancer patients in remission. It takes dieting to a new level. Think of it as if a diet plan was put on its own diet. That’s the plan I am on, for two years. The hardest part for me was coming up with recipes that stayed within my guidelines of low fat, healthy, and included the vegetables I needed to eat daily. Today, I will be sharing with you some of my absolute favorite recipes from my journey below. They are tasty, low in fat, and down right healthy for you. Each week I will share one to two recipes that I personally have tested and that fit my new lifestyle for you to try and share!
Roasted Shrimp and Broccoli
- 2 lbs broccoli, cut into florets
- 1 lb large shrimp, raw (shelled and deveined)
- 1 tbsp olive oil
- 1/2 tsp coriander, ground
- 1/2 tsp cumin, ground
- 1 – 1/2 tsp salt
- 1 tsp pepper
- 1/8 tsp hot chili pepper
- 1 tsp lemon zest
- Lemon juice to taste
Heat oven to 425F. On a large cookie sheet, toss together broccoli, 1/2 tbsp olive oil, coriander, cumin, 1 tsp salt, hot chili powder, and 1/2 tsp of pepper. Spread into a single layer and put it in the oven for 10 minutes. Toss together shrimp, 1/2 tbsp olive oil, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. When broccoli has cooked for 10 minutes, add shrimp to the broccoli and toss carefully. Roast another 10 minutes, tossing once halfway through, until broccoli is tender. Serve over brown rice with lemon juice to taste. Makes about 5 servings.
Per serving: Fat 4.6g, Fiber 4g, and 2 servings of vegetables!
My On The Go Tip
- Dried fruits such as raisins, cranberries, banana chips, and apricots are a great option.
- Pre-cut veggies to take with you.
- Grab that water, I am totally digging Simple Truth’s water right now.
Check back each Tuesday for my tips and tricks to eating healthier to follow me along in this journey!