You might be surprised to learn that the way you eat has consequences for your colon. Less red meat, less processed meat like hot dogs, less sugar, more fiber, more leafy greens, and more calcium-rich foods like canned salmon — that’s the prescription for a happy colon, according to Rush University Medical Center.
A chicken breast with lots of vegetables meets the case, but you can’t eat that every day without getting B.O.R.E.D. And that’s when you’re most likely to call out for pepperoni pizza or drive through for burgers. Here are three tasty, easy options that will keep you from resorting to fast food out of boredom.
If you cut up some vegetables ahead of time, each of these dishes is quick and easy to prepare.
Thai Style Salmon Cakes
Get the Thai street food feeling with no travel at all by adding your favorite restaurant flavors to this burger alternative.
- 1 can salmon
- 1 cup spinach, cut fine
- 1/2 c. leftover cooked whole grains such as quinoa or couscous
- 1 egg, beaten
- 1/2 c chopped mixed vegetables (we used green beans, bell peppers, and mushrooms)
- 1 T minced lemongrass (or substitute mint)
- 1 T fish sauce (or substitute soy sauce)
- 1 t pepper flakes
- large red and green lettuce leaves
Combine all the ingredients. Pack mixture into a half cup measure to form patties. Fry in olive oil or coconut oil till cooked through, about 5 minutes on each side.
Wrap the fish cakes in lettuce leaves to pick up and eat like a sandwich. Serve with tropical fruit.
Curry Chicken Salad
Sweet and spicy, crunchy and creamy, this is a delicious main dish salad or accompaniment for soup, and a great choice for a potluck.
1 c. mayonnaise
1c. plain yogurt
2 T. curry powder
1 pkg salad greens (we used kale, spinach, and romaine)
1 apple, cubed
1 stalk celery, sliced
1 bunch grapes, halved
2 cooked chicken breasts, cubed
1 T cashews
1 T unsweetened dried coconut
Combine all the salad ingredients. Combine the dressing ingredients and toss dressing with salad.
Soupe a la Pistou
1 T olive oil
1 leek, sliced in small pieces
1 stalk celery, sliced
1 carrot, sliced
2 cloves garlic, minced
8 oz. chicken broth
1 c small plum tomatoes
1 c green beans, cut in pieces
1 can white beans or chickpeas
salt and pepper to taste
Heat olive oil in a Dutch oven or heavy saucepan. Saute leek, celery, and carrot with garlic till vegetables are tender. Add chicken broth and remaining vegetables. Heat through and serve, stirring a spoonful of pesto into each bowl.