Best breakfast foods for colon cancer
Colon cancer is one of the worst types of cancer out there, and that’s why prevention is key. If you’re looking for breakfast foods for colon cancer, you’ve come to the right place. You will gain access to a wide variety of breakfast ideas and recipes that draw on the multiple anti-cancer properties of some foods, like blueberries, buckwheat, carrots, and oats.
Before you start unleashing the culinary prodigy in you, please make sure you keep these good habits going throughout the day. As you well know, breakfast is the most important meal of the day, but it’s still important to be mindful of the other meals and your water intake. Let’s see the list, shall we?
Wholewheat muffins with bananas and walnuts
These whole wheat muffins are full of flavor, and they also pack a ton of ingredients that will help reduce the risk of colon cancer. Bananas are highly indicated as a great source of fructooligosaccharides, important compounds that are also known as prebiotics.
They assure the growth of probiotic bacteria, like bifidobacteria and lactobacilli, which are known as healthy bacteria. By adding these bacteria to your diet, you will have enough acetic and lactic acids in your system, inhibiting the growth of harmful microorganisms.
Ingredients:
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon baking powder
- 2/3 cup walnuts, carefully chopped
- 1/4 teaspoon of salt
- 2 medium bananas, sliced
- 1/4 cup almond milk
- 1 egg, beaten
Instructions:
- Preheat the oven to 350°F.
- Add flour, sugar, baking powder, walnuts, and salt to a bowl and combine. In another bowl, mash two bananas with a fork.
- Add the egg and almond milk to that banana mixture, then combine all the dry and wet ingredients. Then, pour the batter into a non-stick muffin pan.
- Bake for 40 minutes, then place the muffins on a cooling rack.
Antioxidant muffins
There are never too many muffins, so let’s see another great recipe. These muffins have blueberries and pecans, two antioxidant powerhouse foods. Blueberries are probably the best berries, as they have the highest antioxidant capacity.
Also, pecans, just like walnuts and chestnuts, have the highest concentration of antioxidants in their nut family.
Ingredients:
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon baking powder
- 1/3 cup pecans, chopped
- 1/4 teaspoon salt
- 1 cup of blueberries
- 1/4 cup almond milk
- 1 large egg
Instructions:
- Preheat the oven to 350°F.
- Add flour, sugar, baking powder, pecans, and salt. In another bowl, beat the egg and almond milk. Combine all the wet and dry ingredients.
- Pour the batter into paper muffin cups. Bake them for 40 minutes, then place the muffins on a cooling rack and serve them warm.
Anthocyanin-loaded raspberry and cherry smoothie
Let’s cool things off a bit with a great smoothie recipe, which is probably one of the best choices when it comes to breakfast foods for colon cancer. Raspberries and cherries get their distinctive color from anthocyanins, which are plant pigments with strong antioxidant and anti-cancer properties.
However, ginger is loaded with phytochemicals that protect your immune system from all kinds of cancers, such as colorectal cancer and prostate cancer.
Ingredients:
- 3/4 cup of water
- 3 teaspoons grated ginger root
- 90 g of cherries (around 12 cherries)
- 100 g of raspberries (3/4 heaping cup)
- 1/2 cup crushed ice
Instructions:
- In a teapot, pour boiling water over the ginger (that you previously grated) and let it steep for 10 minutes. Then, cool the infusion, and while you’re waiting for it to cool down, halve the cherries and remove the stones.
- In a food processor, blend the ginger, pitted cherries, and raspberries until you achieve the desired texture.
- Add the crushed ice and mix everything one more time. Pour into small glasses and enjoy!
Low glycemic raspberry muffins
Back to muffin recipes (or breakfast foods for colon cancer), you really need to try this one, especially if you are concerned about the high glycemic rating of sweet foods. This is probably the lowest-glycemic muffin batter you could ask for, especially since it includes soy flour, whole wheat flour, and raspberries.
The soy and raspberries in these muffins also have isoflavones and ellagic acid, which contain strong anti-oxidant properties.
Ingredients:
- 1 1/2 cups of whole wheat flour
- 1/2 cup of soy flour
- 2 teaspoons of baking powder
- 1/3 cup of brown sugar
- 2 teaspoons of cinnamon
- 2 egg whites
- 1 cup of soy milk
- 2 teaspoons of canola oil
- 1 cup of raspberries
Instructions:
- Preheat to 350°F.
- Mix the dry ingredients in a big bowl; whisk everything together with the egg whites, soy milk, and canola oil in a different bowl.
- Add the rest of the wet ingredients to the dry bowl and mix until everything is blended. Then fold in raspberries.
- Fill 12 paper muffin cups with batter, and bake until the tester toothpick comes out clean.
Fantastic fiber muffins
Are you looking for a high-fiber muffin recipe? If so, then you need to add this recipe to your list of breakfast foods for colon cancer. The fantastic fiber muffins (that’s what I like to call them) pack both wheat bran and whole wheat flour with apples, which is exactly what makes this delicious treat the perfect choice.
Ingredients:
- 1 1/2 cups wheat bran
- 1 cup nonfat milk (or any other milk substitute)
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup organic apples (washed, chopped)
Instructions:
- Preheat the oven to 375°F.
- Mix the wheat bran and milk, and let it stand for 15 minutes.
- In a big bowl, whisk together the apple sauce, egg, and brown sugar. Stir in the bran mixture and mix really well.
- In a small bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir into that bran mixture and combine until everything is beautifully blended. Add the chopped apples.
- Fill the already-prepared muffin cups with batter (two-thirds full), then bake for 15–20 minutes.
Buckwheat pancakes with papaya puree
Another recommendation for your list of breakfast foods for colon cancer is tasty buckwheat pancakes with delicious papaya puree.
Buckwheat is loaded with rutin, a bioflavonoid with very strong antioxidant activity, and papaya, as we well know, is full of vitamin C, carotenoids, and folate.
On top of that, the fiber in papaya is known to bind carcinogens in the colon and keep them away from healthy colon cells.
Ingredients:
- 1 cup of buckwheat flour
- 1 tablespoon brown sugar
- 2 tablespoons of potato starch
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup of rice milk
- 2 tablespoons of canola oil
- vegetable cooking spray
- 2 papayas, carefully peeled, seeded, and diced
- brown rice syrup, to serve
Instructions:
- Mix the dry ingredients in a medium bowl. Add some rice milk and canola oil, and whisk until everything is well combined. If the batter seems a bit too thick, you might want to add a bit of extra rice milk or water.
- Preheat a large nonstick skillet over medium heat and spray with vegetable cooking spray.
- Pour the batter into the shape you want. Even out the batter in the skillet with the back of your spoon, then cook the pancake on medium-high heat for a couple of minutes until the bubbles start to show. Flip over and keep on frying until everything is cooked.
- Repeat the same step until all the batter is done.
- Add diced papaya to a food processor and mix, then move it into a serving bowl.
- Serve the pancakes with the papaya mix and brown rice syrup.
If you can’t make the puree because you don’t have a food processor, then what are you waiting for? Here’s our favorite pick.
If you’re curious to read other articles about health and nutrition, we recommend you read this: 10 “Delicious” Leftovers You Shouldn’t Eat Even If They Are Amazing
