Food Fighters
Nutrition is a mighty sword in the battle against cancer. At a time when you need the most from your food, the side effects of cancer therapy can negatively affect your eating habits. It is vital to discuss any problems or changes in your eating patterns with your doctor or dietitian.

The bulk of nutrition research has focused on reducing the risks of cancer. Recent studies on cancer survivors are revealing that the very factors that help prevent cancer may also ward off its return.

Over the past 25 years, we've learned that the ideal, anti-cancer diet is high in vegetables, fruits, whole grains and beans while low in red and processed meat. If you are thinking bunny food and boring meals, think again!

The American Institute for Cancer Research offers a banquet of recipes, menu plans and advice on eating during and after cancer treatment. The recipes range from comforting, easy-to-digest soups to spicy, celebration-worthy entrees.

"The New American Plate" pamphlet and a variety of other brochures and booklets offer guidance and rich recipes such as the nutrient-dense and delicious Mushroom Goulash (recipe below).

The AICR's two-part DVD "Food for the Fight" answers questions about how to manage the dietary challenges during treatment and then, how to reshape your meals during recovery and beyond. Survivors along with physician Dr. Mehmet Oz, researcher Dr. Walter Willett and nutritionist Karen Collins, RD, offer insights about how nutrition can work to make treatment easier and also reduce the risk of recurrence.

Go to for a bountiful selection of cancer fighting information and delicious recipes.

Mushroom Goulash

1 (14.5-ounce) can plum tomatoes

2 Tbsp. extra virgin olive oil

1 medium green bell pepper, diced

1 small onion, diced

2 garlic cloves, finely chopped

1 pound white mushrooms, stemmed and cut in 3/4-inch pieces

1 (10-ounce) package cremini mushrooms, stemmed and cut in 3/4-inch pieces

4 tsp. Hungarian paprika (can replace 2 tsp with hot paprika)

Salt and ground black pepper

8 ounces egg noodles, preferably whole wheat

4 Tbsp. reduced-fat sour cream

2 Tbsp. chopped dill, optional garnish

Place tomatoes in bowl, reserving liquid from can for another use. Coarsely chop tomatoes, and set aside. Heat oil in a large skillet over medium-high heat. Add peppers, onion and garlic and cook until they start to brown, eight minutes, stirring often. Add mushrooms, and cook, stirring occasionally, until they release their juices, about eight minutes. Add chopped tomatoes and their liquid to mushrooms. Mix in paprika and season goulash to taste with salt and pepper. Simmer until liquid has thickened slightly, four to five minutes.

Meanwhile, boil a large pot of water and cook noodles according to package directions. Drain noodles, and divide them among four wide, shallow bowls.

To serve, spoon goulash over noodles. Top each serving with one tablespoon of sour cream and one-quarter of the chopped dill, if using. Serve immediately. The goulash keeps for three days, covered in refrigerator. Makes 4 servings Per serving: 380 calories, 10 g total fat (2 g saturated fat), 58 g carbohydrate, 16 g protein, 14 g dietary fiber, 260 mg sodium.

Recipe courtesy of the American Institute for Cancer Research