Thursday, February 16, 2017
Friday, January 27, 2017
Community Event: Film Screening and Panel on Hereditary Cancer
FILM SCREENING AND PANEL
PINK & BLUE: COLORS OF HEREDITARY CANCER
Monday, February 13, 2017 |
6:00 pm - 9:00 pm
UCSF Mission Bay, Byers Auditorium
Genentech Hall, 600 16th Street
San Francisco, CA 94158
Friday, December 30, 2016
Friday, December 23, 2016
Thursday, November 17, 2016
Just in time for the holidays!
|GO TO iTunes|
GIFT IDEA: Put a $10 iTunes gift card in this customizable Pink & Blue greeting card below (iTunes download link is on the back of the card).
Friday, November 11, 2016
If you are feeling overwhelmed and exhausted from the election this week and feel like an easy weekend, here is VERY EASY, FAST, & DELICIOUS low calorie meal packed with loads of nutrients and protein that will revamp your energy and soul. It makes about 8 portions so it's great recipe for a large family, to store in the refrigerator for leftovers, or to separate and put in the freezer and reheat for a quick meal. All for about $20. You can make it completely vegetarian with veggies crumbles, just beans, or you can use ground turkey or chicken. I don't like spicy food so don't worry, this is NOT spicy. It's flavorful and filling. It's so delish and yes, good for you...enjoy!
Cauliflower has loads of vitamin C and health benefits. Beans are low in fat, great for your heart and digestion, and are convenient and satisfying. The tomato goes beyond basic nutrition and is packed full of beneficial nutrients and antioxidants. They are a rich source of vitamins A, C, and folic acid. They also contain the antioxidant Lycopene which not gives them their rich red color and plays a role in preventing chronic disease.
"WEEKEND CHILL" CHILI_
YOU WILL NEED...
A LARGE NON-STICK DEEP SKILLET/WOK
PICK YOUR PROTEIN 11 oz -16oz Ground veggie crumbles/pea protein OR ground chicken OR ground turkey
OR you can skip this and just add another can of beans
(1) 15oz can dark red kidney beans
(1) 15 oz can pinto beans
FROZEN RICED CAULIFLOWER (1) 11-12 oz bag
(another option, add diced or chunked up yellow squash or zucchini)
ORGANIC CRUSHED TOMATOES
(definitely use organic tomatoes, even if your other items are not organic)
(2) 28 oz cans
ORGANIC DICED TOMATOES
(1) 28 oz can
TACO SEASONING MIX (yes Taco seasoning, not Chili seasoning)
1 & 1/2 packets
SHREDDED CHEDDAR or CHEESE of your choice
(1) 12 oz bag
LOW FAT SOUR CREAM
(1) 16 oz tub
Cook your protein thoroughly in skillet according to directions on medium to high heat.
Drain fat if needed. Turn down to medium heat.
ADD & MIX IN the frozen riced cauliflower
Cook 5 minutes.
For beans, turn can over and drain liquid with your hand covering top, it's fine to leave some liquid in beans.
ADD & MIX IN 15 oz can dark red kidney beans.
AND 15 oz can pinto beans.
ADD & MIX IN (2) 28 oz cans organic crushed tomatoes
ADD & MIX IN (1) 28 oz can organic diced tomatoes.
ADD & MIX IN TACO SEASONING MIX
I use 1 1/2 packets (Adjust to your taste).
MIX well turn back up to medium high heat until mixture boils, about 5 minutes.
REDUCE HEAT TO SIMMER & COVER with large lid or aluminum foil and just let sit and simmer on stove for 20-30 minutes, stirring on occasion, until you are ready to eat.
Chili can also be frozen into portions.
It can be stored in fridge to reheat next day.
Makes about (8) 1 1/2 to 2 cup portions.
Each portion (made with my veggie protein) approximately
Add 1/4 cup shredded cheese and 2 tablespoons low fat sour cream & each portion is approximately
EWG suggests that people buy organic tomatoes where possible so as to minimize pesticide exposure.