Portland, Oregon's Cancer Survivorship and Bodywork Zine by Compassion Arts PDX, LLC
A friend recently asked me what I ate for breakfast. Sometimes a smoothie. Sometimes gluten free cereal. Oftentimes, I take time to whip up something fun and creative in the kitchen. It’s always a culinary improvisation, depending on what I have in the fridge. Eating with cancer survivorship in mind requires a wonderful, whole foods diet with lots of variety!
This morning, I had a blast making a mixed vegetable sauté with orange pepper, baby bok choy, cremini mushrooms, heirloom tomatoes and kale. On the side, a happy egg. I’ll show you my step by step process that leads to yumminess!
Time to break out the cast iron skillets and duck fat! I heat up cast iron skillets at a medium high temperature. Once hot, the heat is lowered to medium low. With some quality fat in the pan, the cast iron retains excellent non-stick properties.
With the orange pepper beginning to soften I began prepping my other ingredients. Some baby bok choy, three cremini mushrooms and a couple of small heirloom tomatoes.
The kale and tomatoes went in next. And, I cracked a single egg into the eight inch cast iron.
Cancer survivorship means eating well and enjoying good food!
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