You can't control your genes, but you can take charge of what’s on your plate. So for National Cancer Prevention Month, give your meals and snacks a nutritious makeover; not only will you look and feel better, but you'll lower your risk of several cancers.

When it comes to the original tortilla dating back to the Aztecs and the Maya, it was all about corn. Originally, tortillas were very healthy because they were made with just a few ingredients, such as native corn (dried whole kernel), and cooked with little to no fat. Today, tortillas are made from corn cooked in a lime-based solution or from corn flour dough. The versatile tortilla can be oven-baked, toasted, fried, or grilled. 

According to the U.S. Centers for Disease Control and Prevention, Latinos in the U.S. have a longer life expectancy than the non-Latino white population.

Tasting the richly colored flesh of the zapote fruit is a treat not easily forgotten. Its taste is an incomparable and intensely sweet mix with notes of pumpkin, sweet potato, almond, cherry, spice, berry, and apricot. Rusty light brown on the outside, inside it surprises you with a bright salmon color. And as with all fruits or vegetables, rich in color means rich in nutrients. Listed from highest to lowest in content, the zapote provides vitamin C, vitamin A, potassium, iron, calcium, and dietary fiber. 

Living healthier lives starts with eating healthier meals. And among Hispanics and Millennials, it all begins in the home kitchen. SSG-TQF Proprietary Research conducted January / February 2013 shows that 90% of first generation Hispanics, 82% of Millennials and 80% of second generation Hispanics agreed with this statement: “When I cook dinner, it is important that it be healthy.”