Healthy breakfast recipes
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Healthy breakfast recipes Orange muffins ½ tsp bicarbonate soda 1 egg ( lightly beaten) 2 cups wholemeal self-raising flour ½ cup orange juice ( freshly squeezed) ¼ cup sugar ( brown) ½ cup vanilla yogurt ( low fat) Pre-heat oven to 200 degrees C. Lightly coat a 12-cup muffin tray with cooking spray. Sift the flour and bicarbonate soda into a medium bowl. Combine the yoghurt, orange juice and sugar. Add mixture to the flour. Add the egg and stir to combine, being careful not to over mix. Spoon mixture into the prepared tray and bake for 12 to 15 minutes. Recipe and image from Nutrition Australia Creamy rice pudding ½ cup rice 2 cups reduced fat milk 1 tsp ground mixed spice 2 tbsp sultanas Add all ingredients to a saucepan. Cook stirring, until rice is tender and has absorbed all the liquid. Serve warm or allow rice to cool in the fridge, for a great chilled snack. Winter warming porridge 1/3 cup quick oats ½ cup reduced fat milk ½ cup water Topping ideas: ¼ tsp ground nutmeg and 1 tbsp honey 1 tbsp cup chopped unsalted nuts (e.g. walnuts or pecans) and 1 tbsp chopped dates 2 tbsp chopped dried apricots and 1 tsp flax seeds or pepitas ¼ diced green apple and ¼ tsp ground cinnamon Combine oats, water and milk in a saucepan. Cook stirring, on a low heat, until mixture thickens. Add desired topping and serve. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Avocado on toast 1/2 avocado, ripe, peeled and sliced 1-2 pieces of wholemeal or multigrain bread Low fat feta cheese, finely crumbled Slice of fresh lemon Small handful of rocket Cracked pepper to taste Slice avocado as desired and crumble feta cheese in a bowl. Toast bread in toaster. Place avocado mix onto toast and spread evenly with a butter knife. Top with rocket, a drizzle of lemon and season with pepper to taste. Toasted Breakfast muffin 1-2 wholemeal English muffins, cut in half 1/2 tomato finely sliced 1 slice of low fat cheese Small handful of spinach 1/2 tea spoon of salt reduced margarine spread Sandwich press or grill. Lightly spread margarine on the outside of English muffin halves. Place tomato, spinach and cheese on one English muffin half and season with cracked pepper as desired. Finish by topping with other English muffin half. Place in sandwich press or grill for 40 to 60 seconds, checking to avoid burning. Variation - cook English muffin in toaster and place fillings in afterwards. Dried fruit compote 2 cups mixed dried fruit (e.g. apricots, sultanas, apple, peach, pear, prunes) Juice and rind of 1-2 oranges 1-2 cinnamon quills Water Combine dried fruit, rind, orange juice and cinnamon in a saucepan. Add enough water to just cover fruit. Cook stirring until sauce thickens and fruit softens. Alternatively add all ingredients to a bowl and refrigerate overnight. Place refrigerated mixture in a saucepan and cook as above. Last updated September 2013 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Healthy lunch box ideas If you are packing a lunch box for work, school, sport or childcare, use the checklist, suggestions and swaps below to ensure you have healthy food to refuel during the day. Checklist Include a wide variety of nutritious foods from the five food groups o Vegetables and legumes o Fruit o Grain foods, such as breads, crackers, cereals, rice and pasta o Lean meat, chicken, fish, eggs, tofu, nuts and seeds o Reduced fat milk, yogurt or cheese. Choose a variety of colours of in season fresh fruit and vegetables Choose wholegrain, wholemeal or high fibre breads or grain foods Limit foods containing saturated fat, sugar and salt, such as biscuits, cakes, pastries, chips and processed meats Avoid sugar sweetened drinks Include plenty of water. Lunch box suggestions Healthy sandwich or wrap Egg and lettuce Grated carrot and low fat cheese Tuna and salad Chicken and salad Lean roast beef with low fat cheese, tomato and lettuce Roast pumpkin, low fat feta, spinach and onion. Options other than sandwiches Wholegrain crackers with low fat cheese and salad Zucchini or grated vegetable fritters Salad with chicken or tinned fish Homemade pizzas – use thin wholemeal bases or pita bread and plenty of diced vegetables Wholemeal vegetarian pasta (either cold or warm). Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Other healthy snacks Fresh, frozen or canned fruit (in natural juice) Corn on the cob – use exotic herbs and spices for added flavour A boiled egg Potato topped with coleslaw Raisin toast with a thin spread of margarine Fruit smoothie with reduced fat milk and yogurt Low-fat custard or yoghurt Toasted wholemeal muffins with avocado and tomato slices Untoatsed muesli or wholegrain cereal with sliced fruit and low-fat milk Dried fruit and nuts (occasionally) Muesli bars (select healthier versions or those with the Heart Foundation tick). Snack swaps Healthy snacks help keep energy levels up during the day. Commercial snack foods are often high in saturated fat, sugar and salt. Try some of the following snack swaps. Potato chips unsalted nuts or plain air-popped popcorn Sweet biscuits wholemeal crackers with low-fat cheese and tomato Cake low fat yoghurt and fruit Hot chips vegetable sticks and low-fat dip Donuts homemade pikelets with yoghurt and a drizzle of honey. For healthy recipe ideas Go for 2 & 5 Shape Up Australia Nutrition Australia Last updated September 2013 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Healthy snack recipe ideas Tomato and avocado to-go 1 tomato sliced 1/2 ripe avocado peeled and sliced Wholegrain crackers or corn thins Cracked pepper to taste Place tomato and avocado on corn thins and add pepper. Apple pikelets 1 ½ cups self-raising flour, sifted 1tbsp Caster sugar 1 Egg, lightly beaten 300ml Buttermilk 1 cup banana, chopped Cooking oil spray Combine flour, sugar, egg and buttermilk in a bowl. Whisk until smooth. Stir banana into mixture. Heat a large frying pan over medium heat. Spray with cooking oil. Cook pikelets in batches for 2-3 minutes or until small bubbles start to form on the surface of the pikelets. Carefully turn over. Cook for 1 to 2 minutes or until cooked through. Homemade avocado dip with tortilla chips 2 ripe avocados, peeled and seeds removed Half a red onion, diced 4-5 tablespoons low fat sour cream 1 large tomato, diced, seeds removed Squeeze of lemon juice 1 pack of tortilla wraps Spray olive oil Place avocado flesh, red onion, lemon juice and sour cream in a food processor or blender. Blend until smooth. Remove mixture from blender and fold through chopped tomatoes. Meanwhile cut tortilla wraps into triangles, spray with a small amount of oil and bake in a moderate oven (180oC) for 5-10 minutes until slightly brown and crunchy. Serve with dip. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Apple and oat muffins 1 cup self-raising flour 1cup Wholemeal self-raising flour 1/3 cup Brown sugar ½ cup Rolled oats Extra oats for topping 1 ½ cups Plain or Greek yoghurt 2 Eggs, lightly beaten 100ml Olive oil 1 Apple, thinly sliced Cooking oil spray Preheat oven to 180 c. Spray muffin tray with cooking spray or line with muffin cases. Sift flours into a bowl, stir in sugar and oats. Whisk yoghurt, eggs and oil together. Add to flour mixture and mix until just combined. Divide mixture evenly into muffin pan until ¾ full then gently push slice of apple into mixture until covered. Sprinkle with extra oats. Bake for 20-25 minutes or until golden and cooked in centre. Muesli Slice 2 cups of untoasted muesli ½ cup dried apricots, diced 1 cup of wholemeal flour ¼ cup peanut butter 2 tablespoons of margarine ¼ cup of honey 2 teaspoons baking powder Baking paper Mix muesli, apricots, flour and baking powder in a bowl. Melt margarine and honey gently until just melted. Add to muesli mix with peanut butter and mix until combine. Spread mixture in a tray lined with baking paper. Bake in the oven at 180oC for 20-25 minutes. Remove from oven and cool for 5 minutes. Slice into pieces and let cool completely before serving. Last updated August 2013 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Healthy drink ideas Fruit punch Soda water 100% fruit juice (any flavour) Tinned passionfruit Strawberries, sliced Fresh mint leaves Ice Pour all ingredients into a punch bowl or large jug to serve. Alternatively blend juice, passionfruit and ice in a blender. Pour into a bowl or jug with soda water, strawberries and mint. Mango Lassi ¼ cup low fat plain yoghurt Juice of half a lemon Flesh of 1 large mango 1 tbsp honey Handful of ice cubes (use more depending on how thick you want it) ¼ cup ice cold water Place all ingredients in a food processor or blender and blend until smooth Serve immediately Watermelon Crush (dairy free) ½ cup watermelon flesh (seeds removed and cut into pieces) ½ cup fruit juice (guava, orange or any juice you like) Juice of half a lime 1 tbsp sugar 1-2 tbsp mint leaves Place all ingredients in a food processor or blender and blend until smooth Serve immediately. Thread small melon balls, strawberries and grapes onto a toothpick to make a tasty drink decoration Last updated August 2013 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Healthy lunch/dinner recipes Vegetable and chick pea casserole 1 onion, peeled and diced 2 cloves garlic, crushed 2 large potatoes, peeled and chopped 1 sweet potato, peeled and chopped 2 zucchinni, chopped 2 carrots, peeled and chopped ½ small cauliflower, chopped into florrets 1 can chickpeas, drained and rinsed 2 cans diced tomatoes, salt reduced 1 cup vegetable stock, salt reduced Spray oil Spray a large saucepan or slow cooker with oil. Cook onion and garlic until onion is soft. Add vegetables, stock, and canned tomatoes. Cook covered, over a low heat for approximately 1 hour or until vegetables are tender but not falling apart. Add chickpeas and cook for another 10-15 minutes. As an alternative add 2 tbsp curry powder along with vegetables to make a tasty vegetarian curry. Serve with a dollop of light sour cream. Thai Noodle Salad (serves 2) 100g dried rice noodles* 1 spring onion, sliced 1 cup snow pea shoots (or mung bean sprouts) 1 red capsicum, seeded and sliced 1 tablespoon unsalted peanuts or cashews, chopped 2 tablespoons coriander, chopped Dressing 2 tablespoons reduced-salt soy sauce 1 teaspoon honey 1 clove garlic, crushed Juice of 1 lemon ½ teaspoon fresh ginger, finely chopped Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside. In a small bowl combine dressing ingredients. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well. For something different, try using soba, somen or egg noodles. You can also use spinach leaves instead of snow pea shoots. Add 65g of lean cooked chicken. Recipe and image from Go for 2&5 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Fried rice (serves 6) 1 cup brown rice 2 eggs, beaten Olive or canola oil spray 1 teaspoon olive or sesame oil 1 onion, diced 1 red or green capsicum, seeded and diced 2 cups Chinese cabbage, shredded 1 cup green peas, cooked 1 cup sweet corn kernels, cooked 200g can peeled baby prawns (optional) 1 cup bean shoots 2 spring onions, diced 3 tablespoons reduced-salt soy sauce 1 tablespoon oyster sauce Cook rice following packet directions, drain and cool completely. Lightly spray a heated non- stick pan with oil and pour in eggs to make a thin omelette. Cook over gentle heat until set. Transfer to a plate and slice thinly. Set aside. Lightly spray the same pan with oil and cook onion until golden. Add capsicum, cabbage, peas, corn and prawns. Cover and toss well for several minutes. Add remaining ingredients except omelette. Stir until sauce has mixed through. Fold in sliced omelette. Recipe and image from Go for 2&5 Toasted Tortilla Sandwiches (serves 2) 4 small wholegrain tortillas (warmed in the oven, microwave or grill) 300g can four bean mix, rinsed and drained (unsalted) 1 teaspoon chilli sauce 1 small avocado, peeled and sliced Mix beans and chilli sauce together and make sandwiches of tortillas, beans and avocado slices. Place on a non-stick fry pan or sandwich press to brown. To flatten, place a plate on top and weight it down with a large can. When browned and crisp, turn over. Repeat for next sandwich .Serve with a side salad of crisp lettuce, cucumber and tomato. Option to add 30g of low fat feta cheese Recipe and image from Go for 2&5 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Sang Choy Bow (serves 4) 1 tablespoon oil 500g minced lean pork 6 spring onions, sliced 2 cloves garlic, crushed 1 small piece ginger, peeled and chopped 1 stick celery, diced 1 medium red capsicum, seeded and diced 100g mushrooms, diced 1 cup cooked brown rice 1 teaspoon cornflour 2 tablespoons reduced-salt soy sauce 1 tablespoon fish sauce 1 tablespoon chilli sauce 1 cup mung bean shoots 8 large iceberg lettuce leaves Heat oil in wok or frypan. Cook pork quickly until separate and cooked through, then set aside leaving oil in pan. Place onions, garlic, ginger, celery, capsicum, mushrooms and rice into the hot pan and cook gently, stirring until softened. Return the pork to the pan and mix well. Combine cornflour, sauces and vinegar in a small bowl, add to the pork mixture with the bean shoots and stir through until bean shoots are wilted and mixture has thickened slightly. Place two crisp lettuce leaves on each serving plate and spoon the filling onto each leaf. Serve immediately - place leaves on plate and pork mixture in a bowl, allowing diners to roll each parcel and eat with their fingers. Recipe and image from Go for 2&5 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Minestrone soup 1 onion, peeled and diced 2 cloves garlic, crushed 1 carrot, peeled and diced 1 zucchini, diced 1 can diced tomatoes (salt reduced) 2 sticks celery, chopped 150g mushrooms, chopped 2 potatoes, peeled and diced Fresh herbs, chopped ¼ cup small pasta shapes 2 L vegetable or chicken stock, salt reduced Small amount of spray oil Spray a large saucepan with oil, add garlic and onion and cook until soft. Add carrot, zucchini, celery, mushrooms and potato and stir to combine. Add diced tomatoes, stock and extra water if needed. Simmer on a low heat for approximately 1 hour or until vegetables are tender. Add pasta shapes and cook for another few minutes until the shapes are cooked through. Add fresh herbs and serve. Beef and vegetable casserole 300g lean beef steak 1 onion, peeled and sliced 2 cloves garlic, crushed 2 cans diced tomatoes, salt reduced 2 carrots, peeled and chopped 2 zucchini, chopped 200g mushrooms, halved 2 tbsp tomato paste, salt reduced 1 sweet potato, peeled and chopped Fresh herbs, chopped Spray oil Spray a large saucepan or slow cooker with spray oil. Add onion, garlic and beef and cook until beef is browned and onion is soft. Add other vegetables and diced tomatoes to the pan. Simmer covered, on a low heat for several hours until beef and vegetables are tender. Add chopped herbs. Serve with mashed potato. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Chilli Con Carne 1 can four bean mix, drained and rinsed 2 cans diced tomatoes, salt reduced 400g lean mince 2 onions, peeled and diced 2 cloves garlic, crushed 2 tsp paprika 2 tsp ground cumin 2 tsp chilli powder 1 tbsp red wine vinegar 1 tbsp brown sugar Spray oil Spray a large saucepan with a small amount of oil. Add garlic, onion and mince and cook until onion is soft and mince is browned. Add spices, sugar, vinegar and canned tomatoes. Cook covered over a low heat for approximately 1 hour until thickened. Stir occasionally to prevent mixture from sticking to pan. Add beans and stir through mixture until warmed through. Serve with tortillas. Chicken Cacciatore 1 kg chicken pieces, skin removed 1 onion, peeled and diced 1 red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 cup chicken stock, salt reduced 1 can diced tomatoes, salt reduced 1 tbsp tomato paste, salt reduced ¼ cup sliced black olives Fresh herbs, chopped Spray oil Spray a large saucepan or slow cooker with oil, brown chicken in batches and remove from pan. Add onion and capsicum and cook until soft. Return chicken to pan, add stock, diced tomatoes and tomato paste. Cook covered, over a low heat, until chicken is tender. Add olives and herbs and stir to combine. Serve with brown rice or mashed cooked white beans. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Chicken & Vegetable Stir- Fry (serves 4) 2 cups brown rice 1 teaspoon vegetable oil 250g chicken breast, skin removed and cut into strips 1-2 cloves garlic, crushed 1 medium onion, chopped 2 medium carrots, thinly sliced 1 stick celery, sliced 1 red capsicum, seeded and diced 125g snow peas, ends and strings removed 1 bunch bok choy, or 1 cup of cabbage, roughly chopped 2 teaspoons cornflour 2 tablespoons reduced-salt soy sauce 1/2 cup chicken stock 1 tablespoon sweet chilli sauce Cook rice following packet directions. While cooking, heat oil in a wok or large pan and stir- fry chicken until almost cooked. Set aside. Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes. Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes. In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce. Pour into stir-fry and heat through. Serve with rice. Try something different - use lean pork loin instead of chicken or rice noodles instead of rice. Recipe and image from Go for 2&5 Lemon Fish Parcels 4 x 200g ocean trout fillets or white fish fillets, skinned 8 cherry tomatoes, sliced 1 clove garlic, peeled and finely sliced juice of 1 lemon 1 tbsp extra virgin olive oil Preheat oven to 180°C. Lay each fillet of fish on an individual square of baking paper large enough to wrap around it twice, and place on a baking tray. Divide tomato slices and garlic between the parcels. Drizzle each fillet with a little extra virgin olive oil and lemon juice. Season to taste with pepper and wrap each parcel up, folding them up so the juices can’t escape, open side on the top. Place in oven and cook for 12-15 minutes, or less if rare is preferred. Serve in paper parcels on plates at the table. Serve with simple steamed potatoes and asparagus, lightly seasoned, or a green leaf salad. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Chicken Tabbouleh 1 cup (160g) burghul 600g chicken breast fillets, fat and skim removed, sliced 4 medium tomatoes (600g), chopped finely 2 lebanese cucumbers (260g), seeded, chopped finely 4 green onions, sliced thinly 1 cup finely chopped fresh flat-leaf parsley ¼ cup (60ml) lemon juice 1 clove garlic, crushed ½ cup (140g) skim-milk yogurt 1 lemon, cut into wedges Dry-fry burghul in a large frying pan over medium heat, stirring, about 2 minutes or until browned lightly. Transfer to a medium heatproof bowl. Cover burghul with boiling water; stand about 10 minutes or until burghul is tender. Drain burghul; squeeze out excess liquid, return burghul to bowl. Cook chicken in same heated pan, over medium heat, until browned both sides and cooked through. Stir tomato, cucumber, onion, parsley, juice and garlic into burghul. Serve tabbouleh with chicken, yogurt and lemon wedges. Recipe from Shape Up Australia Italian Pasta Salad (serves 4) 2½ cups wholemeal pasta shapes (spiral or bows) 1 punnet cherry tomatoes, sliced in half 12 black olives, pitted and sliced 1 green capsicum, seeded and diced 6 button mushrooms, sliced ½ cup snow peas, strings removed and sliced 2 tablespoons chopped parsley 1 tablespoon lemon juice 185g can of tuna in spring water, drained ½ cup low-fat Italian salad dressing Freshly ground or cracked black pepper, to taste Cook pasta according to packet directions. Toss tomatoes, olives, capsicum, mushrooms, snow peas, parsley, lemon juice and tuna together. Mix through pasta. Pour the dressing over salad and add pepper to taste. Recipe and image from Go for 2&5 Last updated October 2013 Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
Disclaimer The information in this publication should not be used as a substitute for advice from a properly qualified medical professional who can advise you about your own individual medical needs. It is not intended to constitute medical advice and is provided for general information purposes only. Information on cancer, including the diagnosis, treatment and prevention of cancer, is constantly being updated and revised by medical professionals and the research community. Your use of the information in this publication is at your own risk. To the fullest extent permitted by law, Cancer Council Queensland does not accept any liability for any reliance placed on information that is not correct, complete or up to date, or that is not suited to the purpose for which it was relied upon. If any warranty or guarantee cannot by law be excluded, then, to the extent permitted by law, Cancer Council Queensland's liability for such warranty or guarantee is limited, at Cancer Council Queensland's option, to supplying the information or materials again or paying the cost of having the information or materials supplied again. Disclaimer: Cancer Council Queensland (CCQ) does not warrant that the information in this publication is correct, up to date or complete nor that it is suitable for any particular purpose. Your use of the information in this publication is at your own risk. Please refer to CCQ’s website http://www.cancerqld.org.au/page/about_us/disclaimer/ for the full text of our disclaimer.
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