Recipe Corner
Classes in the Eating Well series are designed to help patients in active treatment navigate the changes and challenges they face with nutrition.
Simple Chicken and Pasta with Fresh Spinach
Ginger and Turmeric Butternut Squash Soup
Avocado Egg Toast
Greek Chicken Bowls
Spinach and Sweet Potato Hash
Avocado Fettuccini
African Peanut Stew
Chicken Noodle Soup
Vegetable Frittata
Tasty Breakfast Egg Muffins
Greek Cobb Salad
Lemon Chicken Orzo
Eating Well May – August 2020
Eating Well April 2020
Eating Well March 2020
Eating Well February 2020
Eating Well January 2020
Classes in the Being Well series are designed to guide patients in early survivorship make positive choices and get back on track with their nutrition.
Black Bean Tostadas with Pineapple
Broccoli Corn Quesadillas
Quinoa Avocado Spinach Power Salad
Baked Salmon with Teriyaki Glaze
Spicy Fish Taco Bowl
Brown Rice Chickpea Salad
Mexican Fiesta Salad
Asparagus Leek Frittata
Crunchy Detox Salad
Veggie Stuffed Peppers
White Fish with Pesto and Acorn Squash
Chickpea and Leek Soup
Baby Spinach and Spaghetti Squash
Baked Tacos with Avocado
Butternut Squash Risotto
Ginger Salmon Fillets
Farro Salad with Maple Dijon Dressing
Stetson Salad
Black Bean Sweet Potato Tacos
Asian Stir Fry with Brown Rice
Slow Cooker Asian Rice Bowls
White Spinach Pizza with Roasted Peppers
Being Well May – August 2020
Being Well April 2020
Being Well March 2020
Being Well February 2020
Being Well January 2020
