On March 10th, I taught another one of my Cook to Thrive! survivor cooking classes with the help of Cancer Dietitian Lora (formerly known as Intern Lora!). Turns out, it was the "last class before coronavirus canceled everything"! Since then I have been working to transition the our Cancer Services education and survivorship team to deliver information all from online and phone. For Cancer Services, I have also been working to create weekly emails that offer our clients … [Read more...]

I named this "med - south" caviar because when I was teaching a class on the Mediterranean diet, I felt like this southern recipe I make actually fit with the guidelines of the Med diet. So I called it Med-South! : - ) Ingredients 3 Roma tomatoes seeds removed, diced2 ripe avocados diced1/3 cup red onion diced1- 15 oz can black beans rinsed and drained1- 15 oz can black eyed peas rinsed and drained1 ½ cups frozen sweet corn thawed1 bell pepper diced1 jalapeno pepper seed … [Read more...]

Ingredients: 1 can reduced sodium tuna in water, drained1 can white beans, drained and rinsed1 tablespoon capers¼ cup Kalamata olives1 tablespoon olive oil½ tablespoon red wine vinegar1 teaspoon oreganoSalt and pepper Instructions: In a bowl, whisk together olive oil, vinegar, oregano, salt and pepper.Add tuna, beans, olives, and capers. Stir to combine.Eat alone or serve over greens. … [Read more...]

Ingredients: 2 acorn squashesRed pepper flakes2 shallots1 clove of garlic1 teaspoon curry powder1 cup plain Greek yogurtVegetable broth as needed Splash white wine vinegar Instructions: Cut acorn squash in half and scoop out seeds. Sprinkle with olive oil and pepper flakes. Roast squash at 425° for 15 minutes. Cut the top of the garlic bulb and remove skin from shallots. After 15 minutes, add garlic, shallots, and pepper to pan and roast additional 20 minutes.Once … [Read more...]