Chickpea curry made with green curry paste. Curry is a great dish that can help to incorporate both herbs and spices into your eating pattern.  This curry recipe is one that is really basic and has lots of room for you to get creative and add more vegetables or herbs & spices to your liking! I love it because it is quick, super simple and the ingredients are available at most any grocery store. Chickpea curry made with red curry paste. Here are some of … [Read more...]

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...]