We’re collecting and sharing our most popular recipes from our dietitians.
These recipes are for all cancer patients who are interested in healthy eating, whether you are still in treatment or have finished treatment.
This Creamy Triple Pepper and Kale Dip is a lightened up version of the ever-popular “Spinach Dip”. Once you taste this fresh and delicious dip, you’ll never go back to the original!
From Marge Grovert Ingredients 8 or 16 oz cottage cheese (has used either one) 8 oz cream cheese 2T. Salad dressing (Miracle Whip) 1 tsp Worchestershire Sauce 2 “shakes” of
Adapted from Bon Appétit, Apr. 1998 Ingredients 1 c. dry black beans (3 c. cooked beans) ½ c. tahini ¼ c. + 1 T. fresh lemon juice ¼ c. (packed)
1 Serving –about 2 Tbsp. Servings Per Recipe: 40 Ingredients 3 cups chopped tomatoes 1/2 cup chopped green bell pepper 1 cup onion, diced 1/4 cup minced fresh cilantro 2
Servings 4 Ingredients 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1 tablespoon brown sugar 2 medium carrots roughly chopped
PREP TIME: 25 minutesCOOKING TIME: 20 minutes SERVINGS: 8SERVING SIZE: ½ cup (60 grams) Ingredients 1½ pounds mustard greens ¼ cup peanuts, roughly chopped 1 tablespoon (15 milliliters) olive oil
PREP TIME: 10 minutesCOOK TIME: 20 minutes SERVINGS: 2SERVING SIZE: 1 cup (120 grams) CALORIES:96 cal Ingredients 1 pound radishes, leaves and ends removed (about 2 bunches) 1 tablespoon (15
Quinoa Stuffed Mushrooms Ingredients 12 large button mushrooms ½ cup cooked quinoa 2 slices turkey bacon 3 tablespoons finely chopped white onion 1 teaspoon olive oil 2 tablespoons vegetable or
Pizza Stuffed Portobello Mushrooms Yield: Serves 2 Ingredients: 2 large portabella mushroom caps (cleaned, with stems and gills removed) 1/2 cup quinoa (will make about 1-1.5 cups cooked) Sun-dried tomato
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A collection of our most popular recipes from our dietitians.
