Homemade Garlic & Basil Pickles
Homemade Garlic and Basil Pickles 1 pickling cucumber 12oz. wide mouth mason jar 1/2 tsp sea salt 1/2 tsp minced garlic 1/2 tsp dried basil leaves 1/3 cup red wine
Meet our team dedicated doctors, surgeons and cancer experts who work collaboratively with us to help you win your fight against cancer.
Support Services

Call (319) 558-4876 to schedule an appointment.
You’re not alone. Hear from other survivors about their cancer journeys.

Did you receive exceptional care from any of our team members? We’d love to hear about it!

Open Gym
M, W, F | 11 a.m. – 1 p.m.

Yoga
Wed. | 12-1 p.m.
Your gift makes a difference in the lives of cancer patients.
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.
Homemade Garlic and Basil Pickles 1 pickling cucumber 12oz. wide mouth mason jar 1/2 tsp sea salt 1/2 tsp minced garlic 1/2 tsp dried basil leaves 1/3 cup red wine
Garlic Stuffed Roasted Mini Eggplant Instructions: Preheat oven to 350 degrees. Cut mini eggplants in half lengthwise. If using one large eggplant, slice into ¼ inch thin slices. Place eggplants

Frozen vegetables and tiny pasta stars cooked in a flavorful tomato-based broth is inexpensive, delicious and healthier than canned soup.

PREP TIME: 15 minutes COOKING TIME: 4 hours 30 minutes SERVINGS: 6 SERVING SIZE: 1 cup (270 grams) CALORIES198 calories Ingredients 1⅓ cups yellow split peas, rinsed and sorted 2

Yields: 4 servingsServing size: 1 ½ cup Calories463 per serving Protein per serving:22 grams when prepared with Super Milk Ingredients: 3 medium potatoes, peeled and cubed 2 cups chicken broth

Ingredients 2 Delicata squash 1 tablespoons extra virgin olive oil ½ onion, chopped 1 clove garlic, minced 1 ½ cups almond (or soy) milk, plain, unsweetened 1 teaspoon Chinese 5 spice Salt and pepper to taste (optional) ¼ cup almonds,

For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

I love curries – especially ones that are chock-full of veggies. This dish is perfect to make at the beginning of the week and enjoy for lunch because it will keep you full until dinner time. And it’s a great meal to make for any of your vegan friends or those with food allergies since it’s naturally gluten-free and dairy-free.

A delicious vegetarian recipe that any avid meat eater will devour! It is so flavorful and comes together in only 15 minutes.
Roasted Sweet Potatoes & Broccoli Cut sweet potatoes and broccoli into small chunks. Toss in a container with olive oil (or drizzle olive oil on them and toss them with
Browse all of our resource categories.
ASK AN EXPERT
CANCER PREVENTION
CAREGIVER CORNER
EXERCISE
INTEGRATIVE WELLNESS
NEWS
NUTRITION
PATIENT & FAMILY
PODCASTS
SURVIVORSHIP
A collection of our most popular recipes from our dietitians.