The Simms/Mann - UCLA Center for Integrative Oncology is part of UCLA's Jonsson Comprehensive Cancer Center and UCLA Oncology. To find out more about research opportunities and medical oncology care, please visit these sites.
simmsmanncenter@mednet.ucla.edu

Posts

Phone: (310) 794-6644 Fax: (310) 794-9615
Mon - Fri: 8:00AM - 5:00PM Sat - Sun: Closed
Email simmsmanncenter@mednet.ucla.edu

Blog

Holiday Recipes (Side Dishes and Minestrone Soup)

Oven Roasted Brussels Sprouts with Garlic (serves 4)

brussel-sprouts-1198891This makes a wonderful side dish and features two valuable vegetables in health promotion (Brussels sprouts as part of the Cruciferous family and Garlic as part of the Allium family).

Ingredients:

  • 1 pound Brussels sprouts (if you can find some still on the stem they taste best)
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 4 cloves garlic
  • Sea salt and crushed black pepper

Preheat the oven to 325 F.  Use a heavy (preferably cast-iron) oven dish.  Add oil and heat on medium heat on top of stove.  Prepare the Brussels sprouts by cutting away extra leaves and making a cross in the base of the sprouts with a sharp knife.  Add whole cloves of garlic and cook for 5 minutes.  Season with salt and pepper.  Place in the oven and roast for 10-15 minutes shaking several times while cooking to help brown evenly.  Remove from the oven and add balsamic vinegar.  Adjust seasoning as needed and serve hot.

Optional extras:  Use chestnuts or walnuts in place of garlic.

Calories per serving: 225

Protein 15.5 grams

Minestrone Soup (serves 6)

  • 1 cup white beans, soaked steaming-hot-soup-1490901
  • ⅓ cup frozen green peas
  • ½ tablespoon olive oil
  • ½ cup frozen chopped green beans
  • 1 medium chopped onion
  • ½ teaspoon rosemary
  • 2 cloves crushed garlic
  • ½ teaspoon thyme
  • 2 stalks chopped celery
  • ½ teaspoon oregano
  • 3 medium diced carrots
  • ½ teaspoon marjoram
  • 1 diced green bell pepper
  • ½ cup cooked pasta shells
  • 8 cups water
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Rinse the beans and boil for 20 minutes. Heat the oil in a non-stick skillet and sauté the onion and garlic for 3-4 minutes. Add the celery, carrots and green pepper and continue to cook for 1-2 minutes. Add the water, salt and pepper and bring to boil, cover and simmer for 15 minutes. Add the pasta shells, green beans and peas and continue to cook for 10 minutes. Serve hot.

Notes: Excellent source of Vitamin C, A, B1, Folate and Iron. Good source of Vitamin B6, Calcium and Zinc. Serving Size: 6

Prep Time: 1:00

Calories 192 Carbohydrate 35g Cholesterol 0mg

Protein 11g Fat 1g Dietary Fiber 8g % Calories from fat 7%

Bone Broth Mashed Potatoes (serves 6)

  • 2 cups broth (see recipe in Cancer Nutrition Center Handbook) Book2
  • 2 ½ pounds (about 6 medium sized) Yukon gold potatoes
  • 2 tablespoons butter
  • ½ cup half and half
  • Sea salt
  • Black pepper, fresh crushed

In a large saucepan bring the broth and peeled and cut potatoes to a boil.  Simmer for 10 minutes or until potatoes are soft.  Drain in a colander over a large bowl to retain the broth.  Mash the potatoes adding butter, half and half and broth.  Season with sea salt and fresh crushed black pepper and serve hot.

Calories per serving:  200

Protein 4.4 g


For educational sessions conducted by Simms/Mann Center’s Integrative Oncology Specialist Carolyn Katzin, MS, CNS to help you get your nutrition questions answered and to develop an individually tailored plan to optimize wellness, go to: https://www.simmsmanncenter.ucla.edu/?p=344

To schedule an appointment, email simmsmanncenter@mednet.ucla.edu

No Comments
Post a Comment
Name
E-mail
Website

Contact us for more information or book an appointment