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Nutrition Services for Cancer Patients
Nutrition Services for Cancer Patients
Nutrition is an important part of life, cancer treatment, recovery, and prevention. Food is one of the few things you can be in control of during your treatment. The oncology certified registered dietitians at the Stanford Cancer Center are here to help you make informed choices about nutrition, answer your nutrition-related questions, and help you to achieve and maintain good health.
Care and Treatment
Making Vegetables Taste Good
Tossing vegetables with a good olive oil and a squeeze of lemon juice is all you need to do to perk up any green, but the suggestions below will help you go one delicious step further. They work well with either fresh or frozen greens (green beans, broccoli, broccolini, spinach, Swiss Chard, kale, sugar snap peas, snow peas, or asparagus). Yield per serving for recipes below: 4 servings
Orange Sesame Drizzle
Whisk 2 Tbsp reduced-sodium soy sauce, 2 Tbsp orange juice, 1 Tbsp rice vinegar, 1 Tbsp sesame oil, 2 tsp sugar, ½ tsp chili-garlic sauce, 2 tsp mince fresh ginger, and 1 clove minced garlic together in a small bowl. Warm in the microwave, if desired. Toss with 2 cups cooked greens of choice. Top each serving with ½ tsp toasted sesame seeds. Calories per serving = 60*
Balsamic Vinegar with Pine Nuts and Raisins
Simmer ½ cup balsamic vinegar with 1 Tbsp chopped shallots in a small skillet over medium heat until syrupy, about 1 minute. Remove from heat and stir in 2 Tbsp raisins (or dried cranberries) and 1 Tbsp extra-virgin olive oil. Toss with 2 cups cooked greens of choice. Stir in 2 Tbsp toasted pine nuts (or chopped almonds), and season with salt and pepper. Calories per serving= 80*
Prosciutto & Garlic
Saute ¼ cup chopped prosciutto and ¾ cup chopped onion in 2 tsp olive oil in a large skillet over medium heat until onion has softened, 2-3 minutes. Add 3 cloves minced garlic and a pinch of crushed red pepper; sauté 30 seconds. Add 1/3 cup dry white wine (use non-alcoholic if desired) and 1/3 cup reduced-sodium chicken broth; simmer until just a few Tbsp syrupy juices remain, 1-2 minutes. Add 2 cups cooked greens of choice; toss to coat. Season with pepper. Calories per serving = 60*
Toasted Walnut Topping
Toast 3 Tbsp chopped walnuts and 1 Tbsp chopped shallots in 1 tsp butter in a small skillet, stirring, over medium heat until fragrant and light golden, 1-2 minutes. Remove from heat and stir in 2 Tbsp balsamic vinegar. Season with salt and pepper. Toss with 2 cups cooked greens of choice. Calories per serving = 50*
Lemon-Garlic Dressing
Whisk 2 Tbsp extra-virgin olive oil, 1 tsp grated lemon zest, 2 tsp lemon juice and 1 clove minced garlic in a small bowl. Warm in the microwave, if desired. Season with salt and pepper. Toss with 2 cups cooked greens of choice. Calories per serving = 60*
Spicy Peanut Sauce
Combine ¼ cup natural peanut butter and 2 Tbsp hot black tea (or boiling water) and stir until smooth. Stir in 1 Tbsp reduced-sodium soy sauce, 1 Tbsp lime juice, 1 tsp brown sugar, 1 clove minced garlic, and ¼ - ½ tsp crushed red pepper. Spoon over 2 cups cooked greens of choice. Calories per serving = 110*
*Calories are for topping only. Add 20-30 calories for a ½ cup of cooked greens.
Source: Tufts University Health & Nutrition Letter: July 2004
Recipes
Cancer Fighting Recipe of the Week: Week 3
In honor of Colon Cancer Awareness month, we'll be featuring four colorectal cancer friendly recipes each week during the month of March.
Basil Broccoi
Broccoli, cabbage, collard greens, kale, cauliflower and Brussels sprouts are all cruciferous vegetables. This vegetable family contains powerful phytochemicals, including carotenoids, indoles and glucosinolates and isothiocyanates, which have been studied and shown to slow the growth of many cancers.
- Asparagus and Scallion Soup with Almonds
- Black Bean and Corn Salad
- Broccoli Sunflower Salad
- Butternut Squash Soup
- California Citrus Greens Salad with Garlic Dressing
- Carrot and Apple Soup
- Creamy Irish Soup
- Crunchy Chicken Salad
- Curried Chicken Salad
- Curried Chickpea Salad with Walnuts
- Easy Pea Soup with Tarragon
- Egyptian Red Lentil Soup
- Fall Stew in a Pumpkin with Poblano-Cucumber Salsa
- Pumpkin Bisque
- Roasted Asparagus Salad
- Salmon Salad with Pimento and Herbs
- Shredded Carrot and Beet Salad
- Spicy Black Bean Salad
- Spinach Salad with Strawberry Vinaigrette
- Spinach, Red Bell Pepper and Feta Cheese Salad with Yogurt Dressing
- Spring Pea Soup
- Summer Rice Salad
- Sweet and Spicy Carrot Salad
- Vegetable Soup
- Whole Grain Salad
- 10 Minute Italian Chicken Stir Fry
- Anytime Burrito
- Baked Tofu Kabobs
- Barley, Turkey & Butternut Squash Casserole
- Bean and Vegetable Enchilada Casserole
- Bean Surprise
- Broiled Portobello Mushrooms
- Cajun Salmon over Polenta
- Chicken Chili
- Chicken Enchilada Casserole
- Cranberry Salmon
- Cranberry-Turkey Salad Sandwiches
- Crispy Parmesan Turkey Cutlets
- Crunchy Veggie Wrap
- Easy Spinach Lasagna
- Eating Well Sloppy Joe
- Egg, Spinach, and Bacon Sandwiches
- Fish Filet with Squash and Herbs
- Greek-Style Scallops
- Grilled Ginger Tuna
- Grilled Halibut with a Tomato-Herb Sauce
- Grilled Portobello Burgers
- Grilled Vegetable Polenta with Pan Roasted Red Pepper and Tomato Sauce
- Halibut with Citrus and Garlic
- Healthy Jambalaya
- Hearty Beef Stew with Winter Vegetables
- Hearty Mediterranean Stew
- Herbed Polenta with Grilled Portobello Mushrooms
- Indonesian Salmon
- Lasagna Rolls
- Lemon Dijon Salmon
- Mediterranean Grilled Veggie Pockets
- Molasses-Cured Pork Loin with Apples
- Mushroom Goulash
- New American Plate "Tetrazzini" Casserole
- New Tuna Salad
- Peppers Stuffed with Barley, Parmesan and Onion
- Pizza Meat Loaf
- Pumpkin Gnocchi
- Quinoa and Mushroom Pilaf with Dill
- Quinoa Stuffed Peppers
- Roasted Pork Tenderloin with Maple Mustard Sauce
- Scallion Crusted Arctic Char
- Seared Scallops with Beet Puree and Arugula Salad
- Soft Tacos with Southwestern Vegetables
- Spaghetti alla Carbonara
- Speedy Summer Ratatouille
- Spicy Broccoli, Cauliflower and Tofu
- Steamed Halibut on Spinach with Lemon Sauce
- Stuffed Cornish Hens
- Summer Tofu Kebab with Peanut Sauce
- Sweet and Sour Chicken
- Sweet and Sour Tofu
- Tofu Cutlets Marsala
- Turkey & Cranberry Wrap
- Turkey Reuben Grilled Sandwiches
- Udon Noodles with Spicy Peanut Ginger Sauce
- Veggie Pita Pizzas
- White Wine Coq au Vin
- Whole Wheat Pasta with Fennel, Peas and Arugula
- Zesty Roasted Chicken
For Patients
PREPARE FOR YOUR APPOINTMENT
Review the New Patient Packet for information about:
- What to expect on the day of your appointment
- Maps, directions, parking, public transit options, and contact information
- Other patient resources
Ask your physician for a REFERRAL for a Cancer Center Nutrition Appointment
Our dietitians are available for 45 minute consults by appointment only, Monday – Friday from 8 a.m. – 4 p.m.
Download our nutrition appointment flyer.
Questions about your appointment or need to make a change?
For Health Care Professionals
Our dietitians are available for 45 minute consults by appointment only on: Mondays – Friday, 8 a.m. – 4 p.m.
HOW TO REFER
Call us at 1-650-498-6000 to refer a new patient for a nutrition consultation. If you wish to refer a patient to the Stanford Cancer Center, please call the Physician Helpline.
Download our nutrition appointment flyer.
Returning Patient
Questions about your appointment or need to make a change? Call:
Nutrition Services for Cancer Patients at Stanford Cancer Center Palo Alto
650-498-6000
Nutrition Services for Cancer Patients at Stanford Cancer Center South Bay
408-426-4900