Dishes 2 Nourish (D2N)

Nutrition plays a vital role in the treatment of cancer. A healthy diet can help patients maintain proper digestive health, prevent malnutrition, and remain strong during their treatments. We understand the importance nutrition plays in a patient’s recovery, which is why we offer cooking demonstrations live and video (below) as well as recipes that provide nutritional support throughout treatment.

Cooking Demonstrations are Back In Person!

Make plans and save your seat for our upcoming cooking demonstrations

Join us for one or all three of our upcoming Dishes 2 Nourish Cooking Demonstrations. Nikita Grove, M.S., RDN, LDN, RYT, will be preparing cancer-fighting foods that promote good nutrition and are easy to make. She will also answer any nutritional questions to help you maintain a healthy diet throughout your journey.

Upcoming Classes
The following is a list for our upcoming classes. See below for complete recipe’s for each class.

Thursday, April 20 – All about sugar!
Harvest Granola Parfaits 

Thursday, May 18 – Whole Grains and Plant Proteins
Recipe: Quinoa Salad

Thursday, June 15 – Fresh Herbs
Recipe: Basil Pistachio Pesto

Thursday, July 20 – Summer Hydration
Recipe: Watermelon & Tomato Salad


Time: 10 a.m.

Where: Lancaster Cancer Center Conference Room

Masks are required. Seating is limited. Registration is required.
Please contact,
or by calling 717.291.1313, or stop by the front desk.

D2N Recipes

Harvest Granola


¼ cup mashed sweet potatoes

2 tablespoons of butter

2 tablespoons of molasses

1/3 cup maple syrup

4 cups of old-fashioned oatmeal

1/3 cup of pumpkin seeds

1/2 cup dried cranberries

1/4 cup coarsely chopped pecans

1/3 cup coarsely chopped walnuts

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Hearty dash of salt


Preheat oven at 300 degrees. Line baking pan with foil and coat with nonstick cooking spray.

In microwave-safe dish, combine sweet potatoes, butter, molasses, and maple syrup. Microwave about 3 minutes or until bubbly.

In a large bowl, combine remaining ingredients. Pour sweet potato mixture over oatmeal mixture, tossing until well mixed. Transfer to prepared pan and bake 35-40 minutes, stirring mixture about half way through. Cool.


Lemony Lentil & Quinoa Salad


6 cups water, divided

1 cup green lentils, rinsed

1 cup quinoa, rinsed really well

1 teaspoon dried tarragon

½ teaspoon salt

½ teaspoon fresh ground black pepper

2 teaspoons grated lemon zest

¼ cup freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

¾ cup thinly sliced green onions

¾ cup chopped fresh flat-leaf Italian parsley

In a medium saucepan, bring 4 cups of the water to a boil over high heat. Add the lentils and reduce the heat to medium low, allowing the lentils to simmer, until tender, but not mushy, about 30 minutes. Drain and let them cool completely.

While the lentils are cooking, prepare the quinoa. In another medium saucepan combine the remaining 2 cups water and quinoa. Bring to a boil over medium high heat. Reduce the temperature to low, cover the pan and simmer gently for 15 to 20 minutes, or until all the water is absorbed. Remove the pan from the heat and cool completely.

Make the dressing: in a small bowl, whisk together the tarragon, salt, pepper, lemon zest, lemon juice,
olive oil and mustard.

When the lentils and quinoa are completely cool, in a large bowl combine them with the sliced green onions, tossing them gently together. Add the dressing and toss again gently until everything is coated.

Cover and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Just before serving, stir in the chopped fresh parsley.


Basil Pistachio Pesto


4 cups of Fresh Basil Leaves

½ cup of Pistachios (roasted, shelled)

½ cup of parmesan cheese (grated or shredded)

3 garlic cloves

.12 teaspoon of red pepper flakes

1 lemon

½ cup of olive oil (more, if needed)

Add salt and pepper

Add the basil leaves to the bowl of a food processor or blender.

Zest about ½ teaspoon of lemon zest and add the pistachios, parmesan cheese, 3 cloves of garlic, 1/8
teaspoon of red pepper flakes in a blender or food processor.

Blend or pulse until Blend or pulse until you have a rough chop.

While the machine is running, gradually drizzle in olive oil, and continue to blend until a smooth
paste is formed. Add about 1-2 teaspoons of fresh squeezed lemon juice and blend again.

Taste for seasonings and adjust as needed with salt and pepper or extra lemon juice.


Watermelon and Tomato Salad


1 large seedless watermelon, cut into 1-inch cubes

4 tomatoes, cut into 1-inch dice

1 cup crumbled feta cheese

1 large sweet onion, thinly sliced

12 mint leaves, sliced thinly

¼ cup olive oil

2 tablespoons white balsamic vinegar

1 pinch coarse salt, or to taste

1 pinch ground black pepper, or to taste

Gently mix watermelon, tomatoes, feta cheese, onion, and mint in a large bowl.
Whisk olive oil, vinegar, salt, and pepper together in a small bowl; drizzle over salad and gently toss to coat.


Coconut Fish Curry


1 tablespoon olive oil or coconut oil

1 white onion or 2 green onions, chopped

1 (13.5 – ounce) can regular coconut milk

2 tablespoons tamari plus more to taste

1 teaspoon grated fresh ginger

1 1/2 teaspoons curry powder

1 1/2 teaspoon agave syrup

6 (4 – ounce pieces) whitefish (rockfish, flounder, or halibut work well) or 1 can of chick peas can also be a substitute for fish.

1 (14.5-ounce) can stewed tomatoes (after the fish ingredient)

4 ounces cremini mushrooms, sliced

1 bell pepper, cut into strips

4 cups leafy greens, torn apart or sliced in ribbons

1/4 cup chopped fresh basil or cilantro

Optional: Hot sauce

Heat oil in a large pan or wok over medium heat. Add the onion and cook until slightly soft. Stir in the coconut milk, tamari, ginger, agave, and curry powder. Simmer uncovered. When sauce starts to bubble, add the fish (or chick peas), tomatoes, mushrooms, and pepper and cook covered, for five minutes. Add leafy greens and basil or cilantro. Cook until the veggies are tender. Add more tamari if desired.

Healing Journey Foundation is proud to announce its partnership with Nikita Grove, M.S., RDN, LDN, RYT.

She will be offering patients prevention and nutritional Counseling as well as live cooking demonstrations at our office.

Nikita Grove, M.S., RDN, LDN, RYT
Nikita Grove is an entrepreneur, dietitian, yogi, farmer, and local-food enthusiast! As a licensed and registered dietitian and yoga instructor. She owns and operates, The Wellness Grove, which offer nutrition counseling and yoga classes.

Nikita grew up on her family farm in Marietta where she first learned to appreciate the foundation of food, soil, and farming. She earned her Bachelor of Science and Master of science in Nutrition and teaches medical students culinary medicine and graduate-level courses in nutrition. Throughout her career, she has worked in various settings serving her local communities at the supermarket, hospital, and corporate wellness environments. Currently, Nikita dedicates her practice to cancer patients. Her husband is a young adult cancer survivor, and she learned the intricacies of being a caregiver. Together, they focus on survivorship and caregivers through educational efforts of food, farming, and gentle movement of the body, mind, and breath through yoga to find healing and nourishment for all.

To access recipes, click here

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