Fall Provision Proton Post delivers news, healthy tips


The latest edition of Provision’s quarterly newsletter comes packed with news about our patients, treatment options and advice from Provision’s nutritionist on how to keep it healthy in the upcoming holiday season.

In honor of breast cancer month, we profile Mary Bagley, a Stage 3 breast cancer patient who was successfully treated at Provision—and through it all was able to carry on her busy lifestyle! And learn about a new group, the Proton Gals, formed to support women cancer survivors who have gone through or completed proton therapy We talk to Dr. Marcio Fagundes about the new hydrogel product that’s sparing prostate cancer patients the daily “balloon” encounter and protecting them from unwanted effects of radiation on sensitive organs. Get to know the smiling face and caring person of Kristin Coffield, Provision manager of patient services, and how she came to leave a career in five-star hospitality to care for cancer patients. Learn how Dr. Allen Meek came to start a farm but ended up helping start a proton cente. And read about all of the Kentucky patients who’ve became fans of, and advocates for, Provision Center for Proton Therapy.

Staying healthy is an important part of successful cancer treatment and cancer prevention, and in this issue we look toward the upcoming holidays. Thanksgiving, Christmas and New Year’s are always a challenging time to keep up an exercise routine and keep away from extra calories. That can be especially true for patients who are away from home. In this issue, Nutritionist Casey Coffey, talks about multiple ways to address the unhealthy temptations of the holiday season—as well as how to combat the extra stress the season can deliver. Below are some more suggestions for ingredient substitutions as well as simple, delicious recipes (some you can even prepare at your ‘home away from home’!)

Happy reading!


Individual Protein Cheesecake

6oz Chobani plain 0% Greek Yogurt
1/2 Tbsp Jell-O sugar-free instant pudding mix – cheesecake

1/2 cup fiber bran cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp cinnamon
1/8 tsp nutmeg

Add the cheesecake flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and  nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4in circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.


Apple Pie Parfait

1 small fuji apple
6 oz Chobani 0% Honey Greek Yogurt
1/2 cup cooked chilled quinoa
2 Tbsp walnuts
1/4 tsp cinnamon

Cook quinoa to package instructions and refrigerate beforehand. Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the quinoa, walnuts, and apple mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.

Keep reading to find more recipes, plus healthy ingredient substitutions!

Kale, Spinach & Artichoke Dip With Greek Yogurt

2 cups Non­fat Greek Yogurt (I used Chobani Plain 0%)

1 carrot

2 cups kale

2 cups spinach

1/4 red onion

2 tbsp minced garlic

1/2 cup marinated artichoke hearts

1 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

2 tbsp honey


1. Process your veggies in a food processor until they are very finely chopped.

2. Add veggies into your Greek yogurt and stir.

3. Add salt, pepper, paprika and honey and stir until it is very well mixed.

4. Serve with chips, bread, or veggies


No Bake Cookies – Oatmeal Chocolate Cookies

2 cups erythritol

1 stick butter

3 Tbsp. cocoa powder

1/2 cup milk

1/2 cup crunchy peanut butter

1 tsp. vanilla extract

3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3-inch cookies.


Yield:  6-8 servings


16 ounce package frozen cauliflower
1/2 cup mayonnaise
4 ounce jar diced pimientos, drained well
1/4 cup dill pickle relish, drained well
1 tablespoon chopped onion, optional
1 tablespoon white vinegar
1 tablespoon yellow mustard
1/2 teaspoon pepper

Stevia to taste
Salt, to taste


Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving.


Shrimp and Avocado Salad

Yield:  2 servings

(Cilantro dressing/marinade):

3 Tbsp fresh lime juice

2 Tbsp EVVO

½ c fresh cilantro, chopped

1/8 tsp fresh cracked pepper

Salt to taste

Combine all ingredients in bowl and mix.

Ingredients (salad):

  • Cilantro dressing
  • 1# cooked shrimp, deveined and tail removed
  • 1 cup ripe avocado
  • 4 cups lettuce or baby greens



  1. Pour cilantro dressing over shrimp (make sure any excess water from cooking or thawing of shrimp is removed before adding dressing).  Stir to coat.  Cover and refrigerate for 1 – 3 hours.
  2. Wash and dry lettuce.  Divide among plates.
  3. Cut avocado into bite size wedges.  Sprinkle over lettuce.
  4. Top with marinated shrimp and leftover dressing.


Slow Cooker BBQ Chicken


  • 4 chicken breasts
  • ½ bottle or can Root Beer (or Coke or Dr. Pepper)
  • 18 oz bottle BBQ sauce of choice
  • ¼ tsp salt
  • ¼ tsp pepper


Place chicken breasts and root beer in slow cooker and cook for approx. 3 hours on high.  Shred chicken and drain most of liquid.  Leave a little so chicken does not get dry.  Add salt and pepper.  Pour in a bottle of BBQ sauce and let cook another 15-20 minutes in slow cooker.  Serve on rolls.  Can also be serves with cole slaw or topped with avocado and or sauted onions.


Vidalia Pot Roast

Serves 8-10


  • ¾ cup Vidalia Onion Dressing
  • ¼ cup water
  • 3-4 pound pot roast
  • 1 sliced onion


Spray slow cooker with cooking spray.  Combine dressing and water.  Place roast in slow cooker, top with onion and Vidalia Onion dressing mixture.  Cook on low for 8-10 hours or until tender.


Honey Pork Tenderloin with Apples

Serves 6

Total time:  8 hours 10 minutes


1 (3-4 pounds) pork tenderloin

2 large granny smith apples, sliced

½ cup honey

2 tbsp cinnamon


  1. Slice slits in pork tenderloin and place 1-2 apple slices per slit.
  2. Place remaining apple slices in bottom of crockpot.
  3. Drizzle ½ of the honey over the apple slices.
  4. Place pork on top of the apple slices.
  5. Sprinkle with cinnamon.
  6. Place remaining apple slices on top and drizzle remaining honey over entire pork tenderloin.
  7. Place lid on and cook on LOW for 8 hours.
  8. Remove from slow cooker, slice and serve with apples on top.


Beef Brisket

Serves 5-6

Total time:  7 hours 10 minutes


  • 1 (2-3 pound) beef brisket
  • ½ onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp chili powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp cumin
  • ½ tsp pepper
  • 2 tbsp brown sugar
  • 1 ½ tsp hickory liquid smoke
  • ¼ c beef broth
  • 3 tbsp chili sauce, bottled


  1.  Mix together chili powder, brown sugar, Worcestershire sauce, cumin, and pepper.  Make a paste and rub over brisket.
  2. Place brisket in slow cooker.
  3. Mox together beef broth, liquid smoke, onions, and chili sauce.
  4. Pour over brisket.
  5. Cover and cook on low for 7-8 hours or high for 4-5 hours or until fork tender and meat easily pulls apart.
  6. Remove brisket from cooker and slice across the grain into thin slices.
  7. Top with favorite BBQ sauce if desired or spoon some of the leftover pan juices over the meat.


Ingredient substitutions


–Use in place of oil and sugar (but not in the same recipe)

–Great in cookies (especially peanut butter cookies), vanilla cakes, and fruit breads


Greek Yogurt (non-fat plain)

–Use in place of oil, butter, sour cream, mayonnaise, sour cream

–Great in brownies

–Great as chocolate frosting (Greek yogurt and semi sweet chocolate chips)

– For replacement of butter, use ¾ butter and ¼ Greek yogurt

–For replacement of oil and sour cream, 100% Greek works great


– Pumpkin puree: Use in place of oil in baking recipes, 1:1 ratio

– Prune puree: use in place of oil or butter in chocolate cake or chocolate cookie recipes, 1:1 ratio

– Rolled oats: use in place of bread crumbs

– Erythritol: Use in place of sugar (it is a sugar alcohol that is well tolerated, does not cause bloating and stomach upset), 1 cup sugar = 1 cup erythritol

– Evaporated skim milk: Swap for cream, 1:1

– Marshmallow fluff: use instead of frosting

– Vanilla: Add 1 tsp. vanilla and cut sugar in half

– Prosciutto or pancetta: Substitute for bacon, it has less than half the calories and 2/3 the fat

– Egg whites: two egg whites for 1 whole egg