The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC &ndash; James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. &ldquo;In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,&rdquo; says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC &ndash; James. &ldquo;We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients&rsquo; diagnoses. Today&rsquo;s Recipe: Green Smoothie The Green Smoothie is a convenient way to get in a full day&rsquo;s suggested servings of vegetables &mdash; the spinach, broccoli, carrots and avocado provide roughly five servings of fruits and vegetables for the whole recipe. The spinach provides vitamins A, C and K, as well as iron and calcium, while the broccoli is also high in vitamin C and K, iron and potassium in addition to fiber. The carrots add a touch of sweetness to the smoothie in addition to beta carotene, vitamin K fiber and many antioxidants. The carotenoids in carrots have been linked to protect against several kinds of cancer. Soy milk offers a complete plant-based protein and seven grams of protein per cup. Any preferred dairy milk or milk alternative can be substituted for the soy milk, as well as a high-protein supplement to increase the nutritional density of the smoothie as a whole. The Green Smoothie offers great nutrient density per sip using simple, hearty and filling vegetables that might not otherwise be thought of as an easy addition when crafting a smoothie. As always, it is important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body.