249 Roosevelt Ave., Suite 201

Pawtucket, RI 02860 USA

Email: info@gloriagemma.org

Phone: 401-861-4376

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eWellness Center

Your well-being has always been our top priority, and now more than ever, we want to help you stay healthy and connected. That’s why we are offering E-Wellness through Facebook and our website  to help you heal mind, body and spirit during this difficult time.  We also hope that if you are able, you will consider making a donation, no matter how small to help us continue to help you and the community.

A Reminder of the importance of staying home

Michelle’s message:
I had to leave the house today because chemo is essential! No visitors allowed now, so I had to go alone for the first time in over 4 years! I was a bit nervous but I did it! I beg you all to stay home and only go out if it’s essential! Please for people like me! 💙💗💚

Virtual Programs

Mandy, our Patient Navigator
is always here to help!
Email her at Mandy@gloriagemma.org
with any questions.

Check out Roland M. Comtois for a reiki, meditation and prayer Energy Exchange on Facebook

Roland has been working with @GloriaGemma patients and survivors for many years! For more information on Roland visit: blessingsbyRoland.com

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If You're Panicking About the Coronavirus, Stop Yourself by Trying These 7 Methods

Do you find your anxiety high these last few days? We are sharing this great article from our friends at The Chopra Center to reduce or stop feeling panicked.

Health

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3 STEPS TOWARD PREVENTING INFECTIONS DURING CHEMOTHERAPY
If you develop a fever during your chemotherapy treatment it is a medical emergency. Fever may be the only sign that you have an infection, and an infection during chemotherapy can be life threatening.
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Free and simple solution for secure telemedicine solution

Recommended by NorthMain Radiation Oncology

Amy Pilotte, Nurse Practitioner discusses changes due to Covid19

Staying Well While Staying at Home

A Guide for Cancer Patients and Their Caregivers and Family Members

Recipes

Beggars Can't Be Choosers Fish 

By Carol Donnelly

I admit it! I’m a seafood snob. I only eat fresh fish, and I’m very particular. Under normal circumstances, I wouldn’t mind traveling over a half hour to get to a reputable fish monger, but we’re not living under normal circumstances these days. So, I’ve stuck with lean proteins, like chicken breast, but in the past week, animal proteins have become the new toilet paper. The meat cases have been wiped clean. 

  

Now what? 

  

The adage I heard my mother say to me a million times in my youth, “beggars can’t be choosers” comes to mind as I passed the frozen cod. The other thing that comes to mind is a recipe I like to make with fresh white fish at the end of summer when tomatoes and corn are their sweetest and tastiest. Much to my surprise, substituting frozen ingredients for fresh yielded a tasty and healthy dish. 

  

Our world has been turned upside down, and we need to think differently, creatively and positively to make it through and to eat well. 

  

Yield: 4 servings 

  

Ingredients: 

4 four ounce filets of cod or other white fish, approximately 1” thick 

1 clove of garlic, smashed 

1 Tablespoon of extra virgin olive oil 

The juice of half of lemon 

3 cups frozen or drained canned corn  

2 Tablespoons of fresh tender stalked herb (I used parsley and chives) 

1 Tablespoon of butter 

Salt & Pepper 

  

Tomato Relish 

2 plum tomatoes, seeded and diced 

¼ cup chopped onion 

1 Tablespoon of fresh basil, chopped or 1 teaspoon dried basil 

  

Directions 

  

  1. Pat fish dry with paper towel and season with salt and pepper on both sides and set aside. 

  2. Melt butter in large skillet over medium heat. Add corn and season with salt and pepper. Sauté corn until heated through, then add the tender herbs and stir until combined. 

  3. While corn is cooking, make tomato relish. In a small bowl, combine chopped tomatoes, onion, and basil. Season with salt and pepper to taste and set aside. 

  4. Divide corn between four plates and keep warm.  

  5. Return skillet to heat and add olive oil and smashed garlic clove. When oil is hot, add fish to the skillet. Make sure not to overcrowd the pan. Cook for 2-1/2 to 3 minutes per side or until just cooked through. Squeeze lemon juice over fish right before removing filets from the skillet. 

  6. Place a piece of fish on top of the bed of corn on each plate, and top with the tomato relish.   

check back often

The eWellness Center is in process, check back often for new content.

There are many wonderful programs from our providers coming soon.

Check out the Gloria Gemma social media platforms for new program announcements. 

 

We are with you every step of the way!

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