Information about the Coronavirus

Griffin Health is committed to your care and safety. Please call your doctor or provider before your visit. General COVID-19 information is available here. Vaccination information is available here.

Schedule your COVID-19 test at 203-437-6815.

Health Resource Center tour

Welcome to Griffin Hospital's Community Health Resource Center

The Community Health Resource Center (HRC) at Griffin Hospital is a traditional free lending library that provides an array of medical and health information. The HRC contains a collection of easy-to-read health and lifestyle related materials for patients and their families to become better informed and make more educated decisions about the various treatment options available to them.

Resource Center Hours
  • Monday - Friday: 9 a.m. - 3 p.m.
  • Other times by appointment
Online Resource Searches

Search the Library Catalog from Your Computer

Our online catalog is the modern day version of the "card catalog" and is a quick and easy way to search our online resource database to see what books, journals and magazines are available at the HRC. Books may be borrowed for 4 weeks; journals and magazines must be viewed on site. Click the button to search the online catalog.

Search Our Online Health Library

We have a resource here for you to answer almost all of your questions - whether you're wondering about a disease, a treatment, a subject, and more. DISCLAIMER: This Health Library is for educational purposes only and does not necessarily reflect the services provided by this practice/facility. Click the button to start searching. You can also click here to view the Polish database.

Ask a Consumer Health Librarian

Conditions & Treatments Digest
Health information for patients and consumers - covering different conditions, treatments, and specialties.
Health Tips & TopicsGeneral

Refreshing Summer Recipes

Relax and enjoy the taste of summer with these light, simple,and refreshing recipes!


2 boneless, skinless chicken breasts
1 teaspoon coconut oil
4 cups fresh baby spinach, baby kale, or baby
1⁄4 cup thinly sliced red onion
3 tablespoons chopped pecans, toasted
1 ounce reduced-fat feta cheese, crumbled
(about 1/4 cup)
4 teaspoons extra virgin olive oil, divided
1 tablespoon white balsamic vinegar
1 teaspoon honey
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon freshly ground black pepper,
1⁄2 teaspoon kosher salt, divided
2 cups halved strawberries, divided
1⁄4 teaspoon smoked paprika

Whisk together 1 tablespoon olive oil, vinegar, honey, thyme, 1⁄4 teaspoon pepper, and 1⁄8 teaspoon salt in a medium bowl. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

Heat coconut oil in a medium skillet over medium-high heat. Brush chicken breasts with remaining 1 teaspoon olive oil; sprinkle evenly with pepper, salt, and paprika. Place chicken in pan and cook two to three minutes on each side or until cooked fully through. Remove chicken from pan; let stand five minutes.

Divide spinach, remaining cup of strawberries, and onion between two salad bowls. Top evenly with sliced chicken breast and strawberry-balsamic mixture. Sprinkle with 11⁄2 tablespoons pecans and 2 tablespoons cheese on top and serve.

Calories 399

Carbs 22g

Fat 22.2g

Protein 31g

Fiber 6g


2 cups of kelp noodles (one package)
1 organic zucchini
1⁄3 cup raw cashews, crushed
1 large carrot, graded
4 leaves of dinosaur kale, chopped
1⁄3 cup fresh cilantro, chopped
2 tablespoon fresh basil, chopped

3 tablespoons lemon juice
1 cup cashews soaked for two hours and drained
1 red bell pepper seeded and chopped
2 tablespoons nutritional yeast
1 tablespoon water
1⁄4 teaspoon sea salt

2 tablespoon dry seaweed sheets (nori), thinly sliced
Lime cut into wedges, drained

Rinse kelp noodles and strain.

Cut the kelp noodles up a few times or chop up with knife, otherwise they can be too long.

Use a spiralizer or vegetable peeler to make zucchini noodles.

Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro, and basil. Set aside.

For the sauce:
Blend all the sauce ingredients in a blender until smooth. Pour 1⁄2 cup of sauce over the noodles and gently mix in. Add more sauce if needed, until the noodles are coated with sauce.
Serve garnished with seaweed and lime.

Calories 554

Carbs 43g

Fat 32g

Protein 21g

Sugar 12g


3 frozen bananas
1⁄2 cup coconut or almond milk
1 teaspoon chia seeds
1 teaspoon chai spice blend or use dried cardamom, dried ginger, and cinnamon
2 tablespoons raw cacao nibs

In a high-speed blender combine bananas, coconut/almond milk, chia, and spices.
Blend until consistency of ice cream. (If too soft you may freeze again after blending.)
Scoop into glass or bowl and place in a freezer.
Remove ice cream from the freezer, sprinkle cacao nibs over each serving.
Serve and enjoy!

Calories 232

Carbs 44g

Protein 3g

Sugar 22g

Fat 7g

If you're providing care for a loved one, we've put together a set of videos that can help you understand everything involved.
(203) 732-7399
  • Monday, Tuesday, Friday: 9am-5pm
  • Wednesday, Thursday: 9am-8pm
  • Saturday: 11am-3pm
130 Division St.
Derby, CT 06418-1326