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

Healthy Recipes to Keep You Hydrated this Summer

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

Superfoods Smoothie Bowl

Serves 1



1 cup almond milk

1 tbsp flaxseed

1 tbsp chia seeds

1 Navel orange, chopped

1/4 fennel bulb, chopped

2 cups spinach

1/4 cup mint leaves

1 tbsp orange juice

1 scoop protein powder

1/2 avocado

Optional toppings

Sliced almonds

Pomegranate seeds

Shaved coconut

Sunflower seeds



1. Combine almond milk, flaxseed, chia seeds in blender and let soak for 10 minutes or more.

2. Add all remaining ingredients and blend until creamy smooth.

3. Divide between 2 bowls and top with: sliced almonds, pepitas or sunflower seeds, pomegranate seeds, coconut shavings or any other toppings of choice.


Mediterranean Salad

Serves 2



6–8 cups fresh romaine lettuce

4 tbsp sliced kalamata olives 10 cherry tomatoes, halved 1/4 cup red onions, sliced or chopped

1/2 green pepper, sliced or chopped

1/2 cucumber, sliced

1/2 cup artichokes (can use jarred marinated)

1/2 can chickpeas

1 small tin of sardines



1/4 cup olive oil

4 tbsp white balsamic vinegar (or white vinegar)



1. Mix lettuce with all vegetable ingredients and drizzle with dressing.

2. Top with sardines and salt and pepper to taste.


Pesto Shrimp with Zucchini Noodles

Serves 3–4



5 cups spiraled zucchini noodles 1 tbsp olive oil

1 lb large raw shrimp, deveined ½ tsp sea salt

2 cloves of fresh garlic, minced 1 tbsp olive oil

1 cup cherry tomatoes, halved

3 tbsp pine nuts (optional) Pinch of sea salt



1 large bunch of fresh basil leaves 1 clove of garlic

¼ cup olive oil

¼ tsp unrefined sea salt

1 tsp fresh lemon juice

¼ cup hemp seeds, pumpkin seeds, or pine nuts



1. Place zucchini noodles in a large strainer in the sink and sprinkle with a bit of salt. Set aside.

2. Pesto Sauce: Add basil leaves and garlic into food processor and process until completely broken up. Add olive oil, salt, and lemon juice and continue to process until smooth. Add hemp seeds and pulse until desired consistency.

3. Heat 1 tbsp of olive oil in a large skillet. Sprinkle ½ tsp salt over shrimp. Sauté shrimp and minced garlic until cooked all the way through and shrimp are pink (about 3–6 minutes). Remove from pan and set aside.

4. Dry zucchini noodles on a paper towel and gently pat to completely absorb any extra moisture.

5. Heat remaining tbsp of olive oil in pan and sauté zucchini noodles for 2–4 minutes, until soft. Scrape the bottom of pan to loosen any browned bits, add the pesto sauce to mix and then add in the cooked shrimp.

6. Serve with cherry tomatoes and pine nuts on top. Enjoy!

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