A journal of my experiences with breast cancer to inform those who are interested and to help any one else who might have just been diagnosed.

“[She] will have no fear of bad news; [her] heart is steadfast, trusting in the Lord.” Psalm 112:7

Sunday, August 28, 2016

Three and 1/2 Year Checkup

I went to my oncologist for my 3 1/2 year check-up which came at a good time as I mysteriously had a period after 3 years of not having any. This alarmed my oncologist as the cancer fighting drug I am now taking is only affective if one is in menopause. He wants me either to go back to using Tamoxifen or he wants me to take shots once a month to make sure I am in menopause. He also wants me to get checked out by my gynecologist to make sure the bleeding doesn't indicate something serious.

Tuesday, December 8, 2015

Cancer Fighting Kitchen: Pork and a Recipe for Latin Pork Stew

Latin Pork Stew

1 1/2 pounds cubed boneless pork (fresh ham is the best)
1/2 tea. black pepper
1/4 tea. salt
1 Tab. olive oil
1 onion, chopped (about 1 cup)
2 Tab. flour
4 cloves garlic, minced
1 cup lager beer
1 (14.5 oz.) can mild green chili seasoned diced tomatoes
3/4 cup chicken or vegetable broth
1 tea. Worchestershire sauce
1 1/2 tea. cumin
3/4 tea. oregano
1 med. sweet potato, peeled and cut into 1 inch chunks
1 1/2 cups pearl onions
1 1/2 cups corn 
1/4 cup chopped fresh cilantro
lime wedges and hot sauce

Sprinkle pork with salt and pepper. Heat 2 tea. oil in skillet and cook pork 3-5 minutes or until browned. Transfer to slow cooker. Add remaining 1 tea. oil to pan. Add onion and cook 1-2 minutes. Add flour and garlic and cook 30 sec.-1 min. Add beer and bring to a boil, scraping any brown bits from the pan. Add tomatoes and mash with a potato masher. Stir in broth, Worcestershire sauce, cumin, oregano and bring to a simmer. Spoon half of tomato mixture on top of pork in slow cooker. Place sweet potatoes, pearl onions and corn on top. Add remaining tomato mixture. Cover and cook 4-4 1/2 hours on high or 7-8 hours on low. Sprinkle with cilantro before serving. Serve with lime wedges and hot sauce.

One serving is 1 cup.
235 calories, 21g protein, 14g carbohydrates, 3g fiber, 8g fat

Cancer Fighting Kitchen: Yogurt and a recipe with Chopped Kale Salad and Creamy Yogurt Dressing

Like milk, yogurt has lots of calcium, and the good bacteria in it boots the immune system and reduces the risk of developing colon cancer.

Yogurt can be used to substitute for mayonnaise and sour cream in all sorts of ways and recipes.

Chopped Kale Salad

6 cups chopped Kale (about 12 oz.)
1 tomato, diced
2 stalks celery, diced
1/2 red onion, diced
1/2-1 cup chickpeas
4 Tab. Kalmata black olives, sliced (or regular black olives)
2 oz. Parmesan, rough grate or small cubes

Chop kale leaves into bite-sized pieces, discarding the stems.
Top with the remaining ingredients and serve with dressing.

Creamy Yogurt Dressing


1/2 cup plain Greek yogurt
2 Tab. olive oil mayonnaise
2 Tab. red wine vinegar
1 clove garlic, minced
1 tsp. lemon or lime juice
1 tsp. cilantro
pinch salt

Combine all ingredients in a small bowl.

Variations:
Asian Twist: Add a little soy sauce and grated ginger
Mexican Flair: Make with lime juice, a little lime zest and some taco seasoning.

source: modified from the recipe from Healthy Living


Turmeric and Curry and recipes for Turmeric Chicken and Curried Mango Chicken

Turmeric is the most powerful natural antiinflammatory identified. "It also helps stimulate apoptosis (the suicide of cells) in cancer cells and inhibits angiogenesis (a process by which new blood vessels are grown to supply cells.)" -Anti Cancer, David Servan-Schreiber


To be assimilated by the body, turmeric must be mixed with black pepper. Ideally, it should be mixed with olive,canola or linseed oil. Mix 1/4 teaspoon of turmeric powder with 1/2 teaspoon of olive oil and a generous pinch of black pepper. Add to vegetables, soups and salad dressing.

2 tea. Cumin
2 Tab. Turmeric
2 Tab. Red pepper flakes
2 tea. Black pepper
2 tea. Salt
2 cloves garlic
juice of 2 lemons
4 Tab. Olive oil
4 thin cut Chicken breasts

Combine everything except the chicken in a bowl. Put Chicken breasts and marinade in a plastic bag and marinate 30 minutes to 4 hours. Grill marinated breasts until done. Serve with rice.


Curried Mango Chicken

2 tablespoons oil, divided
1 onion, red or mild white, finely sliced
1 red pepper, finely sliced
4 boneless skinless chicken breasts, pasture raised or organic if possible
2 generous tablespoons flour (gluten free if you need that)
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)


Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of vegetable oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about five minutes on each side, until it has begun to take on a bit of a golden colour.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Return the heat to medium and return the onions and peppers to the pan with the chicken. Continue to cook, turning the chicken once or twice, until the meat is cooked through with an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick you can add a the remaining ¼ cup of chicken stock, a bit at a time, until the desired consistency is reached.
Carefully taste a bit of the sauce (it will be hot) and add more pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Nan bread.

source: The 21st Century Housewife

Ginger and a recipe for Gingered Sweet Potatoes

source
Ginger root is a powerful anti-inflammatory and an antioxidant.
Add grated ginger to a vegetable mix while stir frying it, or make an infusion by steeping ginger root for 10-15 minutes and drink hot or cold.

Gingered Sweet Potatoes


8 cups peeled and cubed sweet potatoes (about 8)
4 tea. salt
4 Tab. butter or margarine
1 tea. grated ginger
1/2 tea. maple syrup
nutmeg

Bring a large pot of water to boil. Add sweet potatoes and salt and cook 25 minutes. Drain, reserving 1/2 cup cooking liquid and return potatoes to pot with the liquid. Add butter, ginger, maple syrup and nutmeg to taste. Use a potato masher or electric hand mixer to mash potatoes. You may want to add salt, lemon juice or more syrup to taste.

source: One Bite at a Time, Rebecca Katz

Green Tea Blocks Tissue Invasion and Angiogenesis

Green Tea
source
"Green tea...contains numerous polyphenols called catechins. One of these, epigallocatechon gallate or EGCG, is one of the most powerful nutritional molecules against the formation of new blood vessels by cancerous cells...After two or three cups of green tea, EGCG is plentiful in the blood. It spreads throughout the body by means of capillary vessels. They surround and feed every cell in the body. EGCG settles on the surface of every cell and blocks the switches (the receptors) whose function is to set off the signal that allows the penetration of neighboring tissue by foreign cells, such as cancer cells... Once the receptors are blocked by EGCG molecules, they no longer respond to the orders that cancer cells send through inflammation factors to invade tissue and to make the new vessels needed for tumor growth... It activates mechanisms in the liver that can then eliminate cancerous toxins from the body more rapidly." Anti Cancer; A New Way of Life, David Servan-Schreiber, MD

Green tea must be steeped for at least 5-8 minutes. Drink 2-3 cups a day

Eating Veggies and Protein First Lowers Blood Sugar Levels

source
Eating protein and vegetables before carbohydrates reduces unhealthy levels of blood sugar. According to a Diabetes Care study, blood sugar levels were 29 percent lower when carbs were eaten 15 minutes later than the protein, vegetables and fat.