I got some great news about my tumor markers this week–they’re so low they’re almost down to what they were when this whole metastatic mess started last October–and so I’m charging full speed into summer doing everything I’ve been doing these past 6 months to keep the breast cancer at bay.
I’m taking my meds, I’m exercising and I’m eating foods that I hope keep me strong and keep my body as healthy as possible–as healthy as it can be with cancer inside it. That last piece of the plan for me includes a fairly veggie-laden menu with lots of fruits and nuts and tons of legumes and things like chick peas. In order to starve the cancer in my body so that it doesn’t want to live long and proser in there, I’m not eating sugar or dairy and I’m following a mostly vegan diet. The hope is that the metastatic breast cancer will think “dang this is BORING. I’m outta here,” and head feet first from my system FOREVER. (Which would technically be a miracle, but hey–the squeaky wheel gets the grease.)
And since my markers are falling so low and I’m staying so healthy otherwise–I get checked by my doc every month and everything’s A-OK–I’m keeping on this path of spa-like sustenance for as long as possible. I don’t care about what I’m missing out on—just get me well again.
But one of the things about eating the way I’m eating is I get sick of the same old flavors. My trimmed down menu means my choices of culinary excitiement usually come from enhancements via the spice drawer. The trouble there is I don’t like to cook. So unless someone’s cooking for me or I’m out to dinner at a hip restaurant that caters to my kind, I’m eating hummus and broccoli 24/7. And I get tired of it.
So yesterday I was at a sandwich joint and the vegen choices were nil. I had to ask for the vegetarian sandwich without the chipotle mayonnaise and hold the cheese–which left a dry sourdough with grilled vegetables. “How can I make this work?’ I drooled as the egg and turkey offering whisked by me wrapped to go for the laughing college kids behind me.
Then I remembered something in my fridge that has saved my taste buds more than once from this bland highway they’ve been put on:
Not only do I love the stuff, and not only can I smear it on almost all lunch and dinner menus that I used to smear ketchup on–but it’s also healthy for me. I’ve seen it on the “CANCER FIGHTER” list of food items and though many of those shift from list to list, mustard is a solid stand out.
So I ordered up my veggie dish and as soon as I could I unleashed the saffron-colored accoutrements on top. I bit into that thing like it was filet mignon and I loved every single bite of it. As I shoved the last morsel down my gullet I thanked the good Lord above for the simple things in my cancer life–
lowered tumor markers, great medicine, good food, potential miracles–and MUSTARD.
Ann’s books ‘pink tips’ and ‘Words To Live By’ now available in the SHOP section of this website.