Gallery
Health & Fitness: Giving In is Not an Option!
Exercise may suck, but parking ourselves on the couch to watch American Idol while polishing off that box of Girl Scout Thin Mints is a ticket to nowhere. We have control over what we do with the rest of our lives, however long that may be. Let’s talk about what we do to stay healthy and examine, along with other topics, the love/hate relationship we have with the Ab Blaster exiled to the back corner of our basement (or the other torture devices we encounter in the gym or anywhere else).
And while we’re talking about mood swings, let’s clarify for the record that anxiety can be a serious threat to our recovery and mental health. How do you cope with the fear of recurrence? Or the impact our illness has on family relationships? What suggestions or in-the-trenches experience can you offer for finding a counselor, support group, yoga class and/or the right anti-anxiety medication? This is where we can share our fears as well as our successes.
Leave a Reply
Pearls of Wisdom
February 23, 2011
And for those of us who may be ready to throw in the towel on our memories – at least most days – I offer this short video.
May 23, 2010
How’s your brain working these days? Three + years after chemo, and with assistance from a daily aromatase inhibitor, mine’s still a bit sketchy. Cognitive agility is possible well into advanced age but only if we are willing to give our creaky brains the exercise they need to stay fit. Click here for one source of free,online brain calesthenics to get you started. Another site is here. (You might also try googling “free brain games.”)
February 10, 2010
We were snowed in today and it was time for lunch. What could I prepare quickly that was healthy and satisfying? On two luncheon plates I arranged a substantial bed of raw baby spinach leaves and carefully placed a freshly-poached egg on the top. I drizzled a mustard viniagrette over it all (made with a generous dollop of dijon mustard, a healthy pinch of herbes de Provence, a sprinkle of red wine vinegar, a bit of olive oil and a teaspoon of sugar that I shook up in a jar until it was smooth and pourable). I always keep good quality sliced bakery breads in the freezer, so I toasted four small slices and spread on a thin coating of olive oil in which I’d smashed a small garlic clove, then placed two slices on each plate. In ten minutes we had a lunch worthy of the French countryside. Bon appetit!