No food today - When Two Cancers are better than One?!?!?!

When Two Cancers are better than One?!?!?!

A cancer diagnosis is scary enough, but synchronous cancer (multiple primary cancers) is rather bizarre, especially since cancer is not something that runs in the family. Now, high blood pressure, diabetes, and heart problems all have a footprint, but no cancers that I know of.

I went to the GYN on Feb 24 after three months of having my period with just a few breaks. They did a biopsy. Then they scheduled me for a sonogram the following week (3/6). I thought it was the start of menopause because something I Googled told me that increasing variability of the menstrual cycle was a symptom. I’ve had crazy bad cycles all of my life, with about 3 D&C’s, and mood swings that would make a Psychologist run for the hills, not every month, but more than I care to recall. Just ask my friend, Jos, about the “Mac and Cheese” episode. At least I could identify that I was not acting within reason and apologized. But as it happens (and you have absolutely NO control), it’s maddening!

The months of January and February were tiring – I could get through work, but as soon as I got home I wasn’t good for anything more. I went to bed early and slept 8-10 hours every night.

A week later (3/4), as I was leaving work, I got a call to come and see the GYN for the results of the biopsy. I thought the worst – I was in menopause and probably needed a hysterectomy. Well, I was in menopause but the diagnosis was Adenocarcinoma of the uterus, a malignant neoplasm of the uterus: cancer. My GYN was awesome. After telling me the next steps and who the best oncologist was, she prayed with me. She said it will probably take about 4 weeks to get an appointment, I guess this oncologist was really good! I felt so at peace when I left. I actually went out to the car and called the oncologist to make an appointment, the receptionist says, “We have a cancellation for Thursday 3/6) – is that good?” Heck yeah! They scheduled me for a CT scan the next week (3/13) and surgery on March 17. Less than two weeks after diagnosis, I was under the knife. Actually, it was under the robots, 4 robotic arms and 1 camera.

It was supposed to be just one night in the hospital, but since the surgery didn’t get started till a few hours later than scheduled, I didn’t get to my room till after 9pm, they kept me an additional day. So I went home Wednesday and slept forever! Since they take your stats every 2 hours the first night, then every 4 hours after that, there’s not a lot of productive sleep. I only had one pain pill Tuesday night – mainly because of the back ache from lying in a bed for so many hours. The shoulder pain they said would result from being blown up with gas for the surgery never happened. I was able to walk around with no pain. Eating was coming back slowly, just no appetite. On the bright side, I had been participating in a “Biggest Loser” contest at work. I was in 2^nd place for a few weeks, but JoAnn was always way ahead of me. Some people thought that losing body parts should not factor in, but it didn’t make a difference, I still ended in 2^nd place, winning $97.50!!!

Two weeks after surgery, I went back to the oncologist to get the results of the pathology and to find out what stage the uterine cancer was and if I would need chemo and/or radiation. The results were synchronous cancer. Two major cancers at once, but his was good news! How can this be good news? I recorded the whole conversation so that I wouldn’t miss anything. I had stage 1-1b uterine cancer (which means the cancer has spread halfway or more into the myometrium.) and stage 3 ovarian cancer (cancer found in one or both ovaries and has spread outside the pelvis to other parts of the abdomen) but without involving any lymph nodes – Yeah!

Here’s the good news – when these 2 cancers are together is is much better!?!? If it was just the stage 3 ovarian cancer, the survival rate is about 50%. BUT, when partnered with uterine cancer, the survival rate goes up to 70-80%. The Dr said it was a “strange little entity you developed”. It will be treated with 2 types if chemo, starting within a few weeks. Next thing is the surgery (4/18) to install the port.

The other good news is actually in the gospels of Jesus Christ. The word gospel actually means “good news”. Some people have commented to me that I’m so (too) calm, but that only comes with knowing that the ultimate physician is in charge of everything. He is the only one I can put my faith in and I fully accept whatever he has for these next steps. Jeremiah 1:5 says, “Before I formed you in the womb I knew you, before you were born I set you apart…” God knows the day of out birth, the day of our death, and everything in between (known as the DASH, the dash that separates the year of your birth and the year of your death.) So, no amount of crying or self pity will result in anything but wasted time. Time that could be better spent doing ANYTHING ELSE.

One of the things the Dr said was that I have to make sure I eat a lot of protein – and I’m like, Great! I follow a low carb, high protein diet already. I’ll still keep posting more recipes soon. I just wanted to answer some of the questions I have been getting.Thank you for all of the prayers!

Coconut cupcakes with Raspberry cream cheese frosting

Coconut cupcakes with Raspberry cream cheese frosting

Cup Cakes

1/2 cup coconut flour – 12 carbs

1/4 cup finely shredded unsweetened coconut – 4 carbs

1/2 tsp baking soda – 0 carbs

1/4 tsp salt – 0 carbs

2/3 cup Splenda – 8 carbs

1/2 cup coconut oil, melted - 0 carbs

4 large eggs – 0 carbs

3/4 cup coconut milk - 2.9 carbs

1 tsp vanilla extract – 0 carbs

1 tsp of lemon juice – 1 carb

Icing

4 oz cream cheese, softened to room temperature - 3.2

3 T Splenda – 3 carbs

½ cup heavy cream – 3 carbs

½ tsp vanilla - 0 carbs

½ tsp raspberry extract - 0

Red or pink food coloring (optional) - 0

2 T unsweetened coconut – 1 carb

3.8 carbs per cupcake

Directions

1. Preheat oven to 350°.
2. In a small bowl, whisk together the coconut flour, unsweetened coconut, baking soda, salt, and Splenda.
3. In a separate bowl, mix the coconut oil, eggs, coconut milk, vanilla, and lemon juice.
4. Add the dry ingredients all at once to the wet ingredients and use the whisk to mix thoroughly.
5. Place batter into 10 regular sized cupcake liners that have been lightly sprayed with PAM. (Take out the cream cheese now!)
6. Bake for 25 minutes or until golden brown and cooked through.
7. Allow cupcakes to cool.
8. In a small non-stick skillet, place the 2 T of coconut and heat over medium heat, stirring when you see the edges starting to brown. Once the coconut is lightly browned, remove from heat and allow to cool.
9. In a medium bowl, mix cream cheese and Splenda until combined. Add heavy cream, vanilla, raspberry, and food coloring and mix well (start on low until cream is incorporated), scraping bowl often, until fluffy.
10. Ice cupcakes with generous amount of icing and top with toasted coconut.

Broccoli Cheese Soup

Broccoli Cheese Soup

This recipe made at least 10 servings - a huge stock pot of soup. 

1 cup grated carrots – 10 carbs

1 cup grated onions – 12 carbs

½ cup grated celery – 1 carbs

6 T butter – 0 carbs

32 oz Chicken stock – 0 carbs

8 cups of broccoli floret’s – 12 carbs

8 oz cream cheese – 8 carbs

3 cups heavy cream - 0 carbs

1 lb real American cheese (not Velveeta) <16 carbs

½ lb cheddar cheese – 0 carbs

Bacon – 0 carbs

Green onions

Grated cheese

59 total carbs – about 6 carbs per serving

Melt butter in a large stock pot. Add grated vegetables and cover – stirring often. When most of the liquid is evaporated, add the chicken (or vegetable) stock. Replace lid and cook for 30 minutes, stirring every 5-10 minutes.

While the stock is cooking, clean broccoli, removing any thick stems. Break into bite sized pieces.

When 30 minutes are up, add the broccoli – it will not be completely covered by the liquid – do not worry! Replace the lid and stir every 5 minutes, until broccoli is tender. Turn off heat. Ladle half the broccoli and some of the liquid into a blender and process till smooth – do not fill blender more than half full. Add the cream cheese into the blender, making sure cheese is completely incorporated. Add back into stock pot.

Add cream and remaining cheeses to stock pot and heat until everything is melted – stirring often. Taste and adjust cheese accordingly (some may like more cheddar.)

Serve hot with a garnish of bacon (I may just add it into the soup next time!), grated cheese and slices of green onion (mine were just picked from the garden).

Hot Spinach and Bacon Cheese Dip

This is so super easy, and can be prepared and ready to eat in about an hour.

Hot Spinach and Bacon Cheese Dip


1 lb bacon, cooked and crumbled
16 oz frozen chopped spinach
24 oz cream cheese, softened
1 medium onion, finely chopped
½ cup grated Parmesan cheese 
1½ cup shredded mozzarella cheese

½ cup mayo


Preheat oven to 400°.


I cut the bacon into ¼ inch strips before cooking, so I don't have to crumble it later. If you are able to freeze the bacon for 15-20 minutes before, it makes it easier to cut. Or you could use kitchen sheers like I did! Turn the hear on medium and you can start getting everything else ready. Cook until crispy and drain on a paper towel.

Place spinach in a colander and run warm water over it until it's no longer frozen. Squeeze the spinach with your hands, then place it inside some paper towels and wring out as much water as possible.

If you don't have time to soften the cream cheese, place it in a microwave safe bowl, and heat for about 30 seconds. Place cream cheese in a mixer bowl. Mix the cream cheese until creamy. Add all other ingredients and mix till combined.

Spray a 13"X9" casserole (glass or ceramic) with non-stick spray. Place all of the cheese mixture in the casserole and spread it out evenly. Bake for 30-40 minutes. About halfway through the cooking time, mix with a spoon and return to the oven. It will be bubbly and start to brown along the edges.

Serve with taco chips or crackers. To keep it low-carb, serve with pepperoni chips or Parmesan crisps.

Total carb count was 72 carbs, and this easily feeds 12-15 people. Which makes it between 4-6 carbs per serving. Crackers will increase the count, but pepperoni chips are 0 carbs.

Pepperoni chips:

Place sliced pepperoni in a single layer between a few layers of paper towels. There will be a lot of grease! Place on a microwave safe plate and microwave for 60 seconds, checking after 45 seconds to make sure they are cooking evenly. Let them drain on the paper towels then store in the fridge in a plastic baggie. They will become stiff like a cracker and can be used to dip! 

I cook all of my pepperoni for at least 30 seconds now because I can't stand all of the grease it leaves behind on pizza, in sandwiches, etc.