11Years Cancer - Free: the truth about life after TNBC

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11Years Cancer - Free: the truth about life after TNBC As I was replying to a message in an emotional health support group recently, a wave of memories from my treatment days came rushing back. It’s been 11 years since I was diagnosed with Triple-Negative Breast Cancer (TNBC) — a rare and aggressive form of breast cancer with limited treatment options. Though my physical treatment ended long ago, my healing journey continues. Every year post-treatment has brought a new layer of understanding, discomfort, learning, and rebuilding. And today, I want to write about the part of survivorship most people don’t talk about: the silent, emotional battles we face long after the doctors say we’re “okay.” 🎗️ Life After TNBC: The Emotional Reality Being a TNBC survivor is a blessing — and sometimes a heavy emotional burden. The fear of recurrence never fully leaves. A new pain or symptom can trigger deep anxiety. There’s the pressure to “move on” when inside, you know you’ve changed...
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Beetroot-Chickpeas Stir Fry

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This is a nutritious combination of chickpeas and beetroot is very good for kids.It is rich in iron and protein along with some essential vitamins.Beetroot is considered to liver-friendly and is also an immunity booster.I've added some whole spices which not only enhance the flavor of the dish but also add some health-enhancing benefits.
Serve it with salad and a bowl of fresh yogurt.

Ingredients:
Beetroot-3,medium sized
Carrot-1,medium sized
Chickpeas-1/4 cups
Cinnamon-1 big stick
Cloves-3
Black pepper-4-5
Mustard seeds-1/4 teaspoons
Curry leaves-4-5
Shredded Coconut-2 teaspoons,fresh
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight and boil them with a little salt in a pressure for 3 whistles.Allow it to cool.
-Wash the beetroots and carrots and peel them.
-Grate the beetroot and carrot or finely chop them.
-Heat oil in a pan and add mustard seeds.Let it crackle.
-Add the curry leaves and stir for 30 seconds.
-Now add the cinnamon,black pepper and cloves and add the grated beetroot first and stir for 2 minutes.
-Add the grated carrots and mix well.Cook till the vegetables are done.
-Add the boiled chickpeas and mix again.
-Turn the flame off and garnish with some fresh shredded coconut.


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