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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Spring Onion-Coriander Paratha

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Winters can be hard on health.While most of us prefer staying indoors and sipping hot cup of tea and soups,it is also a good time to enjoy all the seasonal fresh green veggies, fruits and nuts.
Make sure you eat healthy this winter by including all the winter foods in your diet.
Today I'm going to share a paratha recipe with spring onions and fresh green coriander leaves.Serve this paratha for breakfast or lunch with a bowl of curd and some pickle.This is also another way to sneak veggies into your kid's tiffin.Pack them in their lunch box with some healthy salads and pickles.

Ingredients:
Spring onions-1 bunch ,finely chopped

Green coriander leaves-1/2 bunch,finely chopped
Whole wheat flour(Atta)-4 cups
Gram flour(Besan)-3 teaspoons
Lime juice-1 teaspoon
Chilli powder-1 teaspoon
Black pepper-1 teaspoon,crushed
Cumin seeds-1/4 teaspoon
Salt to taste
Oil/Ghee-2 teaspoons
Water-1.5 cups,to knead the dough

Method:
-Wash the spring onions well to remove all the dirt from it and finely chop it well along with the bulbs.
-Wash the coriander leaves and finely chop them.
-Take a large container and add all the above ingredients except water and mix well with hand.
-Slowly add little water and knead to make a nice soft dough.
-Let te dough rest for 15-20 minutes.
-Take a roll pin and small portion of the dough and dust some atta on it and roll to make a round chapati.
-Heat a pan and put the chapati  and cook till both sides are done properly.
-Smear a little oil or ghee on one side of the paratha and flip and add a little more oil on the other side too.
-Repeat this process with the rest of the dough.
-Serve hot with curd ,salad and pickle.

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