Turns Out It's Cancer

A journey I never expected to take.

I thought it was SIBO, but I was just joking. It turns out to be cancer—well, that’s how my brother wanted me to start this article, so I’m going with it.

Last week I wrote about how I was diagnosed with SIBO (Small Intestinal Bacterial Overgrowth), a condition where excessive bacteria grow in the small intestine, leading to symptoms like bloating, gas, and digestive discomfort. I had been in terrible pain and my stomach was super distended and bloated. I couldn’t, for the life of me, figure out what was going on and was desperate to get to the bottom of it.

While I was working on getting into a GI doctor to help me with the SIBO, my pain and discomfort worsened over the coming days. I ended up going to Sollis Health, which is basically a fancy urgent care you pay a membership for. They’re open 24/7, have ER doctors on staff, and you can walk in, get labs, scans, whatever you need—without sitting in a waiting room for 9 hours surrounded by chaos. I went three times in four days, completely beside myself and desperate to figure out what the hell was going on.

I was not at all prepared for what was to come. After multiple rounds of blood work, X-rays, and a CT scan, I finally had an answer. When he used the words “mass,” “growth,” and “malignant,” my brain still couldn’t process what was happening. It wasn’t until the actual word cancer was said that I began to understand.

Genetics play a huge part in my story here. I had taken the BRCA test. (BRCA1 and BRCA2 are gene mutations that increase cancer risk—BRCA1 is more often linked to aggressive breast and ovarian cancers, while BRCA2 carries a higher risk for male breast, prostate, and pancreatic cancers.) Now, I don’t know when, over the past 15 years, I switched in my mind from being BRCA1 to BRCA2, but I was certain I was 2 all along.

Fifteen years ago, I decided to get an elective mastectomy. I removed all my breast tissue and also decided to remove my nipples, just to be safe. I didn’t want to go through all of that and still have a chance of getting breast cancer.

Now, I’m not into going to doctors and prefer a more holistic approach to my health. Over the years, I’ve seen all kinds of interesting healers and integrative practitioners. But the one thing I always did, no matter what, was go to the gynecologist. I had been there just nine months prior, getting regular scans and Pap smears.

Over the years, I saw many doctors about getting my ovaries removed, and every time I pushed back—because of my certainty that I was BRCA2. It wasn’t until two days ago that I found out I’d been BRCA1 all along.

I’m not mad at myself for the mistake. I trust, from the bottom of my heart, that I am right where I’m supposed to be. There is cancer on both sides of my family (with everyone), and I have dreaded this moment for as long as I can remember. But now that I’m here, I’m certain I’m meant to be here. I am blessed, supported, and cared for—and I trust that I am going to be okay.

I know the road ahead. When my mom was last diagnosed with cancer, she died three weeks later, to the day. That timeline lives in my body, and of course I have anxiety around what’s happening. But I also know—I am not my mom’s story.

So what’s next for me? I’m hoping to go into surgery next week for a full hysterectomy and to remove the cancer that has spread to the lining of my stomach, followed by six rounds of chemo, three weeks apart.

In this uncertain time, with so much I have zero control over, one of the only things I can control is what I put in my body to nourish it. I know I need to keep my body in a healing, alkaline state. So I’m starting my day with celery juice (which is gross, but I know I’ll grow used to it), and then finding food that’s easy to digest—hearty and nourishing while I wait for surgery.

Here’s a stew I’ve been living on lately—warm, cozy, and easy to pull together.

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Ginger-Garlic Coconut Veggie Stew

(Made in the Donabe)

Juicy coconut broth meets spiced aromatics and vibrant veggies in 30 minutes—ideal for cozy nights when you want something nourishing and effortlessly flavorful.

Serves: 3–4
Time: 30 minutes

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Ingredients

• 1 tbsp sesame oil

• 1-inch knob fresh ginger, thinly sliced

• 2–3 garlic cloves, thinly sliced

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp Chinese five spice

• 1 can (13.5 oz) full-fat coconut milk

• 1½–2 cups mushroom or vegetable broth (adjust for consistency)

• 1 can chickpeas, drained and rinsed

• 1 cup broccoli florets

• 1 cup green beans, trimmed

• 1 small zucchini, thinly sliced

• 1 small head bok choy, chopped

Optional (for thickening):

• 1 tbsp arrowroot or cornstarch

• 2 tbsp broth (to make the slurry)

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Instructions

1. Warm the base:
   In your Donabe (or a heavy-bottomed pot), heat sesame oil over medium. Cook the ginger and garlic until aromatic, about 2–3 minutes.

2. Bloom the spices:
   Add paprika, turmeric, and five-spice. Stir for about 30 seconds to wake them up.

3. Add liquids:
   Stir in the coconut milk and broth (about half and half—adjust based on how creamy you want it). Bring to a gentle simmer.

4. Add everything at once:
   Add the chickpeas, broccoli, green beans, zucchini, and bok choy all at once. Toss well to combine, then cover the pot.

5. Simmer gently:
   Cook covered for about 8 minutes, until the veggies are just tender but still vibrant.

6. Thicken (if desired):
   For a heartier finish, whisk together arrowroot (or cornstarch) and broth. Stir it into the stew and simmer another 1–2 minutes, until slightly thickened.

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Notes

• Swap in what you’ve got: cauliflower, snap peas, or spinach work beautifully here.

• Serve on its own or over jasmine rice or rice noodles.

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