Monthly Archives: March 2014

Article.3: Mindfulness-Based Stress Reduction as supportive therapy in cancer care

Article Systematic Review: Mindfulness-Based Stress Reduction as supportive therapy in cancer  care: systematic review

Click on the title in blue to be linked to a really interesting literature review on the use of MBSR therapy that cancer patients. MBSR can help cancer patients cope with the diagnosis of cancer and dealing with stress from treatment of cancer.  It also takes a look at the nurses perspective and use of MBSR therapy to help their patients in care facilities.  Enjoy!  Be aware and eat with care 🙂


Advanced Nursing 52(3), 315–327

 2005 Blackwell Publishing Ltd


Week.6: Preparation

So the next coming weeks are getting intense.  I am almost half way through my first semester and it feels like I just started, time just flies.  At this point the preparation for upcoming quizzes and assignments is crucial.  I have at least 2+ hours of homework every night in order to review and update assignment drafts before due dates.  I don’t have much else to say about this week except that preparation is key to reducing my stress levels.  I have a frazzelled brain this week so I don’t think I can write anything too exciting in this post, but as always, thanks for reading, and be aware and eat with care 🙂

Veggie Belly Bowl!

veggie belly bowl

Veggie Belly Bowl!  *all organic ingredients if possible

-2 carrots (chopped chunky)                                                      -1 zuccini (chopped chunky)

-1 head of broccoli (stem included, chopped chunky)             -1 red pepper (chopped chunky)

-handful of spinach (raw or blanched)                                     -2 tbsp of water

-2 tbsp of coconut oil (1 tbsp for frying veg, and 1 tbsp for sweet potato)

-1 medium sweet potato


-2 cloves of garlic (minced fine)                                               -1 can of coconut milk

-2 tbsp of peanut or almond butter                                        -1 tsp soy sauce

-1 tsp of honey or brown sugar or molasses (if you have molasses it is better)

-1/2 lime squeeze

Sauce: Combine all sauce ingredients, except lime juice, into small sauce pot and whisk together over low heat.  Nut butter should soften and combine into sauce, should be smooth and velvety (around 3 mins).  Take off heat and set aside.


Sweet potato:  Set oven to 220 degrees Celcius. While the oven is pre-heating, chop the sweet potato into small, bite sized cubes (about 1 inch thick). In a bowl, add coconut oil, and salt and pepper, add in sweet potato, mix together so all potato is all covered.  Spread evenly over baking sheet (preferably non-stick) and bake for 20-30 mins (time varies with different ovens).

NEXT STEP after potatoes are almost done: (last 5 mins or so)

Sauté garlic in tbsp of coconut oil over medium heat.  When garlic becomes fragrant (about 1 min) add all veggies, except sweet potato, into pan and sauté until veg is slightly soft.  Add water and cover with glass lid so veggies steam (2-3 mins), turn off heat.  Add raw or blanched spinach into bottom of individual serving bowl, add hot veggies and cooked sweet potato on top (raw spinach will slightly cook from heat given off from veggies).  Spoon on sauce, and squeeze lime on top.  This is a tasty, Asian inspired, no grain, no gluten, no dairy, no meat recipe.  Add fried tofu for protein.  Any veggies can be subsituted, so get creative! Hope you enjoy this recipe, and beware and eat with care 🙂