MyWorldMyLife

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When Cancer Isn’t a Battle, But a Reality

October is Breast Cancer Awareness Month; a time when pink ribbons appear everywhere, stories are shared, and so many of us are reminded of the people we know and love who have been touched by this disease. But as we raise awareness, maybe it’s also time to rethink the words we use. So much of the language around breast cancer, and cancer in general, sounds like a war: fight , battle , survivor , warrior . But did any of us really sign up for a fight? When I was diagnosed, I didn’t feel like a hero putting on armor. I felt scared, confused, and exhausted. From the moment I heard the word cancer , people called me brave and told me to keep fighting . But what choice did I really have? I showed up for the appointments. I sat through the treatments. I took the pills, endured the side effects, went to bed tired and woke up tired… not because I’m a fighter, but because I wanted to keep living. And what about the people we’ve lost? We say they “lost their battle with breast cancer.” But they...

Creamy Butternut Squash Gnocchi with Rocket & Amaretti Crumble

There are some dishes that instantly feel like a hug in a bowl, and this one definitely makes that list. I first discovered it through Jamie Oliver, and it’s become one of my go-to comfort meals... especially when I want something cosy without spending hours in the kitchen. Soft, pillowy gnocchi, a velvety squash sauce, and a surprising crunch from crushed amaretti biscuits… trust me, it just works. Ingredients: 300–350g prepared butternut squash, peeled and diced 3 tbsp water 3 tbsp double cream Freshly grated nutmeg (just a pinch) Salt & black pepper 1 tsp olive oil (plus 1 tsp extra for the rocket) 15g butter 1 small onion, finely diced 1 garlic clove, crushed 500g fresh gnocchi 30g grated parmesan 2 amaretti biscuits, crumbled A couple of handfuls of rocket leaves Juice of ½ lemon Method: Cook the Squash: Place the diced squash into a microwave-safe bowl with 3 tablespoons of water. Cover tightly with cling film and pierce once to release steam. Microwave on high for 12–15...

If You Know, You Know: Living with Scanziety

If you know, you know. The blood tests, the scans, the quiet moments in the waiting room. The deep breath before the needle or the scan, the forced smile at the technician, the casual small talk that feels anything but casual. The sound of your name being called, the shuffle of papers, the cool touch of the examination table. And then… waiting. Waiting for the call. The email. The portal update. Refreshing the page like it changes anything. Telling yourself not to overthink, but your mind runs through every possibility anyway. Trying to stay busy, but the thoughts sneak in between tasks, creeping in like an uninvited guest. This is scanziety… It’s the fear of the unknown, which keeps building from the moment I get the letter about my annual screening. The what-ifs that stir at 2 AM when the world is quiet but your mind is loud. It’s the mental tug-of-war between optimism and dread, between hoping for good news and preparing for the worst. It’s the exhausting cycle of reminding yourself...

Shakshuka

Shakshuka is one of those meals that makes you feel like you put in way more effort than you actually did. It’s rustic, vibrant, and comes together in one pan, which means less cleanup and more eating. Plus, there’s something ridiculously satisfying about cracking eggs right into a bubbling tomato sauce and watching them gently poach. It’s said to have started in Tunisia and spread through North Africa and the Middle East, which makes sense, everyone who tries it seems to adopt it. What I love most is that it isn’t only a breakfast meal. I’ve had it for brunch, lazy dinners, and even “I forgot to grocery shop” nights, and it always hits the spot. Ingredients 2 tbsp olive oil 1 small onion, diced 1 red bell pepper, diced 2–3 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked paprika ¼ tsp chili flakes (optional, for heat) 1 can (14 oz / 400 g) crushed or diced tomatoes Salt and pepper to taste 4–5 eggs Fresh parsley or cilantro, chopped (for garnish) Optional: crumbled feta, olives, ...

The Fog That Won’t Lift: Living (and Laughing) Through Brain Fog

There’s this little side effect of chemotherapy that no one really warns you about. It’s not the nausea, or the bone-deep fatigue, or even losing your hair... people at least prepare you for those. It's the brain fog or as I like to call it: the brain farts. It feels like my brain’s running on dodgy WiFi. Some days, the signal is strong and clear, I can think straight, string sentences together, feel sharp again. Other days, it’s like everything is buffering mid-thought, mid-sentence, mid-task. One minute I’m totally capable, the next I’m wondering if my brain is actively sabotaging me on purpose. Take the time I tried to organize a fun night out at the cinema with my girlfriends. I booked the tickets online, feeling very “on top of life.” Halfway there, it hit me: Brighton doesn’t even have a Vue cinema. I’d booked us tickets for London. Cue me, standing on the pavement, staring at my phone like: Really? Again? Or the time I was invited to speak at a cancer conference in Londo...

Semolina Cake

This dessert is often the very first sweet we’re taught to make in school cookery class, long before we even attempt cake. It’s simple, comforting, and instantly rewarding. Depending on where you are, it goes by different names: in Syria, Palestine, and Jordan it’s called Hareesa , in Lebanon it's called Namoura while in Egypt it’s known as Basbousa . At its heart, it’s a semolina cake soaked in sugar syrup, usually topped with almonds and coconut for that signature look. Growing up, this was one of the most nostalgic treats my mom would prepare whenever friends and family gathered. It’s wonderfully easy to make, irresistibly tasty, and always guaranteed to please everyone. Ingredients 1 cup yogurt 1 cup sugar 1 ½ tsp baking powder ½ tsp baking soda 3 cups semolina (coarse) ½ cup melted butter (1 stick) 1 cup fine coconut flakes ¾ cup milk 2 tbsp tahini (for greasing pan) Flaked almond and desiccated coconut for garnish For the sugar syrup: 1 cup s...

From Kitchen to Healing: How Food Became a Vital Part of My Cancer Journey

Cooking has always been one of my greatest passions. It’s never just been about eating, it’s about the love that goes into preparing a meal, the memories attached to favourite dishes, and the joy of sharing food with the people I care about. From my Mum’s Stuffed Artichoke Hearts to the countless recipes I’ve experimented with over the years, food has always been a source of comfort and creativity for me. But when I was diagnosed with breast cancer, my relationship with food shifted. I started seeing it as more than just something to enjoy; it became a way to nourish and support my body through healing. I knew I needed to be more mindful of what I was eating, not just for the sake of my health but to give myself the best possible chance of feeling strong and energized. One of the biggest changes I made was transitioning to a pescatarian diet. It wasn’t about giving up the dishes I loved but rather finding new ways to enjoy them. Instead of traditional meat-based meals, I started explor...