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Welcome to My Journey: Finding Strength Through Sharing

Hey there, and welcome to My World My Life , my little corner of the internet. After what felt like an endless process, I’ve finally moved all my old blog posts from their outdated home to this fresh new space. It wasn’t easy, balancing this with treatment, work, and family life, but with a little help from my family, I made sure every post made it over intact. No missing entries, no broken links (because let’s be honest, that totally would have happened). Now that everything is in place, I couldn’t be more excited for what’s ahead. This blog isn’t just about sharing my journey; it’s about creating a space where we can connect, support one another, and navigate life’s unexpected twists together. One of those twists came in the form of breast cancer. One moment, I was going about my usual routine, and the next, I was sitting in a doctor’s office, hearing words that didn’t feel real. In an instant, my world flipped upside down. My days became a whirlwind of appointments, treatments, and ...
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Vibrant beetroot hummus

Bright, creamy and naturally vibrant, this beetroot hummus is as delicious as it is colourful. Creamy chickpeas, earthy beetroot, zesty lemon and nutty tahini come together to create a simple, nourishing dip that’s perfect with crisp, crunchy vegetables. Ingredients 1 can chickpeas, drained and rinsed 1 small pre-cooked beetroot, peeled 1 garlic clove 1–2 tablespoons tahini Juice of ½ lemon A splash of water, if needed Raw vegetables, to serve Method Add the chickpeas, beetroot, garlic, tahini and lemon juice to a food processor or blender. Blend until smooth and creamy, stopping to scrape down the sides as needed. If the hummus is too thick, add a small splash of water and blend again until you reach your preferred consistency. Taste and adjust with a little more lemon juice or tahini, if desired. Spoon into a serving bowl and enjoy with bread or raw vegetables such as cucumber, carrot and pepper sticks. Tip:  For an extra-smooth and creamy hummus, gently peel the skins from the c...
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Raspberry chia pudding

This raspberry chia pudding is creamy, fruity and naturally sweet, with lovely little bursts of fresh raspberry in every spoonful. It’s quick to prepare, full of fibre and antioxidants, and makes a lovely breakfast or snack when you fancy something special. Ingredients 2 tablespoons chia seeds ½ cup (120 ml) milk (dairy or plant-based) A generous handful of fresh raspberries, mashed A few extra raspberries, to serve 1 scoop vanilla protein powder, optional 1 tablespoon pumpkin seeds, to decorate Method Add the chia seeds, milk and vanilla protein powder, if using, to a small bowl or jar. Stir well until the protein powder has completely dissolved and there are no lumps. Gently mash the fresh raspberries with a fork, then stir them into the mixture. Leave to stand for about 15 minutes, giving it another stir halfway through. The chia seeds will absorb the milk and create a lovely thick, creamy pudding. Top with a few fresh raspberries and enjoy straight away, or cover and chill in t...
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When treatment ends, but the journey continues

Today feels almost surreal. I just had my sixth and final Zometa infusion, a milestone I’ve imagined for so long. Yet now that it’s actually here, I’m surprised by the sudden rush of mixed emotions. There is enormous relief, of course. Having finished two years of Abemaciclib last June, this marks another major chapter of my breast cancer journey that I can finally put behind me. For years, my life revolved around blood tests, hospital visits, chemo wards, and endless scheduling. Now, the constant cycle of biweekly blood tests and treatment trips stops. That freedom feels amazing. Yet, finishing treatment brings an unexpected fear. Those appointments and medications were my safety net, proof that I was actively fighting to keep the cancer away. Even when exhausting, following the plan brought comfort. As that routine fades, the logical mind knows the medical team designed this path and that hormone therapy and monitoring continue, but cancer is as much mental as physical. The fear of r...
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Lemon ricotta pasta

Some recipes are more than just something to cook and eat. They become little pieces of home, tied to a moment, a season, or someone we love. I hope this is one of those recipes for you. It’s simple, comforting, and bright, with creamy ricotta, fresh lemon, and plenty of Parmesan. The kind of meal you can make when you want something delicious without making a fuss. One day, when you make this for yourself, or for the people you love, I hope you remember that it started here, with me making it for you. And perhaps, years from now, the taste of lemon and ricotta will bring you back to our kitchen, to this time in our lives, and to all the love that went into the meals I made for you. Ingredients 450g pasta (spaghetti or bucatini work best) 250g whole-milk ricotta 50g freshly grated Pecorino or Parmesan 1 lemon, zested and juiced 30ml olive oil Salt, freshly ground black pepper and chilli flakes, to taste Fresh basil, to garnish Method 1. Cook the pasta: Cook the pasta in a large pan of ...
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The invisible side of cancer recovery

Two months after my final round of oral chemotherapy, I stood on my back patio staring at a completely flooded garden. Five hours earlier, I had turned on the sprinkler for what was supposed to be a "quick soak," only to walk away and forget it entirely. At first, I laughed. We all have absentminded moments. But then the slips began to stack up. I forgot my phone in the back of an Uber, left a bag of gifts I bought for my family at the boarding gate, and walked away from my wallet at a store checkout. The tipping point arrived late one night when the sharp smell of smoke hit me while I was sitting in the other room; I had left the oven on high heat, completely oblivious to it. That was the moment the jokes stopped being funny. These were no longer trivial slip-ups; I was making mistakes with serious, dangerous consequences, and I lived in constant dread of the next one. I felt perpetually one step behind my own life, plagued by a deep sense of shame. I started second-guessing...
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Charred summer peaches with creamy burrata & fresh herbs

There’s something effortlessly beautiful about a dish that celebrates simple, seasonal ingredients. This recipe is one of my favourite summer combinations - juicy peaches warmed on the grill, creamy burrata, buttery avocado, and crunchy walnuts all brought together with fresh herbs and a drizzle of balsamic glaze. It’s vibrant, elegant, and perfect for sharing, whether served as a light lunch, a dinner party starter, or a centrepiece for a relaxed summer table. Ingredients 4 large peaches, halved and pitted 3 balls of Burrata 1–2 ripe avocados, sliced 3–4 cups baby spinach or rocket (arugula) ½ cup toasted walnuts, roughly chopped ⅓ cup fresh basil leaves (or substitute with fresh mint) 3 tablespoons extra virgin olive oil and 2 tablespoons balsamic glaze 1 teaspoon flaky sea salt and ½ teaspoon freshly cracked black pepper Edible flowers and crushed pistachios for a colourful, elegant finish (optional) Instructions 1. Grill the peaches Preheat your grill until hot. Place the peach hal...
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Two years of Abemaciclib: Closing one chapter, continuing the journey

I’ve been trying to find the right words to describe what it feels like to reach this point, but some moments are almost impossible to put into words. Finishing Abemaciclib feels like closing a chapter that has challenged me in ways I never could have imagined. I still remember collecting that very first box. I remember the fear I felt after already facing months of surgery, chemotherapy and radiotherapy, wondering how my body would cope with another stage of treatment. I worried about the side effects, the uncertainty, and whether I would have the strength to keep going. The beginning was tough.  The exhaustion was unlike anything I had experienced. Nausea, diarrhoea, and a constant stream of medications to manage the side effects became part of my everyday routine. There were days when I honestly wondered how I would continue, especially while trying to navigate everything else life was asking of me at the same time. But slowly, one month at a time, I adapted. I learned to unders...
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