Fix-It and Forget-It Pink Cookbook (9 page)

When I was diagnosed, friends and family would say, “You should see this person or that person,” but they were all a minimum of 30 years older than I was. Their concerns were not my concerns. Now I try to speak with young women who need the guidance I was looking for. Every time that I can, I tell people that breast cancer is not an old women's disease.

“I was diagnosed when I was 26. The wedding date that Chris and I had set was eight months later. I was so worried about how I would look in my beautiful strapless wedding dress. More than that I was worried about how I would look to my husband.”

Gerie Voss (left) meets Reese Witherspoon, Avon Global Ambassador and Honorary Foundation for Women, at an Avon Walk.

Lori Viveros: Patient Navigator

Lori Viveros is Program Manager of Avon Cares for Life, a program of the UCLA Jonsson Comprehensive Cancer Center, located at the Olive View – UCLA Medical Center, a public hospital in Northern Los Angeles County. The program provides hope for patients from diagnosis through treatment and beyond.

Makes 4-6 servings

Prep Time: 30 minutes • Baking/Cooking Time: 45-60 minutes

2 medium butternut squash, to yield 4 cups cubed squash

1 Tbsp. vegetable oil

1 Tbsp. unsalted butter

½ cup diced onions

¾ cup diced carrots

3 cups low-sodium chicken broth

salt to taste

pepper to taste

ground nutmeg to taste

2 oz. cream cheese (¼ of 8-oz. pkg.), cut in chunks

1. Cut squash in half. Remove seeds. Drizzle with oil, enough to cover cut surface. Wrap each half in foil. Lay on baking sheet.
   
2. Bake at 375° for 30-35 minutes, or until squash is fork-tender.
   
3. When cool enough to handle, peel and cube squash.
   
4. Heat 1 Tbsp. oil and melt butter in large stockpot over medium heat.
   
5. Stir onion into butter and oil and cook until tender.
   
6. Add carrots and cubed squash to pot. Pour in chicken stock. Season to taste with salt, pepper, and nutmeg.
   
7. Bring to a boil. Reduce heat, and simmer until vegetables are tender.
   
8. In a blender or food processor, puree the soup mixture until smooth.
   
9. Strain soup.
   
10. Return to stockpot and stir in cream cheese. Heat through, but do not boil.
    
11. Serve warm with a dash of nutmeg.
    

“This is comfort food, and I absolutely love it. Credit goes to my husband who always makes it!”

PATIENT NAVIGATOR

Olive View has a large Latina population, so I can give back to my community and see the results of my work almost instantly. Our patients have so many barriers, including language. I was drawn to this work because I want to help women and their families at this particular time in their lives.

We start one-on-one with a patient and her family when she is diagnosed. We provide support to the medical staff, and we offer psychological and social support to the patient on behalf of the physicians. We assign a Navigator to each patient, and she connects the woman to all the resources that are available—from money to groceries to transportation. She stays with the patient the whole way through her treatment.

I started out as a Patient Navigator, and then developed the program as we took on more patients. Now I oversee three Navigators, although I still keep some patients on my caseload. I am so fulfilled when I see the Navigators making such a difference in patients' lives.

Our program continues to grow and evolve. For example, we now have a nurse practitioner managing long-term surveillance for survivors. We have a clinical research program and have incorporated
navigation into that. Before we received funding from the Avon Foundation, we had very limited opportunities for patients to participate in clinical trials. Now they can do that quite comprehensively.

Many times, for the people we see at Olive View, breast cancer isn't their biggest problem. They may have too little food today and a lot of uncertainty about enough food tomorrow, they may be homeless, they many just not have enough money. A breast cancer diagnosis on top of all of that seems almost insurmountable.

This is work of the heart. This profession, these opportunities are mission-driven. I love being part of this community. I look forward to more and more people joining this effort.

When you give so much of yourself into this kind of undertaking, this wonderful work, it's hard to keep everything balanced. I try to practice self-care; I have such a good family. When a patient passes away, I'm so glad for the support of our team. This occupation requires being able to step away, to reflect, to honor, and to keep a work-life balance.

“Many times, for the people we see, breast cancer isn't their biggest problem. This is work of the heart.”

Mara Langer: Two-Time Breast Cancer Survivor, and Avon Walker

Mara Langer is a two-time breast cancer survivor and has done seven Avon Walks. She was the 2012 captain of her Avon Walk Team, Girls Gone Wild for a Cure. In total she's raised over $75,000 toward the cure.

Makes 6 servings

Prep Time: 10 minutes • Marinating Time: 1-2 hours

½ cup fresh lemon juice (requires about 4 lemons)

½ cup low-sodium soy sauce

1 Tbsp. peeled, minced, fresh ginger

1 Tbsp. lemon pepper seasoning

2 garlic cloves, minced

6 boneless, skinless chicken breast halves

1. Combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag.
   
2. Add chicken to bag. Seal and shake to coat.
   
3. Marinate in refrigerator 1-2 hours, turning once. (Do not marinate overnight. The acid in the lemon juice tends to make the chicken mushy if it marinates that long.)
   
4. Remove chicken from marinade and grill, just until done.
   

“After my diagnosis, I started making small changes in what I eat. I watch my portions, and I try to get in some sort of exercise each day. I've now dropped all sugar and white flour, so my eating and exercise has allowed me to shed 20+ pounds. I'm now back down to my pre-baby weight and feeling great!”

TWO-TIME BREAST CANCER SURVIVOR, AND AVON WALKER

Breast cancer—two powerful words! They have always been a part of my life. My mother and grandmother both died from breast cancer. I spent my childhood living next to the disease.

In the back of my mind, I always knew cancer was something that might present itself within my body. The only question was when.

In early 2004, my husband, David, and I were blessed with the birth of our beautiful daughter, Malia. Because of my strong family history, I'd begun having mammograms at the age of 30. Shortly after I stopped breast feeding, I went in for a routine mammogram. And there it was. The cancer had arrived. Because of my prior mammograms, the cancer was detected extremely early.