What was one of the first adjustments I made when I learned of my cancer?

One of the first things I did and would ask anyone to consider when it comes to cancer prevention and/or rebuilding after cancer is to include or increase your dietary intake of leafy greens. I personally serve my family at least one serving of dark leafy green vegetable daily. These include spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and swiss chard. They are excellent sources of fiber, folate and from a cancer prevention stand point a wide range of carotenoids, saponins and flavonoids. Suffice it to say that they are boosters of the immune system.

On days when I am not serving collards or kale, I am sure to add in a cruciferous vegetable to our dinner. Cruciferous vegetables are rich in nutrients and fiber too but they also have glucosinolates which are shown to be protective against various types of cancer. When you blend, chop or chew cruciferous vegetables, the plant cells break up , allowing myrosinase ( an enzyme also in the plant cell)to come into contact with glucosinolates, initiating a chemical reaction that produces powerful anti-cancer compounds. These compounds have been shown to detoxify and remove carcinogens, kill cancer cells, and prevent tumors from growing--an important find for someone like me with cancer. Don't restrict yourself just to broccoli though. Some vegetables like watercress have different anti- cancer compounds. Source: cancer.gov.

The following are considered cruciferous vegetables.

Bok choy
Broccoli Rabe
Brussels sprouts
Collard greens

A word of caution though, if you are in active cancer treatment or if your immune system compromised, raw veggies are out. I have read that cooked and frozen are permitted but do check with your care team. Also raw veggies may particularly be a problem for people with irritable bowel.

Tonight's menu by the way is arugula salad with meatless meatloaf.