Sick Body, Healthy Body Image
Yesterday I stepped on the scale for the first time since being discharged from the hospital. Over the four weeks I was in hospital, I lost around 7 lbs. Not an unhealthy amount for the time I was in there, but a lot for a person who spent the majority of their days lying in bed. The nurses and doctors weren’t concerned. When you have cancer, weight loss happens. Yesterday I noticed I’d lost even more weight, bringing my total up to 10 lbs. And I’ve been eating a lot since being discharged!
I’d been trying to shed a few spare pounds for months. One would think this would come as a pleasant side effect of being in the hospital and on chemo. But it’s not. I don’t want to lose weight. I am terrified of looking sickly.
Over the years, I have worked really hard at improving my self-image. Throughout my original weight loss and efforts to eat well and exercise more, I really learned to love and appreciate my body. Even when I gained some of that weight back, I could still look in the mirror and like who was looking back at me. Not a lot of women can do that, and that ability was one of the qualities I was most proud of. It took many years to get to that point.
But cancer has thrown my self-image for a bit of a loop. I’ve learned it is one thing to look out of shape, and something entirely different to look in the mirror and see a legitimately sick person looking back at you. Thinning hair, tired eyes, dull skin, shallow cheeks. That is an image I am not ready to deal with.
Mind you, after only two weeks into treatment, I definitely don’t look sick. Hell, I probably won’t ever look that sick. Because, you know, the cancer is shrinking, and I am technically getting better.
This will certainly be a new challenge for me. To learn to love my body even when it’s full of bruises from the needles and blood thinners. Even when my nails are flaking, my skin is dry, and the inside of my mouth has sores. To still want to treat it well when the room is spinning and it feels like someone is taking a jackhammer to my skeleton. To still appreciate everything my body does for me, even when the cells inside insist on growing at a rapid and deadly rate.
Never did I think I’d be upset to watch the scale go down when I once tried so hard to fit into my skinny jeans. It’s hard to resist from thinking that my body has failed me, even after all the work I put into it. But really, it’s all just a learning process of how to work with it, and still love my body despite all it’s been through. I can’t say I’ve tackled this hurdle entirely yet, but do know that I don’t plan on giving up on it.
This is why one of my big goals for the month of August is to increase my level of physical activity. Walking, light indoor cycling, stretching, light strength training. Nothing strenuous, but all things that will help my body prepare and stay strong for treatments. The other goal is to get dressed, do my hair, and put on make-up as often as possible. Even though I technically can, I prefer not to lay around in my peejays all day.
And just to prove to you that I am still eating well, behold, my Monday dinner:
That would be Spanish rice with chicken and veggies, and homemade cornbread with cheddar cheese. Who knows what sort of cravings I’ll have after my second chemo treatment today, so I wanted to make sure I got a good meal in beforehand.
For the Spanish rice, I used this recipe as the base. I also added smoked paprika, garlic scapes, broccoli, beans, leftover roast chicken, and subbed some of the rice out for quinoa.
Now, let’s talk about the cornbread.
I’ve been looking for a good cornbread recipe for a while. Most of them are too sweet for my taste. Many recommend adding creamed or frozen corn, but honestly, I don’t like the whole corn kernels in the bread. Others just have too much flour.
Instead I followed this recipe from Chef Michael Smith. I not only love him because he’s a Food Network host based out of the Maritimes, but also because none of his recipes have ever steered me wrong. Instead, this recipe has you cook the cornmeal in a milk mixture first. No flour, just a bit of brown sugar, and no clumps of vegetables. It was perfection!!! Oh, and clearly I made it in a loaf pan as opposed to a cast iron skillet.