In this episode of Thrive Through the Fire, I share an honest and deeply personal conversation about food, nourishment, weight gain during chemo, and what it really looked like for me to support my body during treatment.

When I was first diagnosed, I assumed I would lose weight during chemotherapy. I think a lot of people believe that’s what happens. You picture constant nausea and no appetite. But my oncologist surprised me when he said most people actually gain weight during chemo. Between steroids, anti-nausea medications, water retention, inflammation, and reduced activity, weight gain is common. Research even shows many women gain between 5–15 pounds during treatment.

I experienced that firsthand. In the beginning, I looked swollen and inflamed. My face was round from steroids. My body held fluid. I didn’t recognize myself. And if you’re walking through that right now, I want you to know that it does not mean you are failing. It does not mean you are unhealthy. It means your body is under stress and fighting hard.

Early in my diagnosis, I chose to pursue integrative support alongside conventional treatment. I hired a naturopath to help guide me nutritionally. Not instead of chemo. Not instead of my oncologist. But in addition to it.

She gave me clear food and drink guidelines aimed at reducing inflammation and supporting detox pathways. Some of the foods I focused on included:

1. Dark leafy greens like spinach, kale, and arugula
2. Cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts
3. Berries, especially blueberries and raspberries
4. Organic lean proteins like wild-caught fish and pasture-raised chicken
5. Grass-fed beef
6. Garlic and onions
7. Turmeric with black pepper
8. Ginger
9. Flax seeds and chia seeds
10. Avocado and olive oil

For drinks, I prioritized:

1. Filtered water
2. Warm lemon water in the morning
3. Green tea
4. Herbal teas like ginger and dandelion root
5. Fresh vegetable juices that were mostly greens

I reduced or avoided refined sugar, processed foods, artificial dyes, excess dairy, seed oils, and alcohol.

There is no magic cancer-fighting food. Food was not my cure. But food was my support. Research consistently shows that diets high in vegetables and fiber help reduce inflammation, and chronic inflammation is linked to disease progression. Green tea contains antioxidant compounds that have been studied for cancer prevention. Cruciferous vegetables contain sulforaphane, which has been studied for detox support. While none of these replace medical treatment, nourishment matters.

I also share the biblical perspective that shaped my mindset around food and stewardship. In Genesis 1:29, God gives seed-bearing plants and fruit for food. In 1 Corinthians 6:19–20, we’re reminded that our...