Hi, my name is Leah Marshall. I am a health coach, personal trainer and yoga instructor. I am a breast cancer survivor. Throughout my cancer experience, I was fortunate to have the knowledge and tools to support my personal well-being by maintaining a healthy diet and exercise program that felt attainable during treatment. However, I witnessed many individuals struggling—often due to a lack of accessible information or because health and fitness had never been part of their lives. This realization fueled my passion for helping others build strength, resilience, and confidence during and after treatment.

I am excited to offer quarterly recipes that are easy and nutritious, may include items you wouldn’t otherwise cook with, and that are affordable and family friendly.I truly believe in the power of healthy food and movement. Small steps can make a significant difference in energy levels and mental well-being while facing the challenges of cancer. Additionally, I know firsthand the value of support from someone who has personally walked this path.

Stir-fry noodles wih Peanut Sauce

4 cups water

2 packages (3 ounces each) ramen-style noodles

2 boneless, skinless chicken breasts, cut in thin strips

¼ cup peanut butter

2 Tablespoons soy sauce

½ cup water

1 Tablespoon vegetable oil

1 teaspoon red pepper flakes

1 teaspoon finely chopped fresh ginger (or ½ teaspoon ground ginger)

2 carrots, thinly sliced (about 2 cups)

½ large head cabbage, thinly sliced (about 6 cups)

¼ cup thinly sliced green onion

Directions

1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
4. In a small saucepan, combine peanut butter, soy sauce and ½ cup water. Heat over low heat, stirring until smooth. Remove from heat.
5. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
6. Add red pepper, ginger and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
7. Stir in green onion, cooked noodles and peanut sauce. Toss and serve right away.
8. Refrigerate leftovers within 2 hours.

Notes

• To avoid peanuts or peanut butter, try this stir-fry with sunflower seeds or sunflower seed butter.
• Try with other vegetables you have on hand, such as broccoli, bell pepper or bok choy.