Eric Shanteau

Different Strokes.
2x Cancer Survivor. Competing with Perspective. 

Eric Shanteau was on the verge of achieving his dream of swimming at the 2008 Olympics. Just one week prior to Trials, the competition that would determine who went and who did not, he was diagnosed with testicular cancer. With support from his doctors, he decided to postpone treatment compete knowing he had cancer. He made the Team and while training for the six weeks leading up to the Games, he was tested weekly to make sure his cancer was not progressing. Six days after returning from the Games, he underwent surgery and the therapies needed to battle the disease. He then returned to the sport and to the 2012 Olympics, winning gold as part of the 4×100-meter medley relay.

Now retired and reflecting back on that time in a recent interview with Swimming World Magazine, Shanteau said, “I think a lot of the time when you get to a high level of competition, it becomes the most important thing in the world and it’s really not. There is a big life outside of sports. And this is also me talking (after being) retired for seven years. For me, (cancer) gave me a different perspective on the sport. And I think long term for the four years I continued after my diagnosis, it helped me a lot.”

Eric fought through a recurrence of his cancer in 2017, with treatment that included chemo and more surgery. Now a motivational speaker, Eric talks about learning from failure and seeing the silver linings in difficult circumstances, remaining committed to achieving your dreams and to "just keep swimming."

Megan Pischke Porcheron

On Board for Beating Cancer.
Mindful. Mentor. Maverick. All-in.

From Teton Gravity  |  By Morgan Titlton

The story of how professional snowboarder Megan Pischke Porcheron beat breast cancer is filled with irony, determination, fight and grace. It is also infused with a desire to give back which she does, continuing with her commitment to B4BC ocean & mountain retreats for breast cancer survivors and through her Chasing Sunshine video which documents her journey and the different treatments she went through, from my chemo to  acupuncture, cold cap therapy and more.

Excerpt: "Something was just off—on a deep physiological and energetic level. It wasn’t connected to paranoia or fear, and professional snowboarder Megan Pischke had every reason to trust the foundation of her body. She was the powerhouse athlete who could dominate big mountain lines in Alaska comps, stop at the bottom to breastfeed and then head back up for the next lap.

For more on Megan, click here.




All About Tabata

From | By Fara Rosenzweig

Excerpt: "Tabata training is a high-intensity interval training workout, featuring exercises that last four minutes. You push yourself as hard as you can for 20 seconds and rest for 10 seconds. This is one set. You complete eight sets of each exercise.

Tabata was discovered by Japanese scientist Dr. Izumi Tabata and a team of researchers from the National Institute of Fitness and Sports in Tokyo. Tabata and his team conducted research on two groups of athletes to examine the difference between moderate intensity level and high-intensity level training.

They found that athletes who trained at a moderate-intensity level increased their aerobic system (cardiovascular), but showed little or no results for their anaerobic system (muscle). The group that trained at a high-intensity level showed a greater increase in their aerobic system, and increased their anaerobic system by 28 percent.

For the complete article, click here. 

Paula Recommends ...Mushroom Soup with Middle Eastern Spices

This is a very hearty, chunky soup filled with a combination of sweet and savory spices -- cinnamon, coriander and cumin -- which give it a deep, earthy richness as well as a generous amount of cancer-fighting phytochemicals. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized. Plant-based, low in sodium and calories, high in flavor and health benefits: a perfect winter meal. - Paula Meyer, Mission Training Center Nutritionist 

6 Tablespoons extra-virgin olive oil
1 & 1/4  lbs. mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 lb. shallots, finely diced
1 Tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 & 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 & 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

1. Heat 3 Tablespoons olive oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining olive oil, mushrooms and shallots.

2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.

3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.

4. Using an immersion blender or food processor, coarsely puree soup. Mix in lime juice. Thin with water, as needed.

5. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition information: Makes 6 servings. Per serving: 182 calories; 12g fat; 2g saturated fat; 12g carbohydrates; 2g fiber; 5g protein; 210 mg sodium

The 5 Characteristics of Incredibly Resilient People

From Huffington Post | By Smita Malhotra, M.D. 

Excerpt: "I remember the day I found out that my aunt had cancer. Although she was the most positive person I had ever met, I still worried about how she would handle such an overwhelming diagnosis. Looking back, now that her cancer is in remission, she continues to be the most positive person I know. ...She is what I call an elegant spirit. ...Life threw her an arrow, and she, an archer herself, caught this arrow and created her bow. She knew that she could not control the fact that this arrow had come to her, but her bow could hold it stable. Instead of defeating her, the arrow ultimately strengthened her.

How do people cultivate such strength? From practicing mindfulness to finding humor in everything, here are five things resilient people have in common."

For the complete article, click here.

Paula Recommends ...Grapefruit and Smoked Trout Cobb Salad

Ring in the New Year with a refreshing, palate-cleansing, protein-rich, main dish salad. Rich in whole grains, healthy fat, greens, citrus and protein, it's perfect for brunch or dinner. The newly released CUP Report from AICR (American Institute of Cancer Research provides research that calls for a plant forward diet for cancer survivors, rich in fruit, vegetables, whole grains and healthy fats… this delicious salad delivers all.  - Paula Meyer, Mission Training Center Nutritionist 

1 grapefruit, halved and thinly sliced, plus 1/4 cup juice
1 shallot, minced (2 Tablespoons)
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 cups chopped romaine hearts (or greens of choice)
2 cups watercress, tough stems removed
2 cups cooked farro, barley, or rice
8 oz. smoked trout, flaked
1 ripe avocado, pitted, peeled, and sliced


For the Dressing
1. Whisk together grapefruit juice, shallot, and Dijon.
2. Season with salt and pepper.
3. Whisk in oil.

For the Salad
1. Toss lettuces and farro with 1/3 cup dressing and divide among 4 bowls.
2. Top with flaked trout, avocado slices, and grapefruit.
3. Season with pepper.
4. Drizzle with more dressing, and serve.

Makes 4 servings.

Nutrition Information: Per serving: Calories 414; Total Fat 22.5g; Sat Fat 3.25g; Sodium 53mg; Carbohydrate 35g; Dietary Fiber 7g; Protein 20g

Rachel Brenke

Going the Distance.
Intentional. Inspired. Intrepid.  


In 2007, Rachel Brenke was diagnosed with throat cancer, after ignoring a lump she discovered while pregnant with her first child in 2005. In 2012, in an interview with she said, “I’m just happy to be alive and well.  I’m just happy to be my kid’s mom still.  I’m just happy to be here writing this.”

Fast forward to 2018: Rachel is now a mother of five, a wife, a lawyer, entrepreneur …and an Ironman triathlete.

Excerpt: "Three years ago, a friend invited Rachel Brenke to give tri a try. Thinking it would be a good way to lose weight after giving birth to her fifth child, she agreed to join a few workouts. What Brenke didn’t know was that triathlon would change her life forever.

'Triathlon makes me a better parent," says Brenke, 34. "I'm not only setting an example for my kids, but it provides me the self-care I need, so that when I'm with my kids I'm with my kids.

'….It's all about scheduling,' says Brenke. 'Training goes on my calendar just like a business meeting.'

Her philosophy of making every minute count is the result of a years-long fight with cancer. In 2005, while pregnant with her first son, Brenke found a lump in her throat – a cancerous tumor. It would be two years, two surgeries, and a round of radiation treatments before she would finally be declared cancer free.

The experience taught her to squeeze every last drop out of each experience in life, be it a moment with her children or standing on the start line of a race."

For more on Rachel, click here.




Paula Recommends ...Winter Berry Smoothie Bowl

As the frost forms on the pumpkin and availability of local produce begins to wane, set your sights on affordable frozen fruit! Harvested ripe and frozen quickly, frozen fruit (and vegetables!) are packed with vitamins, minerals, and phytochemicals. No wonder diets rich in fruits (fresh, canned, frozen or dried) can help protect against chronic diseases. This easy smoothie bowl is filled with frozen berries, and topped with nutrient-rich toppings including cacao nibs, which are a great source of flavanols, a family of heart-healthy antioxidants. It’s healthy enough for your next breakfast, lunch or filling snack. Prep Time: 5 minutes. - Paula Meyer, Mission Training Center Nutritionist 

1 cup frozen berries (raspberries, blackberries, blueberries, strawberries)
1/3 cup skim dairy milk or plain, unflavored soy or almond milk
1/2 banana, ripe
1 Tablespoon chia seeds

1/4 cup frozen berries
1 Tablespoon hemp seeds
1 teaspoon cocoa nibs (unsweetened, crushed cocoa beans)

*Note: Other toppings to try: unsweetened, dried coconut, slivered almonds, sunflower seeds, chopped walnuts, and pistachios

1. Place all ingredients in a blender container. Process until smooth.
2. Pour into a bowl and top with additional frozen berries, hemp seeds, and cocoa nibs or unsweetened, toppings of choice.
3. Enjoy immediately.

Nutrition Information: Per serving: Calories 326; Fat 12g; Sat Fat 2g; Sodium 46mg; Carbs 49g; Fiber 14g; Protein 11g

Paula Recommends ...Winter Squash w/ Mushrooms & Sage

This perfect winter side dish is a simple yet unexpected combination of techniques and flavors. First roasted, then sautéed with shiitake mushrooms, it is finished off with fresh sage, bringing out the sweetness of the squash. Winter squashes, like Butternut, are excellent sources of vitamin A, good sources of vitamin C, potassium, dietary fiber and carotenoids. This simple sauté is just one of many ways this winter staple can be enjoyed. - Paula Meyer, Mission Training Center Nutritionist 

3 cups cubed butternut squash, ½-inch (1 lb.)
2 Tablespoons extra virgin olive oil, divided
4 oz. package fresh shiitake mushrooms, sliced
2 cloves garlic, minced
Salt to taste
4 fresh sage leaves, coarsely chopped
Freshly ground black pepper
1 Tablespoon freshly grated Parmesan cheese

1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl or zip lock bag, toss squash with 1 Tablespoon olive oil.
3. Arrange butternut squash on baking pan. Roast until fork tender, about 25-30 minutes. Set aside.
4. In large skillet, heat remaining oil over medium-high heat. Add mushrooms, garlic and pinch of salt and sauté 4 minutes.
5. Add sage leaves and continue sautéing 2 minutes.
6. Mix in squash. Continue to sauté another minute.
7. Season to taste with pepper and serve warm garnished with cheese.

Makes 4 servings.

Nutrition Information: Per serving: Calories 121; Total Fat 7g; Sat Fat 1g; Sodium 25mg; Carbohydrate 14g; Dietary Fiber 2.5g; Protein 2.5g