Melissa Berry is a seven-year triple negative breast cancer survivor and the founder of Cancer Fashionista. Throughout her breast cancer journey, which included chemotherapy and surgery, Melissa struggled to look and feel her best during such a difficult chapter of her life. She has now made it her mission to help women find a way to look and feel their best in a different body. Cancer Fashionista is a great resource for someone dealing with breast cancer as Melissa posts advice and promotes products that are safe to use before, during, and after cancer treatment.
During Laura’s journey with breast cancer, she met Melissa who guided Laura on choosing local businesses and products that were safe and helpful for her during chemotherapy. These included safe nail salons, bras that were appropriate for post-surgery, and resources for wigs! Laura’s favorite recommendations from Melissa included eyelashes from Muah Makeup and Lash Bar in Bergen County and The Cancer-Fighting Kitchen cookbook by Rebecca Katz! (recipe included at bottom of page)
Cancer Fashionista quickly grew in popularity with its readers and followers on social media, and Melissa has become a trusted voice in the breast cancer community. She has been tapped by several media outlets, including the Associated Press, Self, and The Huffington Post, to share both product recommendations and self-care tips for cancer patients.
Melissa has been recognized for her outstanding support of women affected by breast cancer by many organizations. In 2016, she received the Triple Negative Breast Cancer Foundation’s Courage Award, and last year she was honored with the YWCA Bergen County’s Beacon of Light Award.
Check Out Her Latest Blogs:
Curried Chicken Salad from The Cancer-Fighting Kitchen by Rebecca Katz
Makes 6 Servings
1.5 pounds roasted organic chicken
1 Granny Smith apple, diced into 1/4-inch pieces
1/4 cup raisins or currants
1/4 cup minced scallions, green part only
2 stalks celery, diced small
1/2 cup organic plain Greek-style yogurt
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
6 butter lettuce leaves, washed and dried
1/4 cup slivered toasted almonds for garnish
1/4 cup chopped fresh cilantro for garnish
Directions: Chop the chicken into 1/2-inch pieces and put them in a bowl. Stir in the apple, raisins, scallions, and celery. Separately, whisk together the yogurt, mayonnaise, lime juice, curry powder, ginger, and salt. Add the yogurt mixture to the chicken and stir gently until thoroughly combined. Serve atop the lettuce leaves, garnished with the almonds and cilantro, if desired.