What is Neoadjuvant Chemotherapy?

Chemotherapy has been traditionally used as an “adjuvant” treatment in many patients with cancer—administered after surgery to kill microscopic tumor cells that remain in the body after surgical removal of the tumor. More recently, it has also come to be used in a “neoadjuvant” setting—to shrink tumors before they are surgically removed.

In some cases, neoadjuvant chemotherapy can make for better surgical options for a patient: It can turn an inoperable cancer into a treatable one by decreasing its size. In others, it can allow patients to become eligible for less-extensive forms of surgery than they otherwise might have required.

Oral chemotherapy pills.
Oral chemotherapy pills.

For instance, some women with breast cancer who would have needed a mastectomy to remove a large tumor might be candidates for a less invasive “lumpectomy” if the tumor can be shrunk with chemotherapy. Patients with an advanced form of laryngeal cancer, to take another example, can often preserve their larynx if they’re treated with neoadjuvant chemotherapy followed by radiation therapy, and the same may be true for patients with bladder cancer.

Other types of cancer therapy besides chemotherapy can be used in the neoadjuvant setting—that is, prior to the delivery of the main treatment. Hormone-blocking drugs, for instance, are sometimes used to shrink prostate tumors before treatment with radiation therapy. Radiation therapy can itself be a neoadjuvant treatment and is being studied in breast cancer and prostate cancer in clinical trials.

Because both adjuvant and neoadjuvant therapy kill cancer cells that have spread from the initial tumor to other parts of the body, they often help patients often live longer than they would have if they had been treated with surgery alone. When patients receive neoadjuvant therapy, they work closely with a multidisciplinary team of surgeons, medical oncologists, and radiation oncologists to make sure all the treatments are coordinated together.


Not all patients are eligible for neoadjuvant treatments. The decision of whether to proceed with a neoadjuvant therapy depends on factors such as tumor size and location, its responsiveness to therapy, the patient’s overall health, and other considerations. Patients should work with their doctor in considering the best option.

Courtesy of Dana-Farber Cancer Institute



The Importance of Breast Cancer Research and the work of Dr. Rachel Freedman

Funds raised in 2019 will support the research of Dr. Rachel Freedman

Dr. Rachel Freedman is a medical oncologist specializing in breast cancer at Dana-Farber Cancer Institute, Assistant Professor of Medicine at Harvard Medical School, and Medical Director of the Dana-Farber Cancer Care Collaborative. Her research primarily focuses on the care of vulnerable patients populations who are not well represented in clinical trials to date and who suffer from worse outcomes once they are diagnosed with breast cancer. Her research has included large scale database and registry-based studies, focus group studies, survey studies, and interventions targeted towards improving the evidence base and outcomes for women at risk for poor outcomes. 

We will be supporting Dr. Freedman’s research in older women with breast cancer.  Although breast cancer is more common in aging populations, older women with breast cancer are under-represented in research, are more likely be under-treated, and are at higher risk for worse survival from their breast cancer compared with middle-aged women.  Older women have unique needs when it comes to managing other medical problems, transportation, and financial concerns.  Dr. Freedman’s research focuses on developing a better understanding of why outcomes in older patients are worse, what may get in the way of receiving treatments, and how we can develop treatments for older patients that work well and are tolerable. Dr. Freedman has a number of studies dedicated to this group of patients, including clinical trials and observational studies where surveys are conducted to better understand patient and their experiences.

Dr. Freedman is a graduate of Georgetown University School of Medicine.  She completed her residency at Beth Israel Medical Center and her medical oncology fellowship at Dana-Farber Cancer Institute. She received a Masters in Public Health from Harvard University’s School of Public Health and has been on faculty at Dana-Farber since 2009. She is incredibly appreciative of and honored to receive the generous support from Bakes for Breast Cancer which go will go directly to fund her projects dedicated to older patients with breast cancer which is an area of research that has been vastly under-funded.


Here are 5 Ways You Can Help!

We share this from our friends at ValuLine!

These are ways you can always help and make a difference  in the fight against breast cancer all year long.



A Prescription for Healthy Living: How Diet and Exercise Can Help Cancer Patients

A Prescription for Healthy Living: How Diet and Exercise Can Help Cancer Patients

A patient’s treatment plan for fighting cancer doesn’t stop at the hospital door. Adopting a healthy lifestyle, in terms of diet and exercise, is especially important for cancer patients in reducing stress, minimizing side effects, and boosting energy levels to power through treatment and recovery.

More than 93 million American adults could be counted as obese in 2016, according to the most recently available data from the Centers for Disease Control and Prevention.  “Obesity not only increases the risks of developing cancer; it also increases the risks of complications in diagnosed patients,” says Jennifer Ligibel, MD, director of Dana-Farber’s Leonard P. Zakim Center for Integrative Therapies and Healthy Living.

Plus, in some common cancers, such as breast cancer and prostate cancer, many patients now tend to gain—rather than lose—weight during treatment.

“That contradicts a common misperception that people have had for many years,” Ligibel continues. “Some patients think, ‘I have cancer. I have to make sure I don’t lose weight,’ so they bulk up. But we have much better medications to help patients avoid nausea and weight loss during treatment now than we did even a few years ago.

“Many people become less active during their cancer treatment, and even afterward,” says Ligibel. “Some cancer treatments can also contribute to weight gain.”

Jennifer Ligibel, MD.

How Patients Can Evaluate and Manage Their Diet

Ligibel recommends following the American Cancer Society’s guidelines on nutrition and weight management. They emphasize a plant-based diet with most nutrients coming from fruits, vegetables, whole grains, lean meats and fish.

“When you look across a population of people who have healthy behaviors—they eat a plant-based diet, their weight is in the normal range—we know that those people are less likely to get cancer in the first place,” Ligibel says. “In some cases, they are also less likely to have it comes back after it develops.”Blueberries.

Why Exercise is Important

Exercise is crucial in helping patients lose and manage weight and also provides other critical health benefits.

“If you exercise during your cancer treatment, and afterward, that can help prevent some of the long-term side effects that patients can develop from cancer treatment,” Ligibel says. “Exercise has been shown to reduce side effects like fatigue and joint pains from cancer treatments. Patients also feel better when they exercise and experience less anxiety and depression.”

Exercise also helps to preserve muscle; muscle loss often happens during cancer treatment, and can make recovery difficult, Ligibel says.

Those very side effects—especially fatigue—can make it difficult for patients to feel motivated to exercise in the first place. What’s important is to start now, wherever you are in your treatment, and to start slowly.

“I tell patients that 10 percent of something is better than 100 percent of nothing,” says Nancy Campbell, a clinical exercise physiologist at the Zakim Center. “Patients don’t have to go to a gym, start training for a marathon or buy expensive equipment. All it takes is a walk out your door or around your house to get started.”

Campbell suggests using a fitness tracking device, be it a basic pedometer, a smart phone app or Fitbit. After wearing it for a few weeks, you should have a baseline of your activity during treatment weeks, non-treatment weeks and weekends.

“It gives patients a good gauge of how much activity they are doing and how to gradually increase it,” she explains. “As people start to feel better, they get excited and do more and sometimes may do too much too soon. The device gives you feedback to let you know if you need to add more activity. If patients are sedentary, some of the apps buzz to remind you to move around every hour.”

To rebuild your muscle tone, Campbell suggests signing up for the free Live Strong program offered by YMCA locations across the country. This 12-week physical fitness program is designed specifically for cancer patients.

“There are also plenty of things you can do on your own at home,” she says. “You can get creative with light weights, such as soup cans, at home. But get some professional guidance before you start.”

Yoga, too, has been shown to have significant benefits for cancer patients in terms of reducing fatigue, improving sleep and improving quality of life.

“The data shows us that staying active during treatment definitely helps,” Campbell says. “Just doing a little something can take the edge off the nausea and fatigue, improve your mood and help take your mind off of it all.”

Courtesy of Dana-Farber Cancer Institute


Metastatic Breast Cancer Survivor Thriving on Clinical Trial

A clinical trial at Dana-Farber has kept Sharon DeCosta’s stage IV metastatic breast cancer stabilized for three years, allowing her a full life of traveling and doting on her three young grandchildren, with a fourth due in December.

It may seem odd that DeCosta celebrates the anniversary of her diagnosis each year with a toast, until you realize the significance of the date.

“I found out I had cancer on April 27, 2015—my twenty-fifth wedding anniversary,” says DeCosta. “When the doctor told me I thought, ‘Wait a minute, I’m supposed to be on a beach somewhere sipping on a margarita, not hearing this.’”

She laughs recalling the moment, and it is this ability to poke fun at her circumstances that DeCosta credits for helping her through. That and Ann Partridge, MD, MPH, founder and director of the Young and Strong Program for Young Women with Breast Cancer at the Susan F. Smith Center for Women’s Cancers at Dana-Farber.

DeCosta and her husband, Eric, with their grand-daughters Henley and Aubree.

DeCosta and her husband, Eric, with their grand-daughters Henley and Aubree.

DeCosta, then 47, had been preparing for a vacation to mark her and husband Eric’s 25th anniversary when anemia sent her to the emergency room in April 2015. Doctors initially planned a hysterectomy, but the surgeon found cancer when he began the procedure. Once it was determined that the disease had spread from DeCosta’s breasts, the Lakeville resident headed up to Boston to meet with Partridge.

“From the first time I met her, Dr. Partridge put me completely at ease,” says DeCosta. Partridge told her about the advancements in treatment for metastatic breast cancer that have been made in the past few years, such as immunotherapy and targeted treatments.

“She assured me she had a big bag of tricks to use, and we were going to get through it one step at a time,” DeCosta says.

In June 2015, Partridge started DeCosta on a phase III clinical trial of the drug ribociclib in combination with an aromatase inhibitor. The treatment has since been approved by the FDA, and DeCosta is continuing the regimen with no reported side effects. She takes oral chemotherapy daily at home and comes to Dana-Farber every month for check-ups.

“Patients like Sharon with advanced breast cancer are doing much better, benefitting from advances in targeted therapy and clinical trials to test new innovative approaches that are bringing the breakthroughs to patients faster and faster,” says Partridge, who also heads up Dana-Farber’s Adult Survivorship Program.

Taking Partridge’s advice to heart, DeCosta has also been taking plenty of steps to help herself and other cancer patients. She captains the “Sharon-Do More for 4” team each September in the Boston Marathon® Jimmy Fund Walk presented by Hyundai, joining thousands of other individuals—including many cancer survivors—walking all or part of the famed 26.2-mile Boston Marathon course to fund research and treatment at Dana-Farber.

“We did the Jimmy Fund Walk for the first time just a few months after my diagnosis,” says DeCosta. “I felt like it was a way to give back to the people who have done so much for me. My family and friends all take part now, and this year we hope to have more than 25 people walking, including some grandchildren.”

For her dedication, DeCosta has also been named a Jimmy Fund Walk Hero—and her smiling face will adorn one of the mile markers along the Hopkinton-to-Boston route. Below it is a quote from her: “Thanks to my rock-star team at Dana-Farber, I am living with metastatic breast cancer, making memories to last a lifetime with lots of love and laughter, surrounding myself with family and friends.”

And, DeCosta says, plans for plenty more anniversaries.

Learn more about treatment for metastatic breast cancer from Dana-Farber Cancer Institute.

Courtesy of Dana-Farber Cancer Institute


Gluten-Free Soft Pretzels

Don’t you just love getting a soft pretzel at a sporting event, concert, or venue? For some people it’s their go-to snack and something they look forward to on their way to the event. However, it’s a snack that people with food allergies have to stay away from. Not to fear! You can now make a soft pretzel that is gluten-free, and for me, used with different oil, since I can’t eat canola oil.

This recipe offers two different shapes you can make them in. You can shape the pretzels as a bunny or shape them in the regular pretzel shape. The tutorials on how to shape the pretzels are referenced below, in step number 4, through their website*. What’s amazing about making the pretzels yourself is that you could use your own creativity and form any shape you want. Surprise yourself and your friends and family with your pretzel making skills by making cool shapes, designs, and letters.

When making something yourself, you get to prepare it any way you want. If you don’t like a lot of salt on your pretzels, then you can put as little salt as you want and vice versa. There’s nothing worse than getting a soft pretzel that has way too much salt on it, so you don’t want to eat it or not enough salt where it is bland and flavorless. Follow the recipe below to make some Gluten-Free Soft Pretzels and prepare them to your liking.

serves: 6 Soft Pretzels


  • 1 c. warm water
  • 2¼ tsp. dry active yeast
  • ½ tsp. coconut sugar (or use granulated sugar)
  • 1 Tbsp. pysllium husk powder + 3 Tbsp. warm water, sit for 1 minute to thicken
  • 3¼ c. Cara’s All-Purpose flour blend
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. maple syrup

Water bath:

  • 6-8 c. water
  • ¼ c. baking soda
  • 2 Tbsp. maple syrup

Lightly coat with:

  • olive oil
  • coarse salt


Source: http://bit.ly/1MITEMz

Source: http://bit.ly/1MITEMz



  1.  Allow the yeast and sugar to froth in the warm water for 10 minutes.
  2.  Whisk the flour, baking powder, and salt together until well-combined. Take out about 1 c. of the flour and keep nearby in a measuring cup nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, ¼ c. at a time until mixed in and a dough starts to form. Start kneading the dough with your hands for a couple of minutes in the bowl at this time to get it smooth. The dough should be moist but not sticky.
  3.  Divide the dough into six, even and smooth balls.
  4.  Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Follow the tutorials in the post for how to shape your pretzels. For the bunny, take the remainder 2″ piece, roll it up and fill in the gap for the tail. (*Tutorials: http://bit.ly/1MITEMz*).
  5.  Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
  6.  Preheat your oven to 400 degrees.
  7.  Bring your water to a boil in a large pot. Add the baking soda (slowly, it will start to cause your water to rise) and maple syrup.
  8.  Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
  9.  Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
  10.  Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a beautiful brown exterior forms. Allow to cool fully on the baking sheet before enjoying.

You can now make a soft pretzel that is gluten-free and great for anyone to enjoy. You get to have a little fun making them by choosing which shape you want to form the pretzels as and put on the right amount of salt. Make a batch of Gluten-Free Soft Pretzels to show your friends and family members all your talents of pretzel shaping.

Inspired by: http://bit.ly/1MITEMz



Pineapple Upside-Down Cake Sundaes

Who doesn’t like a good pineapple upside-down cake? How about an ice cream sundae, or even better, a sundae with cake in it? A pineapple upside-down cake is a pound cake that has some of my favorite fruits on it, pineapples and cherries, mixed with butter and sugar on top of the cake. The fun thing about this cake is that when it is done baking, it is turned over and served upside-down. Add some ice cream with the cake and you have yourself one delicious dessert to enjoy. What’s a better dessert to have than some ice cream with cake and pineapples and cherries on top? If you love pineapple upside-down cakes and sundaes, then this is the perfect dessert for you.

Who doesn’t like to have to ice cream with their cake or even better, an ice cream cake? Ice cream and cake go really well together as the creamy and coldness of the ice cream cools down the soft and warmth of the cake. It’s a good dessert to end a great day with your family and friends. Follow the recipe below to make a delicious cup of a pineapple upside-down cake sundae.


Serves 4

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon
  • 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
  • 1 pint dulce de leche or vanilla ice cream
  • 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
  • Whipped cream
  • 4 maraschino cherries with stems


Source: http://bit.ly/1kUpXJF


  1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
  2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

Tip: * To toast pound cake: Preheat oven to 350 degrees. Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

When you are craving ice cream and something sweet, why not make a pineapple upside-down cake sundae?  It serves four people, so it’s perfect to share with your group of friends or family of four. Enjoy a pineapple upside-down cake sundae when you are hanging out with friends or having fun with the family.

Inspired by: http://bit.ly/1kUpXJF


Strawberry Milkshake Ice Cream Cake

Strawberry lovers, milkshake lovers, cake lovers, ice cream cake lovers, this dessert is perfect for those who love all those sweets combined together. Strawberry milkshakes are one of my favorite milkshakes. The creaminess of the ice cream mixed with the sweetness of strawberries just makes my mouth water. A fresh strawberry milkshake never lets me down.

Ice cream cake is one of the best food inventions, combing ice cream and cake together. The moistness and softness of the cake goes perfect with the cold and milky texture of the ice cream. It’s one of those dessert inventions like s’mores that makes you wonder how someone came up with that idea and decided to mix the food items together, but you don’t complain and just kind of go along with it and enjoy the deliciousness.

This strawberry milkshake cake has a delicious milkshake flavor mixed with a soft and sweet strawberry cake flavor. For those who love anything that has strawberry in it, this is a cake you wouldn’t want to miss out on. Follow the recipe below to make a Strawberry Milkshake Ice Cream Cake.

Ingredients: Serves: 12-16 servings

Ice Cream

  • 1 container (1.75 quarts) strawberry ice cream


  • 1 box (15.25 oz) white cake mix
  • 1 (3 oz) box strawberry jello
  • 1 (15-oz) container frozen strawberries in syrup, thawed and pureed
  • 4 eggs
  • ½ cup vegetable oil or 1 (4 oz) container apple sauce
  • ¼ cup water


  • 2 cups heavy cream
  • ½ cup powdered sugar

For topping

  • Fresh Strawberries
  • Extra sweetened whipped cream

Source: http://bit.ly/2CfRjub


  • Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.
  • Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.
  • In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely.
  • When cool, wrap in plastic wrap and freeze while the ice cream freezes.
  • Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.
  • To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush.
  • Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake. 
  • Freeze until ready to serve.
  • Right before serving, add additional whipped cream and fresh strawberries to the top.


*This cake recipe is quite moist, so freezing the layers makes it easier to cut the layers in half.

*Because the cake is moist, it doesn’t crumble like a drier cake would. I found that it was easiest to heat the cake for 10 seconds in the microwave so that it wasn’t frozen anymore, then I used 2 forks to tear the cake apart.

When you need a cake to make for a party or celebration for a strawberry lover, make a Strawberry Milkshake Ice Cream Cake. A cake that has the perfect amount of strawberry cake flavor blended with the perfect amount of strawberry milkshake flavor. You get cake and ice cream all in the same bite. Make a strawberry fan happy by making them a cake with their favorite fruit inside.

Inspired by: http://bit.ly/2CfRjub




Watermelon Shaped Raspberry Lime Sherbet

A sherbet shaped like a watermelon? Yes please! Originally the word, sherbet, was referred to as a cold drink made with sweetened and diluted fruit juice. In the U.S., the word now most commonly refers to a frozen dessert made with milk (or cream) and flavored usually with fruit juice, with egg white or gelatin sometimes added. By federal regulation, in the US, sherbet must contain between exactly 1% and 2% butterfat.

It’s the fruiter version of ice cream that tastes delicious and is great to have on a summer’s day. You get the sweet, fruity flavors in each bite of your cold and creamy dessert. What’s great about sherbet is that you can shape it any way you want, such as a watermelon shape to create the illusion that you are eating a watermelon. Follow the recipe below to make Watermelon Shaped Raspberry Lime Sherbet.


  • 2 pints lime sherbet, slightly softened
  • 6 ounces miniature semi-sweet chocolate chips
  • 1/2-gallon raspberry sherbet, slightly softened

Source: http://armagazine.com/2Guz45U


  1. Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2-inch-thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.
  2. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer.
  3. To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

Editor’s Note:

The sherbet “watermelon” should slide easily out of the plastic wrap-lined bowl. But if help is needed, invert the bowl onto a serving plate, wet a cotton towel with hot water, wring out the water, and briefly wrap the towel over the bowl to take the chill off. Remove the towel, lift off the bowl, and peel off the plastic wrap.

When you want something fruity and cold, you can make some sherbet to satisfy your taste buds. It’s a great dessert to have during the summer, but you can also have it when you just want something cold, fruity, and sweet. Make some Watermelon Shaped Raspberry Lime Sherbet for the whole family, including your kids and your kids’ friends to enjoy.

Inspired by: http://armagazine.com/2Guz45U



Banana Split Bites

Who doesn’t like a good banana split? A classic banana split has three scoops of ice cream (one each of vanilla, chocolate, and strawberry) served between a split banana. The ice cream is usually served with pineapple sauce, chocolate sauce, and strawberry sauce drizzled onto the ice cream, then crushed nuts (generally peanuts or walnuts), whipped cream, and topped with a maraschino cherry. Who doesn’t want to end their day with a banana split?

This recipe for banana split bites doesn’t have ice cream, but it does have chocolate. Although, you could dip the fruit in some ice cream or have the banana split bites with a side of ice cream. A banana split bite has one strawberry slice, one banana slice, and one pineapple chunk with the bottoms of each fruit dipped in chocolate, nuts on the chocolate, if desired, and the fruit is placed on a skewer like a kabob. If you’re looking for a healthy snack, then this recipe is perfect for you because it has a mix of fruit with a decent amount of chocolate.

Bananas are good for supplying your body the right amount of potassium, fiber, and magnesium it needs. Just one banana contains 467 mg of potassium, which is important for controlling your heart rate and blood pressure.

Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fiber, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavonoids which makes strawberries bright red.                                                      

Source: http://bit.ly/2ytPJBs

Pineapples are good for immune system support because they contain half of the daily-recommended value of vitamin C. Vitamin C is a primary water-soluble antioxidant that fights cell damage. This makes vitamin C a helpful fighter against problems such as heart disease and joint pain. Pineapples are also good for bone strength, eye healthy, and digestion.

Chocolate is good for lowering your cholesterol levels, preventing memory decline, and reducing the risk of cardiovascular problems.

Eating these three types of fruit with a little bit of chocolate can be beneficial towards your body in so many different ways. Why not eat them in a fun way like as banana split bites? Follow the recipe below to making a healthy snack of banana split bites that can be very helpful for your body and to keep it healthy and happy.


Serves 12; 3 pieces of fruit on 1 skewer, 12 skewers in total.

  • 3 Bananas
  • 1/4 lb Cored Pineapple
  • 6 Strawberries                                                 
  • 1 cup Dipping Chocolate                   
  • 1/4 cup Chopped Peanuts (optional)                                
  • 12 Popsicle Sticks (or skewers)

Source: http://bit.ly/1PCN4Yi


  • Cut strawberries in half.
  • For each strawberry half, cut an equal size piece of banana and pineapple.
  • Place pineapple on first, then banana and lastly strawberry.
  • Place in freezer for 10 minutes.     
  • Line a tray with wax paper or parchment paper.
  • Put chopped nuts in small plate to use for dipping.
  • Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
  • Dip cold fruit in chocolate, then into nuts (if desired), then place on prepared tray. Keep in the refrigerator until ready to be served.

Make a healthy version of a banana split to have during parties or to feed to your kids for a fun and healthy snack. What child wouldn’t get excited for banana split bites? Just saying the words banana split will make someone smile. Get your kids excited by giving them banana split bites for a snack and they’ll love to eat fruit when it’s snack time.

Inspired by: http://bit.ly/1PCN4Yi