https://youtu.be/5TM383TSvzo?si=PgnafCFuT-jnTfrx Hey JUYL Tribe, Quick Update: I'll be on The Portia Show tomorrow!!! I’ll be talking health, wellness, and the real challenges of the weight loss journey especially what it takes to stay consistent and create results that actually last. 🗓 Tune in: Friday April 17th, 2026 📺 FOX 5 ATL: 1:00–1:30 PM EST 📺 SF/Oakland: 4:30–5:00 PM PST 📺 DC/Maryland: 12:30–1:00 AM EST ✨ Replay available 1–2 days after airing on the Portia Show Website Would love your support on this 💫 Come back and tell me what resonated!

Hey Everyone! Let’s pause for a moment and check in with ourselves. Sometimes the most powerful shift isn’t a huge change; it’s one small, conscious choice that moves us closer to alignment. So I’m curious… What’s one thing you’ve done recently that made you feel proud of yourself? Maybe you: ✨ chose a nourishing meal ✨ went for a walk or moved your body ✨ paused instead of reacting ✨ drank more water ✨ showed yourself compassion Big or small, it all counts. Share your win below so we can celebrate you and inspire each other.

Hey ya'll! I just made this soup and it turned out delish. I used Japanese Sweet Potatoes versus the regular ones. Either will work. Here is the recipe if you decide to make it: Ingredients: 2 tablespoons extra virgin olive oil or avocado oil 1 yellow onion, roughly chopped 3 cloves garlic, roughly chopped salt 1 lb carrots, cubed (about 3 and 1/2 cups when cubed) 1 lb sweet potato, peeled and cubed (about 3 cups when cubed) 3 1/2 cups low-sodium veggie broth 2 tablespoons diced or grated fresh ginger, divided 1 teaspoon ground turmeric, juice of 1 lime, plus wedges for serving 1/4 cup cilantro leaves and stems, plus more for serving Toppings: Fresh cilantro, roughly chopped Lime wedges Crushed red chili flakes ‍ Instructions Add olive oil to a heavy bottomed stockpot or dutch oven over medium heat. Add diced onion, stir to coat in olive oil, and season generously with salt. Saute diced onion over medium heat for several minutes until soft, stirring occasionally. You're not going for browning here - just gently sweating the onion until soft and translucent to keep the flavor more delicate. Add diced garlic, stir, cook until garlic is fragrant, about a minute or so. Add the sweet potatoes, carrots, broth, and half of the ginger to pot. The veggies should be submerged - if they aren't, add a little more broth to cover. Season generously with several big pinches of kosher salt, bring to a boil, and then simmer, covered with lid, for about 25 minutes, or just until the veggies are fork-tender. When sweet potatoes and carrots are cooked through, add the remaining ginger, turmeric, lime juice, and cilantro to the pot, and give everything a big stir to combine. Blend everything in a blender or with an immersion blender until smooth. If you have a high-powered blender like a Vitamix, gradually increase the speed and blend for over a minute - it'll become wildly velvety and smooth. Transfer back into the pot to keep warm until serving. Taste and adjust to add more salt and lime if needed.

Happy Thursday ya'll. Yes… you can enjoy chocolate and stay aligned with your wellness goals. These dairy-free dark chocolate morsels (69% cacao 🙌🏽) are one of my go-to sweet, satiating snacks when I want something rich and satisfying without going overboard. Dark chocolate in moderation can help curb cravings, provide antioxidants, and leave you feeling satisfied instead of spiraling. The key is mindful enjoyment versus mindless snacking. Wellness isn’t about restriction, it’s about conscious choices. Are you team “I need something sweet sometimes” or team “I can skip sweets”? Cheers to balance. 🍫🍫🍫

Hey ya'll! I made some vegan cheese sauce for the chili cheese nachos I made today. It's an all-purpose cheese sauce if you are looking for a non-dairy option. Here's the recipe. It's really tasty. Ingredients: 1/4 cup raw cashews, soaked 1 1/4 cups peeled and diced yellow or red potatoes 1/2 cup peeled and diced carrots 2 to 3 tablespoons nutritional yeast, to taste 2 tablespoons grapeseed oil or refined coconut oil (or a light tasting oil) 2 1/2 tablespoons water 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon fine sea salt, or to taste 1 medium garlic clove, peeled 1/2 to 3/4 teaspoon white wine vinegar, to taste Sriracha or other hot sauce, to taste (optional) Directions: 1. Soak the cashews in a bowl of water overnight. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.) 2. Add potatoes and carrots to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain. Alternatively, you can steam the veggies until cooked through. 3. Add all ingredients except hot sauce to a high-speed blender and blend until smooth. If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust seasonings as desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! 4. The sauce will keep for up to one week refrigerated in an airtight container. Let me know if you try it out. 💃🏾💃🏾💃🏾