What’s one thing you’ve blamed yourself for that might actually be your body communicating?

Everyone agrees. This is the best TWIX ever

I want to start this month by saying something clearly — because I know many of you are carrying this quietly. If it feels like your body, your energy, or your weight isn’t responding the way it used to…you are not failing. Force just stopped working. For a long time, many of us were taught that progress comes from pushing harder —more discipline, more control, more effort. And for a while, that worked. Until midlife. What most women aren’t told is that midlife isn’t a motivation problem. It’s a nervous system conversation. Your body isn’t resisting you. It’s protecting you. And when we respond to protection with more pressure, the body holds on tighter —to weight, to fatigue, to stress. This month inside this space, we’re going to do something different. We’re going to focus on: • safety before force • support before discipline • listening before fixing Because nothing releases until it feels safe. And you don’t need to earn that safety —you deserve it simply by being here. 💬 Reflection Prompt Take a moment and answer this in the comments (or just for yourself): Where have you been pushing your body when it might be asking for support instead? There’s no right answer.No fixing required.Just honesty. This space exists so you don’t have to do this alone —or keep questioning yourself in silence. Be gentle today.Your body is listening. — Victoria

🌴 Caribbean Coconut Chickpea Curry Serves: 4Vibe: Rich, saucy, gently spicy, slightly sweet, BIG flavor 🧄 Ingredients - 1 tbsp coconut oil - 1 small onion, finely diced - 3 cloves garlic, minced - 1 tbsp fresh ginger, grated - 1–1½ tbsp Caribbean curry powder (or Jamaican curry) - ½ tsp ground allspice - ½ tsp smoked paprika - ¼–½ tsp cayenne or scotch bonnet hot sauce (to taste 🌶️) - 1 tbsp tomato paste - 2 cans chickpeas, drained & rinsed - 1 can full-fat coconut milk - ½ cup vegetable broth (or water) - 1 tsp sea salt (adjust to taste) - ½ tsp black pepper - 1 tsp coconut sugar or brown sugar - Juice of ½ lime - Optional but amazing: 🌿 To Finish - Fresh cilantro or parsley - Sliced green onion - Extra lime wedges 🍳 Instructions 1. Build the baseHeat coconut oil over medium heat. Add onion and sauté 4–5 minutes until soft and lightly golden. 2. Wake up the spices Add garlic, ginger, curry powder, allspice, smoked paprika, and cayenne. Stir constantly for 30–60 seconds until fragrant (this step = flavor bomb 💣). 3. Deepen the sauceStir in tomato paste and cook another minute to caramelize slightly. 4. SimmerAdd chickpeas, coconut milk, broth, salt, pepper, and coconut sugar.If using sweet potato, add it here. 5. Low and slowSimmer uncovered 15–20 minutes, stirring occasionally, until thick and creamy.(Add pineapple in the last 5 minutes if using.) 6. Brighten it upFinish with lime juice. Taste and adjust salt, spice, or sweetness. 🍚 How to Serve - Over basmati rice or coconut rice - With roti, naan, or flatbread - Over roasted plantains or sweet potatoes - Next day leftovers? Even better 😍 🔥 Pro Tips (this is where it levels up) - Use full-fat coconut milk only—light won’t hit the same. - If you like heat, a few scotch bonnet slices instead of cayenne = authentic Caribbean fire. - Add a splash of lime + coconut milk at the end if it thickens too much.

One of my clients reminded me of this yummy treat while I was helping her reach some protein goals. It’s simple, delicious and packed with goodness. High-Protein Yogurt Fruit Dip (Creamy, filling, no blood sugar crash) Ingredients - ¾ cup plain Greek yogurt (0–2% works best for protein-to-calorie ratio) - 1 scoop Arbonne Protein Powder (vanilla is 🔥 here) - 1 tbsp chia seeds - 1 tbsp natural peanut butter - Optional: splash of water or almond milk to thin - Optional flavor add-ins: cinnamon pinch of sea salt vanilla extract Instructions 1. Add all ingredients to a bowl 2. Stir well until smooth and creamy 3. Let sit 3–5 minutes so the chia thickens it slightly 4. Serve with: apple slices berries cucumber or celery (trust me)