Asking for a friend 😅 When did protein become the main character and fiber get ignored? Also, notice how we go in cycles..I remember the Atkins and South Beach Diet phase in the 2000's..and here we are again with the carnivore diet.. What do you think?

I’m hopping on tomorrow for a casual Afternoon Tea Chat inside PPKC and I’d love for you to join! This is open to ALL members. There’s no agenda, no slides, no teaching plan. Just space to connect and talk about whatever feels real. Health wins, kitchen ruts, energy, habits, life… or honestly even Bridgerton if that’s where the conversation goes. (Because what do we think of Benedict this season?) You can stay for 10 minutes or the whole time. Camera on or off is completely up to you. I just want it to feel easy, like we’re sitting around a kitchen table (or fireplace) together. 📅 Thurs, 2/12 2pm EST/7pm UK Join here and add to your personal calendar so you don't forget 😊 Let me know if you’re coming. Drop a 🍵 below so I know who to look out for.

I just wrapped up my second session with one of my 1-on-1 nutrition clients, and I wanted to share a little behind-the-scenes of what we're working on together. Where we started: - Stuck in a meal rut (eating the same few meals on repeat, or eating convenience foods) - Spending too much mental energy on meal planning - Using store-bought dressings that were adding 400+ hidden calories per meal - Wanting more consistency with movement What we've built so far (in just a few weeks): ✅ Daily morning shakes that actually keep her full and satisfied ✅ Consistent Pilates routine 2-3x/week (the $15 cancellation fee = built-in accountability!) ✅ 2 simple meal prep recipes she can make on repeat ✅ Swapping oil-heavy dressings for homemade, oil-free alternatives This week's focus: - Add a 3rd meal prep recipe - Start with one longer walk per week (as weather improves) - Try the "half-plate salad" method to boost fiber and volume without counting calories - Reintroduce apple cider vinegar Here's what Michelle said after our first session: "You made it really, really simple to do. It wasn't like, oh, God, I have to do this whole big thing. It was just like, oh, yeah, I'm doing this." And about the morning shakes: "It's actually, like, it's funny. It's like, why wasn't I doing this before?" This is what 1-on-1 work looks like: - We don't overhaul everything at once - We build incrementally (small, sustainable changes) - We work with YOUR life, schedule, and preferences - We troubleshoot what's not working and adjust in real-time - You get personalized recipes, strategies, and ongoing support It's not about perfection. It's about progress that actually sticks. Want support like this? I have a few spots open for 1-on-1 nutrition consultations (6-session packages). If you're ready for personalized guidance, not just general advice, book a free 20-minute call and we'll talk about where you're at and how I can help. 📅 Book your free call here

How is your week going so far? What can we do to support you? Drop a word or emoji below. P.S. Our next afternoon tea chat is tomorrow, Thurs at 2pm EST. Open to ALL members.

Hey everyone! This week I'm working on something simple: making meals feel exciting again without extra work. I noticed I was in a bit of a rut (yes, even I hit them 😅), so this week I'm rotating through different flavor profiles with the same basic ingredients. I'm also working on using up some ingredients in the fridge, so my meals a little random this week. Your simple focus this week: Try ONE new flavor combo in a meal you already make. A few easy swaps: • Asian-inspired: add soy sauce + ginger to your stir-fry or rice bowl • Mexican: add cumin + lime to your beans or sweet potatoes • Mediterranean: add lemon + oregano to your chickpeas or salad Just changing a few ingredients can give you a whole new flavor! What I'm making this week from the Premium library: - Last night I tested a Turkish lentil soup (this will be added in our next recipe drop) (Sunday) - This will be air fried today: Universal Savory Tofu Marinade (Sunday marinade) - A big salad with Esselstyn 3-2-1 Dressing Starter Set (Monday) - Crispy Air Fryer Sweet Potatoes (Monday) - Vanilla Berry Chia Pudding (Tuesday) - Peanut Butter Trail Bars (maybe this weekend, or when I have time) - Salsa Bean Bowl (Friday) That's my plan for the week so far, but you know that things can change. My advice is to be prepared and pivot whenever needed.