This week’s episode is a full course meal: a deep dive into the latest Real Housewives of Salt Lake City chaos, an honest update on my health and wellness journey, and a refreshing recipe to close it all out.
I walk through the entire SLC episode — from Mary’s Dom Perignon–fueled luncheon to the plane meltdown, the conflicting timelines, the accusations, the gaslighting, the “reactive abuse” moment, Bronwyn’s Constitution-era cosplay, and the absolutely unhinged reveal of drug test cups at the Boston Tea Party. But the real conversation goes deeper: What does accountability look like? Does emotional dysregulation equal truth? And does staying composed make you “the bad guy”? We unpack all of this with nuance, clarity, and a little bit of well-deserved side-eye.
I talk about my BravoCon encounter with Justin Rose, which was surprisingly emotional. He had this reflective, slightly melancholy presence — like someone carrying more than he lets on — and our conversation felt tender and real. The photo from that moment means more to me than I expected.
Then I shift into my own week — friendships, body signals I ignored, and how not staying on track led to the return of aches, swelling, and headaches. I share how The Let Them Theory has validated my growth, reshaped my boundaries, and inspired me to start a virtual book club for anyone wanting to explore this work together.
Finally, I leave you with my go-to Health Lemony Greek Yogurt Dip, perfect for fresh veggies and anytime snacking, along with a reminder: caring for ourselves isn’t optional — and our bodies will always tell the truth, even when we try to play Housewives and pretend otherwise.
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Health Lemony Greek Yogurt DipIngredients:
- 1.5 cups Fage Greek yogurt (I use 5%)
- 2–3 grated garlic cloves
- 1 tbsp olive oil
- 1–2 tbsp lemon juice
- Zest of 1/2 lemon
- 1 tbsp each fresh dill and fresh parsley, finely chopped
- Salt and pepper to taste
Instructions:
- Add all ingredients to a bowl.
- Mix until smooth and fully combined.
- Chill in the refrigerator for at least 20 minutes to let the flavors develop.
- Serve with raw veggies, pita, crackers, or anything that loves a bright, tangy dip.
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