Insurance Advocacy Tips

Insurance Advocacy Tips NotNow

07/10/2025

**We’re cool, sis, but we’ll never be friends again.** You painted me as the villain I never was, and that threw me off. I stood by you when no one else did. I defended your name when people whispered behind your back. I celebrated your wins like they were my own, and I held space for your pain even when I was drowning in my own. But somewhere along the way, you decided to twist my loyalty into a weapon, to turn my kindness into a weakness. That cut deep. And the saddest part is, I never saw it coming.

I still hope you eat well, just not at my table anymore. I still wish you peace, success, and joy because my heart doesn’t know how to hate — it only knows how to let go. I don’t want to see you fail; I just don’t want to sit next to you while you feast on the parts of me that I gave you freely. My forgiveness isn’t a ticket back into my life. Wishing someone well isn’t an invitation for them to return. Boundaries aren’t built out of anger; they’re built out of self-respect. And I’ve learned to respect myself enough to leave the door closed once it’s shut.

This isn’t bitterness; it’s clarity. Sometimes people you thought were safe turn out to be the storm. Sometimes the betrayal doesn’t come from strangers — it comes from the hands you held out in love. It’s a hard lesson, but it’s also a freeing one. Because when you finally accept that someone isn’t who you thought they were, you stop begging them to be.

We’re cool, sis, but my table now only seats those who bring honesty, reciprocity, and peace. I can’t keep giving my energy to people who distort my character and then call it truth. I can forgive without reconnecting. I can wish you well without letting you back in. And I can move on without bitterness, because my peace is worth more than my pride.

So yes, I still hope you thrive. I still hope you heal. But I’m done setting myself on fire to keep someone warm who never cared to protect me from the flames. Some doors close for a reason — and this one will stay closed.

14/09/2025

Moroccan Beet Salad
A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!

Ingredients
5 medium red beets, trimmed, washed
2 teaspoons orange zest (from 1 orange)
½ cup fresh orange juice (from 2 oranges)
1 tablespoon extra-virgin olive oil
1 ½ teaspoons ground cumin
1 teaspoon kosher salt
½ small red onion, halved and cut into ¼-inch-thick slices
¼ cup packed fresh mint leaves, plus more for serving
¼ cup minced fresh cilantro leaves, plus more for serving
Flaky salt, for serving (optional)

Method
Preheat the oven to 400°F with a rack in the center position.
Place each beet on a square of tin-foil large enough to cover completely. Wrap the foil around the beet loosely, making sure the opening of the foil is sealed. Place on a rimmed baking sheet and roast until tender, about 40 to 50 minutes.

Remove the beets from the oven, let rest until cool enough to handle. Using a paper towel, gently rub the skins off, then discard. Cut beets into 2-inch pieces.
Meanwhile, in a large bowl combine the orange zest, orange juice, olive oil, cumin, and kosher salt.

Add the beets, onion, mint, and cilantro, to the bowl and toss until the beets are evenly coated.
Serve family style sprinkled flaky salt, if using, with more mint and cilantro if desired.

Recipe from The Modern Proper

17/08/2025

Cauliflower and Lentil Coconut Curry

Creamy Cauliflower and Lentil Curry with Coconut Milk

Ingredients:

1 medium head cauliflower, cut into florets
1 cup red lentils, rinsed
1 can (14 oz) coconut milk

👉 "Full recipe link in the first comment ⬇️"

14/08/2025

Moroccan Aubergine and Chickpea Tagine

Ingredients :
- 1 large aubergine (eggplant), diced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp chopped fresh mint
- 1 tbsp honey or maple syrup (optional)

Directions :

1. Heat olive oil in a large pot or tagine over medium heat. Add the diced aubergine and cook until softened, about 5-7 minutes, stirring occasionally.
2. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Stir in the minced garlic and red bell pepper and cook for another minute until fragrant.
4. Add the chickpeas, cumin, coriander, turmeric, cayenne pepper (if using), vegetable broth, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the aubergine is tender and the sauce has thickened slightly.
5. Stir in the chopped cilantro and mint. If desired, add a tablespoon of honey or maple syrup for a touch of sweetness.
6. Serve hot, garnished with extra fresh cilantro and mint, if desired.

Prep Time: 20 minutes
Kcal: 350

25/07/2025

Cauliflower Chickpea Coconut Curry

Creamy and Flavorful Cauliflower Chickpea Coconut Curry

Ingredients:

1 medium head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 can (14 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing for about 5 minutes until the onion is translucent.
Stir in the curry powder, turmeric, and cumin, cooking for an additional 2 minutes until fragrant.
Add the cauliflower florets and chickpeas to the pot, tossing to coat them with the spices.
Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and let cook for 15-20 minutes, or until the cauliflower is tender.
Stir in the coconut milk, allowing it to heat through for another 5 minutes. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges on the side.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings

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