Love is Blind & So is Life: Retinitis Pigmentosa (RP) – Overcoming the Fear of Change in Life, Love & in the Kitchen

'Hey Skinny readers, this week I’m inspired by the pods and stirred by the pan! Let me be real for a moment — I did not expect to be emotionally moved by a reality dating show. And if you haven’t been living under a rock, you know exactly what I’m talking about — Netflix’s Love Is Blind.'

Season 9 hit differently. Watching Madison Maidenberg connect, take risks, and ultimately find love — without even seeing the person on the other side of the wall — reminded me just how blind and bold life really is. We don’t always see what’s coming. Whether it’s a career change, a big move, falling in or out of love, or waking up one day feeling like you want more from life — it all takes courage, Skinnies.

This week’s blog is a love letter to anyone standing on the edge of change, unsure whether to take the leap. Let me tell you — I’ve been there many times, and right now, both Shadre and I are facing some of those same dilemmas.

So this week, I want to share a few honest reflections and sprinkle in some foodie magic to help you lean in, trust yourself, and maybe even… just try the damn thing! Let’s go!

What is Retinitis Pigmentosa (RP)? When sight fades, vision grows

Retinitis Pigmentosa is a rare degenerative eye disease that gradually narrows the field of vision — it’s like the world is slowly dimming its lights on you. But here’s the thing: when one sense fades, the others sharpen. When life closes one window, it sometimes opens a kitchen full of spice, soul, and self-discovery.

In this short Madison Maidenberg has partnered up with Fighting Blindness this month in order to briefly share her journey living with Retinitis Pigmentosa.

This inherited eye condition causes progressive vision loss. It primarily affects the retina — the light-sensitive tissue at the back of the eye — and can eventually lead to blindness.

“Retinitis Pigmentosa (RP) doesn’t change how someone sees the world; it changes how the world sees them. But with awareness, empathy, and innovation, we can help bridge that gap.”

Embracing the Burn: A Foodie’s Guide to Facing Change with Courage

They say change is the only constant — but for most of my life, I resisted it like a bad bite of overcooked pasta! I clung to routines, comfort zones, and the predictability of my favourite meals.

My fridge was basically a map of my comfort zone, and I guarded it fiercely.

If I could keep my meals the same, maybe I could keep the rest of my life from shifting too. But life doesn’t work that way — and neither does growth.

The Turning Point: A Bowl of Something New

Everything changed during my solo trip back to South Africa from England. I had just come out of a painful breakup and a job that no longer fulfilled me. The trip was meant to be a reset — though, deep down, I was terrified.

New place, new everything. I had to pick up the pieces of myself and create a new reality. Seeing my familia brought comfort, even if things weren’t always easy. But something inside me whispered: “Get out there and just try.”

So I did — and guess what, Skinnies? I landed one of the biggest gigs in South Africa at the time: Head Chef at Soccer City during the 2010 World Cup! If that’s not flipping your mindset, I don’t know what is!

Hold on Skinnies ! Before we go any further I want you try a Hearty Butter Chicken Curry from my book the The Skinny Chef Diaries which helped me feel at home amidst sea of change.

Tap this link to view this recipe and many more like it in my book The Skinny Chef Diaries >

'Butter Chicken' with Gluten-Free Naan

Butter chicken curry, also known as chicken Makhani, is a hearty and bright dish consisting of chicken in a mildly spiced tomato sauce, originating from the Indian subcontinent. It is a popular dish in many countries including South Africa, and was developed in the 1950s by chance, by mixing leftover chicken in a tomato gravy rich in butter and cream.

Here you will find a healthier version of the recipe, with no butter or cream. The cream has been replaced with coconut milk which contributes to weight loss and boosts the immune system. The recipe also incorporates spices such as mustard seeds, which are rich in glucosinolates and powerful antioxidants which promote health

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely diced

• 2 teaspoonsfresh ginger, grated

• 3 garlic cloves, crushed

• 1kg skinless chicken breast, cut into ¾ inch (2cm) chunks

• 4½ tablespoons tomato paste

• 4½ tablespoons red curry paste

• 1 tablespoon garam marsala

• 1 teaspoonchilli powder

• 1 teaspoon mustard seeds

• 1 teaspoon coriander

• 1 teaspoon curry powder

• 1 can coconut milk

• Salt and pepper to taste

Serves 8

Method

1. Heat the olive oil in a large skillet over medium to high heat. Cook the onions until they become soft and translucent, about 3 to 5 minutes. Stir in the ginger and garlic and cook for an additional 1 to 2 minutes.

   
   

2. Add the chicken breast pieces to the skillet with the cooked onions. Add the tomato paste, red curry paste, and the Indian spices to the chicken. Season with salt and pepper. Stir the chicken until it is well coated with the onions, pastes and spices

   
   

3. Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low and simmer for 20 minutes.

   
   

4. Serve with gluten-free naan bread.

Gluten Free Naan Bread

Dry Ingredients

• 1 cup multi-purpose gluten-free flour

• ½ cup almond flour or cassava flour (or any other gluten-free flour of your choice)

• 1 teaspoon xanthan gum

• 1½ teaspoon baking soda

• ¾ to 1 teaspoon salt

• 1 teaspoon sugar

Wet Ingredients

• Roughly ¼ cup (preferably warm) water

• 1 egg

• ½ cup plain full-fat yoghurt

• 1 tablespoon olive oil

Method

1. In a medium bowl, mix all the dry ingredients. Add the yogurt and oil to the egg and stir to combine.

   
   

2. Start adding the yoghurt mixture to the dry ingredients bit by bit, kneading the dough as you go. Then start adding warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yoghurt is, you may not need water at all.

   
   

3. Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15 to 20 minutes.

   
   

4. Divide the dough into 6 balls. Roll the dough into a log shape and then slice into 6 pieces. Alternatively, roll pieces of dough into balls. Form the balls into a teardrop shape by rolling the bottoms of the balls between your hands.

   
   

5. Heat a tava griddle (preferably cast iron)or non-stick pan over high heat.

   
   

6. To shape the naan bread, use a combination of rolling out the dough with a rolling pin and gently pressing it with your hands. It should be around 12 to 15 cm long and ½ cm thick. Use a little rice flour or other gluten-free flour if the dough is sticky. Press in the edges gently to get a nicely even, round shaped naan.

   
   

7. Using a spatula, carefully lift the naan and place it on the hot griddle or pan. Spread ¼ teaspoon of butter or ghee on top of the naan. After about 30 to 40 seconds, flip it over with the spatula and cover it immediately with a lid large enough to cover the naan. Wait for 30 to 45 seconds and then remove it from the pan.

Ways to Overcome Your Fear of Change

Start small — one ingredient at a time.

For me, it began with taking a leap and forgetting the fears that held me back. I chose to take the risk and reignite the burning passion I had for my craft, for life, and for love in general.

Make curiosity your secret ingredient.

Reframe fear as curiosity. Instead of asking, “What if this goes wrong?” ask, “What could I learn from this?” That mindset helped me say yes to new opportunities. What once felt intimidating became a moment to thrive.

Find stories in your journey

Behind every person is a culture, a history, a human experience. When you embrace new challenges — like trying a new dish — you’re embracing stories that open your heart and shift your perspective.

🧠 Skinny Chef Hack: 

Think of Anthony Bourdain, who used food to connect across borders. He wasn’t just eating — he was listening, learning, and growing.

Cook through fear

Whether it’s literally cooking or not, Skinnies — just get cooking! When life feels unstable, going for what you want can become an act of grounding. It’s a reminder that you still have control, even in uncertainty.

It’s alchemy — turning raw, chaotic ingredients into something nourishing. When I eventually lived alone, I’d often cook at night — not because I had to, but because it reminded me that I could still create something good out of the unfamiliar.

Final Thoughts

Madison used her platform on Love Is Blind to raise awareness about blindness and vision loss, highlighting how it impacts people in different ways. It reminded me that life will sometimes dim your light — demanding vulnerability, creativity, and above all, courage.

So, if you’re standing at a crossroads — in life, love, or your career — ask yourself:💭 What am I really afraid of?💭 What part of me is hungry for more?💭 What story have I outgrown?

And that’s where we’ll leave you, Skinny readers. Keep your vision lit. When fear comes knocking, remember — Love is blind, and so is life. Just try!

Same time, same place. 💛

Creative Director: Shadre Leonard