This Saturday, I’m excited to feature Gloria Roheim McRae for The Sexy Scoop! She has an undying passion to live in a world redefined, where crazy is normal and where people pursue their passions for a living. Known for her bold approach to life, she is one fast-talking, short-hair rockin’ Millennial with a purpose. She makes ideas happen!
As an author, speaker and co-founder of Wedge15, she’s been featured in HuffPost LIVE, The Huffington Post, Chatelaine Magazine and Rogers TV. She earned her B.A. in Political Science at McGill University, and her M.A. in International Studies from the University of Toronto. When she’s not creating digital strategies for her clients, you can find Gloria delivering a passionate keynote to organizations world-wide.
Her new book — BYOB The Unapologetic Guide to Being Your Own Boss — hit online bookstores on September 25th, 2013.
Find out how you can become your own boss too at www.BYOBBOOK.com.
As a busy online entrepreneur, author and Super Woman, has your relationship to food changed as you became more successful in your career?
Yes, unquestionably. I have never appreciated the power of good nutrition and eating habits more than I do now, as I approach 30 and as I pack my week full, every week, running my business. When I was in my teens and early twenties, I didn’t notice a lack of energy when I missed meals or ate carelessly. However, as an entrepreneur who works on my laptop all day, runs to events and travels multiple times a month, it has been tough for me to maintain a regular eating schedule. I have become one of those people that gets so enthralled with my work that hours can pass before I realize I haven’t eaten or refueled my body with whole nutrients to keep it going. And these days, I am feeling the impact of it. I often run on empty, but I always forgive myself for the blip, love myself for doing my best and recommit to getting back on track, just as I have after this Thanksgiving weekend. I’m back to daily smoothie making, and Sunday night prep of my food for the week. I love food, and my mind, body and soul thank me for this relationship. I’m not perfect, I simply do my best with what I have.
Who has been your greatest influence when it comes to eating well?
There have been so many people influencing me, from my fellow bosses, Naturopathic and Chinese Medicine doctors, Emily Fitzgerald and Angela Warburton, to your video’s, Melissa. I also get virtual inspiration from Kris Carr and Marie Forleo. There is something very inspiring about people waking up all around the world to the power of good food, and an integrated lifestyle. I have tried so many approaches to eating from the blood type diet, to whole foods; you name it, I have probably given it a go. And at this stage of my life I’m happy to share that I simply ignore the fads and listen to my body’s needs. Generally, I enjoy a light diet of fruits, veggies, warm soups and homey cooking. I feel my best when I eat that way, and when I allow myself to enjoy some simple sugars when Aunt Flow comes to town. And I’m unapologetic about it
What is your non-negotiable food when it comes to your healthy eating regime? What could you not do without and why?
I think I might just self-combust if I couldn’t eat eggs, red peppers and cucumbers. They’re a must have for me, and my go-to when I don’t feel like thinking about what to eat. It must be in my Hungarian blood because these simple food items are a part of every holiday celebration or major Hungarian dish. Only, I enjoy them on their own, rather than in the heavy sauces or as ingredients in our dishes. My husband always laughs at me about it; he’s convinced I’m doing to die of egg or pepper poisoning if I don’t cut it out What can I tell ya? I’m simple with my food. Each of these items feels great to eat, tastes great, and are easy for me to prepare on the go.
How do you stay healthy while travelling?
This is a toughie, although I think I found my solution in the past 2 years. I’m pretty good at juicing when I travel – not preparing them in advance but finding juice places or raw foods spots on Foursquare when I travel. I’m usually in an urban centre when I travel and it’s easy these days to find a local Whole Foods store, or a juice bar nearby to keep me fuelled and feeling light. Then, I have a simple egg breakfast, snack on juices and fresh fruits and have a dinner after the day is done wherever I’m staying. Again, simple solutions are my preference. Life offers enough complexity.
I understand that you’re of Hungarian decent and your husband Ricardo (also your business partner) is of Trinidadian decent. Are there any specific cultural dishes that are a staple in the kitchen?
Yes we are, the best of the east and the west chez nous. Ricardo is epic in the kitchen, and you’ll find him in there cooking meals way more often than you’ll find me He’s an artist and finds creative expression in everything from painting to web design to cooking. His signature is a called Pelau, a flavourful blend of spices, chunks of beef and rice. It’s delicious, and I successfully learned another Trini dish from his mother, Salt Fish, without the bake, which is flakey cod, peppers, tomatoes, onions and sea salt. Come to think of it, this question is inspiring me to bring some Hungarian back to our crib!
Who is most active in the kitchen between you and your husband? Do you have any tips on how busy couples can happily cook together?
Ricardo wins at this one. I have to be honest, I don’t love being in the kitchen yet. In my imagination, I aspire to be in there more often, but he’s the man there in practice. There is so much to untangle in modern gender roles, and in each individual relationship. I am grateful to have the kind of space in our marriage to speak frankly about how we can share responsibilities, daily. We’ve agreed that he enjoys the kitchen and it’s a breeze for him, and I prefer household tasks from laundry to tidying up. I’m the dish master, he’s the chef master. That’s how we’ve negotiated things and it works seamlessly for us. Every so often, I’ll prepare something for him as an expression of my love and care, but we’re happy to split these things in a way that we both play to our strengths. And I’m so grateful that he’s strong in the chef department, and doesn’t expect the same from me.
How often do you cheat (honestly) and what is the one food you crave the most?
You can call me the cookie and croissant monster. Those are the only two things I consistently crave, when my cravings kick in. I don’t consider my indulgences as cheating…I’m well past that stage in my life when I was religious about adhering to a diet and nutrition plan. Especially since I stopped weight training and opted for body weight circuit training with a friend and coach, Devon Jones. I indulge like clockwork the day I get my period, and about twice more a month when I just want to honour my cravings and feel I have eaten a good amount of nutritious food to warrant a nutrient void treat.
What tips could you give busy entrepreneurs for staying healthy through the hustle?
Plan your meals, and keep it simple. Smoothies are my godsend, so get a Ninja or Vitamix blender and start your day with them. Shopping once a week and planning your meals in advance is a sure way to keep your mind clear and stress down about eating right. The iPhone app ZipList has also helped us keep a really organized household grocery list, between my husband and it also helps you with recipes to keep the planning simple and quick, so we can get back to what we love to do. But every so often, it’s really nice to take a long Sunday to prepare a hearty meal with love, when your laptop is off and you’ve got an off day to enjoy the process.
When the going gets tough, how have you managed to handle your stress and stay sane? Is food a part of it?
Food is the most important part of my stress relief. I can go for massages, spa’s or vacations, but if I’m not putting the good stuff in, doesn’t matter what I do to relax. Quarterly juicing cleanses have been my key. Daily vitamins top it up. I take a Vitamin B complex, Omega EPA oil, and an adrenal complex. I absolutely cannot function optimally, and I totally notice the difference, when I don’t nourish myself optimally and regularly. Starting my day with solitude and walks has also been extremely helpful to remaining grounded and focused on the bigger pictures, and turning off my iPhone alerts so I choose when I attend to communication, not others choosing when they reach me. You HAVE to manage your life, your day and your stress, or it will take you over. I speak from experience, I’ve had some stark awakenings in the past 6 years when I didn’t stay on top of my nutrition and stress management game.
What three words would you use to describe your relationship to food?
Simplicity, love, and nourishment.
Salt Fish Recipe:
Before cooking the fish, there is a de-salting process you must go through. Some people soak the fish overnight in water to remove some of the salt. I have chosen to boil the fish, drain, boil again to remove the salt. Follow along with my pictures to see how to make this wonderful, flavorful, and classic Caribbean breakfast dish!
Prep tomatoes and onions
Fry the flaked saltfish in onions for 10 minutes, turn heat off.
Now cook the tomato sauce separately
In a separate skillet make the tomato sauce for the saltfish
Add the saltfish to the tomato sauce…