Foodie Friday: Rachel Gorney
Rachel Gorney was jobless and lifeless when the inspiration for her home cooking/home catering business came from her like the miracle that it is. Rachel’s Sydney-based business, From My Kitchen, delivers delicious and nutritious weekly snack packs and travel packs to the convenience of your own door. All the ingredients are 100% organic, using only the finest natural products and super foods available. All the recipes are sugar free, gluten free and vegan.
From My Kitchen caters for events, launch parties, special occasions, romantic dinners or dinner parties. Rachel also runs workshops teaching young teenagers how to nourish their bodies and find their own inner confidence and happiness. Plus she offers in house cooking days where I cook on request in the privacy of your own kitchen. How good is that!
Meet Rachel …
What was the catalyst that turned you into a healthy foodie?
From a young age my relationship toward my body and myself has always been a rocky journey. I never understood the importance of eating right and therefore deprived myself for many years. In May 2012 I had immediate surgery and unfortunately during my recovery time my depression hit a new level. I hit rock bottom, I let myself go, gave up on life and ended up quitting my job as I became lost in life. I decided I needed to change my approach to how I viewed food and how I treated myself. I decided I wasn’t going to abuse my body but embrace it and start nourishing it in the right way. I have always been a foodie and enjoyed cooking so once I became more confident, I started experimenting and enjoying my time in the kitchen. It felt natural being back in the kitchen, I was starting to become a lot more happy with myself and ultimately felt appreciated by others and most importantly myself.
What are your non-negotiables when it comes to your diet?
There are definitely things I have learnt and changed as my eating progresses. I have always been a low-fat, diet soda, Equal kinda girl. I’m now realising the importance of eating good quality wholefoods that are aren’t full of hidden sugars and other ingredients. My philosophy is simple; I eat clean wholefoods, lots of greens, good fats and vegetables. I have eliminated diet foods, anything processed, artificial sweeteners, anything low fat and most importantly, sugar. For me sugar is the drug and I have been an addict for many years.
Why do you eat the way you eat?
The main reason I eat this way is because it makes me feel good and extremely happy. I know when I start putting sugar into my diet my mood instantly changes and usually gets into a negative spiral. Eating this way gives me the push to get out of bed everyday and live the life I have always dreamed about.
If you were trying to convert someone to your dietary philosophy, what would you make for them?
That would be very tough, as anything I usually make impresses most people that step into my kitchen. I’m a big fan of keeping these simple but very tasty. I would get a fresh whole salmon straight from the fish markets, stuff it with herbs, lemon and spices and wrap it up in foil and straight on the barbeque to cook. I would accompany it with my signature baked vegetables and have a side of tossed greens in sesame oil, tarami garlic and chilli. YUMMY!
How do you stay healthy while travelling?
I always find that being very organised and prepared is the key. Lucky for me I make travel packs for my customers and they include all the necessities you would need for travelling. I add snacks, organic teas and Vital Greens; they have become extremely popular and always make traveling for me a breeze.
What are your go-to meals and snacks when you are super busy?
A smoothie packed with lots of superfoods is definitely my number one go to meal. Eggs are a staple in my kitchen and always easy to make. I would usually do my own homemade version of shakshuka. I also always have salmon in my freezer for nights when I don’t have time to cook and I will just add a side of stir fried greens. I also find salads are great on-the-go meals and you can put lots of amazing produce in there.
Juices or smoothies: Which do you prefer? What’s your favourite combination?
Tough choice but with summer in the air I will have to go with smoothies. My
favourite combination at the moment is; almond milk, fresh coconut water, maca powder, acai powder, frozen blueberries, 1/4 banana, ice cubes, chia seeds, cacao nibs and of course cinnamon.
What’s the biggest nutrition misconception you always have to clear up for people?
I think for me it has to be the term ‘low fat’ and fat in general. I saw a dietician for quite a few months and she made me eliminate fats from my diet and was happy for me to eat anything diet and low fat/skim. I think many people prefer to eat something that is considered low fat as they think it is the healthiest option not realising that it’s substituted with sugars and other artificial products. I’ve learnt how important it is to feed you body with good quality fats and how much your body craves and needs them daily.
If you could prepare a meal for anyone (dead or alive) who would it be and what would you make?
It would definitely have to be my mother. She has been my greatest teacher in the kitchen and cooked for me for many years, so I would want to show off my talents and impress her with all the skills she has passed on to me. I would probably make the meal mentioned above and add my raw rocky roads for desert. I grew up eating rocky road so that is exactly how I would finish the meal off.
What does being a Wellness Warrior mean to you?
A wellness warrior is someone who is comfortable, confident and proud in their own skin. Everyday I’m practicing and realising how important it is to appreciate, value, respect and love your own existence. To me that is essence of a true wellness warrior.
A Recipe From Rachel
Roasted Vege and Quinoa Salad
What you’ll need:
1 cup of roasted vegetables (see recipe above)
1 cup of quinoa, cooked and cooled
2 tbsp. organic dried cranberries
3 tbsp. toasted almond flakes
A generous handful of roughly chopped herbs (I use mint, dill and continental parsley).
3 tbsp. of good quality feta (optional)
1 cup of roughly chopped spinach leaves
1 zucchini (I use a peeler and make ribbons)
2 tbsp. good quality olive oil
2 tbsp. good quality balsamic vinegar
Season with Himalayan pink rock salt and a good quality pepper
What to do:
1. In a medium size-mixing bowl, add all the ingredients.
2. In a separate bowl make the dressing. Whisk olive oil, balsamic vinegar, salt and pepper.
3. Mix the dressing in with ingredients.
4. Put in the fridge for an hour before serving, let’s the dressing absorbed into the salad.
5. Serve at room temperature.
Positive affirmation for the day: I am an empowered participant in my life.
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