From Oh! to Dough - April 30, 2012

by: jenny

From Oh! to Dough

One of the missions of Oh!Spired is to highlight women like so many of us – amazing but imperfect, relate-able but inspiring. We will regularly feature women who are out there kicking “oh!” and taking names. To kick things off we are excited to introduce you to Loren Brill, Founder of Sweet Loren’s. Her story will not only inspire you, but it might even make you drool. And be sure to check out our giveaway at the end!

From Oh! to Dough

Loren Brill grew up in the Big Apple with a healthy sweet tooth. After the yogi graduated college, she set her sites on moving to Los Angeles to spend her 20s living the “sweet” life by the water. However, her plans were interrupted in a big way when she was diagnosed with cancer just one week before take off.

Buoyed by a supportive and health conscious family, Loren fought her disease head on and turned lemons into lemonade…and lemon custard.

Now at the age of 27, Loren is cancer-free and the Founder of the delicious all natural, ready-to-bake desserts company, Sweet Loren’s.

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All Press is Good Press?

On a scale of 1 to soapbox this post is at about a 7. I really debated whether I should tackle this topic for a few reasons. 1. It appears the so called “controversy” has died down a bit. 2. Every opinion, viewpoint, and counter-argument has already been Tweeted, commented on, Facebooked, or blogged somewhere on the internet, so there is not much left to say. 3. I avoid controversy like the plague. But I guess I'm getting sassier in my old age because here we are, so let’s just keep this short and sweet.On a scale of 1 to soapbox this post is at about a 7. I really debated whether I should tackle this topic for a few reasons. 1. It appears the so called “controversy” has died down a bit. 2. Every opinion, viewpoint, and counter-argument has already been Tweeted, commented on, Facebooked, or blogged somewhere on the internet, so there is not much left to say. 3. I avoid controversy like the plague. But I guess I'm getting sassier in my old age because here we are, so let’s just keep this short and sweet.

W"oh" is me...

Yesterday, my dad emailed an article from the Wall Street Journal to my mom and I. It's entitled "For a Nation of Whiners, Therapists Try Tough Love." The article discusses a new wave of therapists who don't tolerate whiny clients anymore. Instead of handing clients a tissue and asking a client/patient "How does that make you feel?" they are opting for a tougher, suck it up and move on approach. My mom is a successful and highly capable therapist in private practice in Ohio and I run my own health coaching practice where I help individuals tackle eating habits, weight loss, food allergies, emotional eating, etc. I definitely laughed when I saw the headline of the article. I'm sure I speak for my mom, when I say that we definitely deal with our fair share of excuses, blame, complaining and well, bitching, when dealing with our respective clients. But then again, I've definitely done my fair share of bitching and moaning for hours on end...Yesterday, my dad emailed an article from the Wall Street Journal to my mom and I. It's entitled "For a Nation of Whiners, Therapists Try Tough Love." The article discusses a new wave of therapists who don't tolerate whiny clients anymore. Instead of handing clients a tissue and asking a client/patient "How does that make you feel?" they are opting for a tougher, suck it up and move on approach. My mom is a successful and highly capable therapist in private practice in Ohio and I run my own health coaching practice where I help individuals tackle eating habits, weight loss, food allergies, emotional eating, etc. I definitely laughed when I saw the headline of the article. I'm sure I speak for my mom, when I say that we definitely deal with our fair share of excuses, blame, complaining and well, bitching, when dealing with our respective clients. But then again, I've definitely done my fair share of bitching and moaning for hours on end...

H "oh!" ld the Salt

Salt. I love it. Pretzels, chips – its second only to chocolate in my book! But, I’ve recently learned that its much more prevalent and more dangerous to our health than most of us realize. (Just added a pinch of salt to my boiling pasta to bring out the taste. That’s probably bad, eh?!) According to NYC Mayor Michael Bloomberg’s office, “…nearly 80 percent of salt is added to foods before they are sold. The sodium in salt is a major contributor to high blood pressure, which in turn causes heart attack and stroke, the nation's leading causes of preventable death. These conditions cause 23,000 deaths in NYC alone each year -Salt. I love it. Pretzels, chips – its second only to chocolate in my book! But, I’ve recently learned that its much more prevalent and more dangerous to our health than most of us realize. (Just added a pinch of salt to my boiling pasta to bring out the taste. That’s probably bad, eh?!) According to NYC Mayor Michael Bloomberg’s office, “…nearly 80 percent of salt is added to foods before they are sold. The sodium in salt is a major contributor to high blood pressure, which in turn causes heart attack and stroke, the nation's leading causes of preventable death. These conditions cause 23,000 deaths in NYC alone each year -
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