Celebrating 3 Years and ‘Getting Lucky’

Blog long

This time three years ago I officially launched my new business as ‘The New Mum’s Nutritionist’ which became Dr Julie Bhosale once my thesis was complete. March 24th to be precious, at midnight! I believe that calls for a celebration!

I feel that here in New Zealand we have such a ‘tall poppy’ syndrome and do not celebrate our wins or our mile stones nearly as much as we should. My personality certainly does not like to either so I am breaking my own mold with a business birthday celebration week! Three years of blogging, posting, coffee group presentations (which are now national tours), writing books and most importantly working closely with many families, mums, dads and little ones!

The heading of this blog should really say 3 years plus another 10 behind the scenes…..to mark the time I started my own nutrition (and then also personal training) consulting and three ‘failed’ business attempts with this!

A story for another time I promise….

Blog 2

But one thing I can say with absolute certainty is that there is no luck involved in business. It is something that gets bantered about far too easily and has even been told straight to me ‘oh you are so lucky’. If by lucky you mean the 10 years I have spent in University study including 4 years of a grueling doctoral thesis (with two children) as luck then sure!

'But your blog (that blog) just went viral'….oh it was luck? Not that I have blogged every week for three years even when I did not know what ‘blogging’ was?

If you want a chuckle, come check out my first ever blog, it was on spinach, riveting stuff really I promise!

Luck does not really factor into the equation when facing so many fears day in and day out. Over the last three years I have felt fear at times that almost makes me stop breathing. Fear in business comes in many different forms – financially, work volume wise, being in the public eye, speaking, connecting with people, trusting people, writing a book with no advance, doing a thesis!!! Just to name a few.

I am learning that it is when I am most scared that I am doing something right!

Blog 3

My husband and I have started this business from nothing – no big investor, not a dollar from anyone, in fact barely even a dollar to our own names – everything has come from us. A start up business in its rawest form.

I really cannot believe it to be honest. If someone told me three years ago that I would be here – one published cook book, one new book literally ABOUT to be released so actually written with a publishing deal AND having presented to over 70 people outside of Auckland on the weekend, I would have just thought they were having me on!

So seriously this week is a celebration and one I hope to continue over the years. To celebrate the hard work (not luck), the passion and the values of this business….to celebrate the lives I have been able to touch and the many more that are to come.

Most of all to say thank you – to all of you. Thank you for reading my work, my posts, hearing me speak believing in me, in us, in our dream.

People are everything in business, in life, in family,

Let’s celebrate that this week!

Blog 4

Xxx Dr Julie Bhosale

 

Comments

Post a Comment

Popular posts from this blog

Spiced Meat Loaf

Image
This is a little taster for you of one of the most popular recipes from my first cook book, Healthy Easy Dinners for Busy Mums. This meat loaf is an old school recipe with a bit of jazz. The spices and herbs can be easily adjusted to your liking and according to what you have in the cupboard. This can be made in the morning and re-heated for dinner and any leftovers make a great lunch option. Ingredients: 500 grams mince (beef or lamb would work best) 1 Egg 2 carrots grated 5 button mushrooms chopped finely 1 small red onion finely chopped 1 tbsp each of crushed garlic and ginger 1 tsp crushed chilli (optional) 4 tbsp chopped fresh coriander ¼ Cup fresh parsley (can also add dried) Salt and pepper to taste Topping 3 tbsp of rolled oats (optional) 3 tbsp of tomato sauce (I recommend Get Real Food sauces) 2 tbsp of chopped parsley and coriander Ground pepper to your liking Method: 1. Preheat oven to 200°C. 2. Mix all ingredients in a bowl and press into a loaf tin. Make the topping and s
Read more

Homemade Boysenberry Gummies

Image
This recipe takes the old-school gummie bears and turns them into a immune boosting healthy hit! Made from foods designed by mother nature to help us ward off and fight germs including lemons, oranges and boysenberries - which also give these gummies a wonderful colour. Honey provides a dash of extra sweetness, helps to ease sore throats and has anti-inflammatory properties of it's own. Finally the gelatine is the surprise ingredient here which not only hold everything together but there is now a lot of research to show it actively helps to reduce inflammation. For those that are vegetarian there are now also gelatine options for you too in most local supermarkets. Ingredients: 1 cup of frozen boysenberries (or other berries is fine too!) Juice from 1 lemon Juice from 1/2 an orange 2 tablespoons of honey 2 x 10g packets of gelatine   Directions: 1. Place the boysenberries into a blender and squeeze in the lemon and orange juice. I find it helpful to slightly warm the berries for 30
Read more

Starting Solids - The Meat Question?

Image
How to introduce meat to babies is something that I see a lot of parents unsure about and there is not a lot of information on why this is really important. In my previous blog on starting solids, I discussed some crucial reasons why I do not recommend starting babies on baby rice (or variation of infant cereal). I also spoke about starting off on a staple vegetable such as pumpkin or kumara, quickly followed by a meat source. The key reason for this is due to babies iron levels. Breast milk contains only low (or little levels) of iron, and to compensate babies are born with sufficient iron stores to last up until approximately six months of age, after which it drastically drops off. This is why the recommendation is for babies to start complimentary feeding at six months of age. Adding to the current whirlpool of information we are seeing some research to suggest (as well as guidelines from some health care providers) starting babies at four months on solids. Babies develop at differ
Read more