Writing a book literally feels like you are having and had a baby. You will cherish it like one.
As part of my interview series on the five things you need to know to become a great author, I had the pleasure of interviewing Beth Warren.
Beth Warren, MS, RDN, CDN is a nationally recognized dietitican-nutritionist, founder of Beth Warren Nutrition and author of Secrets of a Kosher Girl. She’s got three thriving private practices in NYC/Brooklyn. Beth’s recipes are unbelievably great, she’s known for healthy versions of foods we love without compromising taste. Beth is also the mother of five children and balances her home/work life beautifully.
Thank you so much for joining us! Can you share a story about what brought you to this particular career path?
In my mid-twenties, while working in a marketing role at a big financial company, I couldn’t help but feel like something was missing. I wanted to use the areas I love, food and helping people, to reach others in a way that makes their lives better.
Remembering how much I enjoyed a nutrition elective I took as a college student, I realized I could pave a path towards a career as a dietitian while keeping my growing family life a priority. I worked hard to receive a post-baccalaureate masters degree in nutrition and a registered dietitian-nutritionist certification.
I knew right away that I wanted a private practice. Seven years and five kids later, I never could have imagined my business, Beth Warren Nutrition (BWN).
I figured out how to incorporate my upbringing with a nutritionally-balanced whole foods plan that curbed cravings and kept me full and satisfied while living my busy life. I use the same principles with my clients of various backgrounds and ethnicities. I can see how successful these principles are, affecting their weight and overall well-being.
Aside from finding a career that met my goal of achieving a work-life balance, I was excited to discover it was also an area that I could explore other passions: my love of public speaking through media work and workshops, my love of writing (my second book, Secrets of a Kosher Girl is out now) and my love of cooking through demos.
I admit that I don’t always have it together, no matter how seamless it may look from the outside. I face obstacles each day as I juggle family and work life. I may not always get it right, but I feel I’m doing what I’m meant to be doing.
Can you share the most interesting story that occurred to you in the course of your career?
I was asked to consult for the Food Network Chef Rocco Dispirito. It was such an honor meeting him, especially in a professional manner when my advice was appreciated! I enjoyed a behind the scenes look at his meal delivery service and how the food was prepped, in his Queens location. It was an honor and I still get the chills when I think about it!
Can you share a story about the funniest mistake you made when you were first starting?
I learned that you can’t bat a thousand when it comes to a service industry or people liking your books. There are interesting people in this world and although you try to put your best foot forward always, nutrition therapy is ultimately about the right match. What’s important is that you stay true to yourself, consistent with your messaging and the people meant to follow you will be there.
What are some of the most interesting or exciting projects you are working on now?
Retreats! I’ve been teaming up with a luxury travel group, KMR Tours, to bring a fully kosher retreat within their programs. We are able to target the mind and body while providing guests with an option to live and eat healthier while still enjoying vacation. Plus, I’m also enjoying the media work and TV appearances I’m doing in conjunction with my newest book, Secrets of a Kosher Girl(Post Hill 2018).
What is the one habit you believe contributed the most to you becoming a great writer?
I’ve always felt like I had a lot to say and love the creative outlet writing a book provides. It’s also completely your own so there is no one telling you what you can or cannot write about. If people want to read it, they can and if not, they don’t have to. It’s ultimately all about you as much as it is meant to help others. It not only provides a creative freedom but a freedom of expression from within yourself.
Can you share the most interesting story that you shared in your book?
People are always surprised to hear that I am an avid lover of ALL foods and used to be a junk food obsessor. As I described in my book,
“In my youth, I was the girl who loved to eat. I was often found in school at the lunch table eating someone else’s leftover meal, lurking around the vending machines to mooch off of someone else’s soda and cookies, or being the first, middle, and the last hand in a bag of chips meant for four or more friends. It would be an understatement to say my eating habits were simply because I enjoyed food. I savored every finger-licking flavor as if it were the last taste I would consume during my lifetime. “
What is the main empowering lesson you want your readers to take away after finishing your book?
I want readers to take away that in order to truly make sustainable lifestyle changes for health and wellness, you have to take into account more than just the food. It involves an overhaul and reconnection of the entire body, mind and soul. Ultimately, results happen because of the effort you put in. You have to establish non-scale related motivations and constantly remind yourself what they are through your process. Maintenance is all about you and what you learned through that process. It’s not another thing to follow; it’s what you decide works for you that you want to continue.
What was the biggest challenge you faced in your journey to becoming a bestselling author? How did you overcome it?
Being able to set aside the appropriate time to focus on the book. Even though I only had 5 months to write the actual book, I did give myself time testing and tweaking the actual 21 day plan, which was the bulk of the book. I knew if I had that down perfectly, it wouldn’t feel as overwhelming to write the rest of the book. I tried using my time efficiently, placing myself in settings like coffee shops where I knew I could get the most writing done and during times that my creative process would flow the most freely.
Which literature do you draw inspiration from?
I don’t have a specific genre. I enjoy reading whatever I get my hands on and often read about 3 books per weekend. Mostly it’s fiction to clear my mind, but I enjoy some quality non-fiction as well.
How do you think your writing makes an impact in the world?
I’m lucky to have the expertise to discuss the topic of health and wellness that can have a direct impact on a person’s life. What is amazing to see is how that impact unfolds because as readers get in touch with me, it’s beyond how i saw it happening! It just goes to show that you can never predict or direct the influence you can have with your writing. Just put it all out there as you feel you should and someone will take it to mean what they need to for them.
What advice would you give to someone considering becoming an author like you?
Write what you’re passionate about, what you know, what you feel only you can contribute, and what will impact others. Be genuine, people can see through it and you’ll lose your impact.
What are your “5 things I wish someone told me when I first started”?
The bulk of the work starts AFTER you write your first draft. You work hard to edit, go back and forth with your publisher. It takes a lot of time and effort.
Ultimately, a book is an investment of money, for example in food photos with the photographer you want or other details.
You have to invest money in outside PR and hustle like crazy to get your book out there and sold.
Writing a book literally feels like you are having and had a baby. You will cherish it like one.
You are a person of great influence. If you could start a movement that would bring the most amount of good to the most amount of people, what would that be?
It would be nice to start a movement of people committing to more plant-based meals in the week. There’s a concept of “Meatless Monday’s” but that doesn’t necessarily mean it’s plant based with an abundance and variety of vegetables. It’s nice if people try to use their carbohydrates from starchy vegetables like Japanese sweet potatoes versus grains like pasta. Therefore, a commitment to cooking with and trying different plants could be a helpful step towards greater overall wellness.
How can our readers follow you on social media?
@beth_warren on instagram and www.bethwarrennutrition.com
Thank you so much for this. This was very inspiring!