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Rachel Gorney

I am so glad to introduce you to the 23 years old Sydneysider Rachel Gorney. Rachel is a qualified make-up artist but she recently changed path to create her own business “From My Kitchen“.


From My Kitchen” is a home cooking/home catering business that 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.


Her creations are absolutely amazing. On top of that, this is just so good to have that in the fridge for your busy weeks, when you don’t have time to cook or prepare your lunch.


And you are pretty lucky today because Rachel is sharing more about her story in the interview below but she is also sharing one of her delightful recipes ;)


Could you please explain what brought you there?

I started a journey of self-discovery and self-acceptance about 3 months ago. Along the way I started finding out more about you am I, what I’m passionate about what I love to do. For many years I struggled with my weight, my identity and a reason to love and accept myself. It all hit a new level when I had surgery in May. During my recovery I mentality shut down and went through a deep stage of depression and decided to quit my job as a makeup artist. I needed to make a change; I started a 6-month wellness program. It has been the best thing I couldn’t have ever done for myself. I have discovered a lot about who am, what I want from life and my true purpose. It exposed my love and passion for cooking and due to that “From My Kitchen” was born.


Could you please explain what was the trickiest part to build ‘From My Kitchen?

From My Kitchen

From My Kitchen inspired itself, it came to me and I rolled with it. At the time I was jobless, lifeless and “From My Kitchen” inspired me to live a life where I do what I love. I was extremely fortunate that during my path of self-discovery I found out my true purpose in life and really got to learn more about myself. I became so passionate that one day I woke up and decided to start this new venture. I had no intentions or expectations and I just went into the kitchen and starting doing what I love.

My purpose was clear and I knew the reason why I wanted to start this business was purely for happiness and love for myself. It became hard not to follow that feeling. I put together some bags for people I knew in the community and from there I received fantastic response, orders and media coverage. The business’s concept and opportunities really started to unfold with my customers, which I think makes my business even more authentic and real.


What’s new and good regarding your projects & what do you plan for the near future?

Well something extremely new is this business, it has only been operating for 16 weeks and the response, support and continuous orders is extremely positive and encouraging. For Christmas I created my first festive hamper, I spent some time in the kitchen and experimented with a few recipes that I thought would be well suited for the holiday period. I had a vision but I never expected to get such an amazing response and even receive emails from my customers requesting for certain items to be on my regular menu. Early January I put together a detox hamper to start 2013 right, my website will be launched, I will be shipping interstate and most importantly keep growing my brand and customers.


What’s your favourite ‘From My Kitchen’ recipe?

My favourite product right now is the Carrot and Fruit loaf from my Festive hamper. It was inspired from a chef who I follow and I adapted it to suit my requirements. Another one of my favourite items is the Merry Treats, which is also off the Festive Hamper. I grew up eating rocky road so I wanted to try and make my own version of it. It has become so popular and was just developed from ingredients that I love. Unfortunately none of the recipes can be exposed they have been stored in my volt and will one day might be released in a recipe book.


What was your best holiday/trip & why?

A few holidays really stick out. About five years ago my family and I went to the South Island of New Zealand. It was one of the most beautiful places I have ever seen, so picturesque and peaceful. I always say I would one day retire there. Last year I traveled America alone, it was a country I have always wanted to see. I worked extremely hard and planned for months, it was one of the most rewarding experiences and satisfying times in my life, which I created for myself.


What’s your favourite beauty product/cosmetic?

 Tinted moisturize and mascara.


 What’s your most important health secret?

It’s an oldie but a goody. Drink plenty of water everyday. Something else, which I find important and has taken me years to finally come to terms with is I accept and respect myself, I value my existence and I live without any fear.


Life is a continual improvement, what did you learn lately?

Something I have recently learnt and it has definitely had impact on me and changed my understanding on what it means to be healthy. Health to me goes beyond fueling your body with nutritious foods. I think being healthy means finding that balance between with your mind, body and spirit. Having all aspects of your life a harmonious equilibrium is being your ultimate level of being healthy.


What tip/advice would you give to our readers to help them reach their dreams/happiness?From My Kitchen

Change shouldn’t happen over night, for me it was really understanding myself and learning who I was that gave me the most inspiration. This was a long process and journey but defiantly worthwhile. My advice would be take everyday as it comes, do what you love and what makes you happy. I have a menu of things I love to do and I make sure to do something on it every single day that always brings happiness into my life.


You could not live without… 

That’s hard but it would defiantly be my family, I come from very large family. When we were growing up we always questioned my parents for having so many siblings but now that we all grown up we appreciate and respect one another. I’m extremely grateful to my parents for everything they haven given me and all the opportunities and support they continuously provide me with.


Rachel’s favourites:


“Think good and it will be good”.



“Happiness is a direction, not a destination” – Unknown.



Marching Powder by Rusty Young.





Season & why

Spring, it’s the birth of nature, watching everything blossom is beautiful. I’m not one for too much heat or too cold so it’s the perfect weather.



Bike riding, walking and of course cooking.



Raw Chocolate (anything chocolate really).



Dessert is my favorite meal and I absolutely love chocolate. I decided to share with you a recipe that is delicious, healthy and so easy. It’s inspired from the “Healthy Chef” – Terese Cutler. See below for the Raw Chocolate Cupcakes recipe!


Raw Chocolate Cupcakes:

Raw Chocolate Cupcakes



  • 500g walnuts
  • 2 heaped tablespoons cacao or cocoa
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 16 pitted large fresh dates
  • 1 teaspoon vanilla extract or paste


Chocolate frosting

  • 1/4 cup honey
  • 2 ripe avocados
  • 1 teaspoon vanilla extract or paste
  • 1/4 cup cacao or cocoa powder



  • Combine walnuts, cocoa powder, cinnamon and sea salt.
  • Process until ground, but not too fine.
  • Add dates and vanilla.
  • Process again. Test and see if the cake starts to come together when pressed, if not add a few more dates and a little splash of water then process again.
  • Scoop out into small truffle like portions and arrange onto a serving platter.
  • You don’t bake this chocolate cake. Just place into the fridge for at least 2 hours to chill and set.
  • Combine chocolate frosting ingredients in the following order: honey, avocado, vanilla, cocoa.
  • Blend in a high-speed blender until creamy and thick.  A tablespoon or two of water can help your frosting to mix if necessary.
  • Pipe on the chocolate frosting over each cupcake.
  • I have decorated with shredded coconut, and goji berries.


If you would like to connect with Rachel, you can check out her Facebook page or email her at You can also find her on Instagram – @FMKitchen.


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